Brown Butter Cinnamon Rolls
Equipment
Ingredients
For the Brown butter
- 1 3/4 cups unsalted butter
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour *See notes below for measuring*
- 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
- Tangzhong from above
- 1/2 cup of the browned butter
For the Brown Butter Filling
- 1/2 cup browned butter room temperature
- 3/4 cup light brown sugar packed
- 2 tablespoons ground cinnamon
For the Brown Butter Cream Cheese Frosting
- 6 tablespoons browned butter room temperature
- 5 ounces cold cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
Brown the Butter
- In a saucepan, cook the butter over medium heat, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty. Transfer to a shallow, heatproof dish and refrigerate for 1–2 hours, stirring every 30 minutes, until solidified but still soft and spreadable. Alternatively, brown the butter the day before, refrigerate overnight, and bring it to room temperature before using.
Make the Tangzhong
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until warm, not hot.
Make the Cinnamon Roll Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for about 2 minutes, or until a rough dough forms.
- With the mixer running on low speed, add the browned butter 1 tablespoon at a time, allowing each addition to incorporate before adding more. Continue kneading for 11–12 minutes, or until the dough is smooth and elastic.
- Form the dough into a smooth, round ball and return it to the mixing bowl. Cover the bowl with plastic wrap and set it aside while you make the filling.
Make the Filling
- In a medium bowl, mix the browned butter, brown sugar, and cinnamon until smooth and spreadable.
Assemble the Cinnamon Rolls
- Line a 9x13 pan with parchment paper. Set aside.
- On a very lightly floured surface, roll the dough into a 21x15-inch rectangle, with the long side closest to you. Dollop the filling over the dough and gently spread it into an even layer with an offset spatula, leaving a 1/2-inch border along the far edge.
- Using a pizza cutter, cut the dough into twelve 1¾-inch-wide strips. Roll each strip away from you into a spiral and transfer it to the prepared pan.
- Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size. The rolls should look noticeably puffy, with their sides just touching. When gently pressed, the dough should feel light and airy, with tiny bubbles beneath the surface.
- Near the end of the rise, preheat the oven to 325°F (162°C).
- Bake for 30-40 minutes, or until the tops are lightly golden brown and an instant-read thermometer inserted into the center roll registers 180–185°F (82–85°C) for gooey centers or 195°F (91°C) for more fully baked rolls.
Make the Brown Butter Frosting
- While the rolls bake, beat the cream cheese and browned butter until smooth and combined.
- Add the powdered sugar and beat on low speed until incorporated. Add the heavy cream and vanilla, then continue mixing until smooth and fluffy.
- Let the baked cinnamon rolls cool in the pan on a wire rack for 15 minutes, then spread the frosting over the warm rolls.
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through before serving.
Overnight option: Prepare the dough or assemble the rolls up to 24 hours ahead.
- Unshaped dough: Cover and refrigerate for up to 24 hours. Let sit at room temperature for 30 minutes, then shape as directed. Allow the rolls to rise until puffy and airy, about 1–2 hours or longer.
- Assembled rolls: Cover the pan tightly and refrigerate for up to 24 hours. Before baking, let the rolls rise at room temperature until puffy and airy. This may take longer than usual since the dough is cold.
