Ingredients
1 ¼ cups unsalted butter for nutty depth in dough, filling, and icing
1 cup whole milk for activating yeast for fluffy cinnamon roll dough
2 ¼ teaspoons instant yeast for rise for soft, pillowy homemade cinnamon rolls
½ cup granulated sugar for sweetening dough and feeding yeast for tenderness
2 large eggs for adding richness and structure to the dough
½ teaspoon salt for balancing flavors in the brown butter recipe
4 ½ cups all-purpose flour for forming the base for chewy yet soft cinnamon rolls
¾ cup light brown sugar for creating gooey filling with molasses notes
2 tablespoons ground cinnamon for delivering warm spice essential for cinnamon rolls recipe
8 ounces cream cheese for base for smooth cream cheese frosting
1 ½ cups powdered sugar for sweetening icing to perfection
1 teaspoon vanilla extract for enhancing flavors in the frosting
2–3 tablespoons milk for thinning icing for drizzling
Instructions
1-First Step: Make the Brown Butter: Melt 1 ¼ cups unsalted butter in a light-colored saucepan over medium heat. Stir as it foams, 5 to 7 minutes, until golden flecks appear and nutty aroma fills the kitchen. Remove from heat, strain through cheesecloth, and cool to room temperature. Divide into ½ cup for dough, ¼ cup for filling, ¼ cup for icing. Vegan tip: Use plant-based butter.
2-Second Step: Prepare the Dough: Warm 1 cup milk to 110°F. Stir in yeast and 1 tablespoon sugar; let sit 5 minutes until foamy. In a stand mixer bowl, beat ½ cup softened brown butter, remaining ⅓ cup + 3 tablespoons sugar (total ½ cup), eggs, and salt. Add yeast mixture. Gradually mix in flour, 1 cup at a time, until a soft dough forms. Knead 8 minutes with dough hook or by hand. Gluten-free: Use certified blend. Dough should be tacky but not sticky.
3-Third Step: First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot 1 to 1.5 hours until doubled. For overnight brown butter cinnamon rolls, refrigerate after kneading, covered, up to 16 hours. Punch down gently. This enhances flavor.
4-Fourth Step: Roll and Fill: Roll dough on floured surface to 16×21-inch rectangle. Spread ¼ cup softened brown butter evenly. Mix ¾ cup brown sugar and 2 tablespoons cinnamon; sprinkle over butter. Roll tightly from long side into a log. Pinch seam. Slice into 12 even rolls, about 1.5 inches thick. Place in greased 9×13-inch pan.
5-Fifth Step: Second Rise: Cover rolls loosely; let rise 45 to 60 minutes until puffy. Preheat oven to 350°F. Bake 25 to 30 minutes until golden. Centers stay gooey. Low-calorie: Bake 22 minutes to reduce browning.
6-Sixth Step: Make Cream Cheese Frosting: Beat 8 ounces softened cream cheese and ¼ cup softened brown butter until smooth. Add powdered sugar, vanilla, and milk gradually until spreadable. Vegan: Use dairy-free options.
7-Final Step: Frost and Serve: Cool rolls 10 minutes, then spread frosting. Pull apart and enjoy warm. Drizzle extra for indulgence. Serves 12; perfect for sharing. Store as below.
Last Step:
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🧈 Brown the butter slowly and watch carefully – it can go from perfect to burnt quickly
🍩 Don’t skip the second rise – it ensures light, fluffy rolls instead of dense ones
⏰ Make ahead option: assemble rolls the night before and refrigerate, let rise at room temperature before baking
- Prep Time: 30 minutes
- Rising Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 340
- Sugar: 28g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg