Brown Butter Buttermilk Cinnamon Rolls

Ingredients

• 1 cup Buttermilk (warm, about 110°F)
• 2.25 tsp Active dry yeast (one standard packet)
• 0.5 cup Granulated sugar (divided for dough and yeast bloom)
• 0.5 cup Unsalted butter (browned and cooled slightly for dough)
• 1 Egg (large, room temperature)
• 4 cup All-purpose flour (plus more for dusting)
• 1 tsp Salt
• 1 cup Unsalted butter (browned and cooled until soft/runny for filling)
• 1 cup Brown sugar (packed)
• 2 tbsp Ground cinnamon
• 4 oz Cream cheese (softened)
• 0.25 cup Unsalted butter (browned and cooled for frosting)
• 1.5 cup Powdered sugar
• 1 tsp Vanilla extract

Steps

1. 1

   Brown the butter for all three components (dough, filling, and frosting) by melting butter in a saucepan over medium heat, whisking constantly until it foams, turns golden brown, and smells nutty. Pour into separate containers to cool. For the filling, let it cool until it is soft and slightly runny but not solid.

2. 2

   In a large bowl or the bowl of a stand mixer, combine warm buttermilk, a tablespoon of sugar, and the yeast. Let it sit for 5-10 minutes until foamy.

3. 3

   Add the remaining sugar, 1/2 cup of cooled brown butter, and the egg to the yeast mixture. Whisk until combined.

4. 4

   Add the flour and salt. Using a dough hook, mix on low speed until a soft dough forms. Increase speed and knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the bowl.

5. 5

   Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm environment for 1 to 1.5 hours, or until doubled in size.

6. 6

   Prepare the filling by mixing 1 cup of soft brown butter with 1 cup of brown sugar and 2 tablespoons of cinnamon until it forms a smooth paste.

7. 7

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 12x18 inches.

8. 8

   Spread the brown butter cinnamon filling evenly over the dough, leaving a small border at the edges.

9. 9

   Tightly roll the dough into a log starting from the long edge. Cut into 12 even rolls using unflavored dental floss or a sharp serrated knife.

10. 10

    Place the rolls in a greased 9x13 inch baking pan. Cover and let rise for a second time in a warm environment for 30-45 minutes.

11. 11

    Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are lightly golden brown on top.

12. 12

    While rolls bake, make the frosting by beating together the softened cream cheese, 1/4 cup brown butter, powdered sugar, and vanilla until smooth and creamy.

13. 13

    Let the rolls cool for 5-10 minutes, then spread the brown butter cream cheese frosting generously over the warm rolls so it melts into the swirls.

Notes

Ensure the brown butter for the filling is at a 'soft' consistency—not fully liquid and not hard—to prevent it from leaking out of the rolls during assembly. For the softest rolls, do not over-flour the dough during the kneading process.

Nutrition per serving

• dessert
• breakfast
• brunch
• baking
• cinnamon rolls
• brown butter
• comfort food