Description
These Brown Butter Cinnamon Rolls are soft, fluffy, and irresistibly rich, thanks to layers of nutty brown butter in the dough, filling, and cream cheese frosting. With a warm spiced orange filling and decadent frosting, these cinnamon rolls are the ultimate indulgent breakfast or brunch treat.
Ingredients
-
- Dough:
- 1 cup buttermilk, warmed to 110–115°F
- 2 (1/4 oz) packets active-dry yeast
- 1/3 cup granulated sugar
- 6 tablespoons butter, browned and melted
- 1 egg + 1 egg yolk, room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon salt
- 4 cups bread flour
- Avocado or olive oil (or spray) for greasing
-
- Filling:
- 8 tablespoons (1 stick) unsalted butter, browned and cooled to a spreadable consistency
- 1 cup packed dark brown sugar
- 1 1/2 tablespoons ground cinnamon
- 3/4 teaspoon cardamom
- 1 tablespoon vanilla extract
- 1/2 teaspoon orange zest
- Brown Butter Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 6 tablespoons unsalted butter, browned
- 1 cup confectioner’s sugar
- 1 tablespoon orange juice
- 1/2 tablespoon vanilla extract
- Pinch of salt
Instructions
- Activate Yeast: Warm the buttermilk and pour into a large mixing bowl. Sprinkle yeast and granulated sugar on top. Let sit for 5 minutes until foamy.
- Mix Wet Ingredients: Add browned butter, egg, egg yolk, and vanilla bean paste. Whisk to combine.
- Make Dough: Add flour and salt to the wet ingredients. Stir with a wooden spoon until dough comes together.
- Knead Dough: Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Add flour 1 tbsp at a time if too sticky.
- First Rise: Grease a clean bowl with oil. Place dough inside, cover with a towel, and let rise in a warm place for 1–1.5 hours or until doubled in size.
- Make Filling: In a small bowl, combine brown sugar, cinnamon, cardamom, vanilla, and orange zest. Set aside.
- Roll Out Dough: Punch down dough and roll out into a 20×16 inch rectangle, about 1/4-inch thick.
- Fill and Roll: Spread cooled browned butter over dough. Sprinkle filling evenly and press it in gently. Roll tightly from the long edge and place seam-side down.
- Slice: Cut into 12 equal rolls using dental floss or a sharp serrated knife.
- Second Rise: Place rolls in a parchment-lined 9×13 inch dish, evenly spaced. Cover and rise for another 30–45 minutes until nearly doubled.
- Bake: Preheat oven to 350°F (175°C). Bake for 24–27 minutes, until lightly golden.
- Make Frosting: Beat cream cheese, browned butter, and confectioner’s sugar until smooth and fluffy. Add orange juice, vanilla, and pinch of salt; beat again.
- Serve: Let rolls cool slightly, then spread with cream cheese frosting and serve warm.
Notes
- Let the browned butter cool before adding to the dough or filling.
- Using unflavored dental floss helps keep the cinnamon rolls from squishing when slicing.
- Rising times may vary depending on kitchen temperature.
- Rolls are best served warm, but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
