This homemade cinnamon rolls recipe is truly the best ever! They are so light and fluffy, made with brown butter, and topped with silky cream cheese icing.
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Rise Time 1 hourhour30 minutesminutes
Total Time 2 hourshours40 minutesminutes
Servings 12
Ingredients
For the brown butter
1 ¼cup(283g)unsalted butter
For the dough
1cup(240ml)whole milk, warmed to 105-115ºF
2 ¼teaspoonsinstant yeast, 1 envelope
3large eggs, room temperature
⅔cup(122g)brown butter, melted
4 ¼cups(552g)all-purpose flour
½cup(100g)granulated sugar
1tablespooncornstarch
1 ½teaspoonssalt
For the filling
1 ½cups(315g)light brown sugar, packed
2tablespoonsground cinnamon
⅓cups(61g)brown butter, melted
For the icing
2ouncescream cheese, softened
¼cup(47g)brown butter, softened
1 ½cups(180g)confectioners’ sugar, sifted
1teaspoonpure vanilla extract
3tablespoonsheavy cream, or milk
Instructions
Make the brown butter
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside.
Continue to cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes.
Set aside to cool slightly. Remove ⅓ cup of the brown butter and reserve it for the filling. Remove ¼ cup of the brown butter and reserve it for the icing. You should have about ⅔ cup remaining to use for the dough.
Make the dough
Add the warm milk to a medium liquid measuring cup or bowl. Whisk in the yeast until it's dissolved. Whisk in the eggs and ⅔ cup brown butter.
Add the flour, sugar, cornstarch, and salt to the bowl of a stand mixer fitted with the mixer with the dough hook attachment.
With the mixer on low speed, gradually pour the milk mixture into the flour.
Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. The dough will be soft, smooth, and tacky.
Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for about 45 minutes or until doubled in size.
Make the filling
Generously grease a 9x13-inch baking pan. Set aside.
In a small bowl, combine the brown sugar and cinnamon.
Turn the dough out onto a lightly floured surface and roll it into a 25×15-inch rectangle.
Spread 1/3 cup brown butter over the dough and sprinkle evenly with the brown sugar mixture. (If the brown butter has solidified, zap it in the microwave for 10-15 seconds until melted.)
Starting on the long side, tightly roll the dough into a log and pinch the seam to seal. Place the roll, seam-side down, on a cutting board. Cut the dough into 12 equal pieces and arrange them cut side up in the prepared pan.
Cover with plastic wrap and let rise for 30-45 minutes or until doubled in size. Meanwhile, heat the oven to 350°F. If you have a microwave above the oven, this is a great place to allow the rolls to rise while the oven preheats.
Remove the plastic wrap and bake the rolls until golden brown and the filling is melted, 24-27 minutes.
Make the glaze
While the rolls bake, beat the cream cheese and remaining ¼ cup brown butter together until creamy. Beat in the confectioners' sugar, ½ cup at a time until incorporated.
Add the vanilla and cream. Mix until the icing is smooth and spreadable.
Transfer the rolls to a wire rack and top with ½ cup of glaze. Cool for 15 minutes then top with remaining glaze. Serve warm and enjoy!
Notes
Brown butter: Plan ahead since the brown butter must be made first. Allow it to cool but not solidify before dividing it and using it in the recipe.
Yeast: You can use active dry yeast also but the rise time will need to be extended slightly. Follow the instructions on the yeast packet for proofing.
Dough rising: To create a warm environment for the dough to rise, turn the oven on to the lowest setting and allow it to heat for about 3 minutes. Turn the oven off and place the bowl of dough inside. In a microwave above the stove with the oven preheating is also a good option.
Mixing: You can still make these rolls if you don't have a stand mixer! Follow the recipe, mixing in a large bowl with a wooden spoon until all the ingredients are fully incorporated. Then turn the dough out onto a lightly floured surface and knead by hand. The dough is meant to be soft and slightly tacky, try to avoid adding too much additional flour during kneading as this will make the rolls dry and dense.
Mix-in: Some readers like adding chopped nuts and raisins to their rolls. This works fine. Sprinkle them over the dough after you add the filling in step 4 of "Make the filling".
Make ahead tip
Baked and glazed rolls will keep for up to 4 days, cover tightly and store in the refrigerator.
Baked rolls will keep for up to 2 months in the freezer. Thaw in the refrigerator overnight and warm to your liking before serving.
You can make the rolls all the way through to step 5 of "Make the filling". Cover the pan with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator, partially unwrap, and continue with step 6.