These Brown Butter Cinnamon Rolls are soft, gooey, and absolutely packed with flavor thanks to rich, nutty brown butter in every layer—from the fluffy dough to the gooey cinnamon filling to the silky cream cheese frosting. Each bite melts in your mouth and delivers that perfect balance of warm spice and indulgent sweetness. Whether you’re baking them for a cozy weekend brunch or a holiday breakfast, this recipe is a guaranteed showstopper.

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Up close side image of brown butter cinnamon rolls on brown plate.

If you’re a fan of a sweet breakfast, you should also try my Brioche French Toast Casserole or my Peanut Butter Banana Bars. These are perfect for brunch or a quick breakfast on the go! 

Some of my other blog favorites include my Blueberry Lemon Poppy Seed Muffins and Microwave Baked Oats. You won’t regret trying any of these delicious recipes!

Table of Contents

Why You’ll Love This Recipe

  • Brown Butter Bliss: Elevates the flavor of classic cinnamon rolls with deep, nutty notes.
  • Soft & Gooey Texture: The dough is pillowy and tender with a sweet, buttery swirl.
  • Homemade Frosting: Creamy, tangy, and rich—this frosting melts beautifully over warm rolls.
  • Perfect for Any Occasion: Ideal for holidays, birthdays, or whenever you’re craving something extra special.

Ingredients & Substitutions

Overhead image of ingredients needed to make brown butter cinnamon rolls.
  • Whole Milk: Warm milk activates the yeast and makes the dough rich and tender. It should be about 110°F—warm to the touch but not hot. You can use 2% milk, but avoid skim or non-dairy options for best texture.
  • Active Dry Yeast: Gives the rolls their rise. Let it bloom in warm milk first. If using instant yeast, you can skip the blooming step and mix it directly with the dry ingredients.
  • Granulated Sugar: Feeds the yeast and sweetens the dough. Do not reduce it or the dough may not rise properly.
  • Salted Butter: Used in all three parts: dough, filling, and frosting. Browning the butter adds a nutty richness. You can substitute unsalted butter but add a small pinch of salt to each component to balance flavor.
  • Egg + Egg Yolk: Make the dough rich and soft. The extra yolk adds tenderness. Room temperature eggs mix in more smoothly.
  • All-Purpose Flour: Provides structure. Spoon and level for accuracy. Avoid bread flour—it’ll make the rolls chewier.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Brown Sugar: Sweetens the filling and provides that classic gooey texture. Light or dark brown sugar both work—dark gives deeper molasses flavor.
  • Cinnamon: Use a fresh, high-quality ground cinnamon for the boldest flavor.
  • Cream Cheese: Adds tanginess to the frosting and balances the sweetness. Use full-fat, room temperature cream cheese for best results.
  • Powdered Sugar: Sweetens and thickens the frosting. Sift if lumpy.
  • Vanilla Extract or Vanilla Bean Paste: Adds warmth and flavor to the frosting. Paste gives visible specks and a more intense flavor, but extract works well too.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Brown Butter Cinnamon Rolls

Quick Overview

  • Brown the butter.
  • Make the dough & let rise.
  • Make the filling. 
  • Shape the rolls and let rise again.
  • Bake.
  • Make frosting & frost while warm.

Step by Step Instructions

A four photo collage showing steps 1 through 4 for brown butter cinnamon rolls.

Quick Tip From Bri

Be sure to remove from the heat after browning.

  1. Brown the Butter: Over medium heat, in a light colored saucepan, melt both sticks of butter.
  2. Bring the melted butter to a boil, stirring continuously.
  3. Keep boiling the butter and stirring for about 5-6 minutes, until it gets frothy and sizzles.
  4. After 5 minutes, the butter should have a layer of foam and begin to brown. Once brown bits begin to form, remove the butter from the heat and let cool.
Photo showing brown butter process for brown butter cinnamon rolls.

Quick Tip From Bri

You can leave the frosting portion of the butter in the pan instead of a bowl.

  1. Divide the brown butter into 3 different bowls, according to the recipe measurements above. 4 Tablespoons for the dough, 8 Tablespoons for the filling, and the remaining (about 4 Tablespoons) for the frosting.
A four photo collage showing steps 6 through 9 for brown butter cinnamon rolls.

Quick Tip From Bri

Scrape down the sides of the bowl to make sure all of the ingredients are incorporated.

  1. Dough & First Rise: In the bowl of the stand mixer, whisk the warm milk and yeast together. Allow the mixture to sit for a few minutes. See notes if you do not have a stand mixer.
  2. With the dough hook or paddle attachment, on medium speed, mix in the sugar, 4 Tablespoons of browned butter, egg, and egg yolk, until completely combined.
  3. On low speed, add in about half of the flour. Mix until incorporated. Scrape excess flour off the sides of the bowl.
  4. Add the remaining flour and salt. The dough should begin to come together.
A two photo collage showing steps 10 through 11 for brown butter cinnamon rolls.

Quick Tip From Bri

The dough should look shiny and smooth.

  1. Knead on high speed for 5-6 minutes. The dough will look smooth and should stick to the dough hook and bottom of the bowl. It will still be sticky and hard to handle.
  2. Use a spatula to scrape down the sides of the bowl and form the dough into a ball. Cover with a towel or plastic wrap.
A four photo collage showing steps 12 through 15 for brown butter cinnamon rolls.

Quick Tip From Bri

Do not overwork the dough.

  1. Allow the dough to rise for about 45 minutes in a warm place, like near the oven or on a window sill. While the dough rises, brush a 9 x 13 baking dish generously with melted butter or spray with cooking spray or line with parchment. Set aside.
  2. Filling: In a medium bowl, combine 8 Tablespoons of brown butter, brown sugar, and cinnamon together. Set aside.
  3. Shaping Dough & Second Rise: Place the dough on a lightly floured surface or baking mat. Begin to stretch the dough into a rectangle with your hands.
  4. With a rolling pin, roll the dough into a rectangle about 19 inches by 15 inches. It does not have to be perfect. Don’t overwork or roll the dough.
A four photo collage showing steps 16 through 19 for brown butter cinnamon rolls.

Quick Tip From Bri

Roll the rectangle up tightly.

  1. Sprinkle the filling all over the surface of the rectangle. Use your hands or a spatula (and some pressure) to evenly spread it out.
  2. Tightly begin rolling the dough from one of the long edges.
  3. Keep rolling until you reach the other long edge. The log should be about 19 inches long.
  4. Place the log seam side down.
A two photo collage showing steps 20 & 21 for brown butter cinnamon rolls.

Quick Tip From Bri

Marking before cutting ensures the rolls are the same size.

  1. Using a knife or bench scraper, mark the log into 12 even pieces about 1.5 inches each.
  2. Use a serrated knife to cut through each mark making 12 rolls.
A two photo collage showing steps 22 & 23 for brown butter cinnamon rolls.

Quick Tip From Bri

The rolls will just puff up slightly.

  1. Place into the prepared baking dish. I like the place the end rolls cut side up.
  2. Cover and let rise for 30 minutes. While the rolls rise, preheat the oven to 350 degrees.
A three photo collage showing steps 24 through 26 for brown butter cinnamon rolls.

Quick Tip From Bri

Cover with foil if needed while baking.

  1. Bake for 21-24 minutes or until golden brown. Cover loosely with foil if the rolls are browning too quickly.
  2. Frosting: In a medium bowl, add in the cream cheese, brown butter, powdered sugar, and vanilla. Beat on medium speed until completely smooth.
  3. Frost the warm rolls and serve immediately. Store leftovers in the fridge for 4-5 days.

Recipe Serving Suggestions

This could be a delightful addition to your brunch menu. Here are some of my favorite main + side dish breakfast recipes:

Expert Tips

  • Weigh the Flour: It is important that you do not add too much flour to dough. I recommend using a kitchen scale. This is the best way to ensure perfect cinnamon rolls.
  • Don’t Skip Browning the Butter: It’s the star of the show! Watch closely—once it turns golden and fragrant with brown bits, pull it off the heat immediately to avoid burning.
  • Let the Dough Rise Somewhere Warm: A sunny windowsill, slightly warm oven (turned off), or on top of the fridge works great. Cooler environments will slow the rise.
  • Use a Serrated Knife to Cut the Rolls: This prevents squishing the dough and helps maintain even, clean cuts.
  • Frost While Warm: Spread the cream cheese frosting on the rolls right after baking so it melts slightly and seeps into all the layers.
  • Make Ahead Friendly: You can refrigerate the shaped rolls overnight after the second rise. Let them come to room temp before baking the next morning.

Most Common Mistakes

  • Overheating the Milk: If it’s too hot, it can kill the yeast and your dough won’t rise. Use a thermometer or test with your finger—warm, not hot.
  • Adding Too Much Flour: The dough should be sticky and soft. Resist the urge to add more flour or the rolls will turn out dense.
  • Under-Kneading the Dough: Kneading builds gluten, which gives the rolls structure. Let your mixer run for the full 5–6 minutes.
  • Rolling the Dough Too Thin: This can make the rolls too tight and dry. Keep the rectangle thick enough to hold filling without tearing.
  • Baking Too Long: Keep a close eye in the last few minutes—overbaking leads to dry rolls. They should be lightly golden and still soft.

Additions & Variations

  • Add Chopped Nuts: Sprinkle ½ cup of chopped pecans or walnuts over the filling for a toasty crunch.
  • Use Pumpkin Pie Spice: Swap some or all of the cinnamon with pumpkin pie spice for a fall-inspired twist.
  • Make Maple Frosting: Replace the vanilla with 1–2 teaspoons of maple syrup or maple extract for a deeper, earthy sweetness.
  • Add Raisins or Chopped Dates: Sprinkle over the filling before rolling for extra sweetness and texture.
  • Orange Glaze Option: Skip the cream cheese frosting and instead drizzle with a glaze made from powdered sugar, orange juice, and zest.
Overhead image of baking dish with fresh brown butter cinnamon rolls.

Recipe FAQs

Do I need to refrigerate cinnamon rolls with cream cheese frosting?

Yes, because there is cream cheese in the frosting I recommend storing leftovers in the fridge.

Can you put icing on cinnamon rolls before baking?

I do not recommend icing these before baking. Ice them right after they come out of the oven while they are still warm.

What is the icing on cinnamon rolls made of?

Cinnamon roll icing is made from butter, powdered sugar, and typically cream cheese. Some icing does not have cream cheese, but it adds a great flavor.

How do you thicken cream cheese frosting?

If it is too runny, add more cream cheese or powdered sugar.

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Brown Butter Cinnamon Rolls

Brianna May
5 from 90 votes
These Brown Butter Cinnamon Rolls are soft, gooey, and absolutely packed with flavor thanks to rich, nutty brown butter in every layer—from the fluffy dough to the gooey cinnamon filling to the silky cream cheese frosting. Each bite melts in your mouth and delivers that perfect balance of warm spice and indulgent sweetness. Whether you're baking them for a cozy weekend brunch or a holiday breakfast, this recipe is a guaranteed showstopper.
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 12 rolls

Equipment

Ingredients

Dough

  • 1 cup (240 ml) warm whole milk, 110 degrees*
  • 2 1/4 teaspoons (1 standard packet) active dry yeast*
  • 1/3 cup (67 g) granulated sugar
  • 1/4 cup (4 Tablespoons or 56 g) salted butter*
  • 1 large egg + 1 large egg yolk
  • 3 1/2 cups (455 g) all purpose flour
  • 1/2 teaspoon kosher salt

Filling

  • 8 Tablespoons (8 Tablespoons or 113 g) salted butter
  • 1 cup (200 g) brown sugar
  • 2 Tablespoons cinnamon

Cream Cheese Frosting

  • 4 ounces cream cheese room temperature
  • 1/4 cup (4 Tablespoons or 56 g) salted butter
  • 1 1/4 cup (150 g) powdered sugar
  • 2 teaspoons vanilla extract or vanilla bean paste

Instructions 

Brown Butter

  • Over medium heat, in a light colored saucepan, melt both sticks of butter.
  • Bring the melted butter to a boil, stirring continuously.
  • Keep boiling the butter and stirring for about 5-6 minutes, until it gets frothy and sizzles.
  • After 5 minutes, the butter should have a layer of foam and begin to brown. Once brown bits begin to form, remove the butter from the heat and let cool.
  • Divide the brown butter into 3 different bowls, according to the recipe measurements above. 4 Tablespoons for the dough, 8 Tablespoons for the filling, and the remaining (about 4 Tablespoons) for the frosting.

Dough & First Rise

  • In the bowl of the stand mixer, whisk the warm milk and yeast together. Allow the mixture to sit for a few minutes. See notes if you do not have a stand mixer.
    1 cup (240 ml) warm whole milk, 110 degrees*, 2 1/4 teaspoons (1 standard packet) active dry yeast*
  • With the dough hook or paddle attachment, on medium speed, mix in the sugar, 4 Tablespoons of browned butter, egg, and egg yolk, until completely combined.
    1/3 cup (67 g) granulated sugar, 1 large egg + 1 large egg yolk, 1/4 cup (4 Tablespoons or 56 g) salted butter*
  • On low speed, add in about half of the flour. Mix until incorporated. Scrape excess flour off the sides of the bowl.
    3 1/2 cups (455 g) all purpose flour
  • Add the remaining flour and salt. The dough should begin to come together.
    1/2 teaspoon kosher salt
  • Knead on high speed for 5-6 minutes. The dough will look smooth and should stick to the dough hook and bottom of the bowl. It will still be sticky and hard to handle.
  • Use a spatula to scrape down the sides of the bowl and form the dough into a ball. Cover with a towel or plastic wrap.
  • Allow the dough to rise for about 45 minutes in a warm place, like near the oven or on a window sill. While the dough rises, brush a 9 x 13 baking dish generously with melted butter or spray with cooking spray or line with parchment. Set aside.

Filling

  • In a medium bowl, combine 8 Tablespoons of brown butter, brown sugar, and cinnamon together. Set aside.
    1 cup (200 g) brown sugar, 2 Tablespoons cinnamon, 8 Tablespoons (8 Tablespoons or 113 g) salted butter

Shaping Dough & Second Rise

  • Place the dough on a lightly floured surface or baking mat. Begin to stretch the dough into a rectangle with your hands.
  • With a rolling pin, roll the dough into a rectangle about 19 inches by 15 inches. It does not have to be perfect. Don’t overwork or roll the dough.
  • Sprinkle the filling all over the surface of the rectangle. Use your hands or a spatula (and some pressure) to evenly spread it out.
  • Tightly begin rolling the dough from one of the long edges.
  • Keep rolling until you reach the other long edge. The log should be about 19 inches long.
  • Place the log seam side down.
  • Using a knife or bench scraper, mark the log into 12 even pieces about 1.5 inches each.
  • Use a serrated knife to cut through each mark making 12 rolls.
  • Place into the prepared baking dish. I like the place the end rolls cut side up.
  • Cover and let rise for 30 minutes. While the rolls rise, preheat the oven to 350 degrees.
  • Bake for 21-24 minutes or until golden brown. Cover loosely with foil if the rolls are browning too quickly.

Frosting

  • In a medium bowl, add in the cream cheese, brown butter, powdered sugar, and vanilla. Beat on medium speed until completely smooth.
    4 ounces cream cheese room temperature, 1 1/4 cup (150 g) powdered sugar, 2 teaspoons vanilla extract or vanilla bean paste, 1/4 cup (4 Tablespoons or 56 g) salted butter
  • Frost the warm rolls and serve immediately. Store leftovers in the fridge for 4-5 days.
Did you make this recipe? Leave a comment below!

Notes

  • Active Dry Yeast: Gives the rolls their rise. Let it bloom in warm milk first. If using instant yeast, you can skip the blooming step and mix it directly with the dry ingredients.
  • Salted Butter: Used in all three parts: dough, filling, and frosting. Browning the butter adds a nutty richness. You can substitute unsalted butter but add a small pinch of salt to each component to balance flavor.
  • Weigh the Flour: It is important that you do not add too much flour to dough. I recommend using a kitchen scale. This is the best way to ensure perfect cinnamon rolls.
  • Don’t Skip Browning the Butter: It’s the star of the show! Watch closely—once it turns golden and fragrant with brown bits, pull it off the heat immediately to avoid burning.
  • Make Without a Stand Mixer: While I definitely prefer to make these with a mixer, if you do not have one, you can still make these by hand. Use a large bowl and wooden spoon for Steps 7-9. For Step 10, knead by hand for about 5 minutes on a lightly floured surface. Add just enough flour to be able to handle the dough.
  • Let the Dough Rise Somewhere Warm: A sunny windowsill, slightly warm oven (turned off), or on top of the fridge works great. Cooler environments will slow the rise.
  • Frost While Warm: Spread the cream cheese frosting on the rolls right after baking so it melts slightly and seeps into all the layers.
  • Make Without a Stand Mixer: While I definitely prefer to make these with a mixer, if you do not have one, you can still make these by hand. Use a large bowl and wooden spoon for Steps 7-9. For Step 10, knead by hand for about 5 minutes on a lightly floured surface. Add just enough flour to be able to handle the dough.
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Nutrition

Calories: 464kcal | Carbohydrates: 65g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 272mg | Fiber: 2g | Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 90 votes (78 ratings without comment)

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13 Comments

  1. vera says:

    5 stars
    These Cinnamon rolls were amazing! My kiddos ate the whole thing!

    Reply
  2. Jean says:

    5 stars
    Never made brown butter before and turned out so good. Will make again soon.

    Reply