Description
Soft and fluffy brown butter cinnamon rolls filled with cinnamon sugar and topped with a creamy brown butter cream cheese glaze — perfect for brunch or holiday mornings.
Ingredients
For Browning the Butter:
- 1 cup plus 2 tablespoons unsalted butter
For the Dough:
- 5 to 5 1/2 cups all-purpose flour
- 1 large egg
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1/2 cup water (warm)
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 2 packets instant yeast (4 1/2 teaspoons)
- 1 cup whole milk (warm)
- 1/3 cup browned unsalted butter
For the Cinnamon Filling:
- 1 cup packed light brown sugar
- 3 tablespoons ground cinnamon
- 1/3 cup browned unsalted butter, softened
For the Brown Butter Cream Cheese Glaze:
- 2 ounces cream cheese, room temperature
- 1/3 cup browned unsalted butter, solidified and softened
- 1 tablespoon whole milk
- 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- Pinch salt
- 1 cup powdered sugar
Instructions
- Brown the Butter: Melt butter over medium heat, stirring constantly until golden brown with nutty aroma. Cool and divide according to recipe amounts.
- Prepare the Dough: In a large bowl, combine warm milk, warm water, sugar, and instant yeast. Let sit 5 minutes. Add egg, vanilla, salt, and 1/3 cup browned butter. Gradually mix in flour until a soft dough forms. Knead 8–10 minutes until smooth.
- First Rise: Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Make the Filling: Mix brown sugar and cinnamon in a bowl.
- Roll and Fill: Roll dough into a large rectangle. Spread softened browned butter over surface and sprinkle evenly with cinnamon sugar mixture. Roll tightly into a log and slice into 12 rolls.
- Second Rise: Place rolls in greased baking dish, cover, and let rise 30–40 minutes.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Make the Glaze: Beat cream cheese and softened browned butter until smooth. Add powdered sugar, vanilla, salt, and milk. Mix until creamy.
- Finish: Spread glaze over warm rolls before serving.
Notes
- Do not overheat milk or water; it should be warm, not hot.
- If dough feels sticky, add flour 1 tablespoon at a time.
- Spread glaze while rolls are warm for a melt-in effect.
- Rolls can be prepared the night before and refrigerated before the second rise.
- Prep Time: 25 minutes
- Cook Time: 30 minutes