Description
These warm, gooey cinnamon rolls with decadent brown butter frosting are the ultimate sweet treat. Featuring a rich cinnamon-sugar filling and topped with creamy, nutty brown butter icing, these rolls are perfect for any occasion—whether it’s a cozy morning or a festive brunch!
Ingredients
- For the Yeast:
- 1 packet active dry yeast (2 ¼ teaspoons)
- ¼ cup warm water (110°-115°F)
- ½ teaspoon sugar
- For the Cinnamon Rolls:
- 4 cups all-purpose flour, divided (spooned and leveled)
- Pinch of fresh nutmeg, grated
- ½ cup sugar
- 1¾ teaspoon kosher salt (Diamond Crystal brand)
- 5 tablespoons salted butter, melted (110°F)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 cup whole milk, warm (110°F)
- ¾ cup heavy cream (saved for pouring over risen rolls, room temperature)
- For the Cinnamon-Sugar Filling:
- 1 stick salted butter, room temperature
- ¾ cup light brown sugar, packed
- 1½ tablespoons cinnamon
- For the Brown Butter Frosting:
- 5 tablespoons salted butter
- 5 ounces cream cheese, full-fat, room temperature
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon kosher salt (Diamond Crystal brand)
- ⅔ cup plus 1½ tablespoons powdered sugar, sifted
- 1 tablespoon whole milk
Instructions
- Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly.
- Make the Dough: In the bowl of a stand mixer, combine 3 cups of flour, nutmeg, sugar, and salt. Add the yeast mixture, melted butter, egg, egg yolk, and warm milk. Mix using the dough hook attachment until it forms a smooth dough. Gradually add the remaining flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl.
- Knead the Dough: Knead the dough on medium speed for 5-7 minutes until soft and elastic. Cover the bowl with a damp cloth and let it rise in a warm spot for 1½ to 2 hours, or until it doubles in size.
- Prepare the Filling: While the dough is rising, mix the room-temperature butter, brown sugar, and cinnamon in a bowl until well combined.
- Shape the Rolls: Once the dough has risen, punch it down and roll it out into a 16×12-inch rectangle on a floured surface. Spread the cinnamon-sugar filling evenly over the dough. Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and arrange them in a greased 13×9-inch baking pan.
- Second Rise: Pour the heavy cream over the rolls. Cover the pan with a towel and let the rolls rise for 45 minutes to 1 hour, or until they puff up.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
- Make the Brown Butter Frosting: While the rolls bake, heat the salted butter in a small saucepan over medium heat until golden and foamy. Remove from heat and let it cool slightly. In a medium bowl, combine the brown butter, cream cheese, vanilla, salt, powdered sugar, and milk. Whisk until smooth and creamy.
- Frost the Rolls: Once the rolls are out of the oven, let them cool slightly before generously drizzling the brown butter frosting over the top. Serve warm and enjoy!
Notes
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the frosting.
- If you don’t have a stand mixer, you can knead the dough by hand for 8-10 minutes until smooth.
- These rolls can be stored in an airtight container for up to 2 days and gently reheated in the microwave.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
