Small Batch Brown Butter Cinnamon Rolls

Updated at: Fri, 27 Oct 2023 03:31:59 GMT

Step 1

Combine all dough ingredients except butter and knead either in a stand mixer/bread machine or on a floured surface for about 15 minutes.

Step 2

When smooth, add the butter and knead again for another 10 minutes ( or until no longer sticky)

Step 3

Take a small piece of dough and stretch it between your fingers. If you can stretch it thin and translucent without tearing, it's done. This is called the 'windowpane test'.

Step 4

Cover and let the dough rise in a warm place until doubled in size; around 1 1/2 hours. Or overnight in the fridge.

Step 5

Start by browning the butter for the filling. This recipe calls for 90g total of brown butter so start with 140g as the water from the butter will evaporate as it browns.

Step 6

To brown the butter, over medium heat, melt the butter in a small saucepan. Once the butter has melted, swirl the saucepan to ensure even browning. The butter will foam when almost browned so watch the saucepan carefully. Remove from the heat and stir with a spatula as needed. When ready, the butter should be a dark caramel colour with brown milk solids visible.

Step 7

Transfer the brown butter to a bowl and place in the fridge to solidify.

Step 8

Once the brown butter is just set (should still be soft), give it a stir to incorporate the milk solids at the bottom of the bowl. Then, portion out 60g of butter for the filling.

Step 9

For the filling, whisk together the portioned brown butter, brown sugar, cinnamon, and cardamom.

Step 10

Once the dough has doubled, on a floured surface, knock out the air with a floured rolling pin and roll out to a 30cm x 40cm rectangle.

Step 11

Using a spatula, spread the filling evenly over the dough.

Step 12

Starting from the short side, roll the dough up tightly. Pinch the seams to shut at the end of the roll.

Step 13

Score the log into 7 equal pieces with a sharp knife.

Step 14

Use flavourless dental floss to cut the rolls. Place the floss underneath the log, cross over the top of the roll and pull on the ends to slice.

Step 15

Arrange the rolls in a 9"/ 22cm pie dish. Cover and allow to rise in a warm place for another 30 minutes. On colder days, it's best to let the rolls rise for 1 hour.

Step 16

While the rolls are proofing, preheat the oven to 350F/180c.

Step 17

When the rolls have been fully proofed, they should be puffy and a small indentation is left when gently poked with your finger.

Step 18

Pour 50ml of thickened cream into the gaps between the rolls. Bake at 180c for 25-30 minutes until golden.

Step 19

While the cinnamon rolls are baking, prepare the icing.

Step 20

Beat the softened cream cheese until smooth using a whisk or electric mixer. Add the remaining brown butter and beat again until incorporated.

Step 21

Beat the butter and cream cheese mixture while slowly incorporating the icing sugar mixing well in between each addition.

Step 22

Once the icing sugar is fully incorporated, add the vanilla paste and beat until thick and fluffy.

Step 23

Pour in the thickened cream while beating and adjust the consistency of the frosting to your liking. More for a thin icing and less for a thick icing.

Step 24

Frost the cinnamon rolls while warm and top with chopped roasted pecans if desired.

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