Not to brag, but my Brown Butter Cinnamon Rolls might just be the best cinnamon rolls you've ever tried! They're made with a luxuriously pillowy brioche dough and a double dose of browned butter โ a nutty, caramel-like wonder that transforms both the cinnamon spice filling and the luscious cream cheese frosting into something truly magical.
Jump to:
- โญ Why Youโll Love This Recipe For Brown Butter Cinnamon Rolls
- ๐ดIngredientsย
- โฒ๏ธ Substitutions & Variations
- ๐ How To Make Better-Than-Cinnabon Cinnamon Rolls: Step-by-Step Instructions
- ๐ฉ๐ปโ๐ณ Expert baking tips
- ๐ญ Recipe FAQs
- More Brioche Recipes Youโll Love
- Brown Butter Cinnamon Rolls
- ๐ฌ Comments
Whether you're a seasoned baker or trying your hand at yeasted dough for the first time, these browned butter brioche cinnamon rolls are the perfect project for a relaxed weekend. Trust me: there's nothing better than waking up to a tray of these freshly baked, warm, and gooey pastries!
Plus, the process of making them is a delightful journey in itself. Kneading the pillowy dough, spreading the rich, spiced filling, and finally drizzling that irresistibly nutty, tangy cream cheese frosting on top โ every step is an act of love and a promise of the scrumptiousness to come.
โญ Why Youโll Love This Recipe For Brown Butter Cinnamon Rolls
Ready to make your mornings a little more delicious? Here's why these are the best cinnamon rolls ever:
- Brown Butter Makes Everything Better. Itโs basically the bacon of the baking world!
- Baking is An Act of Self-Care. When the sun sets at 4:30 in the afternoon and it's chilly outside, life can start to feel a little heavy. Rather than slipping into despair, though, why not slip into an apron instead? The meditative act of making these cinnamon rolls is the perfect project to remind you to embrace the coziness of the season.
- They Double as an Air Freshener. If your house needs an extra dose of hygge charm, you can't do better than baking cinnamon rolls. It'll make your whole house smell like Cinnabon! ๐
๐ดIngredients
- Brioche Dough - This sumptuously pillowy dough bakes up so light and fluffy, it practically melts in your mouth. For a reference point, itโs also what we use to make fluffy filled donuts and delectably swirled sweet or savory babka.
- Heavy Cream - While some cinnamon roll recipes call for you to drizzle milk over the unbaked rolls, I find that adding cream to the bottom of the pan yields better, richer results.
- Brown Butter - This is the key to making the best homemade cinnamon rolls around. While regular butter is good, browned butter adds an extra layer of nutty complexity that canโt be beat.
- Ground Cinnamon, Nutmeg, & Allspice - This trio of warming spices is what gives the brown sugar cinnamon butter its cozy charm. If possible, use freshly grated nutmeg for the most potently delicious flavor.
- Granulated Sugar & Brown Sugar - Thereโs an ongoing debate about whether white or brown sugar is better for cinnamon roll filling. The white sugar camp claims the filling wonโt ooze out as much, while the brown sugar camp claims their filling is gooier and more caramelly. I like to split the difference and get the best of both worlds.
- Cream Cheese - I always recommend using full-fat dairy for the best flavor. Also, make sure youโre using block-style cream cheese instead of the aerated kind that comes in a tub.
- Powdered Sugar - This is essential to a silky smooth frosting consistency. If youโre fresh out, you can easily make your own by blitzing granulated sugar and cornstarch or potato starch in a food processor in a 1 cup : 1 tablespoon ratio.
- Kosher Salt - Adding a touch of salt helps to enhance the brown buttery goodness in the frosting.
- Vanilla Paste - For aromatic warmth. I love the tiny brown vanilla bean flecks that vanilla paste adds to the cinnamon roll frosting. That said, youโre welcome to use an equal amount of vanilla extract instead!
See the recipe card below for a full list of ingredients and measurements.
โฒ๏ธ Substitutions & Variations
While Iโm pretty convinced this is the best cinnamon rolls recipe around, there are a few ways to adapt these browned butter beauties to your needs and preferences. Here are some ideas to get you started:
- Dairy-Free/Lactose-Free - Canโt do dairy? No problem! Simply swap in high-quality vegan butter (e.g. Miyokoโs) for both the brioche dough and the browned butter. You can also swap in vegan whipping cream (e.g. coconut cream or unsweetened soy whipping cream) and plant-based cream cheese to get all the flavor without any of the lactose!
- Salted Caramel Pecan Twist: Elevate your cinnamon rolls by mixing in approximately half a cup of toasted, chopped pecans into the cinnamon filling, introducing a satisfying crunch. Once baked, eschew the traditional cream cheese frosting and instead lavish your rolls with a rich, homemade salted caramel sauce. This adds a luxurious twist that's simply irresistible!
- Orange Cardamom Delight: Transform your cinnamon rolls into a fragrant, citrus-infused treat. Blend orange zest into the brioche dough, the cinnamon filling, and even into the cream cheese frosting to suit your taste. Replace the allspice in your recipe with cardamom, which imparts a warm, subtly spicy essence.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
๐ How To Make Better-Than-Cinnabon Cinnamon Rolls: Step-by-Step Instructions
1. Mix the eggs and flour into the yeast mixture until combined.
2. Knead the dough until it looks smooth and glossy and passes the window pane test. Allow it to rise for 1.5 hours.
*You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing, depending on how much time you have. For in-depth instructions, head down to the recipe card! โค๏ธ
3. Take your spiced sugar brown butter and spread an even layer over the entire surface of the rolled-out brioche dough.
4. Starting at the long edge closest to you, carefully roll the dough into a tight log. Once rolled, pinch the seam gently to seal it.
5. Cut Rolls: Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick.
6. Add cream: Place the cut rolls, swirl side up, into a greased baking dish, and add the cream between each roll, so that the cream covers the base of the tray.
7. Bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside.
8. Spread the cream cheese frosting on top of your warm brioche cinnamon rolls before enjoying!
๐ฉ๐ปโ๐ณ Expert baking tips
Here are some expert tips for making these best ever cinnamon rolls, ensuring they turn out perfectly every time:
- Brioche Dough Mastery: The key to perfect brioche dough is patience and precision. Invest in a kitchen scale to ensure the proper ratio of ingredients. Always use room temperature ingredients, as this ensures a smoother dough and better rise. When kneading, do it until the dough is smooth, elastic, and slightly tacky, but not sticky. If it's too wet, add flour a tablespoon at a time. Remember, brioche dough takes longer to rise due to the high fat content, so give it time.
- Cutting Rolls with Dental Floss: Instead of using a knife to cut your cinnamon rolls, which can often squish the dough, use unflavored dental floss. Slide the floss under the rolled dough, cross the ends over the top, and pull in opposite directions. This method gives you clean, even cuts without deforming the rolls.
- Rolling the Dough Tightly: When rolling your dough into a log, start at one end and roll tightly and evenly to prevent the filling from seeping out during baking. Keep the roll uniform in width to ensure consistent baking and also create those signature cinnamon swirls.
- Flexible Proofing Options: If you're planning ahead, you can proof the rolls overnight in the refrigerator. This slow rise enhances flavor development. Simply cover the rolls tightly with plastic wrap and let them rise slowly in the fridge. The next morning, let them sit at room temperature for about 30 minutes before baking. For a same-day bake, proof the rolls on the counter until they've nearly doubled in size, which usually takes a couple of hours depending on the room temperature.
- Browning the Butter: For that nutty, caramelized flavor, brown the butter until it's a rich amber color and has a nutty aroma. Let it chill in the fridge until it has re-solidified before using it to make the filling or the frosting.
๐ญ Recipe FAQs
Pouring milk or cream into the dish with your cinnamon rolls before baking significantly enhances both their texture and flavor. As the rolls bake, the milk or cream helps to create a quasi-caramel layer at the bottom of the baking dish. This not only imparts a rich, gooey element to your breakfast pastries but also contributes to the overall moisture and tenderness of the dough.ย
Lucky you โย I have a post on How To Brown Butter that covers all the deets.ย
Yep! If left at a cool room temperature or refrigerated, it will solidify into a solid fat again.ย
To store Brown Butter Cinnamon Rolls, first ensure they are completely cool. Then, place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
They can be kept at room temperature for up to 2 days, which is ideal for maintaining their freshness and texture. For longer storage, refrigerate them for up to a week. To enjoy them warm, simply reheat them in the microwave or oven.ย
More Brioche Recipes Youโll Love
If you try the recipe for these Brown Butter Cinnamon Rolls, please leave a ๐ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐ง
Brown Butter Cinnamon Rolls
Equipment
- Bench Scraper or knife
- 9x13 Baking Pan
Ingredients
Brioche Cinnamon Roll Dough
- ยพ Cup (175 g) Warm Water
- ยผ Cup (50 g) Granulated Sugar
- 1 teaspoon Active dry yeast
- 3 ยพ Cup (500 g) All-Purpose flour
- 3 Eggs, large
- 1 ยผ teaspoon Salt
- โ Cup + 1 tablespoon (100 g) Unsalted Butter, room temperature
- ยผ cup (60 g) Cream , to add to the baking pan
Spiced Sugar Cinnamon Roll Filling
- ยฝ cup (114 g) Browned Butter
- 1 tablespoon Ground Cinnamon
- ยฝ teaspoon Nutmeg
- ยฝ teaspoon Allspice
- ยผ cup (50 g) Granulated Sugar
- ยผ cup (50 g) Brown Sugar
Cream Cheese Frosting
- ยผ Cup (57 g) Browned Butter, room temperature
- 1 Cup (227 g) Cream Cheese, room temperature
- 1 ยผ Cup (150 g) Powdered Sugar, Sifted
- ยผ teaspoon Kosher Salt
- 1 tablespoon Vanilla Paste, or vanilla extract
Instructions
Brioche Cinnamon Rolls
- Mix together the warm water, sugar and yeast together in your stand mixerโs mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.ยพ Cup Warm Water, ยผ Cup Granulated Sugar, 1 teaspoon Active dry yeast
- Add your flour, and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and unsalted butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl and has passed the window pane test (shown in the video in this recipe card). This means that your dough has been well developed and we can stop mixing.3 ยพ Cup All-Purpose flour, 3 Eggs, 1 ยผ teaspoon Salt, โ Cup + 1 tablespoon Unsalted Butter
- Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. Youโre looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. After this time has passed, degas/press on the dough before moving on with a clean hand or spatula. **You can either move on to the next step, or place your proofed brioche dough in the fridge for an overnight rest before continuing depending on how much time you have.
- To make the filling, in a mixing bowl, beat the softened browned butter until it's creamy and smooth. Slowly blend in the granulated sugar, ground cinnamon, nutmeg, and a pinch of salt. Mix until everything is well-combined, resulting in a deliciously spiced sugar butter.ยฝ cup Browned Butter, 1 tablespoon Ground Cinnamon, ยฝ teaspoon Nutmeg, ยฝ teaspoon Allspice, ยผ cup Granulated Sugar, ยผ cup Brown Sugar
- Dust your counter with a touch of flour to prevent the brioche dough from sticking. Using a rolling pin, start at the center of the dough and gently roll the dough outward, aiming for an even thickness throughout. Aim for a rectangle of about 12 x 18 inches! Gently tug at the ends and edges of the dough to help square out the dough as you continue to roll!
- Take your spiced sugar butter and spread an even layer over the entire surface of the rolled-out brioche dough. Leave a small border (about 1 inch) around the edges without any filling.
- Starting at the long edge closest to you, carefully roll the dough into a tight log. Be gentle, yet firm, ensuring the roll is even. Once rolled, pinch the seam gently to seal it.
- Using a sharp knife or even better, dental floss or string (to avoid squishing the dough), slice the log into pieces about 1 to 1.5 inches thick. You should have about 12 total pieces!
- Place the cut rolls, swirl side up, into a greased 9x13 baking dish, leaving a bit of space between each roll for expansion. Add the cream between each roll, so that the cream covers the base of the tray. **Again, you have a few options here! You can allow your cinnamon rolls to proof in a warm spot for 1 hour before baking OR cover and place your rolls in the fridge overnight for baking the next morning. Simply allow the cinnamon rolls to sit at room temperature as you preheat your oven and move onto the next step!ยผ cup Cream
- Preheat your oven to 350F. Once preheated, bake the rolls until they're ever so slightly golden brown on top and beautifully fluffy inside. This should take about 25 minutes and reach 190F as the internal temperature. I would advise taking the internal temperature of the cinnamon rolls to ensure they're not overbaked and remain fluffy and light! Around 18 minutes if you notice that the rolls are browning on top rather quickly, cover the top of the rolls with a layer of aluminum foil!
Browned Butter Cream Cheese Frosting
- Beat together the softened browned butter and cream cheese on medium speed until itโs smooth and somewhat fluffy.ยผ Cup Browned Butter, 1 Cup Cream Cheese
- Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract.1 ยผ Cup Powdered Sugar, ยผ teaspoon Kosher Salt, 1 tablespoon Vanilla Paste
- Spread the browned butter cream cheese frosting on top of your warm brioche cinnamon rolls before enjoying!
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