Brown Butter Cinnamon Rolls Recipe with Easy Frosting
Craving warm, gooey cinnamon rolls with a nutty twist? These homemade Brown Butter Cinnamon Rolls, made entirely by hand without a mixer, will be the highlight of your brunch! Perfectly soft and packed with rich brown butter flavor, they’re the ultimate treat for cozy mornings or holiday gatherings.
I absolutely love these cinnamon rolls! The brown butter filling is full of dark brown sugar and cinnamon – truly the perfect brown butter cinnamon sugar filling – YUM! These homemade cinnamon rolls are made by hand and although they take a bit of time to make, they are easy and great for beginners. This will become your go-to recipe for perfect cinnamon rolls in no time! With a nutty aroma and an easy frosting, these are the best cinnamon rolls ever!
When I started one bowl bakery, I knew that I wanted a really good classic cinnamon roll recipe with a twist, that was easily mad without a hand mixer or electric mixer. I know that traditionally, these would be made in the bowl of a stand mixer. dough hook attachment, but you can easily make these by hand. These would be perfect for Christmas morning or any other special occasion. I mean, who doesn’t love warm cinnamon rolls? If you want another roll recipe, check out my maple cinnamon rolls! And if you have sourdough discard on hand, check out my sourdough discard cinnamon bread!
I have plenty of other brown butter recipes. Check out my brown butter pecan cookies, which are perfect for the fall or winter! Other favorites include my brown butter brownies, chocolate chip loaf cake, boneless chocolate chip cookies, brown butter rice krispies treats, and walnut brownies. I have more brown butter recipes being added every month!
Why You’ll Love This Recipe
- Rich, Nutty Flavor – The brown butter gives these cinnamon rolls a deep, caramelized flavor that sets them apart from traditional recipes.
- Made by Hand – No need for a stand mixer! These rolls are easily made by hand, making them perfect for anyone looking for a simple, homemade treat.
- Overnight Option – Prep the night before and bake in the morning for freshly baked cinnamon rolls without the early-morning effort.
Ingredients
- All-Purpose Flour – The backbone of the dough, giving the cinnamon rolls their soft and fluffy texture. It’s what makes each bite light and tender.
- Active Dry Yeast – This is what makes the dough rise and become pillowy. It’s key to achieving that perfect, bakery-style fluffiness.
- Whole Milk – Adds richness and moisture, making the dough soft and flavorful. Using whole milk gives these rolls that extra bit of creaminess.
- Water – Helps activate the yeast and keeps the dough hydrated, ensuring it’s easy to knead and rises properly.
- Sugar – A little sweetness goes a long way in feeding the yeast for a good rise and making the rolls just sweet enough.
- Unsalted Butter – This gets browned to give the rolls their signature nutty flavor. Brown butter adds richness to both the dough and the frosting.
- Eggs – Essential for a rich dough, the eggs make the rolls soft and help everything hold together.
- Brown Sugar – Melts into the butter for that gooey, caramel-like filling you crave in cinnamon rolls.
- Cinnamon – The key to classic cinnamon rolls, giving them their warm, sweet-spiced flavor.
- Powdered Sugar – This makes the frosting smooth and sweet, giving you that perfect creamy topping to balance the richness of the rolls.
- Heavy Cream – Helps the frosting become creamy and luscious, making each bite even more decadent.
- Vanilla Extract – Adds a warm, sweet note that enhances the flavors of the butter and sugar, making the rolls extra delicious.
Substitutions
- Coconut Sugar for Brown Sugar – Swap out the brown sugar in the filling for coconut sugar. It has a similar caramel-like sweetness but adds a slight hint of coconut flavor.
- Almond Milk for Whole Milk – If you’re looking for a dairy-free option, almond milk works well in place of whole milk. It keeps the dough soft while adding a light nutty flavor.
Additions
- Orange Zest – Add some orange zest to the filling for a burst of citrus that complements the rich brown butter and cinnamon.
- Chopped Pecans – For a bit of crunch, fold some chopped pecans into the cinnamon filling. They add texture and a nutty flavor that pairs perfectly with the brown butter.
Step by Step Instructions
Activate the Yeast: In a large bowl, combine 1/2 cup (120 ml) warm milk, 1/4 cup (60 ml) warm water, and 1 packet (2 1/4 tsp) active dry yeast.
Let sit for about 5 minutes, or until foamy.
Make the Dough: Stir in 1/3 cup (70 g) sugar, 1/3 cup (75 g) softened unsalted butter, and 2 large eggs to the yeast mixture.
Gradually add 4 1/2 cups (540 g) all-purpose flour, about 1/2 cup at a time, stirring well between each addition until a dough forms.
Knead by Hand: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough becomes smooth and elastic.
Place the dough in an oiled bowl, cover, and let it rise in a warm place for 1-1.5 hours, until doubled in size.
Brown the Butter for the Filling: In a small pan, melt 1/2 cup (115 g) unsalted butter over medium heat, stirring constantly until the butter turns golden brown and has a nutty aroma.
Set aside to cool slightly.
Prepare the Filling: In a small bowl, mix 3/4 cup (150 g) packed brown sugar, 2 1/2 tbsp ground cinnamon, and the browned butter.
Roll out the Dough: After the dough has risen, roll it into a large rectangle about 16×12 inches on a lightly floured surface.
Spread the cinnamon filling evenly over the dough.
Form the Rolls: Roll the dough tightly from the longer edge and cut into 12 even pieces.
Place them in a greased 9×13-inch baking dish, cover, and let them rise for 30 minutes.
Bake: Preheat your oven to 350°Fahrenheit (175°Celsius). Bake the rolls for 25-30 minutes, or until golden brown.
Make the Frosting: While the rolls bake, melt 1/4 cup (60 g) unsalted butter in a small pan over medium heat, stirring constantly until golden brown and fragrant. Let it cool slightly.
In a bowl, whisk together the browned butter, 1 1/2 cups (190 g) powdered sugar, 2-3 tbsp heavy cream, and 1 tsp vanilla extract.
Adjust with more cream if needed for consistency.
Frost the Rolls: Allow the rolls to cool for a few minutes, then spread the frosting over the warm rolls.
Expert Tips and Notes
- Proper Yeast Activation – Make sure your milk and water are warm (around 100°F to 110°F) when activating the yeast. Too hot, and it will kill the yeast; too cold, and the dough won’t rise properly. If the yeast doesn’t foam after 5-10 minutes, start over with fresh yeast.
- Knead Until Smooth and Elastic – Kneading by hand takes about 8-10 minutes, but the key is to feel the dough. It should be smooth, slightly tacky, and elastic. If you press the dough with your finger, it should spring back slowly. This ensures your rolls are soft and rise well.
- Chill the Dough Overnight – For even more flavor, let the dough rest in the fridge overnight after the first rise. This slow fermentation develops a deeper flavor and makes the dough easier to roll out in the morning.
- Don’t Overbake – Cinnamon rolls are best when soft and slightly underdone in the center. Bake just until the tops are golden brown, and the center of the rolls is still a bit soft to touch. Overbaking will make them dry, so keep an eye on them towards the end.
How to Make This Brown Butter Cinnamon Rolls Recipe Ahead to Enjoy the Next Morning
- After kneading the dough and letting it rise for the first time (until doubled in size), punch it down and roll it out as usual.
- Spread the filling, roll it into a log, and cut it into 12 rolls. Place the rolls in a greased 9×13-inch baking dish, cover tightly with plastic wrap, and refrigerate overnight.
- In the morning, take the rolls out of the fridge and let them come to room temperature for about 45-60 minutes before baking. This gives the dough a chance to complete its second rise and ensures soft, fluffy rolls. Then, proceed with baking as instructed!
- This method makes it easy to have fresh cinnamon rolls ready to bake in the morning!
Storage Instructions
- At Room Temperature – If you plan to eat the rolls within 1-2 days, store them in an airtight container at room temperature. This helps keep them soft and prevents them from drying out.
- In the Fridge – To keep the rolls fresh for up to 5 days, store them in an airtight container in the refrigerator. Before serving, reheat individual rolls in the microwave for 15-20 seconds to soften them up again.
- In the Freezer – For longer storage, place the fully cooled rolls in an airtight container or wrap them tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw them overnight in the fridge and reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Brown Butter Cinnamon Rolls Recipe with Easy Frosting
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Wooden spoon
- Rolling Pin
- 9×13-inch baking dish
- Plastic wrap
- Sharp knife or dough cutter
- Small bowl for filling
- Small pan for browning butter
Ingredients
For the Dough:
- 4 1/2 cups (540g) all-purpose flour
- 1 packet 2 1/4 tsp active dry yeast
- 1/2 cup (120ml) whole milk warm
- 1/4 cup (60ml) warm water
- 1/3 cup (70g) sugar
- 1/3 cup (75g) unsalted butter softened
- 2 large eggs
- 1 tsp kosher salt
For the Filling:
- 3/4 cup (150g) packed brown sugar
- 2 1/2 tbsp ground cinnamon
- 1/2 cup (115g) unsalted butter (to be browned)
For the Frosting:
- 1/4 cup (60g) unsalted butter (to be browned)
- 1 1/2 cups (190g) powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
Activate the Yeast:
- In a large mixing bowl, combine 1/2 cup (120 ml) warm milk, 1/4 cup (60 ml) warm water, and 1 packet (2 1/4 tsp) active dry yeast. Let sit for about 5 minutes, or until foamy.
- Make the Dough:
- Add 1/3 cup (70 g) sugar, 1/3 cup (75 g) softened unsalted butter, 2 large eggs, and 1 tsp kosher salt to the yeast mixture. Gradually stir in 4 1/2 cups (540 g) all-purpose flour, about 1/2 cup at a time, until a dough forms. Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in an oiled bowl, cover with plastic wrap, and let rise for 1-1.5 hours, or until doubled in size.
Prepare the Filling:
- Brown 1/2 cup (115 g) unsalted butter in a small saucepan over medium heat until golden brown and nutty. Let cool slightly. In a small bowl, mix the browned butter with 3/4 cup (150 g) brown sugar and 2 1/2 tbsp ground cinnamon.
Roll out the Dough:
- Once the dough has risen, roll it into a 16×12-inch rectangle on a lightly floured surface. Spread the filling evenly over the dough.
Form the rolls
- Roll the dough tightly from the long edge and cut into 12 even pieces using a sharp knife or dough cutter. Place the rolls in a greased 9×13-inch baking dish, cover with plastic wrap, and let rise again for 30 minutes (or refrigerate overnight for a slower rise).
Bake:
- Preheat the oven to 350°Fahrenheit (175°Celsius). Bake the rolls for 25-30 minutes, or until golden brown.
Make the Frosting:
- Brown 1/4 cup (60 g) unsalted butter in a small saucepan over medium heat. Whisk the browned butter with 1 1/2 cups (190 g) powdered sugar, 2-3 tbsp heavy cream, and 1 tsp vanilla extract until smooth and creamy.
Frost the Rolls:
- Let the baked rolls cool for a few minutes, then spread the frosting over the warm rolls. Serve and enjoy!
