Why You’ll Love This Recipe
I love how indulgent and flavorful these cinnamon rolls are without being overly complicated. Brown butter adds such a deep, toasty aroma that pairs perfectly with the cinnamon sugar swirl and creamy icing. Making them ahead is easy, so I can prep the night before and enjoy fresh rolls the next morning. They’re the perfect combination of comfort, texture, and seasonal flavor—and they make my kitchen smell amazing while baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brown Butter
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2 cups unsalted butter, cold and cut into tablespoon-sized pieces
Dough
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4 cups all-purpose flour
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4 1/2 tsp instant dry yeast (2 packets)
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1 tsp fine salt
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1 cup whole milk
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1/2 cup brown butter, melted
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1/2 cup granulated sugar
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2 large eggs, room temperature
Filling
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3/4 cup brown butter, melted
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1 1/4 cups packed light brown sugar
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2 tbsp ground cinnamon
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1/2 tsp fine salt
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1/4 cup heavy cream (added before baking for sticky bottoms)
Icing
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1/4 cup brown butter, room temperature
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1/4 cup cream cheese, room temperature
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2 tsp vanilla extract or vanilla bean paste
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1/4 tsp fine salt
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1 cup powdered sugar
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2 tbsp heavy cream or milk, room temperature
Directions
Make the Brown Butter
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I place the 2 cups of butter in a light-colored pan over medium heat, stirring constantly.
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After 5–6 minutes, the butter turns golden brown and releases a nutty aroma. I immediately transfer it to a heatproof bowl to stop the cooking process.
Prepare the Dough
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In a large mixing bowl, I combine flour, instant yeast, and salt.
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In another bowl, I mix warm milk, melted brown butter, and sugar. I heat it slightly in the microwave until warm (not hot).
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I pour the milk mixture into the flour and mix using a stand mixer or by hand.
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I add the eggs one at a time and continue mixing until a sticky dough forms.
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I add extra flour 1 tablespoon at a time until the dough is tacky but not sticky.
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I cover the dough and let it rest for 10–20 minutes.
Make the Filling
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I combine the brown butter, brown sugar, cinnamon, and salt in a bowl and mix into a thick paste.
Roll and Cut
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I roll the rested dough into a 24×18-inch rectangle on a floured surface.
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I spread 2/3 of the filling evenly over the dough.
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I mix the remaining filling with heavy cream and spread it on the bottom of a lined 9×13-inch pan.
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I cut the dough into 12 strips (about 2″ wide) and roll each into a spiral.
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I place them in the prepared pan.
Let Rise
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If I’m making these the morning of:
I preheat the oven to 200°F, then turn it off and place the rolls inside, covered with foil, for 30 minutes to rise. -
If I’m making them the night before:
I refrigerate the rolls overnight, then let them rise in the warm oven the next morning before baking.
Bake
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I preheat the oven to 350°F.
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I bake the rolls for 24–28 minutes, rotating the pan halfway through for even baking.
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I let them cool for about 10 minutes before icing.
Make the Icing
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I mix the brown butter, cream cheese, vanilla, and salt until smooth.
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I add powdered sugar and cream or milk, mixing until the icing is creamy.
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I spoon the icing over the warm rolls and enjoy!
Servings and Timing
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Servings: 12 rolls
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Prep Time: 30 minutes
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Cook Time: 26 minutes
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Additional Rise Time: 10 minutes
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Total Time: 1 hour 6 minutes
Variations
I like switching things up with these simple tweaks:
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Add chopped pecans or walnuts to the filling for a little crunch.
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Sprinkle some cardamom or nutmeg with the cinnamon for a spiced twist.
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Use maple extract in the icing for an autumn-inspired flavor.
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Swap the heavy cream with maple syrup for extra richness in the pan layer.
Storage/Reheating
Room Temperature:
If I plan to eat them the same day, I store them in an airtight container at room temperature for a few hours.
Refrigerator:
I refrigerate leftover rolls for up to 5 days in a sealed container.
Reheating:
To reheat, I warm them in the microwave for 20–30 seconds or in a low oven until soft and gooey again.
FAQs
Can I make these rolls the night before?
Yes, I prep the rolls completely, then cover and refrigerate them overnight. In the morning, I let them rise in a warm oven before baking.
Can I use active dry yeast instead of instant?
Yes, I can use active yeast, but I make sure to activate it in warm water with a little sugar first. Rising time will also be longer.
What’s the best way to roll the dough?
I either cut strips and roll them up individually or roll the entire sheet into a log and slice with dental floss for clean spirals.
How do I know when the brown butter is ready?
When it turns golden brown, smells nutty, and the milk solids are toasted at the bottom of the pan, it’s done. I always remove it from heat immediately to prevent burning.
Can I freeze the cinnamon rolls?
Yes, I freeze them after baking (before icing) in an airtight container. When ready to eat, I thaw, reheat, and then top with fresh icing.
Conclusion
These brown butter cinnamon rolls are everything I crave in a homemade treat—soft, gooey, and packed with warm, nutty flavor. I love how the brown butter transforms the dough, filling, and icing into something truly special. Whether it’s a cozy Fall morning, a weekend brunch, or just a sweet indulgence, these rolls always deliver pure comfort.
Print
Brown Butter Cinnamon Rolls
- Total Time: 1 hour 6 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
These brown butter cinnamon rolls are the ultimate cozy Fall treat! Made with brown butter in the dough, filling, and cream cheese icing, they’re soft, gooey, and packed with rich, nutty flavor.
Ingredients
Instructions
Step 1: Make the Brown Butter
Brown the butter in a light-colored frying pan over medium heat, stirring constantly.
Once golden brown and nutty smelling, pour into a heatproof bowl and set aside to cool.
Step 2: Make the Dough
In a large bowl or stand mixer, combine flour, yeast, and salt.
In a separate bowl, mix milk, melted brown butter, and sugar. Warm in microwave 30–60 seconds (warm, not hot).
Slowly add warm milk mixture to flour mix and stir or mix with dough hook.
Add eggs one at a time, mix until dough forms.
Add flour 1 Tbsp at a time until dough is tacky but no longer sticky.
Cover with plastic wrap and rest 10–20 minutes.
Step 3: Prepare Filling
Mix brown butter, brown sugar, cinnamon, and salt until paste forms. Set aside.
Step 4: Roll, Fill, and Cut
Roll rested dough on floured surface into a 24″x18″ rectangle.
Spread 2/3 of filling across dough.
Mix heavy cream with remaining filling and spread in bottom of 9×13-inch lined pan.
Cut dough into 12 equal 2″ strips and roll each into cinnamon rolls.
Place rolls into pan.
Step 5: Proof and Bake
Overnight Method: Cover and refrigerate rolls. Next morning, warm in turned-off 200°F oven for 30 min before baking.
Same-Day Method: Warm in turned-off 200°F oven for 30 min.
Preheat oven to 350°F/175°C and bake for 24–28 min until golden.
Step 6: Make Icing & Finish
Beat brown butter, cream cheese, vanilla, and salt until smooth.
Add powdered sugar and heavy cream; mix until fluffy.
Cool rolls for 10 min, then spread icing on top.
Enjoy warm!
Notes
Advance Prep: Rolls can be assembled the night before and baked in the morning.
Yeast Tip: If using active dry yeast, activate with 2 Tbsp warm water + 1 tsp sugar before using and allow longer rise time.
Storage: Store at room temperature for a few hours or refrigerate up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Bread & Cinnamon Rolls, Breakfast, Dessert
- Method: Baking, Oven
- Cuisine: American
