Cinnamon Rolls
Ingredients
For the dough
- 1 ¼ cup unsalted butter
- 1 cup whole milk, warmed to 105-115°F
- 2 ¼ teaspoons instant yeast
- 3 large eggs, room temperature
- ⅔ cup brown butter, melted
- 4 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 ½ teaspoons salt
For the filling
- 1 ½ cups light brown sugar, packed
- 2 tablespoons ground cinnamon
- ⅓ cup brown butter, melted
For the icing
- 2 ounces cream cheese, softened
- ¼ cup brown butter, softened
- 1 ½ cups confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- 3 tablespoons heavy cream
Steps
- Heat the 1 ¼ cup butter in a small saucepan over medium heat, whisking frequently. Continue to cook until melted. The butter will foam and then subside.
- Continue to cook until ⅔ cup brown bits develop in the bottom of the pan and the 1 ¼ cup butter turns a 1 ½ cups light golden color, about 8 minutes.
8 min
- Set aside to cool slightly. Remove ⅓ cup of the brown butter and reserve it for the filling. Remove ¼ cup of the brown butter and reserve it for the icing. You should have about ⅔ cup remaining to use for the dough.
- Add the warm 1 cup milk to a medium liquid measuring cup or bowl. Whisk in the 2 ¼ teaspoons yeast until it's dissolved. Whisk in the 3 large eggs and ⅔ cup brown butter.
- Add the 4 ¼ cups flour, ½ cup sugar, 1 tablespoon cornstarch, and 1 ½ teaspoons salt to the bowl of a stand mixer fitted with the dough hook attachment.
- With the mixer on low speed, gradually pour the 1 cup milk mixture into the 4 ¼ cups flour.
- Continue to beat on low until the 4 ¼ cups flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. The dough will be soft, smooth, and tacky.
10 min
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for about 45 minutes or until doubled in size.
45 min
- Generously grease a 9x13-inch baking pan. Set aside.
- In a small bowl, combine the ⅔ cup brown ½ cup sugar and 2 tablespoons cinnamon.
- Turn the dough out onto a lightly floured surface and roll it into a 25×15-inch rectangle.
- Spread ⅓ cup brown butter over the dough and sprinkle evenly with the brown ½ cup sugar mixture. (If the brown butter has solidified, zap it in the microwave for 10-15 seconds until melted.)
- Starting on the long side, tightly roll the dough into a log and pinch the seam to seal. Place the roll, seam-side down, on a cutting board. Cut the dough into 12 equal pieces and arrange them cut side up in the prepared pan.
- Cover with plastic wrap and let rise for 30-45 minutes or until doubled in size. Meanwhile, heat the oven to 350°F. If you have a microwave above the oven, this is a great place to allow the rolls to rise while the oven preheats.
30-45 min
- Remove the plastic wrap and bake the rolls until golden ⅔ cup brown and the filling is melted, 24-27 minutes.
24-27 min
- While the rolls bake, beat the 2 ounces cream cheese and remaining ¼ cup brown butter together until creamy. Beat in the 1 ½ cups confectioners' sugar, ½ cup at a time until incorporated.
- Add the vanilla and 2 ounces cream. Mix until the icing is smooth and spreadable.
- Transfer the rolls to a wire rack and top with ½ cup of glaze. Cool for 15 minutes then top with remaining glaze. Serve warm and enjoy!
15 min
Nutrition
Per serving
- kcal
- 766
- protein
- 8 g
- carbs
- 88 g
- fat
- 44 g