Cinnamon Rolls with Brown Butter Frosting
These fluffy cinnamon rolls topped with rich brown butter frosting are perfect for breakfast, brunch, or dessert, bringing warmth and coziness to your kitchen.
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.
Notes
Cinnamon Rolls with Brown Butter Frosting are best served warm right out of the oven. Pair them wonderfully with a cup of coffee or tea for breakfast or brunch gatherings. To store leftovers, cool completely, cover with plastic wrap or place in an airtight container. They can be kept at room temperature for up to 2 days, or freeze for up to 3 months.