These brown butter cinnamon rolls are soft and moist, made with browned butter and finished with a silky brown butter cream cheese icing. They’re an indulgent choice for brunch, holidays, or a cozy weekend breakfast.
These cinnamon rolls are fluffy, gooey, and richly flavored thanks to brown butter in the dough, filling, and icing. The toasted milk solids in the brown butter add a deep, nutty taste that elevates the classic cinnamon roll.
The recipe is straightforward and uses pantry-friendly ingredients. You can prepare the dough by hand or with a mixer, and the result is consistently tender and satisfying.
Why You’ll Love This Recipe
- A perfect treat for Christmas morning, holiday brunch, or any special breakfast.
- Brown butter contributes a rich, nutty depth of flavor that complements the cinnamon and brown sugar.
- Made with simple, pantry-friendly ingredients.
- Flexible preparation: make the dough by hand or with a stand mixer.
Ingredients
- Milk: Whole or 2% milk, warmed until just warm to the touch (about 105–110°F).
- Butter: Brown butter is used in the dough, filling, and icing for a nutty, toasty flavor. To brown butter, melt it and cook until the milk solids turn golden and the butter takes on an amber hue. If you prefer, use regular unsalted butter instead.
- Flour: All-purpose or bread flour works well.
- Yeast: Instant yeast is convenient because it can be added directly to the dry ingredients; active dry yeast can be used if activated first.
- Brown sugar: Light or dark brown sugar adds warmth and molasses flavor; dark brown sugar yields a deeper taste.
Please refer to the recipe card below for the full ingredient list and exact measurements.
Substitutions & Variations
- Water can replace milk if needed; use the same temperature guidance for proofing yeast if using water.
- Swap instant yeast for active dry yeast, but dissolve and proof active dry yeast in warm milk with a bit of sugar before adding.
- If you prefer not to brown butter, use unsalted butter at room temperature or melted for the dough, softened butter for the filling, and room-temperature butter for the icing.
- For a more classic finish, use a traditional cream cheese icing instead of the brown butter brown sugar icing.
Instructions
Below are condensed, clear instructions. For full step-by-step details and photos, see the recipe card further down.
- Brown the butter: Melt butter in a light-colored, heavy-bottomed skillet over medium heat. Stir occasionally. As it simmers, whisk constantly when it starts bubbling and foaming. When the butter turns amber and small brown flecks appear, remove from heat. Reserve about 1/2 cup for the dough and chill the remainder briefly to use in the filling and icing. Allow butter to cool to room temperature before combining with other ingredients.
- Combine dry ingredients: In a mixer bowl whisk together most of the flour, granulated and brown sugar, yeast (instant or pre-activated active dry), and salt.
- Warm the milk: Heat milk until warm to the touch (around 105–110°F). If using active dry yeast, combine it with warm milk and a sprinkle of sugar and let it foam for 5–10 minutes before using.
- Make the dough: Add warm milk, eggs, vanilla, and the reserved brown butter to the dry ingredients. Using a dough hook, mix on medium for about 5 minutes until the dough pulls away from the bowl and wraps the hook. Add up to 1/4 cup more flour if the dough is too sticky; it should be tacky but not sticky.
- First rise: Oil a large bowl, place the dough inside, cover, and let rise in a warm, draft-free spot about 1 hour, until doubled.
- Prepare filling: While the dough rises, mix brown sugar, cinnamon, and a pinch of salt. Have 6 tablespoons softened (or cooled brown) butter ready to spread.
- Roll out dough: After the dough doubles, turn it onto a lightly floured surface and roll into a 12 x 16-inch rectangle. Spread the softened brown butter over the surface, leaving a small border.
- Add cinnamon sugar: Sprinkle the cinnamon-sugar mixture evenly and gently rub it into the butter with your hands.
- Form the log: Roll the dough tightly from the long side nearest you into a log. Pinch the seam closed and compact the log slightly by pressing the ends toward the center.
- Cut the rolls: Trim about 1-inch off each end, then slice the log into 12 equal pieces using a sharp knife, dental floss, or strong thread. Place rolls seam-side down in a 9 x 13-inch pan lined with parchment and sprayed with baking spray.
- Final rise and bake: Cover and let the rolls rise 30–45 minutes while preheating the oven to 350°F. Bake 23–28 minutes until slightly golden. Let cool briefly before icing.
- Make the icing: Beat room-temperature cream cheese and butter until smooth. Add brown sugar, then vanilla. Gradually beat in sifted powdered sugar until the icing reaches spreading consistency. If using cooled browned butter, incorporate it at this stage for deeper flavor.
- Finish: Spread icing over warm rolls using an offset spatula or spoon. Serve warm.
Expert Tips
- Use room-temperature cream cheese and butter to achieve a smooth icing; remove from the fridge about an hour ahead.
- Fresh brown sugar dissolves more easily and creates a silkier frosting.
- Scrape and include the browned bits from the pan when browning butter; they hold intense flavor.
- Dough rises faster in a warm room; if your kitchen is cool, allow extra time for proofing.
- To keep leftover rolls moist, store them in the baking dish with a slice of bread; the bread helps retain humidity.
Recipe FAQs
A 9 x 13-inch rectangular pan is ideal. Slightly larger pans are fine; avoid smaller pans that overcrowd the rolls. Alternatively, bake in two 9-inch round or square pans.
Yes. Combine ingredients in a large bowl with a wooden spoon, then turn the dough out and knead by hand when it becomes difficult to mix.
Yes. After shaping and placing the rolls in the pan, do not allow them to rise at room temperature. Cover and refrigerate overnight. Remove from the fridge 30 minutes before baking, then bake as directed.
Cover the dish tightly. Store at room temperature for 2–3 days or in the refrigerator up to 4 days. Refrigeration extends shelf life but can dry them slightly; rewarm before serving.
Yes. To freeze unbaked rolls: prepare through shaping (step 9), cover, and freeze up to 3 months; thaw overnight in the fridge and bake. To freeze baked unfrosted rolls: cool, wrap tightly, and freeze up to 3 months; thaw and warm before frosting.
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Brown Butter Cinnamon Rolls
Ingredients
Dough
- 3 ¾–4 ¼ cups flour (bread or all-purpose)
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 2¼ teaspoons yeast (1/4 oz package, instant or active dry)
- 1 cup whole milk, warm (110°F)
- 9 tablespoons unsalted butter, room temperature or browned
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
Cinnamon Sugar Filling
- 7 tablespoons unsalted butter, very soft or browned and room temperature
- ½ cup brown sugar, packed
- 2 tablespoons cinnamon
- Pinch of salt
Brown Butter Cream Cheese Icing
- 3 tablespoons unsalted butter, room temperature or browned
- 4 ounces cream cheese, room temperature
- ¼ cup plus 2 tablespoons brown sugar
- 1¼ cups powdered sugar, sifted (more if needed)
- ½ teaspoon vanilla extract
Instructions
Brown Butter
- Melt butter in a heavy-bottomed pan over medium heat. Stir and watch as it foams, then whisk constantly once it starts sputtering. When amber with brown flecks, remove from heat. Reserve 1/2 cup for the dough and chill the rest for filling and icing.
Dough
- Whisk together 3 1/2 cups flour, sugars, yeast, and salt in a mixer bowl.
- Warm milk to 105–110°F. If using active dry yeast, proof it in the warm milk with 2 tablespoons granulated sugar until foamy.
- Add milk, eggs, vanilla, and reserved brown butter to the flour mixture.
- With a dough hook, mix on medium about 5 minutes until dough pulls from the sides and wraps the hook. Add up to 1/4 cup more flour if needed. Dough should be tacky but not sticky.
- Place dough in an oiled bowl, cover, and let rise about 1 hour until doubled.
- Punch down, roll into a 12 x 16-inch rectangle, spread softened brown butter, and sprinkle filling. Roll tightly into a log, trim ends, and cut into 12 pieces.
- Place rolls seam-side down in a parchment-lined 9 x 13-inch pan, cover, and let rise 30–45 minutes. Preheat oven to 350°F.
- Bake 23–28 minutes until light golden.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add brown sugar and vanilla, then gradually mix in powdered sugar until the desired consistency is reached. Spread over warm rolls.
Notes
* Instant yeast is used in the recipe; active dry yeast can be substituted but must be activated in warm milk and sugar first.
** If browning butter, follow the specified amounts; browning reduces moisture so slightly different starting amounts are used compared to using unbrowned butter. Butter for filling and frosting should be cooled to room temperature and soft, not melted.
To make classic cream cheese icing instead: use 4 ounces room-temperature cream cheese, 6 tablespoons unsalted butter, 2¼ cups powdered sugar, a pinch of salt, ¾ teaspoon vanilla, and milk to thin if needed.
Make-ahead: After shaping, cover rolls and refrigerate up to overnight instead of allowing them to rise at room temperature. Remove 30 minutes before baking.
Nutrition
Please note that nutritional values are estimates calculated by an online tool.
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