Ultimate Brown Butter Cinnamon Rolls: A Rich & Fluffy Recipe
These brown butter cinnamon rolls are a true culinary delight, featuring the deep, caramelized, and nutty flavor of brown butter infused into every element: the soft, pillowy dough, the luscious cinnamon sugar filling, and the velvety cream cheese frosting. They embody everything you adore about classic cinnamon rolls but with an extraordinary, elevated layer of richness and complexity that makes them truly unforgettable.
Having dedicated countless hours to perfecting cinnamon rolls during my time as a pastry chef, where they were consistently a top-selling item, I can confidently say that these brown butter variations reach a new pinnacle of flavor. This recipe builds on years of experience, ensuring a result that is not just delicious, but truly spectacular.
Whether you’re preparing for a special holiday brunch, a celebratory gathering, or simply want to indulge in a cozy weekend treat, these brown butter cinnamon rolls are guaranteed to impress every single time. The rich, deep notes of the browned butter elevate them to a dimension of flavor you might not have thought possible for a humble cinnamon roll.
Are you as obsessed with brown butter desserts as we are? You’re definitely in good company! Prepare to swoon over my incredibly fudgy brown butter chocolate fudge brownie cake, a decadent twist on a classic. And for another irresistible cinnamon-sugar delight, don’t miss my brown butter snickerdoodle cookies, which boast an unparalleled depth of flavor.
Table of Contents
The Magic of Brown Butter
Brown butter, also known as beurre noisette, is a simple yet transformative ingredient. It’s created by gently melting unsalted butter and allowing it to cook until the milk solids separate and toast, turning a beautiful golden brown color. This process unlocks an incredible depth of flavor – nutty, toasty, and slightly caramel-like – that adds a sophisticated dimension to both sweet and savory dishes. In these cinnamon rolls, brown butter isn’t just an afterthought; it’s intricately woven into the dough for tenderness, the filling for richness, and the frosting for an unparalleled creamy glaze. Understanding how to properly brown butter is the first step to mastering this incredible recipe.
Essential Tips for Perfect Brown Butter
Achieving perfectly browned butter is key to the success of these cinnamon rolls. It’s a delicate balance, as butter can go from perfectly nutty to burnt in a matter of seconds. Here are some crucial tips to guide you:
Use a light-colored pot or skillet. This is perhaps the most important tip. A light-colored or stainless steel pot (avoid dark non-stick pans!) allows you to clearly see the butter’s color as it changes. You’ll be able to precisely monitor the milk solids as they transform from white to golden brown, preventing them from burning and ensuring that signature nutty flavor.
Cook over medium heat and stir constantly. Resist the urge to brown butter over high heat. While it might seem faster, high heat causes the butter to brown too quickly and unevenly, making it much harder to control and increasing the risk of burning. Medium heat, combined with constant stirring, ensures that the butter browns uniformly, allowing you to develop those delicious caramelized notes without scorching. Keep a close eye on it and stir frequently, especially as it starts to foam.
Trust your senses. Beyond the visual cues, use your nose. As the butter browns, it will transition from smelling like plain butter to a rich, toasty, and nutty aroma. When you smell that deep, inviting fragrance and see the milk solids at the bottom of the pan turn amber, it’s ready. Immediately remove it from the heat and pour it into a heat-proof bowl to stop the cooking process.
How to Craft Your Brown Butter Cinnamon Rolls: A Step-by-Step Guide
Making these brown butter cinnamon rolls is a delightful journey that combines a few essential baking techniques. Follow these detailed steps to ensure your rolls are perfectly soft, flavorful, and incredibly satisfying.
1
Brown the butter. Start by browning the unsalted butter in a light-colored pot over medium heat, stirring frequently. Watch for the milk solids to turn a rich amber-brown and a distinct nutty aroma to emerge. As soon as it reaches this perfect stage, immediately pour it into a heatproof dish to halt the cooking. This step is crucial for infusing that signature flavor into your rolls.
2
Cool the butter. Allow the browned butter to cool and solidify to a softened, spreadable consistency. You can achieve this by chilling it in the fridge for 1-2 hours, stirring every 30 minutes, or by browning it the day before and letting it chill overnight. Just remember to bring it to room temperature before incorporating it into your dough and filling to ensure proper texture.
3
Prepare the tangzhong. This Asian baking technique involves cooking a small portion of flour and water into a thick, pasty slurry. This pre-gelatinized starch adds incredible moisture and tenderness to your dough, resulting in exceptionally soft and fluffy cinnamon rolls that stay fresh longer. Whisk the ingredients constantly over medium heat until it thickens.
4
Combine the wet and dry ingredients. In the bowl of a stand mixer, whisk together the dry ingredients (bread flour, granulated sugar, instant yeast, and fine sea salt). Then, add the wet ingredients: room temperature heavy cream, whole milk, large egg, vanilla bean paste (or extract), and the prepared tangzhong. Begin kneading on low speed with the dough hook attachment.
5
Knead to form a rough dough ball. Continue kneading the dough on low speed until all the ingredients are well combined and a rough, shaggy dough ball begins to form. This initial kneading helps develop some gluten structure before the fat is added.
6
Knead in the browned butter gradually. With the mixer still running on low speed, add the softened brown butter one spoonful at a time. Allow each addition to be fully incorporated into the dough before adding the next. Continue kneading for another 11-12 minutes. The dough will transform, becoming smooth, elastic, and pulling cleanly away from the sides of the bowl, indicating proper gluten development and butter distribution.
7
Let the dough rest. Once kneaded, form the dough into a smooth, round ball. Return it to the mixing bowl, cover it tightly with plastic wrap, and let it rest for 30 minutes at room temperature. This resting period is vital as it allows the gluten to relax, making the dough much easier to roll out evenly and prevent it from shrinking back.
8
Roll out the dough. Lightly flour a clean work surface and the top of your dough. Using a rolling pin, gently roll the dough into a large 15×21-inch rectangle. Position the longest side closest to you. The well-rested dough should be pliable and require minimal additional flour to prevent sticking.
9
Spread the brown butter filling. In a separate bowl, combine the remaining softened brown butter, light brown sugar, and ground cinnamon until you have a smooth, aromatic filling. Dollop this mixture evenly across the rolled-out dough, then use an offset spatula to gently spread it, leaving a 1-inch clean border at the top edge. Be careful not to spread too aggressively, which could tear the delicate dough.
10
Cut the dough into strips and roll them. Using a pizza wheel or a sharp knife, cut the dough into twelve uniform 1 3/4-inch strips. Starting from the edge closest to you, carefully roll each strip away from you, creating a neat spiral. Once rolled, gently press the clean top edge of the dough against the roll to secure the filling inside.
11
Let the rolls rise. Carefully arrange the rolled cinnamon rolls into a prepared 9×13-inch baking pan (preferably metal). Cover the pan loosely with plastic wrap and place it in a warm, draft-free spot. Allow the rolls to rise for 1-2 hours, or until they have visibly doubled in size and look puffy. This second rise, or proofing, ensures a light and airy texture. While they rise, preheat your oven to 325°F (162°C).
12
Bake, then cover with brown butter frosting! Bake the risen rolls for 25-35 minutes, or until their tops are lightly golden brown and they feel firm to the touch. While they bake, prepare the irresistible brown butter cream cheese frosting. Once the rolls are out of the oven, let them cool in the pan on a wire rack for about 15 minutes before generously spreading the frosting over the warm rolls. Serve immediately and savor every rich, fluffy bite!
Still craving more brown butter delights? You’ll absolutely love my brown butter rice krispies—a nostalgic classic reimagined with a sophisticated twist! And for a perfectly sweet and moist treat, be sure to try my banana bread with brown butter, where the rich, nutty notes of brown butter perfectly complement the sweet banana flavor.
Ingredient Deep Dive & Smart Substitutions
Understanding your ingredients and knowing when to make smart substitutions can greatly enhance your baking experience and results. Here’s a closer look at some key components of this recipe:
Instant yeast vs. Active Dry Yeast: I specifically recommend instant yeast for this recipe because it offers a slightly more pronounced yeasty flavor and, crucially, allows you to skip the extra proofing step required to activate active dry yeast. This streamlines the baking process without compromising on taste or texture. If you only have active dry yeast on hand, don’t worry! You can still use it, but you’ll need to activate it first in warm liquid (milk or water from the recipe, typically around 105-115°F or 40-46°C) for 5-10 minutes until foamy, then add it to your dry ingredients. For more detailed guidance on working with different types of yeast, refer to my comprehensive post on baking with yeast.
Bread flour vs. All-purpose flour: Bread flour is my preferred choice for these cinnamon rolls because its higher protein content (and thus, higher gluten content) results in a wonderfully chewier, more structured, yet still incredibly soft texture that holds up beautifully to the rich filling. However, if bread flour isn’t available, you can absolutely substitute it with all-purpose flour. Keep in mind that using all-purpose flour may yield a slightly softer, less chewy roll, but it will still be delicious. No adjustments in quantity are typically needed for this substitution.
Heavy cream vs. Whole milk: Heavy cream adds an unparalleled richness and tenderness to the dough, contributing to the luxurious feel of these rolls. If you don’t have heavy cream on hand, whole milk is a perfectly acceptable substitute. While it will still yield a moist dough, it might be slightly less rich. Avoid using low-fat milk varieties as they lack the fat content necessary to contribute to the desired texture and flavor. For the best results in your dough, ensure both your heavy cream and whole milk are at room temperature to help activate the yeast more effectively.
If you simply can’t get enough of my cinnamon roll recipes, my cinnamon roll cake offers a delightful and easy-to-share twist on the classic, perfect for any gathering. And for those moments when you’re craving something truly indulgent and rich, my chocolate cinnamon rolls deliver an intensely chocolatey experience that’s absolutely divine!
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments below; I always love hearing from you! Also, please consider leaving a star rating while you’re there to help others discover this delicious recipe! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Brown Butter Cinnamon Rolls
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Equipment
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metal 9×13 baking pan
Ingredients
Brown butter (for all components)
- 1 1/2 cups unsalted butter (divided for dough, filling, and frosting)
Tangzhong (for dough softness)
- 3/4 cup water
- 1/4 cup bread flour, *See notes below for measuring dry ingredients*
Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste or extract
- Tangzhong from above
- 1/2 cup browned butter (from the 1 1/2 cups, cooled)
Brown Butter Filling
- 1/2 cup browned butter (from the 1 1/2 cups, softened to spreadable)
- 2/3 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
Brown Butter Cream Cheese Frosting
- 6 tablespoons browned butter (remaining from the 1 1/2 cups, softened)
- 5 ounces cold cream cheese, full fat is recommended for best texture
- 1 cup powdered sugar, sifted to prevent lumps
- 2 tablespoons heavy cream, or milk, for desired consistency
- 1/2 teaspoon vanilla bean paste or extract
Instructions
Brown the Butter (for all components)
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In a light-colored pot or saucepan, melt the 1 1/2 cups of unsalted butter over medium heat. Continue cooking, stirring frequently with a heat-resistant spatula or whisk. The butter will first melt, then foam, and eventually, the milk solids at the bottom of the pot will begin to turn golden brown. Keep stirring until the milk solids are a rich amber color and the butter emits a distinct, nutty aroma, similar to toasted hazelnuts. Be careful not to burn it! Immediately pour the browned butter into a heatproof dish or glass measuring cup, scraping all the delicious browned bits from the bottom of the pot. Allow it to cool slightly, then chill it in the fridge for 1-2 hours, stirring well every 30 minutes, until the butter is solidified but has a softened, spreadable consistency. Alternatively, you can brown the butter the day before and let it chill overnight in the fridge. The next day, make sure to bring it to room temperature before using it in the dough, filling, and frosting. This ensures it’s easy to work with and integrates smoothly.1 1/2 cups (339 g) unsalted butter
Make the Cinnamon Roll Dough
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To create the tangzhong, whisk together the 3/4 cup of water and 1/4 cup of bread flour in a small saucepan until thoroughly combined and no lumps remain. Place the saucepan over medium heat and cook, whisking constantly and vigorously, for approximately 4-5 minutes. The mixture will gradually thicken and transform into a smooth, paste-like slurry. Once it has reached this consistency, immediately scrape the tangzhong into a small bowl and set it aside to cool completely before you begin preparing the main dough.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
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In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining 3 2/3 cups of bread flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Mix on low speed for about 30 seconds to distribute the dry ingredients evenly. Next, add the wet ingredients: the 1/3 cup of room temperature heavy cream, 1/3 cup of room temperature whole milk, 1 large room temperature egg, 1 teaspoon of vanilla bean paste (or extract), and the cooled tangzhong. Begin kneading the mixture on low speed until all the ingredients come together and form a rough, shaggy dough ball, typically within 2-3 minutes.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste or extract, Tangzhong from above
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With the mixer still running on low speed, begin adding the 1/2 cup of softened browned butter, one spoonful at a time. Allow each spoonful to be fully incorporated and absorbed into the dough before adding the next. This gradual addition ensures the butter is evenly distributed without hindering gluten development. Once all the butter is added, continue kneading the dough for an additional 11-12 minutes on low to medium-low speed. The dough will become incredibly smooth, elastic, and will pull cleanly away from the sides of the bowl, forming a soft, supple ball.1/2 cup (110 g) browned butter
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Once kneading is complete, gently form the dough into a smooth, round ball. Return it to the stand mixer bowl (or a clean, lightly oiled bowl), cover the bowl tightly with plastic wrap to prevent drying, and let it rest at room temperature for 30 minutes. This resting period is crucial as it allows the gluten in the dough to relax, making it much easier to roll out evenly without resistance.
Make the Brown Butter Filling
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In a medium bowl, combine the remaining 1/2 cup of softened browned butter, 2/3 cup of packed light brown sugar, and 2 tablespoons of ground cinnamon. Stir these ingredients together thoroughly with a spatula or spoon until they are well combined and form a thick, smooth, and fragrant paste. This will be the delicious filling for your cinnamon rolls, providing that warm, sweet, and nutty center.1/2 cup (110 g) browned butter, 2/3 cup (135 g) light brown sugar, 2 tablespoons ground cinnamon
Assemble and Bake the Cinnamon Rolls
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Transfer the rested dough to a lightly floured clean work surface. Sprinkle a little more flour on top of the dough. Using your rolling pin, roll the dough out evenly into a large rectangle, measuring approximately 15 inches by 21 inches. Position the dough so that the longest side (21 inches) is closest to you. Now, take the prepared brown butter cinnamon sugar mixture and dollop it across the surface of the rolled dough. Use an offset spatula or the back of a spoon to gently and evenly spread the filling across the entire surface of the dough, making sure to leave a clean 1-inch border along the top edge of the longest side. It’s important to spread gently to avoid tearing the dough.
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Starting from the bottom edge (the one closest to you), tightly roll the dough upwards into a log. Once you reach the top, pinch the clean 1-inch border against the roll to firmly seal the filling inside. Use a sharp knife or a pizza cutter to slice the log into twelve uniform 1 3/4-inch thick strips. Gently transfer each cut cinnamon roll into a parchment-lined metal 9×13 baking pan, arranging them in an even layer. Leave a little space between each roll, as they will expand during the rising and baking process.
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Cover the baking pan loosely with plastic wrap. Place the pan in a warm, draft-free location (such as a slightly warmed oven that has been turned off, or near a sunny window) and let the rolls rise for approximately 1-2 hours, or until they have visibly doubled in size and appear puffy. This second rise is crucial for light, fluffy rolls. While the rolls are rising, preheat your oven to 325°F (162°C).
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Once risen, remove the plastic wrap and place the pan into the preheated oven. Bake the rolls for 25-35 minutes. The exact baking time may vary depending on your oven, so watch for the tops to turn a beautiful, barely golden brown. The centers should feel set and firm to the touch when gently pressed. Avoid over-baking, as this can lead to dry rolls.
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While the cinnamon rolls are baking, prepare the brown butter cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 6 tablespoons of softened browned butter with the 5 ounces of cold cream cheese. Beat on medium speed until the two ingredients are thoroughly combined and smooth, with no lumps of cream cheese remaining. (You should have just enough leftover brown butter for this frosting; a slight variation in amount is usually okay!). Gradually add the 1 cup of powdered sugar, starting on low speed to avoid a sugar cloud, then increase to medium-high and beat until the frosting becomes light, fluffy, and well aerated. Finally, mix in the 1/2 teaspoon of vanilla bean paste (or extract) and 2 tablespoons of heavy cream until just combined and the frosting reaches your desired spreadable consistency. Add a tiny bit more cream if needed.6 tablespoons (84 g) browned butter, 5 ounces cold cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste or extract
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Once baked to perfection, remove the pan of cinnamon rolls from the oven. Let them cool on a wire cooling rack in the pan for about 15 minutes. This allows them to set slightly but keeps them warm enough to melt the frosting beautifully. Generously spread the prepared brown butter cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy the ultimate brown butter cinnamon roll experience!
Video
Notes
Storage/Freezing: Leftover brown butter cinnamon rolls are best stored in an airtight container at room temperature for up to 3 days to maintain their freshness and softness. To enjoy them again, simply reheat individual rolls in the microwave for 20-30 seconds or warm them in a preheated oven at 300°F (150°C) for 10-15 minutes until warmed through and gooey. To freeze assembled but unbaked rolls: arrange them in your baking pan, then cover the pan tightly with a layer of plastic wrap followed by a layer of aluminum foil. Freeze for up to 2 weeks. When you’re ready to bake, transfer the frozen rolls to the fridge to defrost overnight. The next day, let them come to room temperature and double in size before baking as directed.
Notes on baking pans: For optimal results, a metal baking pan is highly recommended for baking these cinnamon rolls. Metal pans conduct heat efficiently and evenly, contributing to a golden bottom and perfectly baked interior. If you opt to use a glass or ceramic baking pan, please note that these materials conduct heat differently and typically retain heat longer. This means your rolls will likely take a longer time to bake and may require adjustments to the baking temperature or time to achieve the desired doneness. Always keep an eye on your rolls, regardless of the pan material!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.