Description
Cinnamon rolls with brown butter frosting are a delicious twist on the classic sweet roll. Warm, gooey cinnamon rolls are drenched in heavy cream, baked until golden, then slathered with a decadent brown butter icing. Perfect for casual mornings, brunches, and holidays.
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
Instructions
- Prepare the brown butter first, as it needs to cool to room temperature before frosting assembly. Alternatively, make it the night before for convenience. (See ‘Brown Butter Frosting’ section for steps.)
- Yeast Preparation: Combine yeast, warm water (110°-115°F), and sugar in a small bowl. Stir well and let it sit for about 15 minutes until the yeast doubles in size.
- Cinnamon Rolls Dough: In the bowl of a stand mixer, combine 2 cups of all-purpose flour, sugar, nutmeg, and salt. Whisk until the ingredients are evenly mixed.
- Add melted butter, yeast mixture, 1 egg, 1 egg yolk, and warm milk to the bowl. Using the knead hook attachment, turn the mixer on low and slowly add the remaining 2 cups of flour until a dough forms. Let the dough rest for 5 minutes to absorb moisture.
- Knead the dough on a speed 4 setting for 7 minutes. The dough should be tacky but not sticky and smooth. If sticky, add 1 tablespoon of flour at a time from the reserved ½ cup until the texture improves.
- First Rise: Grease the mixing bowl with ½ teaspoon of butter, place the dough ball inside, and cover with plastic wrap. Let it rise in a warm place for 1½-2 hours until it doubles in size.
- Punch down the dough and roll it out onto a floured surface into a square approximately ¼ inch thick.
- Spread the cinnamon sugar filling (see ‘Cinnamon-Sugar Filling’ section) evenly over the rolled-out dough, leaving a ¼-inch border untouched. Roll the dough into a log, pinch the seam to seal, and trim uneven edges.
- Slice the log into 12 pieces (1½ inches thick each) using unflavored dental floss. Place the rolls in a 13×9 baking pan, leaving space for expansion.
- Second Rise: Cover the pan with plastic wrap or a towel and let the rolls rise in a warm place for 45 minutes to 1 hour, or until they double in size. Preheat the oven to 375°F during the last 15 minutes of rising.
- Pour room temperature heavy cream over the rolls. Bake at 375°F for 26-30 minutes or until golden brown, turning the pan halfway through baking. If browning too quickly, place foil loosely on top.
- While warm, spread half of the brown butter frosting over the rolls. Reserve the rest of the frosting for serving.
- Enjoy warm and gooey cinnamon rolls with extra frosting as desired.
Notes
- To speed up the first rise, use the proof setting on your oven if available.
- Browning the butter for the frosting a day ahead saves time on the day of baking.
- If rolls brown too quickly in the oven, tent with foil to prevent overbaking.
- Leftover frosting can be stored in the refrigerator and used for additional servings.
- Cutting the dough with unflavored dental floss ensures clean edges and prevents squishing the rolls.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg