Brown Butter Cinnamon Rolls are a delightful indulgence that will satisfy your sweet tooth. The rich, nutty flavor of brown butter complements the warm cinnamon and sugar filling perfectly, creating a truly irresistible treat.
These fluffy cinnamon rolls are perfect for a leisurely weekend breakfast or a special occasion.
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Ingredients You'll Need
With their soft, pillowy texture and gooey filling, Brown Butter Cinnamon Rolls are a classic recipe that never goes out of style. Whether you're a seasoned baker or just starting out, this recipe is relatively easy to follow and will result in a delicious and satisfying dessert.
You'll need basic pantry ingredients like flour, brown sugar, granulated sugar, real butter (salted or unsalted is your preference), eggs, and good quality cinnamon. Ceylon cinnamon is sweeter and better for sweet baking than Saigon cinnamon (which is really Cassia, and better for savory dishes).
For the lightest, fluffiest brown butter cinnamon rolls, use bread flour instead of all-purpose flour.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Brown Butter Cinnamon Rolls
Whether you're a seasoned baker or just starting out, this recipe is relatively easy to follow. With a little patience and attention to detail, you can create homemade cinnamon rolls that rival any bakery. The aroma of cinnamon and brown butter baking in the oven is sure to fill your home with a warm and inviting scent.
I recommend preparing the brown butter ahead of time and setting it aside to cool to room temperature. With a little patience and attention to detail, you can create homemade cinnamon rolls that are even better than your favorite bakery.
How To Make The Brown Butter For This Recipe
You'll need to brown the butter for both the cinnamon roll dough, and for the filling.
- Place the butter for the dough in a skillet and cook on the stove, stirring frequently, for 10-15 minutes until butter is caramel colored. Cool to room temperature before using.
Make The Dough
- Add warm milk to the bowl of your stand mixer, sprinkle the yeast on top and gently stir.
- Add egg, brown butter, salt, and sugar. Mix until well incorporated.
- Add flour 1 cup at a time and knead with the dough hook to your stand mixer for 2-3 minutes. Dough should still be sticky
- Grease a glass bowl and transfer dough to the greased bowl, cover and set in a draft free location for 1- 2 hours, or until the dough has doubled in size.
- While the dough is rising, prepare the filling.
Make The Filling
- Place the butter for the filling in a skillet and cook on the stove, stirring frequently, for 10-15 minutes until butter is caramel colored. Cool to room temperature before using.
- For the filling, add ¾ cup brown butter to a medium mixing bowl with cinnamon and brown sugar. Whisk together until well incorporated.
Roll Up and Slice
- Spray a 9x13 inch baking dish with non-stick spray, or grease with butter.
- Once dough has risen, transfer to a lightly floured surface and roll into a 12x 20 rectangle.
- Spread filling evenly across the dough and roll the dough jelly roll style. Cut rolled dough into 12 even pieces.
Bake and Ice
- Place cut cinnamon roll pieces in the prepared baking dish and let rise for 30 minutes. Preheat the oven to 350℉ while the cinnamon rolls are rising.
- Once risen drizzle ½ cup of heavy cream across the cinnamon rolls and bake for 30 minutes.
- While the cinnamon rolls are baking, prepare the icing by whisking together the powdered sugar, vanilla, and heavy cream until well incorporated.
- Let cinnamon rolls cool for 10-15 minutes and spread icing across the top of the cinnamon rolls.
Serving Suggestions
These rolls are soft and pillowy, thanks to the rich dough, and the combination of cinnamon, sugar, and brown butter is pure indulgence. Enjoy these brown butter cinnamon rolls as a breakfast or brunch treat with hot coffee or tea.
Substitutions and Variations
Here are a few delicious variations or substitutions when making these cinnamon rolls with brown butter.
- Experiment with different fillings, such as chocolate chips, cream cheese, or apple pie filling.
- Try different types of glazes, such as cream cheese frosting or vanilla glaze.
- Add some raisins or chopped nuts for extra flavor.
Tips for Success
Here are a few tips for making this brown butter cinnamon roll recipe:
- Use warm milk to activate the yeast.
- Let the dough rise in a warm, draft-free place.
- Let the cinnamon rolls cool completely before adding the glaze.
Related Recipes
- How To Make Sourdough Bread Starter
- Classic Panettone Bread
- Bread Machine Sandwich Bread
- Challah Rolls
- Tsoureki (Greek Easter Bread)
Storage Options
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days.Reheat in the oven or microwave.
- You can freeze baked cinnamon rolls for up to 3 months. Thaw overnight in the refrigerator and reheat.
- You can freeze the unbaked cinnamon rolls. Thaw overnight in the refrigerator and let rise before baking.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
Yes, you can make the dough ahead of time and refrigerate it overnight. Let it rise in the refrigerator for a longer period.
Bread flour is best for this recipe, but you can also use all-purpose flour.
More Delish Ideas
Brown Butter Cinnamon Rolls
Equipment
Ingredients
Dough Ingredients:
- ⅓ cup butter browned in a skillet and cooled to room temp
- 1 cup milk warmed to 105 to 110℉
- 1 package active dry yeast 2 ¼ teaspoon
- 3 eggs
- 4 cups bread flour
- 1 teaspoon salt
- ½ cup sugar
- ½ cup heavy cream
Filling Ingredients:
- ¾ cup butter browned in a skillet and cooled to room temp
- 1 ½ cup brown sugar
- 3 tablespoon cinnamon
Icing Ingredients:
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 5 tablespoon heavy cream
Instructions
Make The Brown Butter
- Place the butter for the dough in a skillet and cook on the stove, stirring frequently, for 10-15 minutes until butter is caramel colored. Cool to room temperature before using.
Make The Dough
- Add warm milk to the bowl of your stand mixer, sprinkle the yeast on top and gently stir.
- Add egg, brown butter, salt, and sugar. Mix until well incorporated.
- Add flour 1 cup at a time and knead with the dough hook to your stand mixer for 2-3 minutes. Dough should still be sticky
- Grease a glass bowl and transfer dough to the greased bowl, cover and set in a draft free location for 1- 2 hours, or until the dough has doubled in size.
- While the dough is rising, prepare the filling
Make The Filling
- Place the butter for the filling in a skillet and cook on the stove, stirring frequently, for 10-15 minutes until butter is caramel colored. Cool to room temperature before using.
- For the filling, add ¾ cup brown butter to a medium mixing bowl with cinnamon and brown sugar. Whisk together until well incorporated.
Assemble the Cinnamon Rolls
- Spray a 9x13 inch baking dish with non-stick spray, or grease with butter.
- Once dough has risen, transfer to a lightly floured surface and roll into a 12x 20 rectangle.
- Spread filling evenly across the dough and roll the dough jelly roll style. Cut rolled dough into 12 even pieces.
- Place cut cinnamon roll pieces in the prepared baking dish and let rise for 30 minutes. Preheat the oven to 350℉ while the cinnamon rolls are rising.
- Once risen drizzle ½ cup of heavy cream across the cinnamon rolls and bake for 30 minutes.
Make The Icing
- While the cinnamon rolls are baking, prepare the icing by whisking together the powdered sugar, vanilla, and heavy cream until well incorporated.
- Let cinnamon rolls cool for 10-15 minutes and spread icing across the top of the cinnamon rolls.
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