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Delicious brown butter frosted cinnamon rolls on a plate

Cinnamon Rolls with Brown Butter Frosting

Deliciously gooey cinnamon rolls topped with rich brown butter frosting, perfect for brunch or any sweet occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2.25 teaspoons Active dry yeast Approximately 1 packet.
  • 0.25 cups Warm water 110°-115°F for activating yeast.
  • 0.5 teaspoons Sugar Helps yeast bloom.
  • 4 cups All-purpose flour Divided for dough structure.
  • 1 pinch Fresh nutmeg Freshly grated for aroma.
  • 1.75 teaspoons Kosher salt Recommended Diamond Crystal brand.
  • 5 tablespoons Salted butter Melted at 110°F for dough.
  • 1 large Egg Room temperature.
  • 1 large Egg yolk Room temperature.
  • 1 cups Whole milk Warm at 110°F for dough.
  • 0.75 cups Heavy cream For pouring over rolls.
  • 1 stick Salted butter Room temperature for cinnamon filling.
  • 0.75 cups Brown sugar Packed light brown sugar for filling.
  • 1.5 tablespoons Cinnamon Ground for flavor.
For the Frosting
  • 5 ounces Cream cheese Full-fat for creaminess.
  • 1.5 teaspoons Pure vanilla extract Enhances sweetness.
  • 0.67 cups Powdered sugar Sifted for smooth frosting.
  • 1.5 tablespoons Whole milk To achieve desired frosting consistency.

Method
 

Prepare the Brown Butter
  1. Melt 5 tablespoons of salted butter in a saucepan over medium heat, stirring frequently until it turns golden brown.
  2. Pour the browned butter into a small heat-proof bowl and let it cool until slightly solid.
Activate the Yeast
  1. In a small bowl, combine active dry yeast, warm water, and sugar. Stir and let sit for about 15 minutes until frothy.
Make the Dough
  1. In a mixer bowl, whisk together 2 cups of flour, sugar, nutmeg, and salt.
  2. Add the melted butter, yeast mixture, egg, egg yolk, and warm milk.
  3. Using a kneading hook, gradually add the remaining flour until a dough forms. Allow to sit for 5 minutes.
  4. Knead for 7 minutes on medium speed until the dough feels tacky but not sticky.
First Rise
  1. Grease a bowl with ½ teaspoon of butter and place the dough inside. Cover and let rise in a warm area for 1½ to 2 hours until doubled.
Shape the Rolls
  1. Punch down the risen dough and transfer it to a floured surface. Roll out to a ¼ inch thick square.
  2. Spread the cinnamon-sugar mixture evenly over the dough, leaving a ¼ inch border. Roll into a log and seal the edges.
  3. Cut into 1½ inch thick pieces and place in a greased 13x9 baking pan.
Second Rise
  1. Cover the rolls and let them rise in a warm place for 45 minutes to an hour.
Bake the Rolls
  1. Preheat the oven to 375°F 15 minutes before baking. Pour heavy cream over the rolls before baking.
  2. Bake for 26-30 minutes, covering with foil if browning too quickly.
Frost the Rolls
  1. Remove baked rolls from oven and slather half of the brown butter frosting over the top. Serve warm with extra frosting if desired.
Make the Frosting
  1. Whisk cream cheese in a mixer until fluffy. Add cooled brown butter, kosher salt, and vanilla extract until combined.
  2. Gradually add sifted powdered sugar and whisk until smooth. Finish with a drizzle of whole milk for desired consistency.

Notes

For an extra flavor touch, mix chopped pecans or walnuts into the filling. Allow rolls to cool slightly before frosting to prevent melting. You can refrigerate the dough overnight for a slower rise.