Brown Butter Cinnamon Rolls: Prepare to enter a realm of unparalleled indulgence! Imagine biting into a warm, gooey cinnamon roll, its soft, pillowy dough infused with the rich, nutty aroma of browned butter. This isn’t just any cinnamon roll; it’s an experience, a symphony of flavors and textures that will leave you craving more.
The humble cinnamon roll, a beloved treat enjoyed worldwide, has a history as rich and layered as its flaky pastry. While its exact origins are debated, many believe it evolved from similar sweet rolls in Northern Europe, particularly Sweden and Denmark. Over time, variations emerged, each reflecting local ingredients and culinary traditions. But one thing remains constant: the comforting warmth and irresistible sweetness that makes it a universal favorite.
What makes these Brown Butter Cinnamon Rolls so special? It’s the browned butter, of course! This simple technique elevates the flavor profile, adding a depth and complexity that regular melted butter simply can’t match. The nutty, caramelized notes of the browned butter perfectly complement the warm spice of cinnamon and the sweetness of the frosting. People adore these rolls because they offer a delightful combination of textures a soft, yielding dough, a gooey, cinnamon-spiced filling, and a creamy, decadent frosting. Plus, while they require a bit of effort, the resulting aroma that fills your kitchen and the sheer joy of sharing these with loved ones makes it all worthwhile. So, let’s get baking!
Ingredients:
- For the Dough:
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- 1 teaspoon salt
- ¾ cup (180ml) whole milk, warmed to 110-115°F (43-46°C)
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- For the Brown Butter Filling:
- ½ cup (113g) unsalted butter
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional, but adds a lovely warmth)
- Pinch of salt
- For the Cream Cheese Frosting:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream, to adjust consistency
Making the Dough
- Proof the Yeast: In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This step ensures that your yeast is active and will help your rolls rise properly. If the yeast doesn’t foam, it might be old or the milk might have been too hot, which can kill the yeast. If this happens, start over with fresh yeast.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Mix well with a whisk or the paddle attachment of your stand mixer. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the dough hook attachment (or by hand) until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is crucial for developing the flavor and texture of the rolls. A warm environment helps the yeast work its magic. You can create a warm environment by placing the dough in a slightly warmed oven (turned off!) or near a sunny window.
Preparing the Brown Butter Filling
- Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Watch it carefully, as it can burn easily. The milk solids will sink to the bottom of the pan and turn brown. This is what gives the brown butter its unique flavor. Once browned, immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking process. Let it cool slightly.
- Combine Filling Ingredients: In the bowl with the slightly cooled brown butter, add the brown sugar, cinnamon, nutmeg (if using), and salt. Mix well until everything is evenly combined. The mixture should be thick and spreadable.
Assembling and Baking the Cinnamon Rolls
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Aim for an even thickness throughout the rectangle.
- Spread the Filling: Spread the brown butter filling evenly over the entire surface of the dough, leaving a small border along one of the long edges. This border will help seal the rolls when you roll them up.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it closed.
- Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices. Dental floss creates a cleaner cut and prevents the rolls from getting squished. To use dental floss, slide a piece of floss under the log, cross the ends over the top, and pull to slice.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they are puffy and almost doubled in size. This second rise is important for creating light and airy rolls.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. The internal temperature should reach around 200°F (93°C). If the tops are browning too quickly, you can tent them with foil during the last 10 minutes of baking.
- Cool Slightly: Let the rolls cool in the baking dish for about 10-15 minutes before frosting. This allows them to set slightly and prevents the frosting from melting completely.
Making the Cream Cheese Frosting
- Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Make sure both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined. Add the vanilla extract and mix well.
- Adjust Consistency: Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency. You want it to be thick enough to hold its shape but still spreadable.
Frosting and Serving
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
- Serve Immediately: Serve the cinnamon rolls warm and enjoy! They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, warm them slightly before serving.
Conclusion:
Okay, friends, let’s be honest: you’ve scrolled this far because something about these Brown Butter Cinnamon Rolls whispered sweet nothings to your soul. And trust me, they deliver on that promise! This isn’t just another cinnamon roll recipe; it’s an experience. The nutty depth of the brown butter elevates the entire flavor profile, creating a richness and complexity that you simply won’t find in your average roll. The dough is perfectly soft and pillowy, the cinnamon filling is generously spiced, and the cream cheese frosting? Well, let’s just say it’s the crowning glory of this decadent treat.
But beyond the incredible taste, these rolls are a must-try because they’re surprisingly achievable. I’ve broken down each step to ensure even beginner bakers can create bakery-worthy results. Plus, the aroma that fills your kitchen while they bake is pure magic a comforting, inviting scent that will have everyone clamoring for a taste. Imagine pulling these warm, gooey rolls from the oven on a chilly weekend morning. Pure bliss, right?
And the best part? You can totally customize them to your liking! Feeling adventurous? Try adding chopped pecans or walnuts to the filling for a delightful crunch. Or, swap out the cream cheese frosting for a simple vanilla glaze if you prefer a lighter touch. For a truly decadent experience, drizzle some salted caramel sauce over the top after frosting. You could even incorporate some apple pie filling into the rolls for an autumnal twist. The possibilities are truly endless!
Here are a few serving suggestions to really take things to the next level:
* Brunch Superstar: Serve these rolls as the centerpiece of your next brunch spread. Pair them with fresh fruit, yogurt parfaits, and a pot of strong coffee for a truly memorable meal.
* Holiday Treat: These rolls are perfect for holiday gatherings. They’re sure to be a crowd-pleaser and a welcome addition to any festive table.
* Simple Indulgence: Sometimes, you just need a little something sweet. These rolls are perfect for satisfying those cravings. Enjoy them warm with a glass of milk or a cup of tea.
I truly believe that these Brown Butter Cinnamon Rolls are something special. They’re more than just a recipe; they’re a way to create moments of joy and connection with the people you love. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure.
I’m so excited for you to try this recipe! And more importantly, I can’t wait to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Let’s create a community of cinnamon roll enthusiasts and spread the love of baking (and brown butter!) far and wide. Happy baking!
Brown Butter Cinnamon Rolls: The Ultimate Recipe Guide
Warm, gooey brown butter cinnamon rolls with tangy cream cheese frosting. Homemade and utterly irresistible!
Ingredients
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast (1 packet)
- 1 teaspoon salt
- ¾ cup (180ml) whole milk, warmed to 110-115°F (43-46°C)
- ¼ cup (57g) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- ½ cup (113g) unsalted butter
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- Pinch of salt
- 4 ounces (113g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream, to adjust consistency
Instructions
- Proof the Yeast: In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy.
- Combine Wet and Dry Ingredients: Add the melted butter and beaten eggs to the yeast mixture. Mix well. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the dough hook attachment (or by hand) until a shaggy dough forms.
- Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 6-8 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should be slightly tacky but not sticky.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns a nutty brown color and has a fragrant aroma. Watch it carefully, as it can burn easily. Once browned, immediately remove the pan from the heat and pour the brown butter into a heatproof bowl to stop the cooking process. Let it cool slightly.
- Combine Filling Ingredients: In the bowl with the slightly cooled brown butter, add the brown sugar, cinnamon, nutmeg (if using), and salt. Mix well until everything is evenly combined.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
- Spread the Filling: Spread the brown butter filling evenly over the entire surface of the dough, leaving a small border along one of the long edges.
- Roll Up the Dough: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal it closed.
- Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal slices.
- Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until they are puffy and almost doubled in size.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
- Cool Slightly: Let the rolls cool in the baking dish for about 10-15 minutes before frosting.
- Cream Butter and Cream Cheese: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined. Add the vanilla extract and mix well.
- Adjust Consistency: Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost the Rolls: Spread the cream cheese frosting evenly over the warm cinnamon rolls.
- Serve Immediately: Serve the cinnamon rolls warm and enjoy!
Notes
- Yeast Proofing: Make sure your milk isn’t too hot when proofing the yeast, as it can kill it. The ideal temperature is 110-115°F (43-46°C).
- Kneading: The dough should be slightly tacky but not sticky. If it’s too sticky, add flour one tablespoon at a time.
- Browning Butter: Watch the butter carefully when browning it, as it can burn quickly.
- Cutting Rolls: Dental floss provides a cleaner cut than a knife.
- Baking: If the tops of the rolls are browning too quickly, tent them with foil during the last 10 minutes of baking.
- Storage: Cinnamon rolls are best enjoyed fresh. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm slightly before serving if refrigerated.
