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close up of a brown butter cinnamon roll broken into with fresh berries on a stack of white plates

Brown Butter Cinnamon Rolls

  • Author: Elizabeth I Confessions of Baking Queen
  • Prep Time: 2 Hours
  • Cook Time: 25
  • Total Time: 2 hours 25 minutes
  • Yield: 12 Cinnamon Rolls
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

Tender and moist brown butter cinnamon rolls can be made the morning of or the night before! Served with a brown butter cream cheese frosting this cinnamon roll recipe will be your new favorite! 


Ingredients

Dough

  • 2 1/4 Teaspoon/ 1 Package Rapid Rise Yeast 
  • 8oz (1 Cup) Warmed Milk 
  • 1oz ( 2 Tablespoons) Butter, melted 
  • 2 Tablespoons Granulated Sugar 
  • 1 Teaspoon Salt 
  • 1 Large Egg

Filling

  • 4oz (1/2 Cup) Brown Butter 
  • 200 Grams (1 Cup) Brown Sugar 
  • 1 Tablespoon Ground Cinnamon

Brown Butter Cream Cheese Frosting

  • 4oz Cream Cheese, at room temp. 
  • 2oz Brown Butter, at room temp. 
  • 250 Grams (2 Cups) Powdered Sugar 
  • 2 Teaspoons Vanilla Extract 
  • 1 Teaspoon Whole Milk or Heavy Cream 

 


Instructions

Dough & Filling

  1. In a microwave-safe bowl or small pot, warm the milk and browned butter over low heat just until warmed. Check your yeast for temperature; mine suggests 120F-130F.
  2. In the bowl of an electric mixer, dissolve yeast in milk and butter mixture, let it sit for 5 minutes. Add sugar and salt, then whisk in the egg. Start with three cups of flour. Mix until smooth; you may need the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook, put the dough on a floured work surface and knead for 5-6 minutes.
  3. Preheat oven to 200F, and then turn the oven OFF. Spray a large bowl with cooking spray, and place the dough inside. Place Glad Press’n Seal on top of the bowl, and place bowl in warm but not turned on the oven.
  4. Check dough after an hour. It should have doubled in size. Punch down. In a small bowl, mix together brown sugar and cinnamon.
  5. Place Glad Press’n Seal on a surface you want to roll dough out on. Sprinkle the work surface with flour, and roll dough into a 16inch X 12inch rectangle. Grease a 9×13 baking pan and set aside. Brush the dough with half of the melted brown butter. Sprinkle sugar mixture on top of the dough, and drizzle remaining butter. Gently and tightly roll the dough, and cut with sharp knife into 12 pieces. Place rolls into prepared pan, cover with Glad Press’n Seal, and place in fridge overnight or let rise until doubled in size (45 minutes).
  6. Bake at 350F/180C for 20-25 minutes or until lightly golden brown in color or an instant-read thermometer reads 190F. Let cool for 5 minutes before adding frosting.

Brown Butter Cream Cheese Frosting

  1. In the bowl of an electric mixer, add the cream cheese and softened browned butter. Beat for two minutes. Add in powdered sugar, vanilla extract, and whole milk; mix for 3 minutes. Spread on top of warm cinnamon rolls. Best served the same day but if you need to, make sure to cover in Glad Press’n Seal and store in the fridge.

Keywords: brown butter cinnamon rolls, how to make cinnamon rolls, the best cinnamon rolls

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