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Gooey Brown Butter Cinnamon Rolls topped with Brown Butter Cream Cheese

Soft and fluffy Brown Butter Cinnamon Rolls with a extra cinnamon gooey filling. Each golden cinnamon roll is topped with a silky brown butter cream cheese frosting that bring so much flavor to each bite.
Prep Time30 minutes
Cook Time30 minutes
Cool Time15 minutes
Total Time3 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: baking, Breakfast, Brown Butter, Cinnamon Roll, Cinnamon Rolls, Desserts, Morning Treat, Summer Dessert
Servings: 12 Cinnamon Rolls

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 16x20 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 9x13 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.