I’m so excited to share this recipe but I’m also running low on blogging energy. I’m trying to transfer this domain to my new site and it’s been way more annoying than it should be. So, my motivation to write has been at an all time low because I just want to be able to share things on my new website! It’s so shiny and new and pretty and this one just isn’t doing it for me. It’s done, I just can’t get it live yet. Stay tuned…I’m hoping to have it running in the next week!
Ok enough with the griping. Lemme tell you bout these rolls. There’s a secret trick to them but I’ll get to that in a second. Canned cinnamon rolls are good and all but they tend to get a little too crispy on the edges for my liking. I like cinnamon rolls to be ooey gooey from edge to center because why waste the one good bite to the end? I want the whole dang thing to taste like the very center. I’ve also never had a Cinnabon cinnamon roll (I know…what am I doing with my life) so I can’t give you a comparison on that BUT I assume they’re like these but with more butter and regret.
Okay okay so why are these so good? Well, right before you bake them you soak the whole pan in heavy cream. I mean these rolls are swimming in cream while they bake…it’s pretty amazing. This allows the dough to stay nice and soft and guarded from the harsh heat of the oven. The result? Soft pillowy rolls with the perfect sweetness and texture. Oh, did I mention they’re made with brown butter? It’s basically my new best friend. I want to use it in EVERYTHING.
So, next time you want to make a special breakfast or are just feelin’ some cinnamon rolls you should try these out! They’re easy to make and tough to screw up. It’s tempting to just grab a can of cinnamon rolls but trust me when I say that homemade is totally worth the time!Print
Soft and gooey cinnamon rolls made with brown butter.
- 1 cup warm milk
- 2 1/2 teaspoons active dry yeast
- 2 large eggs (room temp)
- 1/2 cup unsalted butter (browned (to make 1/3 cup))
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup unsalted butter (browned (to make 1/3 cup))
- 1 cup packed light brown sugar
- 3 tablespoons cinnamon
Cream Cheese Frosting
- 6 tablespoons unsalted butter (room temp)
- 1/4 cup cream cheese (room temp)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Start by browning the butter. To find out how, jump on over to my Bakery-Style Chocolate Chip Cookies. Once browned, poor it into a glass measuring cup and make sure it measures 1/3 cup. It should hit right on the nose. If it’s a little under, add some water to make up the difference. Pop it in the fridge to cool for about 10-15 minutes. It’s ready when it’s a little bit warm to the touch.
- About halfway through the butter chilling process, measure out the milk in a microwave safe bowl and microwave it for about 1 minute. You want the milk to be warm to the touch but not hot. Poor the milk into a bowl of a stand mixer and sprinkle the yeast on top. Add in the eggs, cooled butter, sugar, and salt. Add in the flour and mix with the paddle attachment just until it’s combined. Then, let it sit for about 5 minutes for the ingredients to fully absorb.
- Scrape down the paddle attachment and replace it with the dough hook. Let it run on medium speed for about 3-5 minutes or until it becomes smooth and stretchy. Depending on where you live, this could take a little bit longer. Being in Arizona, it’s pretty dry so my dough is typically on the drier side. If yours is a little sticky, that’s OK.
- Coat a large bowl with some cooking spray and place the dough inside. Cover it with a towel or plastic wrap and let it rise for about 45 minutes at room temp.
- While the dough rises, prepare the filling. Using the same pan, brown your butter again following the same chilling instructions. Mix in the sugar and cinnamon once it’s cooled.
- If it doesn’t look like your dough has risen too much, don’t worry. They should puff up more during the second proof. Preheat your oven to the lowest temperature possible and start rolling out the dough onto a well floured surface. Dust the top of the dough with flour and make a 12inch by 15inch rectangle. Spread the filling in a even layer and start tightly rolling from the 15inch side.
- Slide some flavorless floss underneath the log to make your cuts. Pull the two sides of the floss up and over the log and slice through. It should make 12 rolls. Place the rolls in a greased 9×13 pan. Once the oven has preheated, turn it off and place the pan inside to proof again. Let them sit in there for about 30 minutes or until they’ve doubled in size.
- Take the rolls out of the oven and preheat it to 350F. Microwave the 1/2 cup of heavy cream for about 30 seconds and then poor it all over the uncooked rolls. Place in the oven and bake for 18-20 minutes or until the rolls are golden brown on top and the centers are cooked through.
- While the rolls cool, make the frosting. Using a hand or stand mixer, cream together the butter and cream cheese. Mix in the powdered sugar, vanilla, and salt. If you want it a little thicker, add more powdered sugar. If you want it a little thinner, add less powdered sugar or a little bit of milk.
- Spread the frosting all over the rolls while they’re a little warm. Now they’re ready to devour!
Keywords: cinnamon rolls, easy homemade cinnamon rolls, brown butter