Brown Butter Cinnamon Rolls

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These are brown butter cinnamon rolls, they are super soft full of the rich and nutty brown butter. There is brown butter in the dough, whipped cinnamon filling, and in the cream cheese icing.

Prep Time1

Cook Time28

Resting Time1 20

Total Time2 48

Servings: rolls

Calories: 312kcal

Author: Stephanie Rutherford

Ingredients

Brown Butter

2 cups Butter browned

Brown Butter Dough

1 cup Milk warmed to 110℉
2 1/4 tsp Active dry yeast
Sprinkle of sugar
4 1/2 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
3/4 cup Brown butter
2 Large eggs lightly beaten

Whipped Brown Butter Cinnamon Filling

2/3 cup Brown butter
3/4 cup Light brown sugar packed
1 1/2 TBSP Ground cinnamon
1/3 cup Heavy cream

Brown Butter Cream Cheese Icing

1/3 cup Brown butter
4 oz Cream cheese
1 cup Powdered sugar sifted
1 tsp Pure vanilla extract

US - Metric

Instructions

Brown Butter

First, brown the butter. Add the butter to a large sauté pan over medium heat. Stir occasionally, the butter will melt and then will bubble. Stir occasionally until the butter starts to foam at the top, then stir consistently.
2 cups Butter
After it foams, the milk deposits will separate and turn amber in color. This part goes by fast, so watch carefully. Remove from heat once it is amber. During the browning process, it will cook off the water in the butter, resulting in less amount of butter than regular melted butter. It will equal 1 3/4 cups and takes about 10 minutes.
You will need three bowls. In bowl add 1/3 cup of brown butter, make sure that you divide the brown butter bits evenly. Second bowl is 2/3 cup brown butter and the third is the rest which is about 3/4 cup.
Place the 3/4 cup of butter into the freezer for 30 minutes to help solidify it faster. Stir in between the 30 minutes. Place the 2/3 cup of butter and 1/3 cup of butter in the fridge. All three bowls will solidify until it is softened butter.

Brown Butter Dough

Warm the milk in the microwave for 1 minute until it reaches 110°F. Pour into a bowl and pour the yeast on top and a sprinkle of sugar. Let it sit for 10 minutes.
1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
In a large mixing bowl, mix the flour, sugar, and salt. Add the lightly beaten eggs, brown butter, and milk/yeast mixture. Tip, use a spoon to easily remove the butter from the bowl.
4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 3/4 cup Brown butter, 2 Large eggs
Using a dough hook and a mixer, mix the dough on low speed until a dough starts to form. Switch to medium and knead for 5 minutes. *by hand instructions in notes. You will see the brown butter specks in the dough.
Preheat the oven to 200°F. Spray a large bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place in the oven and turn off the oven and crack open the door. Let it rise for 1 hour until doubled in size.

Whipped Brown Butter Cinnamon Filling

Using a mixer, beat the brown butter, brown sugar, and cinnamon on high speed for 2 minutes. Set aside. It will look pale in color and almost creamy due to the brown butter texture.
2/3 cup Brown butter, 3/4 cup Light brown sugar, 1 1/2 TBSP Ground cinnamon
Roll the dough out on a lightly floured surface using a rolling pin. Roll until 1/4 inch thick and it is a large rectangle 15 X18 inches.
Spread the filling on top of the dough using an offset icing spatula. Roll the dough starting on the short side to create a log. Use a serrated knife to cut off the ends. Cut the dough into 12 equal pieces using a light sawing motion to not to squish the dough.
Spray a 9X13 inch pan with baking nonstick spray. Place the cinnamon rolls into the pan and cover with a kitchen towel. Let rise for 20 minutes. After the rise, pour the heavy cream around the edges of the rolls.
1/3 cup Heavy cream
Preheat the oven to 375°F. Bake the rolls for 27-30 minutes until the tops of the rolls are lightly golden brown.

Brown Butter Cream Cheese Icing

Make the icing once the rolls are done baking. Using a mixer, beat the brown butter and cream cheese on high for 2 minutes. Add in the vanilla and sifted powdered sugar and mix on high speed until creamy.
1/3 cup Brown butter, 4 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Pure vanilla extract
Use a spoon to dollop the icing evenly across the rolls. Spread it evenly.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.

Overnight Instructions

Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.

The next morning/day. Pull the rolls out of the fridge while the oven preheats.

Nutrition