Name: Cinnamon Rolls with Brown Butter Frosting
Prep time: 3 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: Yeast: 1 packet active dry yeast (equals 2¼ teaspoons); ¼ cup warm water (110°-115°F); ½ teaspoon sugar; Cinnamon Rolls: 4 cups all-purpose flour, divided, spooned, and leveled; Pinch fresh nutmeg, grated; ½ cup sugar; 1¾ teaspoon kosher salt (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; Cinnamon-Sugar Filling: 1 stick salted butter, room temperature; ¾ cup light brown sugar, packed; 1½ tablespoons cinnamon; Brown Butter Frosting: 5 tablespoons salted butter; 5 ounces cream cheese, full-fat, room temp; 1½ teaspoon pure vanilla extract (Bourbon Pure Vanilla extract); ¼ teaspoon kosher salt (Diamond Crystal brand); ⅔ cup plus 1½ tablespoons powdered sugar, sifted; 1 tablespoon whole milk

These cinnamon rolls with brown butter frosting are a delicious twist on the classic sweet roll. Warm, gooey cinnamon rolls drenched in heavy cream, baked until golden, then slathered with a decadent, finger-licking good brown butter icing. With some patience and love, you’ll create a perfect treat for casual mornings, brunches, and holidays.

Why You’ll Love This Recipe

The brown butter frosting adds a nutty, caramel-like dimension that elevates these rolls beyond the ordinary
Pouring heavy cream over the risen rolls before baking creates an incredibly soft, moist texture
The combination of cinnamon, fresh nutmeg, and brown sugar creates perfect warmth and depth of flavor
These rolls make your home smell absolutely heavenly while baking
While they take some time to prepare, most of it is hands-off rising time
They’re perfect for special occasions or weekend treats when you have time to enjoy the process
The recipe creates bakery-quality results that will impress family and friends

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Active dry yeast is the leavening agent that gives these rolls their fluffy texture. Make sure your water is at the right temperature (110°-115°F) when activating the yeast—too hot will kill it, too cool won’t activate it properly.
All-purpose flour forms the structure of these rolls. For the most accurate measurements, spoon the flour into measuring cups and level with a knife to avoid packing it down and using too much.
Sugar feeds the yeast and adds necessary sweetness to the dough. It also helps create that beautiful golden-brown color when baking.
Kosher salt balances the sweetness and enhances all the flavors. If substituting table salt, use about half the amount called for.
Butter in the dough adds richness and tenderness. For the filling and frosting, it creates that signature cinnamon roll flavor and texture we all love.
Eggs provide structure, richness, and help bind the dough together. Make sure they’re at room temperature for best incorporation.
Whole milk adds moisture and fat for a tender crumb. If you only have 2% milk, it will work, but whole milk gives the best results.
Heavy cream is a special addition, poured over the risen rolls right before baking, creating an incredibly moist, almost custard-like texture in the bottom layer.
Cinnamon is the star spice, providing that warm, aromatic flavor we associate with great cinnamon rolls. Make sure your cinnamon is fresh for the best flavor.
Fresh nutmeg adds a subtle complexity that complements the cinnamon. It’s worth grating fresh rather than using pre-ground if possible.
Brown sugar contains molasses, which adds moisture and a deeper caramel flavor to the filling compared to regular granulated sugar.
Cream cheese creates a tangy backdrop for the frosting that balances the sweetness and complements the nutty brown butter.
Vanilla extract enhances all the other flavors. Pure vanilla extract (rather than imitation) makes a noticeable difference in quality.
Powdered sugar sweetens and thickens the frosting. Sifting prevents any lumps for a perfectly smooth texture.

Directions

First, prepare the brown butter for the frosting, as it needs time to cool. Heat butter in a saucepan over medium heat, whisking until it melts, foams, and develops brown specks and a nutty aroma. Pour into a heat-proof bowl and set aside to cool completely.
Prepare the yeast mixture by combining active dry yeast with warm water (110°-115°F) and sugar in a small bowl. Stir well and let sit for about 15 minutes until doubled in size.
In a standing mixer bowl, whisk together 2 cups of flour, sugar, freshly ground nutmeg, and salt.
Add melted butter, the activated yeast mixture, egg, egg yolk, and warm milk. Using the dough hook, mix on low speed while gradually adding the remaining 2 cups of flour.
Once a dough forms, let it rest for 5 minutes to absorb the liquid ingredients. Then knead for 7 minutes on speed 4. The dough should feel tacky but not sticky. If it’s still sticky, add more flour in tablespoon increments.
For the first rise, place the smooth dough ball in a buttered bowl, cover with plastic wrap, and let rise in a warm place for 1½-2 hours, or until doubled in size.
Punch down the risen dough and roll it out on a well-floured surface into a ¼-inch thick square.
Prepare the cinnamon-sugar filling by mixing room-temperature butter, brown sugar, and cinnamon until well combined. Spread this mixture evenly over the dough, leaving a ¼-inch border.
Starting from one short end, roll the dough into a log and pinch the seam to seal. Cut into 12 pieces, each 1½ inches thick, using unflavored dental floss for clean cuts.
Arrange rolls in a prepared 13×9 baking pan, leaving space between each roll. Cover and let rise again for 45-60 minutes until doubled in size.
Preheat the oven to 375°F about 15 minutes before baking.
While waiting, prepare the brown butter frosting. Whip room-temperature cream cheese until fluffy, then add the cooled brown butter, salt, and vanilla. Add sifted powdered sugar gradually, then mix in milk until smooth.
Pour room-temperature heavy cream over the risen rolls just before baking. Bake for 26-30 minutes or until lightly browned, rotating the pan halfway through.
Immediately after removing from the oven, slather with half of the brown butter frosting. Serve warm with additional frosting if desired.

Servings and Timing

This recipe yields 12 delicious cinnamon rolls. The total preparation and cooking time is about 3 hours and 30 minutes, with most of that being rising time. Prep time takes about 3 hours (including two rises), and the actual baking time is approximately 30 minutes. These are perfect for a weekend morning when you have time to enjoy the process.

Variations

Pecan Rolls: Add 1 cup of chopped pecans to the filling or sprinkle them on the bottom of the pan before adding the rolls
Orange Cinnamon Rolls: Add orange zest to the dough and a tablespoon of orange juice to the frosting for a citrusy twist
Apple Cinnamon Rolls: Add ½ cup of finely diced apples to the filling for a fruity variation
Cardamom Twist: Add ½ teaspoon ground cardamom to the filling for a Scandinavian-inspired version
Chocolate Chip: Sprinkle ½ cup mini chocolate chips over the cinnamon-sugar filling before rolling
Maple Frosting: Replace the vanilla in the frosting with maple extract and add a tablespoon of real maple syrup
Pumpkin Spice: Add pumpkin pie spice to the filling and a tablespoon of pumpkin puree to the dough for a fall favorite
Overnight Option: Prepare the rolls through the second rise, then refrigerate overnight and bake in the morning

Storage/Reheating

Storage: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Freezing: These rolls freeze beautifully. Once completely cooled, wrap individual rolls tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months. It’s best to freeze them unfrosted and add fresh frosting after reheating.

Reheating: For room temperature or refrigerated rolls, microwave individual rolls for 15-30 seconds until warm. Alternatively, place multiple rolls in a baking dish, cover with foil, and heat in a 350°F oven for 10-15 minutes.

For frozen rolls, thaw overnight in the refrigerator before reheating, or reheat from frozen by wrapping in foil and heating in a 325°F oven for about 20 minutes until warmed through.

Frosting: If you’ve stored the rolls without frosting, warm them first, then add fresh frosting for the best taste and texture.

FAQs

Why did my dough not rise properly?

The most common issues are using old yeast or having the wrong liquid temperature. Make sure your yeast is fresh and that the water or milk used to activate it is between 110°-115°F. Also, ensure you’re placing the dough in a warm, draft-free area for rising.

Can I make these rolls ahead of time?

Yes! You can prepare the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking. Alternatively, you can bake them completely, cool, and refrigerate or freeze, then reheat when ready to serve.

What’s the purpose of pouring heavy cream over the rolls?

Pouring heavy cream over the unbaked rolls creates an incredibly moist, tender texture similar to a custard at the bottom of the rolls. It’s a secret technique that elevates homemade cinnamon rolls to bakery quality.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. You’ll need about 1¾ teaspoons of instant yeast to replace the 2¼ teaspoons of active dry yeast. With instant yeast, you can skip the activation step and add it directly to the dry ingredients.

Why use dental floss to cut the rolls?

Dental floss (unflavored) creates a clean cut without compressing the dough as a knife might do. This helps maintain the round shape of the rolls. If you don’t have floss, a very sharp knife will work too.

Can I make these without a stand mixer?

Absolutely! You can mix the dough by hand with a wooden spoon and then knead it on a floured surface for about 10 minutes. The process takes a bit more effort but yields equally delicious results.

Why is my brown butter frosting grainy?

This typically happens if the powdered sugar wasn’t sifted or if the cream cheese wasn’t at room temperature. Always sift the powdered sugar and ensure your cream cheese is properly softened before mixing.

Can I substitute the whole milk and heavy cream?

While whole milk provides the best results, 2% milk will work. For the heavy cream, half-and-half can be substituted, but the texture will be slightly less rich. Non-dairy alternatives will significantly change the outcome of the recipe.

How do I know when my brown butter is ready?

Brown butter is ready when it develops a nutty aroma and you can see brown specks (browned milk solids) at the bottom of the pan. Watch it carefully as it can go from perfectly browned to burned very quickly.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the filling by about ¼ cup without drastically affecting the texture. However, the sugar in the dough is important for proper yeast development, so that amount should remain the same.

Conclusion

These Cinnamon Rolls with Brown Butter Frosting are truly special—a perfect balance of fluffy dough, warm cinnamon filling, and nutty, tangy frosting. While they require a bit of time and patience, the process is straightforward and the results are well worth the effort. The heavy cream technique and brown butter frosting elevate these beyond ordinary cinnamon rolls to create something truly memorable.

Whether for holiday mornings, special brunches, or weekend treats, these rolls are sure to become a treasured recipe in your collection. There’s something magical about pulling a pan of freshly baked cinnamon rolls from the oven, slathering them with brown butter frosting, and enjoying them while still warm. It’s one of life’s simple but extraordinary pleasures.

Master this recipe, and you’ll have a go-to treat that’s always met with enthusiasm and empty plates. Happy baking!