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Brown Butter Cinnamon Rolls

Brown Butter Cinnamon Rolls Recipe

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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 442
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, cold
  • 1 cup (240ml) whole milk, warmed to 110°F (43°C)
  • 2 1/4 tsp (7g) instant yeast
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 tsp fine sea salt
  • 1 cup (200g) packed light brown sugar
  • 2 tbsp ground cinnamon
  • 4 oz (113g) full-fat cream cheese, softened
  • 1 1/2 cups (180g) powdered sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Brown all the butter in a saucepan over medium heat until nutty and speckled, about 8 to 10 minutes, then divide and cool it: 1/4 cup for dough, 1/4 cup for filling, remainder for frosting.
  2. Whisk warm milk, sugar, and yeast; let foam 5 minutes. Stir in 1/4 cup brown butter, eggs, flour, salt. Knead 6 to 8 minutes until smooth, then let rise, covered, until doubled, about 1 to 1 1/2 hours.
  3. Punch down dough, roll into a 16x12-inch rectangle. Brush with 1/4 cup brown butter, top with brown sugar and cinnamon, roll up tightly.
  4. Cut into 12 rolls, place in a buttered 9x13-inch pan. Cover and let rise until puffy, 30 to 45 minutes.
  5. Preheat oven to 350°F (175°C). Bake rolls 22 to 25 minutes until golden. Beat cream cheese, remaining brown butter, powdered sugar, vanilla, and salt; spread over warm rolls and serve.

Notes

Rise times are not included in prep or cook time. The first rise takes about 1 to 1 1/2 hours, the second roughly 30 to 45 minutes. If you chill the rolls overnight, remove them from the fridge and let them proof at room temperature until puffy before baking.