Adding buttery flavor to sweet enriched brown butter dough

this is my master sweet dough I use for my cinnamon rolls. 

dry: 

360g ap 

50g sugar 

2 tbs malted milk powder 

1/2 tsp table salt 

7g instant yeast 

wet: 

50g melted browned butter 

180g milk 

1/2 tsp vanilla 

1 egg 

mix dry than mix with wet and knead until smooth. I add the butter right away to limit gluten development and keep them more cakey. 

now I’ve recently started using high butter fat butter in my dinner rolls. I beat the butter in in the end like brioche. It gives a wonderful butter flavor. I want that in my rolls, but I don’t wanna give up the brown butter flavor. 

could I just take the cinnamon roll dough and beat in maybe 50g more butter? Let’s say it makes the dough dryer. I could add milk to match the dough before.  Any way to do this in a more organized way?