Prepare to elevate your breakfast and brunch game with these utterly irresistible Brown Butter Brioche Cinnamon Rolls. Imagine a world where fluffy, rich brioche dough meets a deeply flavorful brown butter, cinnamon, and brown sugar filling, all crowned with a luscious, slightly nutty brown butter cream cheese frosting. This isn’t just another cinnamon roll recipe; it’s a culinary experience designed to delight your senses and leave an unforgettable impression. Each bite delivers a perfect harmony of sweetness, warmth, and a unique depth of flavor that only brown butter can provide.
For too long, I’ve envisioned a classic cinnamon roll, but with an indulgent twist that would set it apart. The answer lay in the transformative power of brown butter. This simple technique, which involves gently toasting the milk solids within butter, unlocks a complex, nutty, and caramel-like flavor that takes baked goods from good to extraordinary. If you’ve yet to explore the magic of browning butter, consider this your unequivocal invitation. It’s a game-changer in both sweet and savory applications, adding an unparalleled layer of richness and sophistication.
The Art and Science of Browning Butter
Browning butter is more than just melting it; it’s a process of transforming a humble ingredient into a powerhouse of flavor. When butter is slowly heated, the water content evaporates, leaving behind butterfat and milk solids. As these milk solids continue to cook, they undergo the Maillard reaction, caramelizing and turning a beautiful golden brown. This reaction is responsible for the enticing nutty aroma and the rich, toasty notes that distinguish brown butter from its un-browned counterpart. It’s a fundamental technique in baking that adds depth and sophistication to countless recipes, making it a must-have skill for any home baker.
Essential Tips for Perfect Brown Butter
- Stay Engaged: The most crucial rule for browning butter is to never step away from the stove. Butter transitions from perfectly browned to burnt in a matter of seconds. Constant vigilance and stirring are key, especially as the butter becomes foamy and starts to change color, ensuring even browning and preventing scorching at the bottom of the pan.
- Observe the Transformation: Look for the distinctive brown bits forming at the bottom of your pan – these are the toasted milk solids that contribute the majority of the rich flavor. Along with these visual cues, a pronounced nutty aroma will signal that your butter has reached its ideal state. The butter itself should turn a deep, golden amber, reminiscent of caramel.
- Immediate Removal: Once your butter achieves that perfect nutty aroma and golden hue, remove it from the heat without delay. To prevent further cooking from residual heat, immediately pour the browned butter into a heat-safe bowl or container. This rapid cooling halts the browning process, preserving its exquisite flavor and preventing it from becoming bitter.
Why Brioche Dough Makes All the Difference
While many cinnamon roll recipes use a standard sweet yeast dough, our brioche dough takes these rolls to an entirely new level of decadence. Brioche is a French bread renowned for its rich, tender crumb, achieved through a generous amount of butter and eggs. This high fat content creates an incredibly soft, fluffy, and almost cake-like texture that melts in your mouth. The additional richness of the brioche complements the deep flavors of the brown butter and cinnamon perfectly, creating a cinnamon roll that is both substantial and remarkably delicate. The elasticity of brioche dough also allows it to roll out beautifully, creating those iconic, tightly wound spirals brimming with filling.
Crafting Your Brown Butter Brioche Cinnamon Rolls: A Detailed Guide
Making these cinnamon rolls is a rewarding process that combines traditional baking techniques with the elevated flavors of brown butter. Follow these steps for an exquisite batch of homemade treats:
- Prepare the Brioche Dough: Begin by gently warming the milk and butter in a small saucepan until it reaches approximately 90°F (32°C). This temperature is crucial: warm enough to activate the yeast, but not so hot that it kills it. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk-butter mixture with the yeast, giving it a quick stir. Add the flour, granulated sugar, and salt. Start mixing on low speed, gradually adding the room-temperature eggs one by one as the dough begins to come together. Once the eggs are fully incorporated, scrape down the sides of the bowl. Increase the speed to medium-low and continue mixing for about 5-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. This kneading develops the gluten, creating that characteristic brioche texture. Form the dough into a ball, place it in a greased bowl, cover with plastic wrap, and allow it to proof in a warm, draft-free spot for approximately 1 to 1.5 hours, or until it has visibly doubled in size.
- Craft the Brown Butter Filling: This is where the magic truly happens! In a medium saucepan, melt a full cup plus 4 tablespoons of unsalted butter over medium-low heat. Stir continuously as it melts and begins to foam. Keep a close eye on it; as the milk solids toast, they will turn a deep golden brown and release a distinct nutty aroma. As soon as you see those coveted brown bits at the bottom and smell the nuttiness, remove the pan from the heat immediately. Measure out 4 tablespoons of this liquid gold and set it aside for your frosting. In a separate bowl, combine the remaining brown butter (which should be about ¼ cup or 1 stick equivalent) with the tightly packed brown sugar and cinnamon. Mix thoroughly until it forms a smooth, spreadable paste. This flavorful mixture will be the heart of your cinnamon rolls.
- Assemble and Shape the Rolls: Once your brioche dough has beautifully proofed, gently transfer it to a lightly floured surface. Carefully press out any large air bubbles. Using a rolling pin, roll the dough into a large rectangle, aiming for dimensions of approximately 15 inches by 19 inches. Take your prepared brown butter filling and spread it evenly across the entire surface of the dough, making sure to leave a 1-inch border clear on all sides. This border will help seal the roll. Now, starting from the longer side of the rectangle, carefully and snugly roll the dough into a tight log. Place the log seam-side down. Using a sharp serrated knife or even unflavored dental floss (for perfectly clean cuts), trim about half an inch from each end of the log to create neat edges. Then, slice the log into approximately 1.5-inch wide pieces. Arrange these individual cinnamon roll pieces, cut-side up, in a half-sheet baking pan that has been lined with parchment paper. Ensure there’s a little space between each roll for expansion. Loosely cover the pan with plastic wrap and allow the rolls to undergo a second proofing in a warm spot for about 45 minutes to 1 hour, or until they have puffed up significantly.
- Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Just before baking, here’s a secret for extra gooeyness: generously drizzle ½ cup of heavy cream evenly over the proofed cinnamon rolls in the pan. This technique, rumored to be used by famous cinnamon roll chains, results in an incredibly moist and tender interior. Bake the rolls for 20-23 minutes, or until their tops are beautifully golden brown and the internal temperature reaches 190°F (88°C). A probe thermometer can help you verify doneness without overbaking.
- Whip Up the Brown Butter Cream Cheese Frosting: While your cinnamon rolls are baking or cooling, prepare the star of the show – the brown butter cream cheese frosting. In the bowl of an electric mixer, beat the room-temperature cream cheese until it is completely smooth and free of any lumps. This ensures a silky frosting texture. Gradually add the reserved 4 tablespoons of browned butter, powdered sugar, and vanilla extract. Mix on low speed until all ingredients are just combined and the frosting is smooth and creamy. Be careful not to overmix, as this can make the frosting too thin.
- Frost and Indulge: Allow your freshly baked cinnamon rolls to cool for about 15 minutes. This slight cooling period is essential; if you frost them too hot, the frosting will melt and run off. For an even thicker, more luscious layer of frosting, you can let the rolls cool a bit longer. Using the back of a spoon or a small offset spatula, generously slather the irresistible brown butter cream cheese frosting over each warm cinnamon roll. The warmth of the rolls will slightly soften the frosting, creating an ooey-gooey dream. Serve them warm and savor every single delectable bite!
Brown Butter Cinnamon Roll FAQs
Is browning the butter an absolute must?
While technically optional, browning the butter is highly recommended as it’s the signature element that elevates these rolls. It introduces a delightful nutty, toasted flavor profile that cannot be replicated with plain melted butter. If you prefer a more traditional cinnamon roll flavor, you can certainly substitute the browned butter in both the filling and the frosting with softened, un-browned butter. However, for the full, unique experience of this recipe, browning the butter is key.
How long does the dough typically need to proof or rise?
The rise time for any yeast dough, including this brioche, is significantly influenced by the ambient temperature of your kitchen. In a cooler environment, the dough will take longer to proof, whereas a warmer room will accelerate the process. The proofing times provided in recipes are always estimates and can vary. For optimal results, find a warm, draft-free location for your dough. Many bakers find success by placing the bowl of dough inside a microwave (turned off!) or a slightly warmed (then turned off) oven to create a cozy, consistent environment where the air is trapped and the dough can rise undisturbed. Always look for visual cues – the dough should double in size – rather than strictly adhering to a timer.
What are the best methods for storing these delicious rolls?
These brown butter brioche cinnamon rolls are truly at their peak when enjoyed fresh and warm, straight from the oven on the day they are baked. However, if you have leftovers or wish to savor them for an additional day, store the baked and frosted cinnamon rolls in an airtight container. They can be kept at room temperature for up to one day, or in the refrigerator for up to two days. To revive their soft, gooey texture, simply warm them gently in the microwave for 20-30 seconds, or until heated through.
Can I prepare these cinnamon rolls in advance?
Absolutely! These cinnamon rolls are an excellent make-ahead option, perfect for holiday mornings or special brunches. You can prepare the dough and assemble the rolls the night before you plan to bake them. After the rolls are assembled and arranged on your parchment-lined baking sheet (following through step 7 in the recipe), loosely cover the pan with plastic wrap and place it in the refrigerator overnight. The next morning, remove the pan from the fridge, keep the plastic wrap on, and allow the rolls to come to room temperature and puff up for about 1 to 2 hours. Once they’ve proofed, preheat your oven, drizzle with heavy cream, and bake as instructed. The brown butter cream cheese frosting can also be made ahead of time and stored in an airtight container in the refrigerator; just bring it to room temperature and beat lightly before frosting the warm rolls.
More Scratch-Made Pastries You’ll Love
- Almond Cream Brioche Buns
- Pumpkin Cinnamon Streusel Muffins
- Apple Cheesecake Pop-Tarts
- Blueberry Streusel Coffee Cake Loaf
- Cinnamon Sugar Donut Muffins
We hope you love these Brown Butter Brioche Cinnamon Rolls as much as we do! If you try this recipe, please share your creations. Be sure to leave a comment below and tag @sweetkitchencravings on Instagram or TikTok. You can also save this recipe to your collection on Pinterest. Happy baking!
Brown Butter Brioche Cinnamon Rolls
Print Recipe
Ingredients
For the Brioche Dough
- 1 ½ cups (350g) whole milk
- 6 Tablespoons (80g) unsalted butter
- 4 teaspoons (18g) instant yeast
- 6 cups (780g) all-purpose flour
- ½ cup (116g) granulated sugar
- 1 teaspoon salt
- 3 large eggs, at room temperature
For the Brown Butter Filling
- 1 cup (2 sticks or 226g) unsalted butter
- 1 cup tightly packed (215g) brown sugar
- 2 Tablespoons (16g) cinnamon
- ½ cup (120g) heavy cream (for pouring over the rolls before baking)
For the Brown Butter Cream Cheese Frosting
- 4 Tablespoons (57g) unsalted butter (reserved brown butter)
- 8 oz (1 block or 227g) cream cheese, at room temperature
- 2 ½ cups (280g) powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Brioche Dough: Add the milk and butter to a small saucepan and heat over low until the mixture reaches 90°F. Add the milk and butter to the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast to the bowl and give it a quick stir.
- Add the flour, sugar, and salt to the bowl. Mix on low speed and add in the eggs as the dough is coming together. Once the eggs are incorporated, scrape down the sides of the bowl. Mix on medium-low speed for about 5 minutes, or until the dough has pulled away from the sides of the bowl and is very smooth.
- Form the dough into a ball and place it in a large bowl greased with cooking spray or oil. Cover with plastic wrap and allow it to rise in a warm spot until doubled in size, about 1 – 1 ½ hours.
- Brown Butter Filling: In a medium pot, add the 1 cup + 4 tablespoons butter (for both the filling and the frosting) and melt over medium-low heat. Stirring constantly, brown the butter until it becomes foamy and a deep golden brown color. You’ll know it’s done when you see darker brown bits on the bottom and the butter has a nutty aroma.
- As soon as the butter is browned, remove it from the heat. Set aside about 4 Tablespoons for the frosting. Add the remaining brown butter (which should be about 1 cup) to a bowl and combine it with the brown sugar and cinnamon to create a paste. Set aside.
- Assembly: Line a baking sheet with parchment paper. Once the dough is ready, remove it from the bowl onto a lightly floured surface. Gently press out any air bubbles.
- Roll out the dough with a rolling pin into a rectangle measuring approximately 15” x 19”. Spread the brown butter filling evenly across the dough, leaving a 1-inch border on each side. Roll up the dough into a log, rolling from the long side. Place the log so the seam side down. Using a serrated knife, trim and discard the edges then slice the log into 1 ½” size pieces. Place the pieces cut-side up onto the prepared baking sheet.
- Loosely cover the buns with plastic wrap and allow them to rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
- Preheat oven to 350°F. Drizzle the heavy cream over the buns. Bake for 20-23 minutes or until golden brown. Allow to cool for about 15 minutes before frosting.
- Brown Butter Cream Cheese Frosting: Beat the cream cheese with an electric mixer until smooth with no lumps remaining. Add the 4 Tablespoons of reserved brown butter, plus powdered sugar and vanilla and mix just until fully combined.
- Once the cinnamon rolls are baked and have cooled slightly, slather the brown butter cream cheese frosting over each cinnamon roll. These are best enjoyed fresh and warm!
Notes
- Brown Butter: You’ll need brown butter for both the cinnamon roll filling and the cream cheese frosting. For efficiency, you can melt and brown all the butter at once (1 cup + 4 tablespoons) and then measure out 4 tablespoons to set aside specifically for the cream cheese frosting.
- Storing: Brioche Cinnamon Rolls are undeniably best when enjoyed warm and fresh from the oven. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to one day, or in the fridge for up to two days. For optimal enjoyment, gently warm them in the microwave before serving to restore their soft and gooey texture.
- Make Ahead: This recipe is perfect for making ahead! You can prepare the dough and assemble the rolls through step 7 (placing them on the baking sheet) the day before. Simply cover the pan loosely with plastic wrap and refrigerate overnight. The next morning, remove the pan from the fridge, keep it covered, and let the rolls warm up to room temperature and proof (about 1-2 hours) before baking. Consult the FAQs section above for more detailed instructions on prepping ahead.
Did you make this recipe?
Be sure to tag @sweetkitchencravings on Instagram!