By Miss Baker’s Bites
Brown Butter Cinnamon Rolls
20 steps
Prep:1h 15minCook:30min
These cinnamon rolls are truly special. Brown butter is in the filling and the frosting which takes ordinary rolls to the next level. I prefer letting the dough chill overnight before assembling but you can totally assemble then chill overnight. Take the rolls out of the fridge 1-2 hours before baking to allow them to puff up and bake as directed!
Updated at: Tue, 19 Dec 2023 18:13:08 GMT
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Ingredients
12 servings
Brioche Dough
1 cupwhole milk
¼ cupgranulated sugar
5gactive dry yeast
4 ¾ cupAll Purpose flour
1 tspKosher Salt
142gunsalted butter
cubed and room temperature
3eggs
Brown butter Filling
113gbutter
browned, re-solidified to room temperature
2 ½ Tbscinnamon
200gdark brown sugar
¼ tspkosher salt
1 tspvanilla bean paste
½ cupheavy cream
optional
Brown butter Cream cheese frosting
250gcream cheese
softened
¼ cupbutter
browned, re - solidified to room temperature
240gpowdered sugar
sifted
½ tspSalt
1 tspvanilla bean paste
Instructions
Step 1
1. In a small saucepan warm the milk on low heat until it is lukewarm, not hot. If you have a thermometer, aim for 105 degrees F.
Step 2
2. Add 1/2 tablespoon of sugar to the lukewarm milk then add in the yeast. Let the yeast mixture sit until it is foamy, roughly 5-10 minutes.
Step 3
3. In the bowl of a stand mixer, add in the flour, sugar, salt and butter. Toss to coat the butter.
Step 4
4. Add in the eggs and the foamy yeast mixture into the stand mixer bowl and attach the dough hook. Mix on low speed to moisten the flour then increase the speed to medium.
Step 5
5. Mix for 5 minutes, scrape the sides of the bowl and mix again for another 5-10 minutes until you have a soft, sticky dough that pulls away from the sides of the bowl.
Step 6
6. Turn the dough out onto a lightly floured surface and shape into a ball.
Step 7
7. Place into a lightly greased bowl and let it rise in a warm place for one hour at room temperature then transfer to the fridge for at least 6 hours or up to 12 hours.
Step 8
8. While the dough rests, brown 2 sticks of butter on medium heat till a golden colour. Allow the butter to re-solidify to room temperature
Step 9
9. To prepare the filling, combine the brown butter, cinnamon, brown sugar, salt and vanilla paste. Mix till a paste forms.
Step 10
10. Turn the dough out onto a lightly floured surface and press into a rectangle.
Step 11
11. Use a rolling pin to roll the dough out into a 14x22 inch rectangle and make sure the dough is even
Step 12
12. Spread the filling evenly over the dough leaving a half inch border on both short ends as this will be trimmed off.
Step 13
13. Starting on one of the long ends, roll the dough as evenly as possible until it reached the other end. Place the seam side down onto your work surface.
Step 14
14. Using a serrated knife or dental floss, cut the ends off both sides of the log, about half an inch, then cut the log into one and a half inch thick rolls.
Step 15
15. Place the rolls into a 9x13 inch pan and cover with plastic wrap and allow the rolls to rise once more in a warm place for 40-50 minutes or until puffy.
Step 16
16. While rolls are rising, preheat the oven to 350 degrees F.
Step 17
17. When the rolls are ready, pour over heavy cream on top of the cinnamon rolls and bake 25-30 minutes until golden brown.
Step 18
18. While the cinnamon rolls are baking, make the cream cheese frosting by combining the cream cheese, the remaining brown butter, powdered sugar, salt and vanilla bean paste into the bowl of a stand mixer. Beat with the paddle attachment until smooth and fluffy.
Step 19
19. Once the cinnamon rolls are out of the oven, allow them to cool for 5-10 minutes, then spread the cream cheese frosting over the tops.
Step 20
20. Serve warm and enjoy!
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