Brown Butter Cinnamon Rolls (Print-Friendly Version)
Fluffy rolls bursting with sweet cinnamon, topped with creamy, rich icing.
# Ingredients You'll Need:
→ Butter
01 -
1 cup plus 2 tablespoons unsalted butter
→ Filling
02 -
1 cup packed light brown sugar
03 -
3 tablespoons ground cinnamon
04 -
1/3 cup browned unsalted butter
→ Dough
05 -
5 to 5 1/2 cups all-purpose flour
06 -
1 large egg
07 -
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
08 -
1/2 cup water
09 -
1 teaspoon salt
10 -
1/2 cup granulated sugar
11 -
2 packets instant yeast (4 1/2 teaspoons)
12 -
1 cup whole milk
13 -
1/3 cup browned unsalted butter
→ Brown Butter Cream Cheese Icing
14 -
1 tablespoon whole milk
15 -
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
16 -
2 ounces cream cheese, room temperature
17 -
Pinch salt
18 -
1/3 cup browned unsalted butter, solidified and softened
19 -
1 cup powdered sugar
# How to Make It:
01 -
On a lightly floured surface, roll out the dough into a rectangle measuring 12 by 16 inches. Spread the cinnamon filling evenly on top, leaving a border of 1/2 inch.
02 -
In a big bowl, combine the instant yeast, salt, flour, and sugar. Whisk everything together until well mixed.
03 -
Take the rolls out of the proofing oven if they were in one. Preheat your oven to 350°F, then bake them for 25 to 30 minutes until the tops turn a light golden brown.
04 -
Combine the brown sugar, ground cinnamon, and 1/3 cup of browned butter in a bowl. Mix until the mixture feels like wet sand. Set aside the remaining browned butter for the icing by placing it in the fridge to solidify.
05 -
Stir in 2 more cups of flour, mixing until a dough starts forming. Gradually add in 1 to 1 1/2 cups more flour until the dough is shaggy and slightly tacky. Knead it until you have a smooth ball, adding flour bit by bit if it's too sticky.
06 -
In a microwave-safe container, mix the milk, water, and 1/3 cup of browned butter. Warm it up for 30 to 45 seconds, making sure it’s just warm, not hot.
07 -
Cover the dough with a cloth or plastic wrap and let it sit for 10 minutes to help relax the gluten.
08 -
Carefully roll the dough from the long edge into a log. Use unflavored dental floss to cut the ends off, then slice into 12 equal pieces.
09 -
In a saucepan over medium heat, melt the butter and keep stirring. Watch for it to bubble, froth, and turn amber. Once it's browned and fragrant, pour it into a measuring cup, including the tasty browned bits.
10 -
Place the rolls in a parchment-lined 9 by 13 inch baking dish. Cover them up and let proof in a warm spot for about 45 minutes, or in a switched-off preheated oven, until they double in size.
11 -
Once the rolls are warm, spread the icing over the tops so it melts in. Enjoy them right away while they're warm.
12 -
Check that the solidified brown butter is softened but not melted. Mix the brown butter with cream cheese until it's smooth. Then, add in powdered sugar, vanilla, milk, and a pinch of salt until it’s all creamy together.
13 -
Pour that warm milk mixture into your bowl of dry ingredients. Toss in the egg and vanilla, and stir until everything's mixed well.
# Extra Information:
01 -
If you want to prep these ahead, put together the rolls in the baking dish, covering them, and chill overnight. Let them sit out for 30 minutes before baking. They might not double in size but will puff up while baking.