These brown butter cinnamon rolls are soft, fluffy, and deeply flavorful, with a rich brioche-style dough and a perfectly gooey cinnamon sugar center. Finished with a smooth cream cheese frosting, they deliver bakery-quality results right from your own oven while still being approachable to make at home.

Why You’ll Love This Recipe

The dough is enriched with brown butter, which adds a warm, nutty depth that sets these cinnamon rolls apart from the classic version. The texture is light and pillowy on the outside with a soft, tender center. The filling strikes the perfect balance of sweetness and spice, and the cream cheese frosting melts gently into the rolls for an irresistible finish. This recipe is also flexible, allowing you to prepare the rolls ahead of time and bake them fresh when you need them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough
3/4 cup whole milk, lukewarm (about 110°F / 43°C)
2 1/4 teaspoons instant yeast
1/4 cup granulated sugar (50 g)
1/4 cup unsalted butter, browned and cooled (55 g)
2 large eggs, room temperature
3 cups plus 2 tablespoons bread flour (390 g)
1 teaspoon salt

For the filling
2/3 cup dark brown sugar (130 g)
1 1/2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened (55 g)

For the frosting
4 oz cream cheese, softened (115 g)
1/4 cup unsalted butter, softened (55 g)
1/2 teaspoon vanilla extract
1 pinch salt
1 cup powdered sugar (125 g)

Directions

Start by browning the butter. Place the butter in a saucepan over medium heat and allow it to melt. Continue cooking, stirring occasionally, until amber-colored butter forms with brown flecks at the bottom and a nutty aroma develops. Immediately transfer the butter to a bowl and let it cool completely.

Warm the milk until it feels like warm bath water. Pour it into the bowl of a stand mixer, sprinkle the yeast over the milk, and add the sugar, eggs, and cooled brown butter. Mix until combined.

Add the flour and salt and stir until a shaggy dough forms. Attach the dough hook and knead on medium speed for about 8 minutes, until the dough is smooth, slightly sticky, and elastic.

Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, roll the dough out on a floured surface into a 14 x 9 inch rectangle. Spread the softened butter evenly over the dough, leaving a small border around the edges. Mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the butter and gently press it in.

Roll the dough tightly from the short side into a log. Trim the ends and cut the log into 9 equal pieces. Place the rolls in a parchment-lined 9 x 9 inch baking pan. Cover and let rise again for 30 to 45 minutes, until puffy.

Preheat the oven to 350°F (180°C). Bake the rolls for 23 to 35 minutes, until lightly golden around the edges but still soft in the center.

While the rolls bake, prepare the frosting by beating the cream cheese, butter, vanilla, and salt until smooth. Gradually mix in the powdered sugar until creamy.

Let the rolls cool for 5 to 10 minutes, then spread the frosting over the warm rolls before serving.

Servings and timing

This recipe makes 9 cinnamon rolls.
Preparation time is about 30 minutes, with 2 to 2 1/2 hours of rising time.
Baking time ranges from 23 to 35 minutes.
Total time is approximately 3 to 3 1/2 hours.

Variations

You can use regular melted butter instead of brown butter if desired, though the flavor will be milder. Chopped nuts such as walnuts or pecans can be added to the filling for extra texture. For a sweeter finish, drizzle the frosted rolls with a simple glaze made from powdered sugar and milk.

Storage/Reheating

Store leftover cinnamon rolls tightly covered in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20 to 30 seconds, or warm the entire pan in a low oven until heated through.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, you can assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise before baking.

Do I have to use bread flour?

No, all-purpose flour can be used, though bread flour gives a slightly chewier texture.

How do I know when the rolls are done baking?

The edges should be lightly golden while the centers remain soft and pale.

Can I freeze the cinnamon rolls?

Yes, they can be frozen either before baking or after baking. Thaw and reheat before serving.

Why should the brown butter be cooled?

Hot butter can affect yeast activity and change the dough texture.

Can I reduce the sugar in the filling?

You can slightly reduce it, but too little sugar will affect the classic gooey texture.

What if my dough feels too sticky?

Add flour one tablespoon at a time during kneading until manageable, but avoid adding too much.

How do I get evenly sized rolls?

Trim the ends of the dough log and use a sharp knife or dental floss to cut clean slices.

Can I double the frosting?

Yes, the frosting can easily be doubled if you prefer extra on top.

What’s the best way to serve these?

They are best served warm, shortly after frosting, for the softest texture and richest flavor.

Conclusion

Brown butter cinnamon rolls are a comforting, indulgent treat that feel special yet achievable. With their soft dough, fragrant cinnamon filling, and creamy frosting, they are perfect for slow mornings, celebrations, or whenever you want a homemade bakery-style dessert. Once you try them, they are sure to become a favorite in your kitchen.

Print