Brown Butter Cinnamon Rolls Recipe with Easy Frosting
Craving warm, gooey cinnamon rolls? Try these homemade Brown Butter Cinnamon Rolls - packed with rich brown butter flavor and made by hand.
Equipment
- Large mixing bowl
- Small saucepan
- Whisk
- Wooden spoon
- Rolling Pin
- 9x13-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 16x12-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 9x13-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!
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.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!