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Cinnamon-roll
bakeanna admin

Brown Butter Cinnamon Rolls

These cinnamon rolls take everything people love about the classic version and add one simple technique that makes a huge difference.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting time 2 hours
Total Time 3 hours
Servings: 12 Rolls
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brown Butter Dough
  • 585 g flour
  • 70 g granulated sugar
  • 7 g instant yeast
  • 6 g salt
  • 360 ml warm milk
  • 85 g unsalted butter browned
  • 1 large egg
  • Extra milk only if needed
Brown Butter Cinnamon Filling
  • 113 g unsalted butter browned
  • 100 g brown sugar
  • 1½ –2 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt
Brown Butter Cream Cheese Frosting
  • 150 g cream cheese room temperature
  • 50 g unsalted butter browned
  • 150 g powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1-2 tbsp heavy cream

Method
 

  1. Brown the butter: Brown 85g butter for the dough, 113g for the filling, and 50g for the frosting. Cook until golden and nutty-smelling, then transfer to separate bowls to cool.
  2. Make the dough: Mix flour, sugar, yeast, and salt. Add warm milk, egg, and cooled brown butter. Knead for 8–10 minutes until smooth and elastic. Add a little extra milk only if the dough feels too dry.
  3. First rise: Place dough in a greased bowl, cover, and let rise for 1–1½ hours, until doubled.
  4. Make the filling: Mix cooled brown butter with brown sugar, granulated sugar, cinnamon, vanilla, and salt until smooth and spreadable.
  5. Roll: Roll the dough into a large rectangle and spread the cinnamon filling evenly over the surface.
  6. Shape: Roll tightly from the long side into a log. Cut into 10–12 equal rolls.
  7. Second rise: Place rolls in a greased or parchment-lined baking dish. Cover and let rise for 30–45 minutes, until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 20–30 minutes, until golden brown and cooked through.
  9. Make frosting: Beat cream cheese until smooth. Add cooled brown butter and mix. Gradually add powdered sugar, vanilla, and salt. Add heavy cream until the frosting reaches your preferred consistency.
  10. Frost: Cool the rolls for 5–10 minutes, then generously spread with brown butter cream cheese frosting.
  11. Serve: Serve warm and enjoy.

Notes

  • Brown the butter carefully; it can burn quickly once the milk solids begin to brown.
  • Always cool brown butter before adding it to the dough.
  • If the dough feels dry after kneading, add milk 1 tablespoon at a time.
  • Don't overbake—the centers should remain soft and fluffy.
  • For the best texture, frost the rolls while they're still slightly warm.
  • Store frosted leftovers refrigerated in an airtight container.