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Brown Butter Cinnamon Rolls with cream cheese frosting in a baking pan

Brown Butter Cinnamon Rolls

These Brown Butter Cinnamon Rolls have soft, fluffy centers, rich cinnamon swirls, and a nutty brown butter cream cheese frosting. Browned butter is incorporated into the dough, filling, and frosting for deep caramel-like flavor in every bite.
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Prep Time 35 minutes
Cook Time 26 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 46 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, divided
  • 1 cup whole milk, warmed to 105°F–110°F
  • 2¼ tsp active dry yeast
  • ⅓ cup granulated sugar, divided
  • 2 large eggs, room temperature
  • ¼ cup browned butter, cooled slightly
  • 4–4½ cups bread flour
  • 1 tsp salt
  • ½ cup browned butter, softened
  • 1 cup packed dark brown sugar
  • 2 tbsp ground cinnamon
  • 1 tbsp all-purpose flour
  • ¼ tsp salt
  • 4 oz cream cheese, softened
  • ¼ cup browned butter, cooled
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1–3 tbsp whole milk
  • 1 pinch salt

Equipment

  • light-colored saucepan
  • large mixing bowl
  • stand mixer with dough hook
  • Rolling Pin
  • 9x13-inch baking dish

Method
 

  1. Brown the butter in a light-colored saucepan over medium heat until the milk solids turn amber and smell nutty. Transfer to a bowl with all browned bits, divide into portions for the dough, filling, and frosting, and let cool.
  2. Combine the warm milk with 1 tablespoon sugar, sprinkle the yeast over the top, and let stand for 5 to 10 minutes until foamy.
  3. Add the remaining sugar, eggs, and browned butter. Mix in the flour and salt, then knead for 8 to 10 minutes until smooth and slightly tacky, adding extra flour only if needed.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 60 to 90 minutes until doubled.
  5. Mix the softened browned butter with the dark brown sugar, cinnamon, flour, and salt until thick and spreadable.
  6. Roll the dough into an 18-by-12-inch rectangle, spread the filling evenly over the surface, then roll tightly into a log and seal the seam.
  7. Cut the log into 12 equal rolls and arrange them in a greased 9-by-13-inch baking dish.
  8. Cover loosely and let the rolls rise for 30 to 45 minutes until puffy and lightly touching.
  9. Preheat the oven to 350°F and bake for 24 to 30 minutes until lightly golden and the centers reach about 190°F. Cool in the pan for 10 to 15 minutes.
  10. Beat the cream cheese and browned butter until smooth. Mix in the powdered sugar, vanilla, salt, and enough milk to reach the desired consistency.
  11. Spread half the frosting over the warm rolls, let cool for 5 to 10 minutes, then spread the remaining frosting over the top and serve warm.

Notes

Use a light-colored pan when browning butter so you can easily monitor the milk solids. Remove the butter from the heat as soon as the browned bits turn amber. Avoid adding too much flour—a slightly tacky dough produces softer rolls. Measure flour by weight whenever possible. For extra-gooey centers, pour 2 to 4 tablespoons of warm heavy cream over the risen rolls before baking. To make overnight rolls, refrigerate the shaped rolls for 8 to 12 hours before the second rise, then let them come to room temperature until puffy before baking. Store frosted rolls in an airtight container in the refrigerator for up to 4 days and reheat individual rolls for 15 to 20 seconds in the microwave.