These brown butter cinnamon rolls feature caramelized, nutty brown butter infused into the dough, filling, and cream cheese frosting. They’re everything you love about classic cinnamon rolls but with an elevated layer of richness!
I’ve made countless cinnamon rolls over the years—back when I worked as a pastry chef, they were always a top seller, so I’ve had plenty of practice perfecting them!
Whether for a special brunch or a cozy weekend treat, these rolls are guaranteed to impress. Brown butter takes them to a whole new level you didn’t know cinnamon rolls could reach!
Obsessed with brown butter desserts? You’re not alone! You’ll swoon over my fudgy brown butter chocolate fudge brownie cake. And don’t miss my brown butter snickerdoodle cookies for a cinnamon-sugar cookie that’s downright irresistible!
Table of Contents
2 Tips for Browning Butter
Use a light-colored pot. Use a light-colored or stainless steel pot (not a pan!) to monitor the butter’s color as it browns. This helps you see the exact moment it turns golden brown to prevent burning.
Cook over medium heat. High heat can cause the butter to brown too quickly!
How to Make Them
1
Brown the butter. When ready, it should be a nice amber-brown color, as shown above.
2
Cool the butter. It should have a softened, spreadable consistency. You can also chill it overnight and bring it to room temperature before using it.
3
Make the tangzhong. It will have a thick, pasty consistency!
4
Combine the wet and dry ingredients. This is best done in a stand mixing bowl.
5
Knead to form a rough dough ball.
6
Knead in the browned butter a spoonful at a time. The dough will clean the sides of the bowl and look smooth and elastic.
7
Let the dough rest. Form it into a ball and set it aside. This relaxes the gluten and makes it easier to roll out!
8
Roll out the dough. Use a rolling pin to roll it into a 15×21″ rectangle. You should need minimal flour!
9
Spread the brown butter filling. Spread the brown butter cinnamon mixture evenly, leaving a 1″ border at the top clean.
10
Cut the dough into strips. Use a pizza wheel to cut twelve 1 3/4-inch strips. Roll each one away from you, securing the clean edge to the roll to seal in the filling.
11
Let the rolls rise. Place them into the prepared 9×13 baking pan, cover them with plastic wrap, and let them rise in a warm place until they double in size.
12
Bake, then cover with brown butter frosting!
Craving more brown butter treats? You’ll love my brown butter rice krispies—a nostalgic classic taken up a notch! And don’t miss my banana bread with brown butter, where rich brown butter meets perfectly sweet, moist banana bread!
Ingredient Substitutions
Instant yeast: I prefer instant over active dry yeast because it gives them a more yeasty flavor, and you can skip the second rise! If you want to use active dry yeast, see my post on baking with yeast for tips.
Bread flour: The higher gluten content in bread flour results in a chewier texture. Substitute with all-purpose flour if needed.
Heavy cream: If you don’t have any on hand, you can use whole milk instead.
If you can’t get enough of my cinnamon roll recipes, my cinnamon roll cake is a fun twist on the classic, perfect for sharing. And if you’re craving something extra indulgent, my chocolate cinnamon rolls are super rich and chocolatey!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Cinnamon Rolls
Equipment
Ingredients
Brown butter
- 1 1/2 cups unsalted butter
Tangzhong
- 3/4 cup water
- 1/4 cup bread flour, *See notes below for measuring*
Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste or extract
- Tangzhong from above
- 1/2 cup browned butter
Brown Butter Filling
- 1/2 cup browned butter
- 2/3 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
Brown Butter Cream Cheese Frosting
- 6 tablespoons browned butter
- 5 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla bean paste or extract
Instructions
Brown the Butter
- Cook the butter in a pot over medium heat, stirring frequently, until the bottom is covered in browned milk solids, is amber in color, and it smells nutty. Pour the butter into a dish and chill in the fridge for 1-2 hours, stirring well every 30 minutes, until the butter is solidified but has a spreadable consistency. You can also brown the butter the day before and leave it in the fridge to chill overnight. The next day, let it come to room temperature before using it.1 1/2 cups (339 g) unsalted butter
Make the Cinnamon Roll Dough
- For the tangzhong, whisk together the water and flour in a pot. Cook over medium heat, whisking constantly, for 4-5 minutes or until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Then add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook until it forms a rough dough ball.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste or extract, Tangzhong from above
- With the mixer running on low, add the browned butter a spoonful at a time, letting it fully incorporate into the dough before adding more. Then, continue kneading for another 11-12 minutes or until the dough looks smooth and elastic.1/2 cup (110 g) browned butter
- Form the dough into a smooth, round ball and return it to the mixing bowl. Cover the bowl with plastic wrap and let it rest for 30 minutes.
Make the Filling
- Combine the brown butter, brown sugar, and cinnamon until smooth.1/2 cup (110 g) browned butter, 2/3 cup (135 g) light brown sugar, 2 tablespoons ground cinnamon
Assemble the Cinnamon Rolls
- Place the dough on a lightly floured surface and sprinkle more flour on top. Roll it out into a 15”x 21” rectangle, with the longest side closest to you. Dollop the cinnamon sugar mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1-inch border clean at the top. Don’t be too aggressive with spreading it, or you’ll tear the dough!
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer it to a parchment-lined metal 9×13 baking pan.
- Cover the pan with plastic wrap and let it rise in a warm place for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
- Bake the rolls for 25-35 minutes or until the tops are barely golden brown.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and brown butter until well combined. (You should have just enough leftover brown butter for the frosting. It's okay if it's slightly under or over!) Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla and heavy cream.6 tablespoons (84 g) browned butter, 5 ounces cold cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste or extract
- Once baked, let the pan cool on a wire cooling rack for 15 minutes, then spread the brown butter frosting on top. Enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
My husband said these were the best cinnamon rolls he’s ever had, which is saying a lot because he is a Cinnabon lover! Thank you so much for the recipe. Also, your instructions are so clear. Definitely a labor of love but worth every second!
Os melhores que já provei. Obrigada
do you have a gluten free brown butter cinnamon roll recipe?
I don’t have a gluten free version, sorry!
Everyone at the office loved these! Multiple people said they were some of the best cinnamon rolls they’ve ever had! So easy to make too!
So happy to hear that Ozzy! Thank you so much for coming back to leave a review 🙂