Brown Butter Cinnamon Rolls
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.
Servings: 12 rolls
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.
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.
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