Brown Butter Cinnamon Rolls

Pillowy soft rolls with rich brown butter and creamy icing

These brown butter cinnamon rolls bake up incredibly soft and pillowy with a rich nutty flavor from browned butter throughout, topped with a luscious brown butter cream cheese icing that melts into every nook and cranny.

193Min

12Servings

420Cal

MediumLevel

VegetarianKid friendly

#cinnamon rolls#baking#sweet#breakfast#brunch

Equipment

Mixing bowl

Mixing spoon

Digital scale

Measuring cup

Rolling pin

Cutting board

Sharp knife

Saucepan

Stovetop

Spatula

23x33 cm baking dish

Oven

Whisk

Serving plate

Ingredients

Dough

all-purpose flour

500 g

active dry yeast

7 g

granulated sugar

50 g

whole milk

240 ml

unsalted butter

60 g

large egg

1 piece

salt

5 g

Filling

unsalted butter

115 g

brown sugar

150 g

ground cinnamon

15 g

Brown Butter Cream Cheese Icing

unsalted butter

115 g

cream cheese

115 g

powdered sugar

240 g

vanilla extract

5 ml

salt

1 g

Instructions

Make the dough

Warm milk and butter, then combine with yeast and sugar to activate. Add flour, egg, and salt, then knead into a smooth dough.

15 min

Knead until the dough passes the windowpane test - it should stretch thin without tearing.

First rise

Place dough in an oiled bowl, cover, and let rise until doubled in size.

60 mintimer 60 min

Brown the butter

Melt butter in a light-colored saucepan over medium heat, stirring frequently until it turns golden brown and smells nutty.

8 minMedium heattimer 8 min

Watch carefully - butter can go from perfect to burnt quickly. Look for brown specks on the bottom.

Prepare filling

Mix brown sugar and cinnamon together. Set aside the browned butter for spreading.

5 min

Roll out dough

Roll dough into a 30x40 cm rectangle on a lightly floured surface.

10 min

Keep the dough as rectangular as possible for even rolls.

Add filling

Spread browned butter evenly over dough, then sprinkle with brown sugar-cinnamon mixture.

5 min

Leave a 2 cm border on one long edge to help seal the rolls.

Shape rolls

Roll dough tightly from the long edge, then cut into 12 equal pieces using dental floss or a sharp knife.

15 min

Use unflavored dental floss for clean cuts without squishing the rolls.

Second rise

Place rolls in a greased 23x33 cm baking dish, cover, and let rise for 30-45 minutes until puffy.

35 mintimer 35 min

Bake

Bake at 175°C for 22-25 minutes until golden brown and cooked through.

25 min175°Ctimer 25 min

If browning too quickly, tent with foil after 15 minutes.

Make the icing

Brown remaining butter, then beat with cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.

10 minMedium heat

Let browned butter cool slightly before mixing to avoid melting the cream cheese.

Ice and serve

Spread icing over warm rolls and serve immediately.

5 min

Original recipe

InstagramRecipe by @chelsweets

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Оven 180°C for 5-7 minutes or microwave 20-30 seconds

Store in an airtight container. Reheat individual rolls in microwave for 20 seconds to restore softness. Freeze unglazed rolls for up to 1 month.

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