These cinnamon rolls are gooey, soft, & pillowy covered in a delicious brown sugar creamy frosting. They’re the perfect combination of warming flavors to have as a dessert or for breakfast. ENJOY!
Brown butter cinnamon rolls with brown sugar frosting
Cinnamon rolls
brown butter
Brown butter cinnamon rolls with brown sugar frosting
Prep Time: 30 minutes
Cook Time: 21-23 minutes
Servings: 8-12
Ingredients:
- <p>ROLLS:</p>
- <ul>
- <li>453.5 grams gluten free King Arthur’s bread flour.<span class="Apple-converted-space"> </span>I’ve also tested with Cup4Cup multipurpose flour, results come out fairly the same. <span class="Apple-converted-space"> </span></li>
- <li>2 + 1/4 teaspoons Fleichmann’s Rapid Rise Instant Yeast OR Fleichmann’s Bread Machine Instant Yeast</li>
- <li>1/2 cup + 1 tablespoon granulated sugar</li>
- <li>2 + 1/8 teaspoons baking powder</li>
- <li>1/2 teaspoon salt</li>
- <li>8 tablespoons (1/2 cup) unsalted butter, browned & sightly cooled to 110F</li>
- <li>1 + 1/4 cup whole milk, warm (I warm mine in the microwave to 106F)</li>
- <li>1 tablespoon vanilla bean paste or vanilla extract</li>
- <li>2 eggs, room temperature</li>
- <li>Heavy cream (for drizzling on top of the rolls before baking)</li>
- </ul>
- <p> </p>
- <ul>
- <li>FILLING:</li>
- <li>1 cup dark brown sugar</li>
- <li>6 tablespoons unsalted butter, softened</li>
- <li>1/4 cup granulated sugar</li>
- <li>2 tablespoons ground cinnamon</li>
- </ul>
- <p> </p>
- <ul>
- <li>FROSTING:</li>
- <li>4 tablespoons unsalted butter, softened</li>
- <li>2-3 tablespoons powdered sugar</li>
- <li>1/4 cup light brown sugar</li>
- <li>2-4 tablespoons whole milk (add more for desired consistency)</li>
- <li>4 ounces cream cheese, room temperature</li>
- <li>1 tablespoon vanilla bean paste or vanilla extract</li>
- </ul>
Steps:
- <ol>
- <li>First brown your butter in a medium sauce pan over medium heat.<span class="Apple-converted-space"> </span>Let it get bubbly & foamy turning an amber color, stirring frequently. The butter should have a nice nutty scent.<span class="Apple-converted-space"> </span>Remove from the heat immediately from the heat, transfer to a bowl & place in the freezer for a few minutes until it reaches a temperature of 110F.<span class="Apple-converted-space"> </span>This can take around 5-10 minutes in the freezer.<span class="Apple-converted-space"> </span>(Do not have browned butter any warmer than 110F, or it can kill your yeast!).</li>
- <li>In bowl of a stand mixer, add the flour, yeast, sugar, baking powder, & salt.<span class="Apple-converted-space"> </span>Using the dough attachment , knead on low speed for a minute until mixed.</li>
- <li>Add the warm milk, browned butter, vanilla extract, & eggs to the bowl.<span class="Apple-converted-space"> </span>(Make sure both the warm milk & unsalted butter are not too warm, as it will kill your yeast!). <span class="Apple-converted-space"> </span></li>
- <li>Knead on medium low speed using the dough hook, for 5-6 minutes while occasionally gently scraping the sides and under the dough for loose flour.</li>
- <li>Let the dough rest for 5 minutes as you’re preparing the filling by mixing all of the filling ingredients in a large bowl with a fork. Small chunks of butter are fine to leave in.</li>
- <li>Sprinkle a small amount of flour well over cleaned counter space, and gently take your dough out onto the floured surface.<span class="Apple-converted-space"> </span>Again, sprinkle a small amount of flour onto your dough.</li>
- <li>With a rolling pin, begin to roll out your dough into a large rectangle 9x13 inches roughly.<span class="Apple-converted-space"> </span>The dough’s thickness should be around 1/2 inch.</li>
- <li>Next, sprinkle the filling mixture all over the dough’s surface, ensuring the surface is fully covered in the brown sugar cinnamon mixture.<span class="Apple-converted-space"> </span>Gently pat down the mixture into the dough just slightly.</li>
- <li>Using a knife or pizza cutter, cut about 1.5 inch thick long strips.<span class="Apple-converted-space"> </span>Gently, take the top of the first strip, and gently fold it up onto itself, rolling downwards to form your cinnamon roll.<span class="Apple-converted-space"> </span>Continue same process for each strip. <span class="Apple-converted-space"> </span></li>
- <li>After you have your cinnamon rolls rolled, spray a 9x13 inch pan generously with butter spray & place the rolls evenly in it.<span class="Apple-converted-space"> </span>Cover the pan with plastic wrap, & set on a warm surface for 1 hour.<span class="Apple-converted-space"> </span>You can heat your oven to 200F, then turn the oven OFF, & place the rolls in the turned off oven for 1 hour, OR I use a proofing mat at 86F for 1 hour.</li>
- <li>20 minutes before the 1 hour mark ends, preheat your oven to 350F.<span class="Apple-converted-space"> </span>When the rolls are proofed, drizzle a small amount of heavy cream on top and around each roll.<span class="Apple-converted-space"> </span>Bake the rolls for 21-23 minutes or until rolls reach a temperature of 160F. <span class="Apple-converted-space"> </span></li>
- <li>Prepare the frosting by mixing all frosting ingredients in a medium bowl with an electric mixer on medium low.<span class="Apple-converted-space"> </span>Mix until creamy & smooth.<span class="Apple-converted-space"> </span>Spread over rolls immediately out of the oven so they get nice and gooey! <span class="Apple-converted-space"> </span></li>
- </ol>
Notes:
<p>* Cover tightly with plastic wrap or in stored container to keep most fresh, soft texture. Heat up in the microwave for about 1 minute the next day!</p>
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