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homemade cinnamon rolls - featured image

Homemade Cinnamon Rolls: Best Brown Butter Icing

  • Author: Maya
  • Total Time: 3 hours 10 minutes
  • Yield: 12 servings 1x

Description

Soft, pillowy homemade cinnamon rolls with a rich brown sugar and cinnamon filling, topped with a tangy, nutty brown butter cream cheese icing. Perfect for weekend brunch or special occasions.

Ingredients

Scale
  • 4 to 4.5 cups all-purpose flour
  • 2 packets active dry yeast (14g)
  • 1 cup whole milk, warm
  • 1/4 cup unsalted butter (for dough)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup unsalted butter (for icing)
  • 8 oz full-fat cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons milk or cream
  • 1 teaspoon vanilla extract (for icing)
  • 1/2 teaspoon salt (for icing)

Instructions

  1. Bloom the yeast: Warm milk and 1/4 cup butter in a saucepan until butter melts and milk is 110°F. Pour into mixer bowl, sprinkle yeast and 1 tbsp sugar over top, and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add egg, remaining sugar, salt, and vanilla to yeast mixture. Mix on low. Gradually add flour, then switch to dough hook and knead on medium for 5-7 minutes until soft and elastic.
  3. First rise: Place dough in a greased bowl, cover, and let rise in a warm area for 1-2 hours until doubled in size.
  4. Brown the butter: Melt 1/2 cup butter in a saucepan over medium heat until golden brown and nutty (5-7 minutes). Pour into a heatproof bowl and cool to room temperature.
  5. Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter over surface. Mix brown sugar, cinnamon, and nutmeg; sprinkle evenly over butter.
  6. Roll and cut: Roll dough tightly into a log, pinch seam to seal, and cut into 12-15 rolls. Place in a greased 9×13 inch baking dish.
  7. Second rise: Cover rolls and let rise for 30-60 minutes until puffy. (Can be refrigerated overnight at this stage).
  8. Bake: Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown.
  9. Make icing: Beat softened cream cheese and cooled brown butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy, adding milk/cream to reach desired consistency.
  10. Ice and serve: Let rolls cool in pan for 10-15 minutes. Drizzle with icing and serve warm.

Notes

For make-ahead, assemble rolls and refrigerate overnight. Let sit at room temperature for 30-60 minutes before baking. Ensure milk is warm (110°F) but not hot to avoid killing yeast. Do not ice rolls while hot, as the icing will melt.

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 25
  • Sodium: 300
  • Fat: 16
  • Saturated Fat: 10
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 6

Keywords: cinnamon rolls, brown butter, cream cheese icing, homemade breakfast, weekend brunch, yeast dough, baking

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Find it online: https://globaltablerecipes.com/homemade-cinnamon-rolls-best-brown-butter-icing/