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15 Brown Butter Cinnamon Rolls
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4.75 from 24 votes

Brown Butter Cinnamon Rolls

Brown Butter Cinnamon Rolls have a deep, rich flavor in the dough, filling and the glaze. Our secret ingredient makes the rolls gooey and soft!
Servings: 15
Calories: 479kcal
Author: Julie Clark

Ingredients

For the Dough:

  • 1 cup warm milk about 115 degrees F**
  • 2 1/2 teaspoons instant dry yeast I like Red Star Platinum Baking Yeast
  • 2 large eggs (at room temperature)
  • 1/3 cup browned butter (very soft, almost melted)
  • 4 cups all-purpose flour (plus up to 1/4 cup more if needed)
  • 1 teaspoon salt
  • 1/2 cup granulated sugar

For the Filling:

For Topping the Unbaked Rolls:

  • 1/2 cup heavy cream (for pouring over the risen rolls)

For the Glaze:

Instructions

  • **Be sure to plan ahead and make the browned butter in advance so it can be cooled slightly.**
  • Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  • Add the eggs, browned butter, salt and sugar.
  • Add 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  • Scrape the dough off the beater blade and remove it. Attach the dough hook.
  • Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! If it really looks too wet, add up to 1/4 more cup of flour as you knead the dough. Just add a small amount at a time. Don't be tempted to add too much flour or it will make the rolls dry. The dough should be slightly sticky.
  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  • Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the melted browned butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
  • Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style.
  • Cut into 15 slices and place in a greased 10x15" baking pan.*
  • Cover the pan and allow the rolls to rise for 30 minutes or until nearly double.
  • Preheat the oven to 350 degrees.
  • Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 350 degrees for 27-30 minutes. Check the roll after about 15 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time. **Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done.**
  • While the rolls are cooling, prepare the glaze.
  • In a small bowl, use a whisk to combine the powdered sugar, melted butter a pinch of salt and vanilla extract. Mix with a whisk. Add heavy cream, one tablespoon at a time, until the glaze is at the consistency you'd like.
  • Spread the frosting over the cooled rolls. You can pour or spread it over warmed rolls but the glaze will soak in more.
  • Store in an airtight container.

Notes

**Note...we use a large 10x15" baking pan instead of a 9x13 pan. This allows for more even baking and rising. You can use a 9x13 pan but the rolls will not look as "perfect" after they are baked.
*The Calorie count shows the amount with ALL of the frosting used. There will be less calories in the rolls if you don't use all of the frosting at once.
**Different yeast calls for slightly different proofing methods. We follow Red Star Platinum's temperature guidelines. Please check your yeast packet to see what temperature the milk should be at.
*Time shown does not include time for rising, so this recipe will take longer than 49 minutes. Plan about 2-2 1/2 hours with rising time and everything.
The calories shown are based on the recipe making 15 rolls, with 1 serving being 1 frosted roll. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 479kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 303mg | Potassium: 132mg | Fiber: 2g | Sugar: 45g | Vitamin A: 642IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg