why make this recipe
Cinnamon Rolls with Brown Butter Frosting are a delightful treat that combines warm, fluffy dough with a sweet and nutty frosting. This recipe is perfect for breakfast, brunch, or even as a dessert. The rich flavors and soft texture make them irresistible. Plus, they are a wonderful way to cozy up your kitchen and bring people together.
how to make Cinnamon Rolls with Brown Butter Frosting
Ingredients:
- 1 packet active dry yeast (equals 2¼ teaspoons)
- ¼ cup warm water (110°-115°F)
- ½ teaspoon sugar
- 4 cups all-purpose flour (divided, spooned and leveled)
- pinch fresh nutmeg (grated)
- ½ cup sugar
- 1¾ teaspoon kosher salt (I use Diamond Crystal brand)
- 5 tablespoons salted butter (melted, 110°F)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup whole milk (warm (110°F))
- ¾ cup heavy cream (SAVED FOR POURING OVER RISEN ROLLS, room temp)
- 1 stick salted butter (room temperature)
- ¾ cup light brown sugar (packed)
- 1½ tablespoons cinnamon
- 5 tablespoons salted butter
- 5 ounces cream cheese (full-fat, room temp)
- 1½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt (I use Diamond Crystal brand)
- ⅔ cup plus 1½ tablespoons powdered sugar (sifted)
- 1 tablespoon whole milk
Directions:
- Start by making brown butter. This step is essential because the browned butter needs to be close to room temperature when you make the frosting. It is actually best to prepare this the night before.
- Prepare the yeast mixture by dissolving ½ teaspoon sugar in ¼ cup warm water. Sprinkle the packet of yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- In a large bowl, mix 3 cups of flour, salt, sugar, nutmeg, and melted butter together. Add the foamy yeast mixture, egg, egg yolk, and warm milk. Stir until combined.
- Gradually add in the remaining flour until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic. Place the dough in a greased bowl and cover it. Let it rise for about 1-2 hours, until it doubles in size.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick.
- Spread softened butter over the dough, and then sprinkle with brown sugar and cinnamon mixture.
- Roll the dough tightly into a log and cut it into 12 equal pieces. Place the rolls in a greased baking dish and cover. Let them rise again for about 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
- While the rolls cool, prepare the brown butter frosting by mixing browned butter, cream cheese, vanilla, salt, powdered sugar, and milk until smooth.
- Drizzle the frosting over the warm rolls before serving.
how to serve Cinnamon Rolls with Brown Butter Frosting
Cinnamon Rolls with Brown Butter Frosting are best served warm right out of the oven. You can serve them on a large platter and drizzle extra frosting on top for a decadent touch. They pair wonderfully with a cup of coffee or tea, making them perfect for breakfast or brunch gatherings.
how to store Cinnamon Rolls with Brown Butter Frosting
To store leftovers, let the cinnamon rolls cool completely and then cover them with plastic wrap or place them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, freeze the rolls in an airtight container for up to 3 months. Reheat in the oven before serving.
tips to make Cinnamon Rolls with Brown Butter Frosting
- Always make sure your yeast is fresh for the best rise.
- Use room temperature ingredients like eggs and butter to help the dough come together easily.
- If you want a stronger cinnamon flavor, feel free to add more cinnamon to the filling.
- Allow the browned butter to cool slightly before mixing it into the frosting for a smoother texture.
variation
You can try adding different fillings to your cinnamon rolls, such as chopped nuts, raisins, or even chocolate chips. For a creamier frosting, you might mix in some maple syrup for a tasty twist.
FAQs
1. Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and refrigerate it overnight. Just allow it to come to room temperature before rolling it out.
2. What if my rolls don’t rise?
If your rolls do not rise, it is likely that your yeast was not active. Ensure that you are using warm water and a proper yeast expiration date.
3. Can I use a different frosting?
Absolutely! You can use a simple vanilla glaze or even cream cheese frosting if you prefer not to make the brown butter frosting.
Cinnamon Rolls with Brown Butter Frosting
Ingredients
Dough Ingredients
- 1 packet active dry yeast (equals 2¼ teaspoons)
- ¼ cup warm water (110°-115°F)
- ½ teaspoon sugar
- 4 cups all-purpose flour (divided, spooned and leveled)
- 1 pinch fresh nutmeg (grated)
- ½ cup sugar
- 1¾ teaspoons kosher salt (I use Diamond Crystal brand)
- 5 tablespoons salted butter (melted, 110°F)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup whole milk (warm, 110°F)
Filling Ingredients
- ¾ cup light brown sugar (packed)
- 1½ tablespoons cinnamon
Frosting Ingredients
- 5 tablespoons salted butter
- 5 ounces cream cheese (full-fat, room temperature)
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt (I use Diamond Crystal brand)
- ⅔ cup powdered sugar (sifted)
- 1 tablespoon whole milk
Topping
- ¾ cup heavy cream (saved for pouring over risen rolls, room temp)
Instructions
Preparation
- Start by making brown butter. This step is essential because the browned butter needs to be close to room temperature when you make the frosting. It is actually best to prepare this the night before.
- Prepare the yeast mixture by dissolving ½ teaspoon sugar in ¼ cup warm water. Sprinkle the packet of yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- In a large bowl, mix 3 cups of flour, salt, sugar, nutmeg, and melted butter together. Add the foamy yeast mixture, egg, egg yolk, and warm milk. Stir until combined.
- Gradually add in the remaining flour until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.
- Place the dough in a greased bowl and cover it. Let it rise for about 1-2 hours, until it doubles in size.
- Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about ¼ inch thick.
- Spread softened butter over the dough, and then sprinkle with brown sugar and cinnamon mixture.
- Roll the dough tightly into a log and cut it into 12 equal pieces. Place the rolls in a greased baking dish and cover. Let them rise again for about 30-45 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
- While the rolls cool, prepare the brown butter frosting by mixing browned butter, cream cheese, vanilla, salt, powdered sugar, and milk until smooth.
- Drizzle the frosting over the warm rolls before serving.
