Brown Butter Cinnamon Rolls
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These Brown Butter Cinnamon Rolls have brown butter in the dough, filling and the cream cheese icing! They’re soft, fluffy and so decadent.
These Brown Butter Cinnamon Rolls are an upgrade to the classic cinnamon rolls we all know and love. Brown Butter (AKA liquid gold) is one of my favorite ingredients of all time, so I added it to the dough, filling and icing! Brown butter adds this nutty depth of flavor that is just irresistible. These cinnamon rolls are soft, fluffy and super decadent. They’re easy to make and covered in the most delicious brown butter cream cheese frosting you will ever eat!
Looking for more brown butter recipes? Try my Brown Butter Apple Blondies or Brown Butter Snickerdoodles!
Ingredient Breakdown
Buttermilk – makes the dough so flavorful and fluffy.
Granulated sugar – sweetens and tenderizes the dough.
Instant yeast – makes the dough rise.
Brown butter – adds flavor and tenderizes the dough. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Egg & egg yolk – make the dough so soft and fluffy especially with the extra yolk!
All-purpose flour – gives the cinnamon rolls structure. You can substitute some or all of the flour with bread flour.
How To Make Brown Butter Cinnamon Rolls
1. Brown the butter: cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don’t walk away from it! Portion out the butter for the dough then allow it cool for 15 minutes or until it reaches 110°F. Set aside the rest of the brown butter for the filling/frosting.
2. Make the Cinnamon Roll Dough: Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.
3. In a separate small bowl combine the melted brown butter, egg, egg yolk and salt then whisk into the yeast mixture.
4. Place on a stand mixer fitted with a dough hook and add about 1/2 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.
5. Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
6. Make the Cinnamon Filling: In a medium bowl, whisk the melted brown butter, brown sugar and cinnamon.
7. On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the cinnamon filling across the dough. Tightly roll the dough towards you then cut 12 even rolls and place in a lightly greased 9×13 pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
8. Bake rolls at 350°F for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.
9. Make the Brown Butter Cream Cheese Icing: using a stand mixer fitted with the paddle attachment or a hand mixer cream the brown butter and cream cheese. Mix in the confectioners’ sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls. Store Brown Butter Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!
Pro Tips For Brown Butter Cinnamon Rolls
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not overheat the buttermilk or you’ll kill the yeast! Yeast dies at 140°F.
- Once rolls are filled use dental floss or a sharp chef’s knife for the cleanest cuts. If using a knife avoid sawing the dough and instead try to cut in one swift motion.
- After slicing filled rolls make sure to give them enough space to grow.
- Do not over bake. Take out when tops begin to slightly brown to get the softest rolls!
Frequently Asked Questions
What Is Brown Butter?
Brown butter is just regular butter that has been cooked until the water evaporates which allows the milk solids to become toasted. This process gives the butter a delicious nutty flavor (and smell) that makes any dessert extra delicious.
Can I make Cinnamon Rolls in Advance?
Yes! I love making cinnamon rolls made ahead of time for Christmas breakfast. After filling and slicing cover the rolls then place in the fridge overnight. Allow to rise at room temperature for an hour or until doubled in size before baking.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Brown Butter Cinnamon Rolls
Equipment
- stand mixer
- 9×13 pan
- Rolling Pin
Ingredients
Brown Butter
- 282 g (1 1/4 cups) unsalted butter, cubed
Cinnamon Roll Dough
- 240 g (1 cup) buttermilk, 110°F
- 100 g (1/2 cup) granulated sugar
- 7 g (2 1/4 tsp) instant yeast (1 packet)
- 56 g (4 tbsp) melted brown butter, 110°F
- 1 egg
- 1 egg yolk
- 1 tsp salt
- 540 g (4 1/2 cups) all-purpose flour
Cinnamon Filling
- 200 g (1 cup) brown sugar
- 113 g (1/2 cup) brown butter, melted
- 15 g (1 1/2 tbsp) cinnamon
Brown Butter Cream Cheese Frosting
- 56 g (4 tbsp) brown butter, softened
- 4 oz cream cheese, softened
- 150 g (1 1/4 cups) confectioners' sugar
- 15 g (1 tbsp) milk
- ½ tsp vanilla extract
- salt, to taste
Instructions
Brown The Butter
- Cut the butter into cubes and place into a small pot. Heat on medium, stirring occasionally. The butter will bubble and foam until it reaches a light brown color, has little browned bits on the bottom and smells nutty and delicious. This happens quickly so don't walk away from it! Portion out the butter for the dough then allow it cool for 15 minutes or until it reaches 110°F. Set aside the rest of the brown butter for the filling/frosting.
Cinnamon Roll Dough
- Heat the buttermilk until lukewarm (110°F) then whisk with granulated sugar in a mixing bowl and sprinkle yeast on top.
- In a separate small bowl combine the melted brown butter, egg, egg yolk and salt then whisk into the yeast mixture.
- Place on a stand mixer fitted with a dough hook and add about 1/2 cup of flour. Mix on low speed until mostly combined then repeat until all the flour is gone. The dough should pull away from the sides of the bowl and be slightly tacky but not sticky.
- Knead dough in the mixer or by hand for an additional 5 minutes. Transfer dough to a large greased bowl then cover and allow to rise in a warm place for an hour or until doubled in size.
Cinnamon Filling
- In a medium bowl, whisk the melted brown butter, brown sugar and cinnamon.
- On a lightly floured surface roll dough into a rectangle about 1/4 inch thick. Evenly spread the cinnamon filling across the dough. Tightly roll the dough towards you then cut 12 even rolls and place in a lightly greased 9×13 pan. Cover and allow to rise in a warm place for an hour or until doubled in size.
- Bake rolls at 350°F for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.
Brown Butter Cream Cheese Frosting
- Using a stand mixer fitted with the paddle attachment or a hand mixer cream the brown butter and cream cheese. Mix in the confectioners' sugar, vanilla extract and milk until smooth. Add salt to taste. Spread over slightly warm rolls.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: The recipe calls for 282g (1 1/4 cups) butter but only uses 226g (1 cup) brown butter. This is to account for the loss in moisture during the process of browning butter.
- Store Brown Butter Cinnamon Rolls in an airtight container in the fridge for up to a week. Reheat rolls in the microwave for 15-25 seconds or eat cold!
- Rolls can be made ahead of time: after filling and slicing cover the rolls and place in the fridge overnight. Allow to rise at room temperature for an hour or until doubled in size before baking.
