Gooey Brown Butter Cinnamon Rolls

Ingredients

• 1 cup whole milk (warm, about 110°F)
• 2.25 tsp active dry yeast (1 standard packet)
• 0.5 cup granulated sugar (divided)
• 0.5 cup unsalted butter (browned and cooled slightly)
• 1 large egg (room temperature)
• 4 cup all-purpose flour (plus more for dusting)
• 1 tsp salt
• 0.75 cup unsalted butter (browned and cooled to a spreadable paste)
• 1 cup brown sugar (packed)
• 2 tbsp ground cinnamon
• 0.5 cup heavy cream (warmed; to pour over rolls before baking)
• 4 oz cream cheese (softened)
• 0.25 cup unsalted butter (softened)
• 1.5 cup powdered sugar
• 1 tsp vanilla extract

Steps

1. 1

   In a small saucepan, brown 1/2 cup of butter over medium heat, stirring constantly until it smells nutty and brown bits form at the bottom. Set aside to cool. Repeat this process for the filling butter (3/4 cup) and let it cool until it reaches a spreadable, paste-like consistency.

2. 2

   In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes until foamy.

3. 3

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

4. 4

   Add the flour and salt. Using a dough hook or a wooden spoon, mix until a shaggy dough forms.

5. 5

   Knead the dough for about 8-10 minutes by hand or 5-7 minutes in a stand mixer until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.

6. 6

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

7. 7

   In a small bowl, mix the 3/4 cup of spreadable brown butter paste with the brown sugar and ground cinnamon until a thick paste forms.

8. 8

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

9. 9

   Spread the cinnamon brown butter filling evenly across the dough, leaving a small margin at the edges.

10. 10

    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.

11. 11

    Place the rolls into a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes.

12. 12

    Preheat your oven to 350°F (175°C). Just before baking, pour the warmed heavy cream over the gaps between the rolls.

13. 13

    Bake for 20-25 minutes, or until the rolls are lightly golden brown on top.

14. 14

    While the rolls bake, whisk together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.

15. 15

    Let the rolls cool for about 10 minutes before spreading the frosting generously over the top. Serve warm.

Notes

Pouring warm heavy cream over the rolls before baking is the secret to a 'Cinnabon' style gooey texture. Ensure the brown butter for the filling is cooled enough to be a paste; if it is too liquid, it will leak out of the rolls.

Nutrition per serving

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