Cinnamon Rolls with Browned Butter Icing

These cinnamon rolls with browned butter icing are about to become your favorite cinnamon roll recipe. These cinnamon rolls have pillowy soft dough, a delicious cinnamon filling, and a nutty, rich browned butter icing. The browned butter makes these cinnamon rolls stand apart, balancing the sugar and making these rolls the most delicious rolls you’ll ever taste.

What is browned butter?

Browned butter is regular butter that’s been cooked slightly passed its melting point. The milk solids found in the butter sink to the bottom and become caramelized. The butter becomes a light brown color and takes on a bold, warm aroma and flavor. Browned butter has a slight nutty-ness to it with caramel undertones.

How do you make browned butter?

To make browned butter, heat butter in a saucepan over medium heat until it is fully melted. Once fully melted, stir continuously until the butter begins to turn a light golden brown and develop a nutty, rich aroma. This usually takes about 5 minutes.

How to make cinnamon rolls with browned butter icing:

Step 1: First, brown the butter that you will use in both the icing and the filling, allowing it time to fully cool and partially solidify again. To do this, heat your butter in a saucepan over medium heat. Once melted, stir continuously, until the butter takes on a warm, nutty aroma. This usually takes about 5 minutes in total. I like to brown the butter for the filling in a separate pot from the butter for the icing, that way I know how much is needed for each part. Once browned, pour butter into a bowl and set aside for later use.

Step 2: Pour the warm milk in a large bowl, or the bowl of a stand mixer. Sprinkle the yeast on top and allow to sit for 4-5 minutes, until it starts to look frothy.

Step 3: Add the eggs, butter and sugar and mix until combined. This can be done with a stand mixer or by hand.

Step 4: Add in salt and 4 cups of flour and mix until just combined. Allow the mixture to sit for 5 minutes for the flour to soak up all of the liquids.

Step 5: At this point, if you’re using a stand mixer, remove the beater blade and attach the dough hook. Alternatively, you can knead this by hand.

Step 6: Knead for 6-7 minutes. Only add in the last half cup of flour if needed to form a dough. The dough should be smooth and elastic and pull away from the sides but may stick some to the bottom.

Step 7: Spray a large bowl with cooking spray or grease with butter. Using a rubber spatula, transfer the dough to the greased bowl and cover with a towel, wax paper, or shower cap.

Step 8: Allow the dough to rise in a warm place until doubled in size, approximately 30 minutes. Letting your dough overrise will create airy cinnamon rolls.

Step 9: While you are waiting for the dough to rise, prepare your filling. Combine browned butter that is no longer liquid but very soft, brown sugar, and cinnamon and mix until well combined.

Step 10: Once the dough has risen, turn it out onto a generously floured surface. Sprinkle the top of the dough with flour as well.

Step 11: Flour a rolling pin and roll out the dough to a 24×15 rectangle. This doesn’t have to be exact, I always eye ball it.

Step 12: Use a rubber spatula, or clean hands, to spread the filling mixture over the entire dough rectangle.

Step 13: Starting on the long side, roll the dough up tight.

Step 14: Using a sharp knife or kitchen floss, slice the dough into 12 slices and place in a greased 9×13 pan, preferably glass. Cover and allow to rise an additional 20 minutes while the oven is preheating, or at this point you can cover with foil and place in the fridge if you are baking the next day.

Step 15: Preheat the oven to 375 degrees Fahrenheit.

Step 16: Warm the cream. You don’t want it to be hot, just not cold. I find this takes about 25-30 seconds in the microwave. Once the rolls have risen, pour the cream over them, allowing it to soak in.

Step 17: Bake in preheated oven for 25 minutes, until lightly browned. This can vary based on the size of the rolls. I like to check at 20 minutes.

Step 18: While the rolls are baking, prepare your icing. Using a mixer, mix together browned butter, vanilla extract, confectioners’ sugar, and milk. Adjust the amount of milk to your desired thickness. Let rolls cool slightly and spread over warm cinnamon rolls.

Storage

Store cinnamon rolls in an airtight container for up to 3 days, or one week in the fridge. Cinnamon rolls can also be frozen. I find freezing them individually is best, that way I can take one out at a time and reheat it in the microwave for later enjoyment.