Brown Butter Cinnamon Rolls

These brown butter cinnamon rolls are perfectly soft, fluffy, and gooey! Brown butter adds a delicious depth of flavor and brown sugar adds sweet, warm flavor. They are easy to make and are perfect for sharing with family for breakfast or brunch over the holidays!

These cinnamon rolls are fluffy and tender. They are also perfectly moist and gooey! Browning butter adds a delicious depth of flavor and brown sugar makes them perfectly sweet and gives them a warm flavor.

I wanted to make a homemade cinnamon roll recipe that tasted like it came from a bakery! I also wanted the recipe to be approachable for everyone. These cinnamon rolls are both incredibly delicious and easy to make.

If you’re looking for more breakfast and brunch recipes, try my cranberry white chocolate scones, cranberry white chocolate loaf cake, and blueberry banana coffee cake.

WHY YOU WILL LOVE THIS RECIPE

• These are the perfect treat for Christmas morning or any holiday brunch. Your family will love them!
• There’s brown butter in the dough, the filling and the icing. It adds a unique twist and elevated flavor. They can also be made without browning the butter.
• You can make and enjoy them anytime of the year.
• They are made with simple ingredients.
• You can make them with a mixer or by hand.
• This recipe is easy. You can make these if you’ve never made cinnamon rolls before!

INGREDIENT NOTES

• Milk: Use whole or 2 % milk. Heat the milk til warm to touch. Ideally, it should be around 110 degrees Fahrenheit.
• Butter: We are using brown butter in the dough, filling and the icing. Brown butter adds a rich depth of flavor! Brown butter is butter that has melted and cooked down to release its milk solids. Those milk solids then toast on the bottom of the pan and the butter deepens in color. It smells and tastes nutty and so delicious.
• Flour: Use all purpose or bread flour.
• Yeast: Yeast helps the rolls rise and get that fluffy, soft texture. I prefer to use instant yeast because you can just add it without needing to activate it.
• Brown sugar: Brown sugar adds a warm flavor and sweetness to these rolls. Use light or dark brown sugar. I prefer dark brown sugar since it has more molasses flavor.

SUBSTITUTIONS & VARIATIONS

• Milk: Water can be used in place of milk. Use it the same way you would milk in the recipe.
• Yeast: You can use active dry yeast in place of instant yeast. There is just one additional step if you use active dry yeast. You’ll need to first activate active dry yeast (see instructions). If using instant yeast, you can simply add it directly into the dry ingredients.
• Butter: Instead of brown butter, use regular unsalted butter. For the dough, use either room temperature or melted butter. For the filling, use very soft room temperature butter. For the icing, use room temperature butter.
• Cream cheese icing: You can also make these rolls with classic cream cheese icing instead of brown butter brown sugar icing. See the recipe notes at the bottom of the recipe card for that recipe.

STEP BY STEP INSTRUCTIONS- BROWN BUTTER

Here are the directions on how to brown butter. If you prefer not to brown the butter, just use room temperature or melted butter for the dough and soft, room temperature butter for the filling and icing.

1. Add the butter to a heavy bottomed skillet or saucepan. I find that using a light colored pan makes it easier to notice color changes.
2. Melt butter over medium heat. Stir occasionally.
3. You’ll start to see more and more bubbles as the butter cooks.
4. After around 5 minutes, the butter will start to sputter and bubble. You’ll want to whisk it constantly now.
5. The butter will start to foam and you’ll notice little bits (milk solids) at the bottom of the pan. When you start to seem foam, the browning process will happen pretty quickly so do not stop stirring. Stirring will prevent the milk solids from burning. The constant whisking also pushes the foam aside so you can see the color of the butter and milk solids better.
6. When the butter becomes an amber color and you see small brown flecks in the foam, remove the pan from heat. Pour 1/2 cup of the butter into a bowl to use for the dough. Leave at room temperature.
7. Place the rest of the butter in a heat safe bowl or glass measuring cup. Place it in the refrigerator to cool to room temperature.

Hint: Make sure to scrape down the brown bits from the bottom of the pan! They hold so much flavor.

STEP BY STEP INSTRUCTIONS-CINNAMON ROLLS

Step One: Brown or slice the butter. Follow instructions above or in recipe card below for the brown butter. If you don’t wish to use brown butter, simply cut your room temperature butter into tablespoons and set aside.

Step Two: Combine the dry ingredients. In the bowl of an electric mixer, whisk to combine 3 1/2 cups of flour, instant yeast, the sugars, and salt.

Step Three: Warm the milk. Place milk in a microwave safe bowl. Microwave for about 1 minute until milk is warm to the touch. It should be between 105 and 110 degrees Fahrenheit.

(For active dry yeast: Add active dry yeast to the warm milk along with 2 tablespoons of the granulated sugar. Mix it then let it sit for 5-10 minutes until it starts to foam).

Step Four: Pour milk into the dry ingredients. Add milk to the dry ingredients. Add the eggs, vanilla extract and butter.

Step Four: Mix the dough. Mix with the dough hook on medium speed for about 5 minutes. The flour should get incorporated and then the dough should pull from the sides and form a ball around the hook.

Add another 1/4 cup flour and continue mixing. With a clean, dry finger, touch the dough. If it sticks to your finger, add a couple more tablespoons of flour and mix a little more. Dough should be tacky but not sticky.

Step Five: Place dough in oiled bowl. Place dough in a large oiled mixing bowl. Cover with a clean kitchen towel. Set bowl in a warm, draft free place for about 1 hour until dough doubles in size.

Step Six: Make the filling. While dough rises, combine the brown sugar, salt and cinnamon in a small bowl. Take out brown butter, if using, or grab the soft, room temperature butter. You will need 6 tablespoons of butter. It should be very soft, but not melted.

Step Seven: Roll out the dough. Once dough has doubled, roll it out to a 12 by 16 rectangle on a lightly floured surface. Spread the butter evenly over the dough.

Step Eight: Add the cinnamon sugar. Sprinkle the cinnamon sugar evenly over the butter. Use your fingers to lightly rub the cinnamon sugar into the butter. It will be a little messy to do this!

Step Nine: Roll the dough into a log. Start at the long side that is closest to you, roll the dough into a log. Place the dough seem side down and put your hands on each end of the log. Push the ends gently towards the middle to compact the log a bit.

Step Ten: Cut dough. Use a sharp knife, unflavored dental floss, or thin sewing thread to cut the dough. Cut off about 1 inch from both ends then cut the rest of the log into 12 equal pieces.

To cut the dough with a knife, carefully saw it back and forth trying not to squish the rolls.

To use the dental floss, carefully slide it under the roll. Hold the two ends up and cross them over the top of the log and pull through to cut.

Place rolls in a 9 x 13 inch rectangular dish lined with parchment paper and sprayed with cooking spray. Cover with a clean kitchen towel or plastic wrap and let rise for 30 minutes. While rolls are rising, preheat oven to 350.

Step Eleven: Bake. Bake at 350 for 24-28 minutes until rolls are golden brown. Remove from oven and allow to cool slightly.

Step Twelve: Make the icing. While rolls are cooling slightly, make the icing. Mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Step Thirteen: Ice the rolls. Spread the icing over the rolls with the back of a spoon or an offset spatula. Enjoy!

EXPERT TIPS

• Tip #1: Use room temperature cream cheese and butter. Take them out an hour before making the frosting.
• Tip #2: Brown sugar can get hard lumps if it’s not fresh. Use fresh brown sugar. Fresh brown sugar will dissolve better for smooth frosting.
• Tip #3: Watch a video before browning the butter. If you’ve never made brown butter before, I recommend watching this How to Make Brown Butter video from Simply Recipes.
• Tip #4: Dough proofs faster in room temperature or a little warmer than room temperature. Keep in mind that the rise will be slower if the room is colder.
• Tip #5: Add a couple slices of bread in with the leftover rolls stored in the baking dish. This will help keep the rolls from drying out.

RECIPE FAQS

STORING AND FREEZING

ROOM TEMPERATURE

Cinnamon rolls are best when they’re warm and fresh. If you have leftovers, cover the dish tightly in plastic wrap.

Room temperature: Store at room temperature for 2-3 days.

Refrigerator: Cover the dish and store in the fridge for up to 4 days. They last longer in the fridge but they can tend to dry out a little when refrigerated.

FREEZING

To freeze unbaked rolls: Prepare rolls up through step 9. Do not allow rolls to double. Cover the pan tightly. Freeze for up to 3 months. Thaw the rolls overnight in the fridge. Once thawed, bake as directed. 

To freeze baked, unfrosted rolls: Bake rolls as directed. Wrap the cooled, unfrosted rolls in plastic wrap and place in freezer bags or another airtight container. Freeze for up to 3 months. Thaw at room temperature or in the freezer. Warm and frost.

Brown Butter Cinnamon Rolls

Natalie

These brown butter cinnamon rolls are perfectly soft, fluffy, and gooey! They have delicious brown butter and brown sugar in the dough, filling and icing. They are easy to make and are perfect for sharing with family for breakfast or brunch over the holidays!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 27 minutes mins

Course Rolls

Cuisine American

Servings 12 cinnamon rolls

Ingredients

  

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THE DOUGH

• ▢ 3 3/4 cups to 4 1/4 cups flour bread or all-purpose
• ▢ 1 teaspoon salt
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 cup brown sugar light or dark, packed
• ▢ 2 and 1/4 teaspoons one 1/4 oz package instant or active dry yeast*
• ▢ 1 cup warm milk 110 F
• ▢ 9 tablespoons unsalted butter room temperature or browned**
• ▢ 2 large eggs room temperature
• ▢ 1 1/2 teaspoons vanilla extract

CINNAMON SUGAR FILLING

• ▢ 7 tablespoons unsalted butter room temperature, very soft or browned and room temperature**
• ▢ 1/2 cup brown sugar light or dark, packed
• ▢ 2 tablespoons cinnamon
• ▢ pinch of salt

BROWN BUTTER CREAM CHEESE ICING****

• ▢ 3 tablespoons unsalted butter room temperature or browned and room temperature*
• ▢ 4 ounces full fat cream cheese room temperature
• ▢ 1/4 cup plus 2 tablespoons brown sugar
• ▢ 1 1/4 cups powdered sugar sifted, plus more if needed
• ▢ 1/2 teaspoon vanilla

Instructions

 

BROWN BUTTER *

• Add the butter to a heavy bottomed skillet or saucepan. Melt butter over medium heat. Stir occasionally. You’ll start to see more and more bubbles as the butter cooks.After around 5 minutes, the butter will start to sputter and bubble. You’ll want to whisk it constantly now.
• The butter will start to foam and you’ll notice little bits (milk solids) at the bottom of the pan. When you start to seem foam, the browning process will happen pretty quickly so do not stop stirring. 
• When the butter becomes an amber color and you see small brown flecks in the foam, remove the pan from heat. Pour 1/2 cup of the butter into a bowl to use for the dough. Leave at room temperature.
• Place the rest of the butter in a heat safe bowl or glass measuring cup. Place it in the refrigerator to cool to room temperature.**

CINNAMON ROLL DOUGH

• In the bowl of an electric mixer, whisk to combine 3 1/2 cups flour, the sugars, yeast, and salt. Set aside.
• Pour milk in a microwave safe bowl. Microwave in two 30 second bursts or until milk is warm to the touch (between 105 and 110 degrees Fahrenheit). 
• Add the milk, eggs, vanilla extract and the brown butter to the flour mixture.
• Use the dough hook and turn the mixer on medium. Mix for about 5 minutes or until dough first pulls away from the sides then wraps around the hook. Dough should be tacky but shouldn't stick to dry hands. If, after 5 minutes, dough is still sticky, mix in another 1/4 cup of flour. Mix. Touch again with a dry hand. If dough is still sticky, add two tablespoons at a time until dough is no longer sticky. Dough should be tacky but should not stick to dry hands. 
• Place dough into a large mixing bowl coated with oil. Cover bowl with a clean kitchen towel. Set bowl in a warm, draft free place for about an hour, or until dough has doubled in size. 
• While dough is rising, prepare the filling. In a medium sized bowl, combine the brown sugar, cinnamon and salt. Set aside.
• Once dough has doubled, punch dough down. Turn dough out onto a lightly floured surface. Shape/roll dough out into a 12 x 16 inch rectangle. Use an offset spatula, the back of a spoon or your hands to spread the chilled spreadable (but not melted) brown butter*** over the rectangle but leaving a 1/4 inch border along the edge furthest away from you. Sprinkle all of the filling evenly over the butter. Use your hands to rub the cinnamon sugar mixture into the butter. 
• Start at the longest side of the rectangle (and the edge that's closest to you). Roll the dough into a log, moving your hands from side to side as you roll it all the way up. Keep the roll tight (but not too tight). Once the log has formed, flip it seem side down. Seal or pinch the edge of the dough as best as you can. Push the ends of the dough in towards each other if the log became too long while rolling it. You can also shape it a little if it's a little thicker on one side. Use a sharp knife to cut off about 1 inch from each end. Set those pieces aside. 
• Use a sharp knife or a long string of unflavored dental floss to slice the log in half. Slice each half in half then slice each section into three one-inch pieces.  
• Place the rolls into a 9 x 13 inch rectangle lined with parchment paper and sprayed with baking spray. Cover the pan with a clean kitchen towel and set aside to rise for about 30-45 minutes. Preheat oven to 350 while the rolls are rising. 
• Remove kitchen towel. Bake for 23-28 minutes or until rolls are slightly golden brown. 

FOR THE CREAM CHEESE FROSTING****

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Notes

*I use instant yeast, but active dry yeast can also be used. For active dry yeast, add the yeast to the warm milk along with 2 tablespoons of the granulated sugar. Stir and leave for about ten minutes then add to recipe as per the rest of the instructions. 

**If browning the butter, use the amounts of butter listed. If you are not browning the butter, reduce each part of butter by 1 tablespoon. The extra tablespoon accounts for the moisture that cooks off from the process of browning the butter which reduces the quantity of butter. If browning butter, you'll need to start with 9 tablespoons for the dough and you'll end up using 8 tablespoons for the dough. For the filling and icing, you'll brown 11 tablespoons of butter for the filling plus the icing. You'll end up using 6 tablespoons of brown butter for the filling and 3 tablespoons of brown butter for the icing. If not browning the butter, just use 8 tablespoons for the dough, 6 tablespoons for the dough and 3 tablespoons for the icing. 

***Butter for the filling and frosting should cool to room temperature and be soft and stirable but not melted.

*****For classic cream cheese icing: 4 ounces room temperature cream cheese, 6 tablespoons unsalted butter, 2 1/4 cups powdered sugar, pinch of salt, 3/4 teaspoon vanilla extract, 2-3 cups milk

To Make Ahead: prepare the rolls through step 4. Don't allow rolls to rise at room temperature. Cover them with plastic wrap and refrigerate for up to overnight. Remove rolls from the fridge 30 minutes before baking and bake as directed. 

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