Description
Soft, fluffy cinnamon rolls made with nutty brown butter, swirled with brown sugar cinnamon filling, and topped with a creamy brown butter cream cheese glaze.
Ingredients
Brown Butter (divided)
- 1 cup + 2 tablespoons unsalted butter
Dough
- 5 to 5½ cups all-purpose flour
- 1 large egg
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- ½ cup water
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 packets instant yeast (4½ teaspoons)
- 1 cup whole milk
- ⅓ cup browned unsalted butter (from above)
Filling
- 1 cup packed light brown sugar
- 3 tablespoons ground cinnamon
- ⅓ cup browned unsalted butter, softened
Glaze
- 2 ounces cream cheese, room temperature
- 1 tablespoon whole milk
- ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- Pinch salt
- ⅓ cup browned unsalted butter, softened
- 1 cup powdered sugar
Instructions
- Brown the Butter: Melt butter over medium heat, stirring until golden brown with a nutty aroma. Cool and divide for dough, filling, and glaze.
- Make the Dough: Mix flour, sugar, salt, and yeast. Add egg, vanilla, warm milk, water, and ⅓ cup browned butter. Knead 8–10 minutes until smooth. Let rise 1–1½ hours until doubled.
- Prepare Filling: Combine brown sugar and cinnamon. Roll dough into a rectangle, spread softened browned butter, and sprinkle cinnamon sugar evenly.
- Shape Rolls: Roll tightly into a log and slice into 12 rolls. Place in greased 9×13-inch pan. Let rise 30–45 minutes.
- Bake: Bake at 350°F (175°C) for 22–25 minutes until golden.
- Glaze: Beat cream cheese and browned butter until smooth. Add powdered sugar, vanilla, salt, and milk. Spread over warm rolls before serving.
Notes
- Do not overheat milk; it should be warm, not hot, to protect the yeast.
- Avoid overbaking to keep rolls soft and tender.
- Refrigerate shaped rolls overnight for easy morning baking.
- Add chopped pecans for extra texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes