There’s something magical about cinnamon rolls, especially when you add a rich, nutty twist with browned butter. Imagine pulling apart a soft, fluffy roll, the layers bursting with cinnamon-sugar goodness and a decadent brown butter cream cheese frosting melting over the top. That’s the beauty of Brown Butter Cinnamon Rolls—a comforting and indulgent treat perfect for any occasion.
If you’re ready to elevate your cinnamon roll game, this recipe is for you. We’ll guide you through every step, ensuring the process is as simple and approachable as possible, even for beginners. So, whether you’re making these for a special brunch, holiday breakfast, or just because you deserve something sweet, this recipe will deliver every time.
Why Brown Butter Makes All the Difference
Browning butter is a simple technique that transforms the flavor of these cinnamon rolls. When butter is browned, the milk solids toast, giving the butter a deep, nutty aroma that adds layers of complexity to both the dough and the frosting. Here’s why brown butter takes cinnamon rolls to the next level:
- Flavor Boost: The toasted milk solids in browned butter create a rich, nutty flavor that pairs perfectly with the warm spices like cinnamon and brown sugar.
- Creamy Texture: Brown butter, when used in the frosting, adds a silky, velvety texture that makes each bite melt in your mouth.
- Aromatic Appeal: The irresistible smell of browned butter fills your kitchen as you bake, making the entire process even more rewarding.
Ingredients You’ll Need
For these brown butter cinnamon rolls, you’ll need two key sets of ingredients: one for the dough and filling, and one for the brown butter cream cheese frosting. Let’s break it down:
Dough and Filling:
- 3 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup whole milk
- ¼ cup unsalted butter (browned)
- 1 tsp salt
- 2 large eggs
- ½ cup unsalted butter (softened for filling)
- 1 cup dark brown sugar (packed)
- 2 tbsp cinnamon
- 1 tsp vanilla extract
Brown Butter Cream Cheese Frosting:
- ½ cup unsalted butter (browned)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Special Note:
Make sure to let your browned butter cool before adding it to the frosting or filling to avoid melting or altering the texture.
Step-by-Step Instructions for Brown Butter Cinnamon Rolls
1. Make the Dough
Start by preparing your dough, which is the base of these tender cinnamon rolls.
- In a small saucepan, heat the milk until warm but not boiling. Stir in the yeast and a pinch of sugar, letting it sit for 5 minutes until it becomes frothy.
- In a stand mixer bowl, combine the flour, sugar, and salt. Slowly pour in the yeast mixture, followed by the browned butter and eggs. Use the dough hook to knead the dough on medium speed for about 7-8 minutes until it’s smooth and elastic.
- Cover the dough with a kitchen towel and let it rise in a warm place for about 1 ½ hours, or until it doubles in size.
Pro Tip: Use a thermometer to ensure the milk is around 110°F when adding yeast. Too hot or cold can prevent proper yeast activation.
2. Brown the Butter
While the dough is rising, brown your butter. This is a simple but essential step.
- Place the butter in a light-colored saucepan (so you can see the browning process clearly) over medium heat. Stir occasionally until the butter melts and starts to foam.
- Continue cooking, swirling the pan often. You’ll notice the butter turns a golden brown, and brown bits will form at the bottom. When it smells nutty, remove it from the heat and transfer it to a bowl to cool.
3. Prepare the Filling
Once the dough has doubled in size, it’s time to roll it out and fill it with deliciousness.
- In a small bowl, mix the softened butter with the brown sugar, cinnamon, and vanilla until you have a thick paste. This will spread beautifully on the dough, adding tons of flavor to each roll.
- Roll out your dough on a lightly floured surface to about a 12×18 inch rectangle. Spread the cinnamon-brown butter filling evenly over the surface.
- Starting from the long edge, roll the dough tightly into a log. Slice the log into 12 equal rolls using a sharp knife or dental floss for clean cuts.
4. Second Rise
Place the rolls in a buttered 9×13 inch baking dish, leaving some space between them for rising. Cover and let them rise for another 30-45 minutes, until they’re puffy.
Tip for Beginners: If you’re short on time, you can let the dough rise overnight in the fridge after shaping. Just make sure to bring the rolls to room temperature before baking the next day.
5. Bake the Rolls
Preheat your oven to 350°F (175°C) and bake the cinnamon rolls for 20-25 minutes, or until they’re golden brown on top and puffed up.
Making the Brown Butter Cream Cheese Frosting
While your rolls are baking, it’s time to make the show-stopping frosting.
- In a mixing bowl, beat together the browned butter and softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
- Once the rolls have cooled slightly (for about 10 minutes), generously spread the frosting over the top. The warmth of the rolls will slightly melt the frosting, making it soak into the crevices.
Pro Tips for Perfect Brown Butter Cinnamon Rolls
These tips ensure your cinnamon rolls turn out bakery-quality, even if it’s your first time baking them.
1. Achieve Soft, Fluffy Dough
The secret to soft, fluffy rolls is not over-flouring your dough. You want it to be slightly sticky to the touch when kneading. Too much flour will make the rolls dry and dense.
2. Chill the Dough for Easy Rolling
If you’re having trouble rolling out the dough, try chilling it in the fridge for 15-20 minutes. This firms up the butter and makes it easier to shape the dough without sticking.
3. Cut the Rolls Cleanly
To avoid squishing the rolls when cutting, use unflavored dental floss instead of a knife. Simply slide the floss under the dough log, cross the ends over the top, and pull to slice.
4. Make Ahead Tips
These rolls can easily be made ahead of time:
- Overnight Method: Prepare the rolls, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature before baking.
- Freezing: You can also freeze the shaped rolls before the second rise. When you’re ready to bake, let them thaw in the fridge overnight and rise at room temperature before baking.
Nutritional Breakdown
Here’s a nutritional table to give you an idea of what’s in each decadent serving of these Brown Butter Cinnamon Rolls.
| Nutrient | Amount per Serving (1 Roll) |
|---|---|
| Calories | 450 |
| Fat | 22g |
| Carbs | 58g |
| Protein | 6g |
| Sugars | 33g |
| Fiber | 2g |
| Sodium | 290mg |
Frequently Asked Questions
Can I make these cinnamon rolls without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand for about 10 minutes until smooth and elastic.
How can I store leftover cinnamon rolls?
Store your leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To reheat, simply warm them in the oven at 300°F for about 10 minutes.
Can I substitute any ingredients?
If you’re out of dark brown sugar, light brown sugar will work in a pinch. For a dairy-free option, you can use plant-based butter and cream cheese substitutes.
Conclusion: The Perfect Treat for Any Occasion
Brown Butter Cinnamon Rolls are the epitome of indulgence. The nutty richness of browned butter, paired with the soft, fluffy brioche dough, and the decadent cream cheese frosting makes these a must-try recipe. Whether you’re new to baking or a seasoned pro, this recipe will guide you every step of the way to ensure perfect results.
Don’t hesitate to share this recipe with friends and family or bookmark it for your next weekend baking project. Trust us—once you try these cinnamon rolls, they’ll become a staple in your kitchen!