Cinnamon rolls are always a good idea. Especially for breakfast! For me, there’s nothing more decadent or satisfying than having a warm cinnamon roll in the morning with a cup of coffee. Especially since it’s been extremely cold in NY. These classic cinnamon rolls with salted brown butter icing are perfect for when you’re craving something cozy and delicious to satisfy your sweet craving.
All I thought about was cinnamon rolls during my 1st pregnancy. With my 2nd pregnancy, I was too nauseous to indulge or even enjoy! But after delivery, I craved cinnamon rolls all over again. So here we are!
These rolls start off like any classic cinnamon roll. This yeasted dough is enriched with eggs, milk, a bit of sugar and of course BUTTER! They have a brioche-like texture and are deliciously fluffy! Truly my favorite dough to make. The filling for these rolls is my favorite. Softened Brown butter, dark brown sugar, cinnamon & a bit of vanilla are blended together into a paste.
The “salted” component comes from the flake salt I add on top of these luscious rolls. When it comes to deserts, my idea of the perfect bite has to have a little bit of salt to it. On top of my CC cookies, brownies and even cakes. And these cinnamon rolls with brown salted butter icing are definitely not the exception.
What really takes these rolls over the top and makes them super special is the brown butter icing. There’s so many uses for brown butter and that little step will truly elevate any dessert!
How to make brown butter icing
- Melt your butter in a saucepan on low-med heat.
- This whole process should take about 6-8 minutes. Once the butter turns a deep golden brown color, remove from the heat immediately and pour into a heatproof bowl to cool.
- In another bowl, whisk room temperature cream cheese until smooth.
- Add in the cooled melted brown butter & vanilla extract. Whisk until combined.
- Add in the sifted powdered sugar and 2 tbsp of heavy cream or milk. Mix until a smooth icing forms.
Yes, cinnamon rolls are a labor of love but they are so worth it! I sometimes make them the night before and bake them off in the morning. But when cravings hit, making them the same day is more my style.
Cinnamon Rolls with Salted Brown Butter Icing
- Mixing Bowls
- 9×13 Sheet Pan
- Stand Mixer
- Offset Spatula
- 3-3¼ cup flour
- 1 tsp salt
- 1 packet instant yeast or 2 1/4 tsp
- 1 cup warm milk
- 3 tbs sugar
- 2 large eggs room temperature
- 1 stick unsalted butter soft, not melted
- 1 stick unsalted butter
- ⅔ cup dark brown sugar
- 1 tsp vanilla
- 1½ tbsp cinnamon
- 5 tbsp butter
- 4 ounces cream cheese softened
- 1 tsp vanilla
- 2 cups powdered sugar
- 1½-2 tbsp heavy cream or milk
- In a stand mixer fitted with a dough hook attachment, add the yeast, warm milk and sugar. Give it a good mix and let it rest 5-10 min until foamy. Add in the eggs and mix until combined. Add in the flour and salt and mix on medium until the dough pulls away from the bowl and is no longer sticky. Lastly, add in the softened butter 1 tbs at a time until it’s all incorporated. The dough will be a bit sticky. Transfer to a lightly greased bowl and cover to rise for 1-1.5 hours or until doubled in size.
- Punch the dough down to deflate and transfer to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle about 15×20 inches. It doesn’t have to be perfect. Using an offset spatula, spread your filling evenly over the dough. Tightly roll it up into a log lengthwise and cut it into 12 even pieces. Place them onto lightly greased 9×13 sheet pan and cover. Let them rise for another 30-45 minutes until they’ve puffed up.
- Preheat oven to 350 and bake for 25-30 minutes until lightly golden brown. Remove them from the oven and pour the brown butter icing all over the rolls, covering them evenly and finish with flake salt. Enjoy warm!
- In a small saucepan, add your butter and melt on low-medium heat. Once the butter turns golden brown, remove from the heat and transfer to a heatproof bowl. Pop it in the freezer for about 10-15 minutes until set. Add the cinnamon sugar & vanilla to the softened brown butter and mix into a paste.
- Melt your butter in a saucepan on low-med heat. Once the butter turns a deep golden brown color, remove from the heat immediately and pour into a heatproof bowl to cool.
- In another bowl, whisk the cream cheese until smooth. Add in the cooled melted brown butter & vanilla extract. Whisk until combined. Add in the sifted powdered sugar and mix. It will be thick. Add in heavy cream 1 tbs at a time, until a smooth icing forms. Set aside until ready to use.
- If you are making these the night before, pop them in the fridge for the second rise and when you are ready to bake them, allow them to come to room temperature for 1-2 hours before baking.
- When you add the softened butter to the dough, it will separate a bit but continue mixing until the dough absorbs the butter and becomes cohesive again. About 2-3 minutes.
- You can make the icing a day or 2 in advance and leave it in the fridge until ready to use.
- Keep a close eye when browning butter snd stir often. Once you see it turn a deep golden brush color, remove from heat immediately to prevent burning.