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There's nothing quite like taking a tray of warm brown butter cinnamon rolls out of the oven on a slow morning. This dish brings brown butter into the dough, the cinnamon filling, and the creamy tangy icing. Each bite is soft and full of cozy flavors that always wow friends and family.
The first time I made these was during a snowy brunch with friends and everyone just kept going back for more. Now it’s my go-to whenever I want to make an occasion special.
Ingredients
- Unsalted butter: this adds a deep nutty flavor when browned. Go for high-quality European-style butter for the best taste
- All purpose flour: gives the rolls structure and chewiness. Choose unbleached for optimal texture
- Granulated sugar: sweetens the dough and aids in browning
- Salt: balances the sweetness and boosts the caramel notes
- Instant yeast: guarantees reliable rising and speeds things up. Pick a fresh jar for the most potent yeast
- Large egg: adds fluffiness and keeps the rolls tender
- Vanilla bean paste: enhances the dough and icing with a fragrant kick
- Milk: keeps the dough soft and creates a nice crumb
- Water: hydrates the dough and binds it all together
- Light brown sugar: contributes a soft caramel flavor to the filling; choose a moist one for better mixing
- Cinnamon: provides that beloved warmth; fresh ground is best
- Cream cheese: creates a rich tangy layer for the icing
- Powdered sugar: mixes seamlessly into the icing for a smooth finish
- Parchment paper: aids in easy lifting and cleanup after baking
Instructions
- Brown the Butter:
- In a saucepan over medium heat, melt all the butter, gently swishing the pan. It’ll bubble and foam, so keep an eye on it. When it’s an amber color with specks on the bottom, transfer it into a heat-safe bowl, scraping up the tasty bits.
- Mix the Dough Base:
- In a large bowl, whisk two cups of flour with sugar, yeast, and salt. Heat up milk, water, and a third cup of browned butter in a microwave-safe glass until it’s warm.
- Combine Wet and Dry Ingredients:
- Stir the warm milk mix into the dry ingredients, then add the egg and vanilla. Mix to form a shaggy dough. Gradually fold in two more cups of flour, stirring until the dough is sticky yet workable.
- Knead and Rest:
- Gently knead the dough right in the bowl for a few minutes until it’s soft and smooth. Cover it and let it rest for ten minutes to let the gluten relax while you prepare the filling.
- Make the Filling:
- Combine a third cup of browned butter with brown sugar and cinnamon until it looks like wet sand. Chill the leftover browned butter in the fridge to thicken for the icing.
- Roll Out the Dough:
- On a floured surface, roll the dough into a rectangle measuring twelve by sixteen inches. Spread the cinnamon mixture evenly over the dough, making sure to leave a little border around the edges.
- Shape and Slice:
- Starting from the longer side, tightly roll the dough into a log. Seal the seam by pinching. Use unflavored dental floss to slice off the ends, then cut the log into twelve rolls.
- Arrange and Proof:
- Place the rolls in a parchment-lined baking dish sized nine by thirteen inches. Let them rise uncovered in a warm area for about forty-five minutes or until they double in size. If your kitchen's cold, let them rise in a slightly warm oven.
- Bake:
- Preheat the oven to three fifty degrees Fahrenheit. Bake the rolls uncovered for twenty-five to thirty minutes until they’re lightly golden on top.
- Prepare the Frosting:
- While the rolls are baking, let the saved brown butter come to room temperature until it’s firm but soft. Mix it with cream cheese, powdered sugar, vanilla, milk, and a dash of salt until it's fluffy and smooth.
- Frost and Serve:
- Generously spread the icing over the warm rolls so it melts and seeps in. Enjoy them right away or let them cool a bit for a sweet sticky treat.
The best part for me is mixing that fragrant brown butter with the sugar. This step turns a simple filling into something special. My little one loves wrapping up the dough and seeing the cinnamon swirls in each piece.
Storage Tips
Keep leftover cinnamon rolls covered at room temperature for a couple of days or store in the refrigerator for up to four days. To warm them up, microwave for about fifteen seconds or heat in a low oven covered with foil until soft again.
Ingredient Substitutions
Feel free to swap vanilla paste with regular vanilla extract without losing any flavor. If you're out of light brown sugar, dark brown works just fine and gives a richer taste. You can use almond or oat milk instead of dairy milk if you want a non-dairy option.
Serving Suggestions
Enjoy them warm for breakfast alongside coffee or tea. They’re also fantastic as a sweet finish to a weekend brunch or potluck. For an added touch, top with toasted pecans or a sprinkle of cinnamon sugar.
Cultural and Historical Context
Cinnamon rolls originate from Northern Europe and became a bakery classic in Sweden as kanelbullar. The American variety is known for its rich flavors and signature cream cheese icing. Adding brown butter is a modern twist that boosts the nutty taste and makes these rolls even more decadent.
Seasonal Adaptations
In the fall, mix in a bit of apple butter with the cinnamon filling. In winter, add a touch of cardamom for warmth. During spring, consider incorporating lemon zest into the icing for a fresh twist.
Success Stories
Many friends have told me it was their first time browning butter and they’re now hooked. One reader made double the batch for a birthday brunch and not a crumb was left! For easy prep, let the shaped rolls chill overnight in the fridge. Just bring them to room temp for thirty minutes before baking for the fluffiest rolls.
Freezer Meal Conversion
Freeze the unbaked rolls on a baking sheet. Once they’re frozen, transfer to a ziptop bag and keep for up to two months. When you're ready to bake, simply thaw and let them rise before baking as normal. Baked rolls with icing can also be frozen and reheated gently.
Once you try these cinnamon rolls, you'll want to whip them up again and again. Each bite is pure comfort and perfect for sharing with loved ones.
Common Recipe Questions
- → What makes these cinnamon rolls unique?
Throughout the dough, filling, and icing, brown butter is featured, giving these classic rolls a rich and nutty taste.
- → Can these be made ahead of time?
Absolutely, make the rolls and let them chill overnight. Allow them to warm up to room temperature before baking for a delightful morning snack.
- → How do I know when the dough is ready?
The dough ought to be smooth and slightly tacky, but not overly sticky, and should double in size while proofing.
- → Why use floss to slice the rolls?
Using unflavored floss lets you cut through the dough and filling cleanly, preserving the lovely swirls without flattening them.
- → What if my kitchen is cold for proofing?
You can set the tray in a slightly warmed, turned-off oven to help the dough rise well, even if it’s chilly.