Triple Brown Butter Cinnamon Rolls
Triple Brown Butter Cinnamon Rolls
Ingredients
For the Browned Butter (for Dough, Filling, and Icing)
- 1 1/2 cups unsalted butter
For the Dough
- 1 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup browned butter, cooled
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup browned butter, melted and cooled
For the Second Proof Pour-Over
- 1/2 cup heavy cream
For the Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup browned butter, cooled and slightly solidified
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk, or more, as needed
Instructions
- 1
First, prepare the browned butter. In a medium saucepan, melt 1 1/2 cups of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma. The milk solids will separate and brown at the bottom. Immediately pour the browned butter into a heatproof bowl, scraping out all the browned bits. Let it cool completely. Divide the cooled browned butter into three 1/2 cup portions. One portion should be liquid for the dough, one melted for the filling, and one slightly solidified for the icing.
⏱️ 15 min
- 2
In a large mixing bowl, combine the warm milk, active dry yeast, and 1/4 cup granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 3
Add 1/2 cup of the cooled, liquid browned butter and the large eggs to the yeast mixture. Whisk until well combined.
⏱️ 2 min
- 4
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 5
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 6-8 minutes.
⏱️ 10 min
- 6
Lightly grease a large bowl. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 7
While the dough is proofing, prepare the filling. In a small bowl, combine the brown sugar and ground cinnamon. Set aside. Melt the second 1/2 cup portion of browned butter and let it cool slightly.
⏱️ 5 min
- 8
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 9
Spread the melted browned butter evenly over the entire surface of the rolled-out dough, leaving a small border on one long edge. Liberally sprinkle the brown sugar and cinnamon mixture over the buttered dough, ensuring even coverage.
⏱️ 5 min
- 10
Carefully roll the dough tightly from one long end to the other, forming a log. Pinch the seam closed.
⏱️ 3 min
- 11
Using a sharp knife or unflavored dental floss, slice the log into 12 equal-sized cinnamon rolls, about 1 1/2 inches thick. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min
- 12
Arrange the cut cinnamon rolls closely together in the prepared baking dish.
⏱️ 2 min
- 13
Pour the 1/2 cup of heavy cream evenly over the arranged cinnamon rolls in the baking dish. Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls proof again in a warm place for 30-45 minutes, or until visibly plump and nearly doubled in size.
⏱️ 45 min
- 14
Preheat your oven to 375°F. Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent with foil.
⏱️ 25 min•🌡️ 375
- 15
While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, combine the softened cream cheese, the third 1/2 cup portion of slightly solidified browned butter, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
⏱️ 5 min
- 16
Add 2 tablespoons of heavy cream or milk to the icing and beat until desired consistency is reached. Add more liquid, 1 teaspoon at a time, if a thinner icing is desired.
⏱️ 2 min
- 17
Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. While still warm, generously spread the prepared cream cheese icing over the top.
⏱️ 15 min
- 18
Serve warm and enjoy your ooey gooey triple brown butter cinnamon rolls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Triple Brown Butter Cinnamon Rolls
For the Browned Butter (for Dough, Filling, and Icing)
- 1 1/2 cups unsalted butter
For the Dough
- 1 cup warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup browned butter, cooled
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup browned butter, melted and cooled
For the Second Proof Pour-Over
- 1/2 cup heavy cream
For the Cream Cheese Icing
- 8 ounces cream cheese, softened
- 1/2 cup browned butter, cooled and slightly solidified
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk, or more, as needed
Instructions
- 1
First, prepare the browned butter. In a medium saucepan, melt 1 1/2 cups of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma. The milk solids will separate and brown at the bottom. Immediately pour the browned butter into a heatproof bowl, scraping out all the browned bits. Let it cool completely. Divide the cooled browned butter into three 1/2 cup portions. One portion should be liquid for the dough, one melted for the filling, and one slightly solidified for the icing.
⏱️ 15 min - 2
In a large mixing bowl, combine the warm milk, active dry yeast, and 1/4 cup granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 3
Add 1/2 cup of the cooled, liquid browned butter and the large eggs to the yeast mixture. Whisk until well combined.
⏱️ 2 min - 4
Gradually add the all-purpose flour and salt to the wet ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 5
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 6-8 minutes.
⏱️ 10 min - 6
Lightly grease a large bowl. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 7
While the dough is proofing, prepare the filling. In a small bowl, combine the brown sugar and ground cinnamon. Set aside. Melt the second 1/2 cup portion of browned butter and let it cool slightly.
⏱️ 5 min - 8
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 9
Spread the melted browned butter evenly over the entire surface of the rolled-out dough, leaving a small border on one long edge. Liberally sprinkle the brown sugar and cinnamon mixture over the buttered dough, ensuring even coverage.
⏱️ 5 min - 10
Carefully roll the dough tightly from one long end to the other, forming a log. Pinch the seam closed.
⏱️ 3 min - 11
Using a sharp knife or unflavored dental floss, slice the log into 12 equal-sized cinnamon rolls, about 1 1/2 inches thick. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min - 12
Arrange the cut cinnamon rolls closely together in the prepared baking dish.
⏱️ 2 min - 13
Pour the 1/2 cup of heavy cream evenly over the arranged cinnamon rolls in the baking dish. Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls proof again in a warm place for 30-45 minutes, or until visibly plump and nearly doubled in size.
⏱️ 45 min - 14
Preheat your oven to 375°F. Once preheated, remove the cover from the rolls and bake for 20-25 minutes, or until golden brown and cooked through. If the tops are browning too quickly, you can loosely tent with foil.
⏱️ 25 min•🌡️ 375 - 15
While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, combine the softened cream cheese, the third 1/2 cup portion of slightly solidified browned butter, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
⏱️ 5 min - 16
Add 2 tablespoons of heavy cream or milk to the icing and beat until desired consistency is reached. Add more liquid, 1 teaspoon at a time, if a thinner icing is desired.
⏱️ 2 min - 17
Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. While still warm, generously spread the prepared cream cheese icing over the top.
⏱️ 15 min - 18
Serve warm and enjoy your ooey gooey triple brown butter cinnamon rolls!
⏱️ 1 min