Mouth-watering browned butter permeates the dough, the filling, and the glaze these incredibly moist and flavorful Browned Butter Cinnamon Rolls.
There’s something magical about a warm cinnamon roll fresh out of the oven, its sweet aroma filling your home. This recipe for Browned Butter Cinnamon Rolls elevates a classic treat with the rich, nutty flavor of browned butter, making it the perfect indulgence for any time of year. Whether you’re baking these rolls for Christmas morning or a cozy winter weekend, they’re sure to bring comfort and joy to your table.
Why Browned Butter?
Browned butter takes this recipe to the next level. By gently heating butter until it’s golden and aromatic, you create a rich, nutty flavor that complements the sweetness of the cinnamon-sugar filling and glaze. This simple yet impactful technique adds depth and complexity to each bite. Let's make them.
Browned Butter Cinnamon Rolls Recipe
Ingredients
For The Dough:
- 1 Packet (¼ Ounce / 7 g) Instant Or Dry Active Yeast
- ⅓ Cup (67 g) Granulated Sugar
- 1 ⅓ Cups (315 ml) Whole Milk, Warmed To About 110°F (43°C)
- ⅔ Cup (150 g) Salted Butter, Divided
- 2 Large Eggs (About 100 g), Room Temperature
- 1 Teaspoon (6 g) Salt
- 4 ¾ Cups (593 g) All-Purpose Flour, Plus More For Dusting And Rolling
For The Filling:
- ½ Cup (113 g) Salted Butter, Browned And Slightly Cooled
- ⅔ Cup (133 g) Dark Brown Sugar, Packed (Light Brown Sugar Is Also Fine)
- 2 ½ Tablespoons (18 g) Ground Cinnamon
For The Browned Butter Glaze:
- ¼ Cup (57 g) Salted Butter, Browned And Slightly Cooled
- 1 Cup (125 g) Powdered Sugar, Sifted To Remove Any Lumps
- ½ Tablespoon (7.5 ml) Pure Vanilla Extract
- 2 Tablespoons (30 ml) Half And Half (Optional)
Instructions
Step 1: Make The Dough
- Brown ⅓ of the ⅔ cup (75 g) salted butter in a small saucepan over medium heat until golden and fragrant. Let it cool slightly.
- In a large bowl, combine the yeast, granulated sugar, and warmed milk. Let sit for 10-15 minutes, or until frothy.
- Add the browned butter, the remaining softened butter (75 g), eggs, and salt to the yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, mixing until a soft dough forms.
- Knead the dough on a floured surface for 8-10 minutes or use a stand mixer with a dough hook for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise for 1-2 hours, or until doubled in size.
Step 2: Prepare The Filling
- Brown ½ cup (113 g) salted butter over medium heat until golden and fragrant. Cool slightly.
- Combine the browned butter, brown sugar, and cinnamon in a small bowl to form a paste.
Step 3: Assemble The Rolls
- Roll the dough out on a floured surface into a rectangle (18x12 inches / 45x30 cm).
- Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1.25 cm) border.
- Roll the dough tightly into a log, starting from the longer side. Pinch the seam to seal.
- Cut into 12 even pieces and place them in a greased 9x13-inch (23x33 cm) baking dish. Cover with plastic wrap.
Step 4: Choose Your Baking Schedule
- Same-Day Baking: Let the rolls rise for 30-45 minutes, then bake at 350°F (175°C) for 25-30 minutes, until golden.
- Overnight Baking: Cover the rolls and refrigerate overnight. Let them sit at room temperature for 1 hour before baking as directed.
Step 5: Make The Glaze
- Brown ¼ cup (57 g) salted butter. Cool slightly.
- Whisk together the browned butter, powdered sugar, vanilla, and half and half (if using) until smooth. Adjust the consistency if needed.
Step 6: Glaze The Rolls
Drizzle or spread the glaze over the warm rolls. Serve immediately and enjoy!
Products Used
- Bob’s Red Mill All-Purpose Flour: Provides consistent results for fluffy, tender dough.
- Rodelle Pure Vanilla Extract: Adds a deep, aromatic sweetness to the glaze.
- Umpqua Salted Butter: Minimally processed and adds a rich flavor profile.
Dietary Substitutions
- Dairy-Free: Use plant-based unsweetened milk and vegan butter.
- Gluten-Free: Replace all-purpose flour with Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
- Lower Sugar: Substitute granulated sugar with a natural sweetener like coconut sugar. Take note that the flavor and level of sweetness will be altered a bit.
Frequently Asked Questions
1. Can I make these cinnamon rolls without browned butter?
Yes, you can use regular melted butter, but the browned butter gives the rolls a unique nutty flavor that enhances the overall taste.
2. Can I freeze the dough or baked cinnamon rolls?
Absolutely! After assembling the rolls, you can freeze them before the second rise. Thaw overnight in the refrigerator, let rise, and bake as directed. You can also freeze fully baked rolls; simply reheat before serving.
3. How do I know when my dough is ready to rise?
The dough should be soft, slightly sticky, and elastic after kneading. When you poke it gently, it should spring back slightly.
Final Thoughts
These Browned Butter Cinnamon Rolls are the ultimate cozy treat, perfect for Christmas mornings or any cold winter day. The combination of soft, pillowy dough, sweet cinnamon filling, and nutty browned butter glaze makes them irresistibly delicious. Whether you bake them fresh or prepare them the night before, these rolls are sure to be a hit with family and friends.
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XO,
Heather
PS: Try my Biscoff Cinnamon Rolls for yeasty treat filled with cookie butter!
Browned Butter Cinnamon Rolls
Ingredients
For the Dough:
- 1 Packet Instant or Dry Active Yeast (¼ Ounce / 7 g)
- ⅓ Cup Granulated Sugar (67 g)
- 1 ⅓ Cups Whole Milk (315 ml), warmed to about 110°F (43°C)
- ⅔ Cup Salted Butter, Divided (150 g)
- 2 Large Eggs, room temperature
- 1 Teaspoon Salt (6 g)
- 4 ¾ Cups All Purpose Flour, plus more for dusting (593 g)
For the Filling:
- ½ Cup Salted Butter, Browned And Slightly Cooled (113 g)
- ⅔ Cup Dark Brown Sugar, packed (Light Brown also works) (133 g)
- 2 ½ Tablespoons Ground Cinnamon (18 g)
For the Browned Butter Glaze:
- ¼ Cup Salted Butter, Browned And Slightly Cooled (57 g)
- 1 Cup Powdered Sugar, Sifted To Remove Any Lumps (125 g)
- ½ Tablespoon Pure Vanilla Extract (7.5 ml)
- 2 Tablespoons Half and Half, optional to thin glaze to desired consistency (30 ml)
Instructions
- Step 1: Make The DoughIn a small saucepan, brown ⅓ of the ⅔ cup (50 g) of salted butter over medium heat, stirring frequently, until golden brown and fragrant (about 5 minutes). Remove from heat and let it cool slightly.In a large bowl, combine the yeast, granulated sugar, and warmed milk. Let sit for 10-15 minutes, or until the mixture becomes frothy. Add the browned butter, the remaining ⅓ cup (75 g) of salted softened butter, eggs, and salt to the yeast mixture. Stir to combine.Gradually add the flour, one cup at a time, mixing until a soft dough forms.Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.Lightly grease a large bowl with butter or oil. Place the dough inside, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Step 2: Prepare The FillingWhile the dough is rising, brown ½ cup (113 g) of salted butter in a saucepan over medium heat until golden brown and fragrant, about 5 minutes. Set aside to cool slightly.In a small bowl, combine the browned butter, brown sugar, and cinnamon. Stir to combine into a paste.
- Step 3: Assemble The RollsOnce the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 18x12 inches (45x30 cm).Spread the browned butter cinnamon filling evenly over the dough, leaving a ½-inch (1.25 cm) border around the edges.Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal.Cut the log into 12 even pieces and place them in a greased 9x13-inch (23x33 cm) baking dish. Cover with plastic wrap or a clean towel.
- Step 4: Choose Your Baking ScheduleOption 1: Same-Day BakingLet the rolls rise at room temperature for 30-45 minutes, or until puffy. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown on top.Option 2: Overnight BakingCover the assembled rolls tightly with plastic wrap and refrigerate overnight.The next morning, remove them from the refrigerator and let them sit at room temperature for 1 hour before baking. Preheat your oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown.
- Step 5: Make The GlazeBrown ¼ cup (57 g) of salted butter in a small saucepan over medium heat. Remove from heat and allow to cool slightly.In a medium bowl, whisk together the browned butter, powdered sugar, vanilla extract, and half and half (if using) until smooth. Adjust consistency by adding more powdered sugar or half and half, as needed.
- Step 6: Glaze The RollsOnce the rolls have finished baking, let them cool for 10 minutes before drizzling or spreading the glaze over the top. Serve warm and enjoy!
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