There’s something about homemade cinnamon rolls that brings warmth and comfort. But when you brown the butter? Everything changes. These Brown Butter Cinnamon Rolls are soft, fluffy, and layered with deep, nutty richness in every bite. Between the dough, the gooey brown sugar filling and silky cream cheese frosting, you get a hint of brown butter. This is a unique and special because it includes Rising Star Cinnamon Syrup that’s included throughout the recipe. The cinnamon syrup enhances the warm depth of the butter and pairs SO well to balance out the rich flavor.
Rising Star Baking Supply has developed a Cinnamon Syrup that is organic, made with pure ingredients, and is absolutely delicious. With no artificial flavors or ingredients, you know that adding it to your desserts will enhance your baking experience.
Why you’ll love this recipe:
I mean what’s not to love about this dessert? First off, cinnamon rolls are considered a breakfast pastry, but it can also be a late night snack….sounds like a win-win situation.
The flavor of these brown butter cinnamon rolls are hands down one of my favorite blend for a homemade dessert. It brings a warm sensation on your taste buds that will linger long after you’re done eating. To make these you’re new favorite dessert, I’ll give you tips and tricks to nail this dessert.
Tips for Success:
How to properly brown butter
Since brown butter is the star of this dessert, we have to make it right! Brown butter is actually easy to make and elevates the flavors of a dessert in so many ways.
How to create a warm proofing environment
If you live in the Northeast in the winter, or where it’s freezing cold, let me give you a tip. The key for dough rising fast but without killing the yeast is all about temperature. Here’s what works best for me! I will preheat the oven to the lowest temperature (mine is 170 degrees). I do this as soon as I start making the dough. Once the oven preheats, I will turn the oven OFF and leave the door shut. When the dough is ready to rise, I will place it in the warm oven and leave it undisturbed. Watch the magic happen when you open the oven and see your beautifully risen dough!
Overnight rise instructions
To prepare these cinnamon rolls the night before, follow the recipe through shaping and cutting the rolls. Place the sliced rolls into your greased 9×13 baking dish. Skip the second rise (for now!). Tightly cover the buns with plastic wrap and place in the refrigerator for 10-12 hours. The next morning, remove the rolls from the refrigerator and let them sit at room temperature for 45–75 minutes, or until they are puffy and slightly touching. At this time, pour your heavy cream and bake as directed.
Let’s Start Baking!
Gooey Brown Butter Cinnamon Rolls topped with Brown Butter Cream Cheese
Ingredients
Brown Butter:
- 3 ¾ sticks of butter 425g, let solidify then bring to room temperature (see notes)
Brown Butter Cinnamon Rolls:
- 1 cup + 2 tbsp whole milk warm (270 ml)
- 2 packets instant yeast (14 g)
- ⅓ cup white sugar (67 g)
- 4 ½ cups all purpose flour (560 g)
- 2 eggs room temperature
- 2 tsp cinnamon syrup
- 1 tsp salt
- 3/4 cup unsalted brown butter room temperature (170 g)
Brown Sugar Cinnamon Filling:
- 3/4 cup brown butter room temperature (170 g)
- 1 cup light brown sugar (200 g)
- 2 tbsp cinnamon
- 1/2 cup heavy cream (for after second rise) (120 ml)
Brown Butter Cream Cheese Frosting:
- 6 ounces cream cheese softened (170 g)
- 3 tbsp brown butter room temperature (45 g)
- 1 1/2 cup powdered sugar (180 g)
- 2 tsp cinnamon syrup
Instructions
Brown Butter Dough:
- Using a microwave safe measuring cup, warm milk to about 105–110°F. Whisk in sugar and yeast. Let sit for 5 -10 minutes (until it rises slightly and is foamy).
- Using a stand mixer with the hook attachment, add milk mixture, eggs, cinnamon syrup, salt, and flour.
- Mix the dough on low speed until the flour is incorporated, then beat on medium for an additional 3 minutes. Continuing on medium speed, add the brown butter in two batches, making sure the butter is fully incorporated before adding the second batch.
- Beat for an additional 8 – 10 minutes until smooth and released from sides of the bowl. Place in a bowl lightly greased with oil, cover, and allow to rise for 60-90 minutes or until doubled in size.
- Once the dough has doubled in size, punch down the dough. Roll on a lightly flour surface into a 16×20 rectangle. Spread the filling evenly on top of the rolled out dough. Roll the dough tightly into a log then cut in 12 slices (I prefer the floss method the best). Place in a greased 9×13 dish and allow to rise for another 30 – 60 minutes.
Brown Sugar Cinnamon Filling:
- While the dough is rising, prepare your filling. In a medium sized bowl using a spatula, mix together your melted brown butter, brown sugar, Cinnamon Syrup, and cinnamon until combined. Set aside.
- Preheat the oven to 350 °F. Pour ½ cup heavy cream around and in between the rolls, then bake for 25-30 minutes. Work on your frosting while they bake.
Brown Butter Cream Cheese Frosting:
- Using a stand mixer with the paddle attachment or a bowl with a handheld mixer, beat the brown butter, cream cheese, powdered sugar, and cinnamon syrup until light, fluffy, and smooth.
- Spread all over the warm cinnamon rolls, and enjoy!
Notes
- I highly recommend browning ALL of your butter that you need for this recipe the day before to allow it to solidify then be brought to room temperature the day you are ready to use it. Using a kitchen scale to weigh out your butter for each part of the recipe will be incredibly helpful.
- I’ve found the best way to cut cinnamon rolls is the dental floss method. Gently bring your unscented dental floss under your cinnamon roll log, cross over, and pull down. Alternatively you can use a sharp kitchen knife.
Did you make this recipe? Let me know how much you loved it down below!
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