I’ve been obsessed with the brown butter cinnamon rolls at Baker & Banker, a bakery and restaurant that’s a few blocks off Fillmore. They are a combination of the best cinnamon rolls I’ve ever had, reminiscent of fresh yeasty sweet rolls from my youth in Illinois, with a brown butter frosting that makes me want to lick the waxed paper.

This morning, I decided I’d make my own low-rent (or, if I’m being generous, Semi-Homemade) version. A few cursory glances at online recipes made me confident that I could pull it off.

First, it’s very easy to make brown butter. All you do is melt a stick in a saucepan, then continue stirring on medium heat until it turns brown. It took about five minutes, all told.

Then I took out some refrigerator crescent rolls (don’t judge me), and filled them with a drop or two of the melted brown butter and some cinnamon sugar.

While the crescent rolls cooked (about 10 minutes on 375º), I made some frosting. I dumped about 3/4 of a container of powdered sugar in with the brown butter, and stirred it up. I decided to toss in a bit of the cinnamon sugar, and maybe a tablespoon or so of milk.

Once the rolls were done, I added some of the frosting. It instantly melted, turning more into a glaze. At any rate, it was almost a perfect match for the flavor of the Baker & Baker frosting. The rolls were nowhere near as good as the original, but we were happy enough to eat them hot out of the oven. I gotta say: for such a simple recipe, these rolls turned out surprisingly good.

I put the leftover frosting in a container for the fridge. I’m not sure what we’ll frost with these (I think the only sweet things in the kitchen are oreos), but I’m sure we’ll think of something.