Cinnamon Rolls with Brown Butter Frosting Recipe

If you want to fill your kitchen with irresistible bakery aromas and treat your tastebuds to pure comfort, these Cinnamon Rolls with Brown Butter Frosting are the recipe you’ve been waiting for. They’re pillow-soft, perfectly spiced, and covered in the dreamiest frosting with the nutty magic of brown butter. Each roll is sweet, sticky, generous in size, and honestly better than anything you’ll find at a bakery. Once you savor one fresh from the oven, you’ll understand why this has become a must-have for every special weekend in my home!

Ingredients You’ll Need

This recipe comes together with a handful of kitchen staples, but every ingredient serves a vital purpose—giving the buns their golden color, feathery crumb, and deep spice. Here’s what you’ll need, along with why each one matters:

• Active dry yeast: This is the secret behind fluffy, over-the-top rolls; it gives the dough its rise and pillowy texture.
• Warm water (110°–115°F): Just the right temp helps activate your yeast—think of it as waking up the magic in your dough.
• Sugar (for yeast): A pinch of sugar encourages the yeast to bloom, making your rolls extra light.
• All-purpose flour: The backbone of any great roll; measured just right for tender, soft buns.
• Fresh nutmeg: This pinch of spice adds subtle warmth that amplifies the cinnamon without overpowering it.
• Kosher salt (I use Diamond Crystal): Salt sharpens the flavor, keeping the sweetness in check and the dough balanced.
• Salted butter (melted & room-temp): Used both in the dough and filling; melted butter offers a soft bite while room-temp gives the filling that gooey, caramel melt.
• Egg plus egg yolk: Eggs enrich the dough, which leads to a richer color and supremely soft crumb.
• Whole milk (warm): This adds richness and moisture, resulting in a truly tender roll.
• Heavy cream (for pouring over before baking): The trick to ultra-soft, bakery-style cinnamon rolls—it makes the rolls extra luscious and gooey.
• Light brown sugar: Essential for that deep caramel note in the filling; don’t skimp here!
• Cinnamon: The soul of the rolls—go bold and use a high-quality cinnamon for big, aromatic flavor.
• Cream cheese (full-fat): This helps form the base of the irresistibly creamy brown butter frosting.
• Pure vanilla extract: Adds warmth and rounds out all the buttery, spicy flavors.
• Powdered sugar (sifted): Sifting is key for smooth, lump-free frosting.
• Whole milk (for frosting): Just a splash brings your frosting to the perfect spreadable consistency.

How to Make Cinnamon Rolls with Brown Butter Frosting

Step 1: Brown the Butter for the Frosting

Start here, as the brown butter needs to cool before you make the frosting. Set a small heat-proof bowl nearby. Heat a saucepan over medium, add your butter, and whisk as it melts. Once it starts to foam, swirl the pan and watch closely for brown specks to form and that irresistible nutty aroma to develop. Quickly pour the butter into the bowl to cool. You can even do this the night before—it deepens the flavor and guarantees your frosting will be unforgettable.

Step 2: Activate the Yeast

In a small bowl, combine the yeast, an extra splash of warm water, and a pinch of sugar. Stir and let stand for about 15 minutes, until the mixture doubles in size and turns foamy. This step ensures your cinnamon rolls with brown butter frosting come out impossibly light and fluffy every time.

Step 3: Make the Dough

In a standing mixer bowl, add 2 cups of all-purpose flour, sugar, freshly grated nutmeg, and kosher salt. Whisk to combine. Add 5 tablespoons of melted butter, the activated yeast mixture, 1 egg, 1 egg yolk, and the warm whole milk. With your mixer on low (fitted with a dough hook), slowly add the rest of the flour just until a soft dough forms. Let the dough rest five minutes so the flour fully absorbs the wet ingredients.

Step 4: Knead to Silky Perfection

Continue kneading on speed 4 for seven minutes. The dough should be tacky, not sticky—if it’s still sticky, add more flour one tablespoon at a time. Once the dough is silky-smooth and springs back when poked, shape it into a ball.

Step 5: First Rise

Grease a mixing bowl with a little butter, nestle your dough ball inside, and cover with plastic wrap. Place in a warm spot for 1½–2 hours, or until the dough has doubled. Don’t rush this step: the slow rise brings out wonderful flavor and structure in every roll.

Step 6: Prepare the Filling

While dough is rising, mix the room-temperature butter with packed brown sugar and cinnamon using a fork until you have a paste. Set aside; this will be the heart of every swirl.

Step 7: Shape and Fill the Rolls

Once doubled in size, punch down your dough and turn it out onto a well-floured surface. Roll into a large rectangle about ¼ inch thick. Spread the cinnamon-sugar butter mixture edge-to-edge, leaving a small border untouched. Roll up tightly from the short end, pinch the seam, and trim any uneven ends.

Step 8: Slice and Arrange

Using plain dental floss (I promise, it’s a baker’s best trick!), slice the log into twelve even pieces. Arrange them in a greased 13×9 pan, giving them a little breathing room between each. This ensures your cinnamon rolls with brown butter frosting bake up soft, tall, and beautiful.

Step 9: Second Rise

Cover with a towel or plastic wrap and leave to rise again for 45 minutes to 1 hour, until the rolls become puffy and touch each other. About 15 minutes before they’re ready, preheat your oven to 375°F and assemble your frosting.

Step 10: Add Cream and Bake

Remove the cover and gently pour heavy cream over the risen rolls—this is the secret to ultra-tender, gooey centers. Bake for 26–30 minutes, turning halfway, until golden brown. If they brown too quickly, cover loosely with foil.

Step 11: Make the Brown Butter Frosting

In your mixer, whisk room-temp cream cheese until super light and fluffy. Add your cooled, solidified brown butter, salt, and vanilla and whisk again. Gradually add sifted powdered sugar, mixing after each batch. Finish by pouring in a tablespoon of whole milk to smooth everything out. This frosting is a revelation!

Step 12: Frost and Serve

Right after the rolls come out of the oven, slather half the brown butter frosting over the hot rolls so it melts into the nooks and crannies. Serve warm, and pass the extra frosting at the table for anyone who wants a little more magic on top!

How to Serve Cinnamon Rolls with Brown Butter Frosting

Garnishes

For a touch of pretty (and extra flavor), sprinkle a dusting of cinnamon on top, or shave a little fresh nutmeg over the frosting before serving. Toasted pecans or walnuts also make a delicious, crunchy finish if you want to dress them up for a brunch spread.

Side Dishes

Pair these cinnamon rolls with brown butter frosting with creamy scrambled eggs, crispy bacon, or a bright fruit salad. A fresh cup of coffee or chai latte will round out your breakfast or brunch table beautifully.

Creative Ways to Present

Try serving the rolls family-style in a vintage baking dish or a cast-iron skillet for rustic charm. For special occasions, place each roll on its own plate and drizzle with a little extra warm frosting. Mini jars of frosting on the side let everyone customize to their heart’s content.

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon rolls with brown butter frosting can be kept in an airtight container at room temperature for up to 2 days, or in the refrigerator for 4–5 days. To prevent them from drying out, press parchment or wax paper against the frosting before sealing the container.

Freezing

You can absolutely freeze these! Let the baked (unfrosted) rolls cool completely, then wrap tightly and freeze for up to 2 months. When you’re ready to enjoy, defrost overnight in the fridge, warm up, and add fresh frosting just before serving for a “just-baked” taste.

Reheating

For best results, warm individual rolls in the microwave for about 15–20 seconds, or reheat a panful in a 300°F oven for 10–15 minutes, tented loosely with foil. Add a touch more frosting after reheating to bring them right back to melt-in-your-mouth perfection.

FAQs

Can I make the dough ahead of time?

Absolutely! Prepare the dough up to the first rise, shape and place in the baking pan, then cover tightly and refrigerate overnight. In the morning, let them come to room temperature and finish rising before baking for fresh cinnamon rolls with brown butter frosting any time.

What’s the secret to gooey cinnamon rolls?

The magic lies in pouring heavy cream over the rolls before baking, plus using lots of butter in the filling. Both ensure every bite is tender and gooey, not dry or tough.

Can I substitute instant yeast for active dry yeast?

You can! Just skip the proofing step and add instant yeast directly with the flour and other dry ingredients. Keep an eye on the dough during rising, as instant yeast may rise faster.

Is it okay to double the recipe?

Definitely—you can double everything if you’re baking for a crowd. Use two 9×13 pans, and watch the rising and baking times, as they might vary slightly with a larger batch.

What makes brown butter frosting different from regular cream cheese frosting?

The brown butter brings a toasty, caramelized depth of flavor that regular frosting just can’t match. It elevates classic cinnamon rolls with brown butter frosting to something truly unforgettable—the perfect finishing touch.

Final Thoughts

Give these Cinnamon Rolls with Brown Butter Frosting a try and get ready for your kitchen to smell (and taste!) like pure heaven. There’s nothing better than sharing fresh, homemade rolls with family and friends, and this recipe will have everyone asking for seconds. Happy baking!

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