Brown Butter Cinnamon Rolls

Ingredients

• 0.75 cup Unsalted butter (Used to make brown butter; divide the browned butter among the dough, filling, and frosting as specified.)
• 1 cup Whole milk (Warmed to 110°F (43°C) for blooming the yeast; additional milk is optional for thinning the frosting.)
• 2.25 tsp Active dry or instant yeast
• 0.25 cup Granulated sugar (For blooming the yeast.)
• 2 Eggs (Large, at room temperature.)
• 1 tsp Salt (For the dough.)
• 4.75 cup All-purpose or bread flour (Source gives a range of 4½–5 cups; use as needed. Sifted in the video.)
• 1 cup Brown sugar (For the filling.)
• 2 tbsp Ground cinnamon (For the filling.)
• 0.25 tsp Salt (For the filling.)
• 0.5 tsp Vanilla (For the filling; source does not specify extract or another form.)
• 4 oz Cream cheese (Softened; for the frosting.)
• 2 cup Powdered sugar (For the frosting.)
• 1 tsp Vanilla (For the frosting; source does not specify extract or another form.)
• Salt (A pinch, for the frosting.)
• 1.5 tbsp Milk or cream (Optional, 1–2 tbsp as needed to make the frosting less thick; the creator says they did not use any.)
• 0.5 cup Heavy cream (Optional, at room temperature; added for softer cinnamon rolls.)
• Black pepper (Transcript mentions a pinch, repeated; not listed in the written recipe.)

Steps

1. 1

   Melt ¾ cup unsalted butter in a saucepan over medium heat. Stir constantly until it turns golden brown, with toasted brown bits and a nutty aroma. Let it cool.

2. 2

   Measure ½ cup of the browned butter for the dough. Set aside the rest for the filling and frosting, letting it cool until soft to the touch like room-temperature softened butter.

3. 3

   Warm the whole milk to 110°F (43°C). Add the yeast and ¼ cup sugar, then let the mixture bloom for 5–10 minutes, as described in the video.

4. 4

   Add the room-temperature eggs, salt, and ½ cup cooled brown butter to the bloomed yeast mixture. Mix to combine, scraping in the brown bits.

5. 5

   Sift in the flour. Mix until a dough forms and begins to need kneading.

6. 6

   Turn the dough out onto the counter and knead by pushing it away and pulling it back until kneaded. The source does not specify a kneading duration.

7. 7

   Cover the dough and let it rise for 1 hour, or until doubled in size.

8. 8

   While the dough rises, combine ½ cup softened browned butter, brown sugar, cinnamon, ¼ tsp salt, and ½ tsp vanilla to make the filling. The video transcript also mentions a pinch of black pepper, though it is absent from the written ingredient list.

9. 9

   After the dough has risen, the source moves on to shaping the rolls but does not describe the shaping, filling, or pan-assembly method.

10. 10

    Cover the assembled rolls and let them rise for 30–45 minutes, as stated in the video transcript.

11. 11

    Choose the baking temperature for the pan: bake in a metal pan at 350°F (175°C) for 22–28 minutes, or in a glass dish at 325°F (163°C) for 28–35 minutes.

12. 12

    While the rolls bake, make the frosting by combining the softened cream cheese, ¼ cup softened browned butter, powdered sugar, 1 tsp vanilla, and a pinch of salt. Add 1–2 tbsp milk or cream only if you want a thinner frosting; the creator says they did not use it.

13. 13

    Optionally add ½ cup room-temperature heavy cream for softer cinnamon rolls. The source does not specify when or how to add it.

Notes

The source does not explain how to roll out the dough, spread the filling, cut the rolls, or arrange them in the pan. It also does not specify how to apply the frosting. The written recipe gives both metal-pan and glass-dish baking options; the video demonstrates 325°F for 28–35 minutes. Brown butter is made from the stated ¾ cup butter, with ½ cup allocated to dough and the remainder intended for filling and frosting.

Nutrition per serving

• dessert
• baked
• cinnamon
• brown butter
• yeast dough
• vegetarian