Brown Butter Cinnamon Rolls

These brown butter cinnamon rolls are a decadent twist on a classic favorite, perfect for cozy mornings or special occasions. The rich, nutty flavor of brown butter takes the dough and the cream cheese icing to another level, delivering warmth and sweetness in every bite.

Ingredients

• Unsalted butter: for browning to develop that nutty depth essential for the dough and icing
• Light brown sugar: perfect for sweetness and moisture in the cinnamon filling
• Ground cinnamon: for that unmistakable spicy warmth fresh or good quality ground cinnamon works best
• All-purpose flour: as the base of your soft, stretchy dough choose unbleached for best texture
• Instant yeast: for quick and reliable rising without the fuss of proofing in water
• Whole milk: to enrich the dough and make it tender
• Large egg: to bind ingredients and add richness
• Vanilla bean paste or extract: to enhance the sweetness and aroma of the rolls
• Salt: to balance flavors and enhance sweetness
• Granulated sugar: to control sweetness in the dough and complement the brown sugar in the filling
• Cream cheese: room temperature for a luxuriously smooth icing
• Powdered sugar: to create a silky, sweet frosting that melts perfectly on warm rolls

Step-by-Step Instructions

Spoon warm milk mixture:

In a microwave-safe container gently warm whole milk water and one third cup browned unsalted butter for just 30 to 45 seconds until warm but not hot to activate the yeast without killing it

Combine dry ingredients:

In a large mixing bowl whisk together instant yeast salt flour and granulated sugar to evenly distribute yeast and salt while building the dough’s structure

Form dough:

Add two cups of flour to the wet mixture and stir until dough begins to form gradually add the remaining flour a little at a time kneading frequently until you have a shaggy yet slightly tacky dough and then knead by hand until smooth and elastic

Rest dough:

Cover with a cloth or plastic wrap and let the dough rest for 10 minutes to allow the gluten strands to relax making rolling easier

Roll and fill:

On a lightly floured surface roll the dough into a 12 by 16 inch rectangle spread the cinnamon filling made from brown sugar and cinnamon evenly over the dough leaving a half inch border around the edges

Roll up and cut:

Starting from the long side roll the dough tightly into a log use unflavored dental floss to cut cleanly off the ends then slice into 12 equal pieces for uniform rolls

Proof rolls:

Arrange rolls in a parchment-lined 9 by 13 inch pan cover and let them proof in a warm spot or switched off oven until doubled in size about 45 minutes for that fluffy texture

Bake:

Preheat oven to 350 degrees Fahrenheit then bake rolls for 25 to 30 minutes until lightly golden brown but still soft to the touch

Make icing:

Check that the solidified browned butter is softened but not melted cream together with cream cheese then whisk in powdered sugar vanilla milk and a pinch of salt until smooth and creamy

Finish and serve:

Once rolls are warm spread the icing generously over the top allowing it to melt into every crevice then enjoy them fresh from the oven for the best experience

Save

My absolute favorite part has to be the brown butter cream cheese icing that melts into the warm rolls and makes them irresistibly gooey. One Christmas morning my family gathered around the kitchen with plates full of these rolls and the cozy moment is one I cherish every year.

Storage tips

Store cooled cinnamon rolls in an airtight container at room temperature for up to two days to keep them soft and fresh. For longer storage wrap tightly and freeze for up to three months. Reheat gently before serving to bring back that fresh-baked warmth.

Ingredient substitutions

If you don’t have instant yeast you can use active dry yeast but it needs to be proofed in warm water first. You can swap whole milk for any creamy plant-based milk like oat or almond for a dairy-free version though the texture might change slightly. Light brown sugar may be replaced with coconut sugar for a different caramel note.

Serving suggestions

These rolls go perfectly with a cup of strong coffee or a warm chai latte. For brunch serve alongside scrambled eggs and fresh fruit to balance the sweetness. They also make a lovely dessert paired with a scoop of vanilla ice cream for an indulgent treat.

Recipe FAQs

→ What makes brown butter special in these rolls?

Brown butter gives the dough and icing a nutty, caramelized depth that elevates the classic cinnamon flavor beautifully.

→ How do I know when the dough has risen enough?

When the dough doubles in size and feels light and airy after proofing, it’s ready to be shaped and baked.

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works well and adds a subtle sweetness to the dough and icing.

→ What’s the best way to slice the rolled dough evenly?

Using unflavored dental floss to cut the rolls ensures clean, even slices without squishing the dough.

→ Why should I let the rolls cool slightly before icing?

Allowing rolls to cool just a bit prevents the icing from melting too much but still lets it soften and blend deliciously on top.