Brown Butter Cinnamon Rolls Recipe
Introduction
These Brown Butter Cinnamon Rolls are a delightful twist on a classic breakfast treat. With a nutty, rich flavor from the browned butter and a soft, fluffy texture, they’re perfect for a cozy morning or special occasion.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk (warm)
- 1/4 cup unsalted butter (melted)
- 2 large eggs
- 1/2 cup unsalted butter (brown butter, melted) for filling
- 1 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Step 1: Brown the butter by melting 1/4 cup unsalted butter in a saucepan over medium heat until golden brown and fragrant. Remove from heat and let cool slightly. In a large bowl, combine flour, granulated sugar, yeast, and salt. In another bowl, whisk together warm milk, browned butter, and eggs. Gradually add wet ingredients to dry, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Step 2: Mix the filling by combining browned butter, brown sugar, cinnamon, and salt in a medium bowl until well blended.
- Step 3: Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border. Starting at the long edge, roll the dough tightly into a log and slice into 12 equal pieces.
- Step 4: Grease a 9×13 inch baking dish and arrange the cinnamon rolls inside, leaving space between them. Cover with a kitchen towel and let rise in a warm place until puffy, about 30-45 minutes.
- Step 5: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- Step 6: While the rolls bake, prepare the glaze by whisking powdered sugar, milk, and vanilla extract together until smooth.
- Step 7: Drizzle the glaze over the warm cinnamon rolls once they come out of the oven. Serve immediately and enjoy!
Tips & Variations
- Use fresh yeast and warm milk to ensure a good rise and fluffy texture.
- For extra flavor, add a pinch of nutmeg or cloves to the cinnamon filling.
- Try swapping brown sugar for coconut sugar for a slightly different sweetness.
- If you prefer a thicker glaze, reduce the milk slightly or add more powdered sugar.
- For a dairy-free version, use plant-based milk and vegan butter substitutes.
Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat by warming in the microwave for 20-30 seconds or in a low oven until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling and filling to make shaping easier.
What if I don’t have brown butter?
If you don’t want to brown the butter, you can use melted regular butter instead, though browning adds a richer, nuttier flavor that enhances the rolls.
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Brown Butter Cinnamon Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 cinnamon rolls 1x
Description
These Brown Butter Cinnamon Rolls are a delightful twist on the classic cinnamon roll recipe, featuring rich, nutty browned butter in both the dough and filling. Soft, fluffy, and baked to golden perfection, they are topped with a smooth vanilla glaze that adds the perfect touch of sweetness. Ideal for a cozy breakfast or special brunch treat.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warm
- 1/4 cup unsalted butter, melted and browned
- 2 large eggs
For the Filling:
- 1/2 cup unsalted butter, browned and melted
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Brown the Butter and Make the Dough: Melt 1/4 cup of butter in a saucepan over medium heat until it turns golden brown and smells nutty. Remove it from the heat and let it cool slightly. In a large bowl, mix flour, granulated sugar, yeast, and salt. In another bowl, combine warm milk, browned butter, and eggs. Gradually add wet ingredients to dry and mix until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In a medium bowl, combine browned melted butter, brown sugar, cinnamon, and salt until well mixed.
- Roll and Fill the Dough: Punch down the risen dough and roll it on a floured surface into a 16×12 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough tightly into a log. Slice into 12 equal pieces.
- Second Rise: Grease a 9×13 inch baking dish and arrange the rolls inside with space between them. Cover with a kitchen towel and let rise in a warm place until puffy, about 30-45 minutes.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
- Make the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm cinnamon rolls and serve immediately to enjoy their soft, buttery goodness.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Brown the butter carefully to avoid burning and to develop the nutty flavor essential for this recipe.
- For fluffier rolls, do not skip the second rise; it allows the rolls to become light and tender.
- You can substitute whole milk with 2% milk for a lighter version, though flavor and texture might be slightly different.
- These cinnamon rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat rolls gently in the microwave for a few seconds before serving to restore softness.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: brown butter cinnamon rolls, cinnamon roll recipe, homemade cinnamon rolls, baked cinnamon rolls, easy cinnamon rolls
