Cinnamon rolls are a beloved treat enjoyed by many. Their soft, fluffy texture and sweet, spiced flavor make them perfect for breakfast, brunch, or even dessert. The warm smell of cinnamon and sugar can fill a home with comfort and joy. This recipe will guide you to create delicious cinnamon rolls topped with rich brown butter frosting. Whether you are making them for a special occasion or just to enjoy on a lazy Sunday morning, these rolls are sure to delight.
Why Make This Recipe
Creating your own cinnamon rolls may seem like a bit of a challenge, but the reward is well worth it. Homemade cinnamon rolls offer flavors and freshness that store-bought versions simply cannot match. The process is also a fun and rewarding experience. You can get the whole family involved, making it a bonding time. Plus, you can customize the filling and frosting to suit your taste!
These cinnamon rolls will impress your family and friends with their soft texture and delightful flavor. The addition of brown butter frosting gives them an extra layer of richness that takes these rolls from ordinary to extraordinary. Once you have mastered this recipe, you might never want to go back to store-bought cinnamon rolls again!
How to Make Cinnamon Rolls with Brown Butter Frosting
To make these delightful cinnamon rolls, you will need to follow several steps. Let’s break down the ingredients and directions clearly so you can create this tasty treat at home.
Ingredients
- 1 packet active dry yeast (equals 2¼ teaspoons)
- ¼ cup warm water (110°-115°F)
- ½ teaspoon sugar
- 4 cups all-purpose flour (divided, spooned and leveled)
- A pinch of fresh nutmeg (grated)
- ½ cup sugar
- 1¾ teaspoon kosher salt
- 5 tablespoons salted butter (melted, at 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, at room temperature)
- 1 stick salted butter (at room temperature)
- ¾ cup light brown sugar (packed)
- 1½ tablespoons cinnamon
- 5 tablespoons salted butter
- 5 ounces cream cheese (full-fat, at room temperature)
- 1½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ⅔ cup plus 1½ tablespoons powdered sugar (sifted)
- 1 tablespoon whole milk
Directions
Make the Brown Butter: Start by melting 5 tablespoons of salted butter in a saucepan over medium heat. Stir the butter occasionally and cook until it turns golden brown and releases a nutty aroma. Once done, remove it from the heat and set it aside to cool.
Activate the Yeast: In a small bowl, combine ¼ cup of warm water, ½ teaspoon of sugar, and the packet of yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy. This shows that the yeast is active and ready to work.
Make the Dough: In a large mixing bowl, mix 2 cups of all-purpose flour, grated nutmeg, ½ cup of sugar, and 1¾ teaspoons of kosher salt. In another bowl, whisk together the melted butter, the whole egg, the egg yolk, and the warm milk. Pour the yeast mixture into the wet ingredients, then combine this with the dry mixture. Gradually add the remaining flour until a soft dough forms.
Knead the Dough: Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place until it doubles in size. This can take 1-2 hours.
Prepare the Filling: In a small bowl, combine ¾ cup of packed light brown sugar, 1½ tablespoons of cinnamon, and the remaining 5 tablespoons of melted butter. Mix it well to create a filling.
Shape the Rolls: Once the dough has risen, punch it down to release the air. Roll the dough into a large rectangle on a floured surface. Evenly spread the filling over the dough, then carefully roll it up tightly from one edge to the other. Cut the rolled dough into 12 equal pieces, and place these pieces in a greased baking dish. Let them rise again for about 30-60 minutes.
Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until they are golden brown on top.
Make the Frosting: In a bowl, beat the cream cheese until smooth. Add the cooled brown butter, vanilla extract, and a pinch of salt. Gradually mix in the sifted powdered sugar and milk until it becomes smooth and creamy.
Frost the Rolls: After taking the rolls out of the oven, let them cool for a few minutes. Generously spread the frosting over the warm rolls for a melty, delicious topping.
How to Serve Cinnamon Rolls
Cinnamon rolls are best enjoyed warm. You can serve them as a highlight of a brunch spread, paired with a fresh fruit salad, or alongside a cup of coffee or tea. These rolls are also perfect for dessert. You can enjoy them plain, or take it a step further by adding fresh berries or a scoop of vanilla ice cream for a delicious treat.
If you are serving a crowd, consider cutting them in half to make them easier to share. Add a sprinkle of extra cinnamon or a dusting of powdered sugar on top right before serving to make them look even more inviting.
How to Store Cinnamon Rolls
If you find yourself with leftover cinnamon rolls, don’t worry! You can easily store them to enjoy later. Let the rolls cool completely, then place them in an airtight container. They can be stored at room temperature for 1-2 days, but for longer storage, keep them in the refrigerator for up to a week.
To reheat, place a roll in the microwave for a few seconds, or warm them in an oven set to a low temperature. If you have extra frosting, store it separately in the fridge and add it back on top after reheating.
Tips to Make Cinnamon Rolls
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature for the best mixing and creamy frosting.
- Don’t Rush the Rise: Allow your dough to rise fully for the best texture. If your kitchen is cold, you can create a warm environment by preheating your oven for a few minutes, then turning it off and putting the dough inside.
- Flavor it Up: Feel free to experiment with spices in the filling! You can add a little clove or allspice for additional flavor depth.
Variation
If you want to change things up, consider adding nuts or dried fruit into the filling. Chopped pecans or walnuts can add crunch, while raisins or cranberries can add a fruity note. For a chocolate twist, sprinkle chocolate chips over the filling before rolling!
FAQs
Can I freeze cinnamon rolls?
Yes, you can freeze cinnamon rolls! After they are cut and placed in the baking dish, cover them tightly and freeze. When ready to bake, allow them to thaw in the refrigerator overnight and let them rise again before baking.
How can I tell when my dough has risen enough?
The dough should approximately double in size. You can lightly press your finger into the dough; if the indentation remains and does not spring back, it is ready to be shaped.
Can I make cinnamon rolls without eggs?
Yes, you can make cinnamon rolls without eggs. Substitute each egg with ¼ cup of unsweetened applesauce or use a commercial egg replacer. The texture might vary slightly, but they will still be delicious!
Enjoy your homemade cinnamon rolls with brown butter frosting! They are not just a treat; they are a labor of love that everyone will appreciate!
Cinnamon Rolls
Ingredients
Method
- Melt 5 tablespoons of salted butter in a saucepan over medium heat. Stir occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and set aside to cool.
- In a small bowl, combine ¼ cup of warm water, ½ teaspoon of sugar, and the packet of yeast. Let sit for about 5-10 minutes until frothy.
- In a large mixing bowl, mix 2 cups of all-purpose flour, grated nutmeg, ½ cup of sugar, and 1¾ teaspoons of kosher salt.
- In another bowl, whisk together the melted butter, the whole egg, the egg yolk, and the warm milk.
- Pour the yeast mixture into the wet ingredients, then combine with the dry mixture, gradually adding the remaining flour until a soft dough forms.
- Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place until it doubles in size (1-2 hours).
- In a small bowl, combine ¾ cup of packed light brown sugar, 1½ tablespoons of cinnamon, and the remaining 5 tablespoons of melted butter. Mix well.
- Once the dough has risen, punch it down to release air. Roll into a large rectangle on a floured surface.
- Evenly spread the filling over the dough, then roll it up tightly from one edge to the other.
- Cut the rolled dough into 12 equal pieces and place them in a greased baking dish. Let them rise again for about 30-60 minutes.
- Preheat your oven to 350°F (175°C). Bake cinnamon rolls for 25-30 minutes until golden brown on top.
- In a bowl, beat the cream cheese until smooth. Add the cooled brown butter, vanilla extract, and a pinch of salt.
- Gradually mix in the sifted powdered sugar and milk until smooth and creamy.
- After removing the rolls from the oven, let cool for a few minutes. Generously spread the frosting over the warm rolls.