Browned Buttered Cinnamon Rolls. These babies are sooo good, and warm right out of the oven “how does this exist in real life?” good. During the holidays baking in everyone’s kitchen gets taken up a notch. Whether is be cookies, pies, or these Brown Butter Cinnamon Rolls, we all use a lot of butter. We used Organic Valley Butter for these Cinnamon Rolls, which you can find in most stores. These would be perfect for Christmas morning, or really any morning. They re heat very well, and are just so gooey and perfect. The browned butter we used in both the filling and the glaze gives these just the perfect touch of a caramel flavor. These are definitely a new favorite for us. Enjoy guys!
More breakfast recipes that are so delicious:
Browned Butter Cinnamon Rolls
Servings:
INGREDIENTS
- 1 ¼ cups whole milk warmed (about 110˚F)
- ½ cup superfine sugar, divided
- 1 tablespoon active-dry yeast
- ½ teaspoons salt
- ½ cup unsalted Organic Valley butter, softened
- 2 large eggs, room temperature and lightly beaten
- 4 ½ to 5 cups bread flour
filling
- ½ cup (1 stick) unsalted Organic Valley butter, softened
- 1 cup superfine sugar
- 1 tablespoon cinnamon
glaze
- ½ cup unsalted browned Organic Valley butter, cooled
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 3 to 3 ½ cups confectioners sugar, sifted
INSTRUCTIONS
- Preheat oven to 350˚F.
- Pour milk and half of sugar into a mixing bowl and stir together.
- Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
- Stir in remaining sugar, salt, butter, and eggs. Begin adding flour, ½ cup at a time, stirring to incorporate after each addition.
- Once all the flour has been added, dump mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
- Once smooth dough has formed, place dough into a lightly greasy bowl, cover with a clean, damp towel and place in a warm area until dough has doubled in size. About 1 hour and 20 minutes.
- Place both butters for filling and the glaze into a medium saucepan and simmer for 15 to 20 minutes or until butter begins to toast, brown and produce a nutty smell.
- Divide the butter into two separate bowls and allow them each to cool, about 20 minutes. In another small bowl whisk together the superfine sugar and cinnamon.
- Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about ¼″ thick. Generously brush the entire surface of the dough with one of the bowls of browned butter. Sprinkle evenly with cinnamon-sugar mixture. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon roll log seam side down and cut into 10 even cinnamon rolls.
- Place cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel.
- Store in a warm place until cinnamon rolls double in size about 1 hour.
- Uncover and bake for 25 to 30 minutes or until golden brown.
- Remove from oven and cool for 10 minutes.
- For the glaze: Stir milk, vanilla and cinnamon into the butter until fully incorporated. Stir sugar into the butter mixture, ¼ cup at a time until fully incorporated and mixture is smooth.
- Pour ½ of the glaze over the slightly cooled cinnamon buns and allow cinnamon buns to continue to cool, about 30 minutes. Drizzle remaining glaze over cinnamon buns and serve.
Serving: 1cinnamon roll Calories: 854kcal Carbohydrates: 128g Protein: 11g Fat: 34g Saturated Fat: 21g Cholesterol: 127mg Sodium: 257mg Potassium: 133mg Fiber: 2g Sugar: 81g Vitamin A: 1068IU Calcium: 78mg Iron: 1mg
CUISINE: Amercian
KEYWORD: cinnamon rolls
COURSE: Breakfast
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Hi folks,
I brought these cinnamon rolls to work today for pre-Christmas-breakfast. They were a huge hit, although almost no one could eat a whole thing because they were so filling. But really: finger-licking good, moist and sticky, just right (even though I baked them the night before).
Yet there is one mystery to solve: How on earth could you only get 10 rolls out of this recipe????? My cinnamon rolls were not smaller than yours look on the photos, and I ended up having around 20!!
Maybe difference in elevation here in good ol’ Germany?? ;)
Greetings,
Jo
These look yum. What would you do so that you can prepare them the night before and bake them in the morning?
Wow, Jenny – great presentation and recipe. Love using the brown butter. Question: why the superfine sugar? I like the rich flavor of brown sugar filling and it even appears as though you use it in the above gif (maybe brown and lumpy from the cinnamon?). Does the superfine caramelize more quickly??
That is a good question… Making these tomorrow… Would love to know the answer ! Maybe I’ll try it tomorrow and let you know, Ross!
Omgsh, that GIF is KILLING it! Seriously. These cinnamon rolls look incredible! I need one of these in my mouth ASAP!
I feel like I can smell them. This look so amazing. I’m drooling.
Love the idea of using browned butter…amazing! Cute videos, too :)
A simple glaze is all that cinnamon rolls need. I don’t need a thick gooey frosting. This isn’t a cake! Brown butter makes everything better.
My only complaint is that is 9:00 on Monday night and I don’t have the time to make and eat these RIGHT NOW. Looks delicious!
Same problem here! Hahaha I started to Cook at 9:30 pm and I’m still at the kitchen hahaha worst time ever! But I know there are going to be stunning!
What size baking pan should be used??
You can either use a 9″x12″ or 8″x8″…although be prepared for a couple extra end scraps! (Which I individually bake in ramekins, so I don’t waste anything)
I need to make this cinnamon rolls <3
All I can say is…OMG
Can you make the recipe up to a certain step then refrigerate overnight to use in the morning?
As I was reading this post I could pretty much smell how delicious these are, YUM!
These are stunning! So yummy!