Cinnamon rolls with brown butter frosting are the ultimate comfort treat, combining soft, fluffy dough spiraled with a rich cinnamon-sugar filling and topped with velvety, nutty brown butter frosting that melts right into every crevice. This indulgent pastry has earned its place as a breakfast favorite, holiday staple, and cozy anytime dessert. The aroma of cinnamon rolls baking is universally comforting, evoking warm memories and inviting togetherness. What elevates this version is the brown butter frosting—a sophisticated twist on the classic cream cheese or vanilla glaze—which adds a deeper, caramel-like flavor with toasted notes that perfectly complement the sweet spiced filling. Whether you’re baking for a special occasion or just treating yourself, this cinnamon roll recipe is sure to impress and satisfy.
The History of Cinnamon Rolls
The origins of the cinnamon roll trace back to Northern Europe, particularly Sweden and Denmark, where spiced baked goods have long been a cultural tradition. In Sweden, the cinnamon roll is known as “kanelbulle” and is celebrated annually on October 4th during “Kanelbullens dag” or Cinnamon Roll Day. Swedish versions often contain cardamom in the dough and are less sweet than their American counterparts. The roll became popular in the United States in the 20th century, where it evolved into a richer, more decadent version featuring buttery dough, generous amounts of cinnamon and sugar, and thick frosting. In the U.S., cinnamon rolls are often enjoyed for breakfast or brunch, especially during weekends and holidays. The addition of cream cheese or vanilla icing became popular in the late 1900s, with brown butter frosting gaining attention more recently for its rich, nutty depth of flavor. This version represents a delicious evolution of the classic, combining old-world techniques with modern flavor sophistication.
Ingredients Breakdown
For the dough, you’ll need all-purpose flour, warm milk, active dry yeast, granulated sugar, eggs, unsalted butter, and salt. These ingredients come together to form a soft, enriched dough that rises into pillowy rolls. The warm milk activates the yeast, while eggs and butter enrich the dough for tenderness. The filling consists of brown sugar, ground cinnamon, and softened butter, creating that classic gooey swirl. The star of the show is the brown butter frosting, which begins with unsalted butter gently browned on the stovetop until it turns golden and fragrant with a nutty aroma. It’s then combined with powdered sugar, vanilla extract, a pinch of salt, and optionally a bit of cream cheese or milk to achieve the desired consistency. Each component works in harmony to deliver texture and flavor—from the light, yeasty dough to the caramelized cinnamon filling and the luscious, slightly savory topping.
Step-by-Step Recipe
Begin by warming the milk to about 100–110°F and sprinkling the yeast over the top. Let it sit for 5–10 minutes until foamy. In a large mixing bowl or stand mixer, combine the milk-yeast mixture with sugar, eggs, melted butter, and salt. Gradually add the flour, mixing until a soft dough forms. Knead the dough for about 8–10 minutes by hand or with a dough hook until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size. Meanwhile, mix together the filling ingredients: brown sugar and cinnamon. Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick. Spread softened butter over the surface and sprinkle evenly with the cinnamon-sugar mixture. Roll the dough tightly into a log and slice into even rounds, placing them in a greased baking dish. Cover the rolls and let them rise for another 30–45 minutes. Preheat the oven to 350°F and bake the rolls for 20–25 minutes or until golden brown and cooked through. While they bake, make the frosting by browning butter in a saucepan over medium heat, swirling until it smells nutty and turns golden. Let it cool slightly, then whisk in powdered sugar, vanilla extract, and a pinch of salt. Add milk or cream as needed to reach your desired frosting texture. Spread the brown butter frosting over the warm rolls so it melts into the swirls.
Tips for the Perfect Cinnamon Rolls
Use fresh yeast and check the temperature of your milk—it should be warm but not hot, around 100–110°F, to activate the yeast without killing it. Knead the dough thoroughly to develop the gluten, which helps the rolls become fluffy and rise evenly. Let the dough rise in a warm, draft-free place; placing it in an oven with just the light on can help. Don’t overbake—the rolls should be golden on top but still soft inside. Letting them rest briefly before frosting helps keep them moist. When browning the butter, watch closely—once it turns golden and smells nutty, remove it from the heat immediately to avoid burning. For perfectly even rolls, use unflavored dental floss or a very sharp knife to slice the dough log cleanly. You can prep the rolls the night before and do the final rise in the fridge, then bake in the morning. Always frost while warm so the brown butter glaze seeps into every crevice for that irresistible gooey finish.
Variations and Customizations
There are many ways to make this recipe your own. Add chopped nuts like pecans or walnuts to the filling for crunch. Incorporate raisins, dried cranberries, or even mini chocolate chips for added flavor and texture. For a tangier frosting, mix in a bit of softened cream cheese with the brown butter glaze. You can flavor the dough with a bit of orange zest or cardamom for a unique twist. For a vegan version, use plant-based milk, egg replacers, and vegan butter. Gluten-free cinnamon rolls can be made with a 1:1 gluten-free flour blend, though texture may vary slightly. Add a pinch of espresso powder to the frosting for a subtle mocha flavor, or swap the vanilla extract for maple or almond extract. To make sticky buns, add a layer of caramel and chopped nuts to the bottom of the pan before baking. For a savory-sweet twist, add a pinch of sea salt or smoked salt on top of the frosting. Whether you like them classic or creative, this recipe is endlessly adaptable.
Health Considerations and Nutritional Value
Cinnamon rolls are a sweet treat and should be enjoyed in moderation as part of a balanced diet. A typical homemade cinnamon roll can range from 300 to 500 calories depending on size and toppings. They’re high in carbohydrates and sugars, with a moderate amount of fat from the butter and eggs. Adding nuts can increase protein and healthy fats, while using whole wheat flour for part of the dough can boost fiber content. For a lower-sugar option, reduce the sugar in the filling or frosting or use a natural sweetener like maple syrup or coconut sugar. Plant-based butter and milk alternatives can help reduce saturated fat and make the recipe dairy-free. Brown butter, though indulgent, adds rich flavor without needing as much frosting volume. Portion control is key—making mini rolls or sharing with a group can help you enjoy them guilt-free. Despite their decadence, cinnamon rolls do provide small amounts of calcium, iron, and B vitamins, especially when made with enriched flour and real butter. As with any dessert, the key is balance and savoring the experience.
FAQ
Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it overnight before the final rise. Let it come to room temperature before baking.
What if I don’t have a stand mixer? No problem—mix and knead the dough by hand for about 10 minutes until smooth and elastic.
How long do these stay fresh? Cinnamon rolls are best fresh but will keep in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
Can I freeze them? Yes, baked and unfrosted cinnamon rolls can be frozen for up to 3 months. Thaw and reheat, then frost just before serving.
How do I reheat them? Microwave individually for 15–20 seconds or warm in a low oven (around 300°F) for 10 minutes.
Why brown the butter for the frosting? Browning butter adds depth, nuttiness, and a slight caramel flavor that elevates the entire roll.
Can I make this dairy-free? Yes, substitute plant-based butter and milk, and make sure your frosting ingredients are dairy-free.
What’s the best way to slice the rolls before baking? Use unflavored dental floss or a serrated knife to avoid squishing the dough.
Can I use instant yeast instead of active dry? Yes, you can skip the proofing step and mix it directly with the flour, adjusting rise time slightly.
Cinnamon Rolls with Brown Butter Frosting
Ingredients
Yeast Mixture
- 1 packet active dry yeast equivalent to 2¼ teaspoons
- ¼ cup warm water between 110°F and 115°F
- ½ teaspoon granulated sugar
Cinnamon Roll Dough
- 4 cups all-purpose flour divided (measured by spooning and leveling)
- A pinch of freshly grated nutmeg
- ½ cup granulated sugar
- 1¾ teaspoons kosher salt Diamond Crystal brand recommended
- 5 tablespoons salted butter melted and cooled to 110°F
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 cup warm whole milk approximately 110°F
- ¾ cup heavy cream at room temperature (reserved for pouring over risen rolls before baking)
Cinnamon-Sugar Filling
- 1 stick salted butter softened to room temperature
- ¾ cup packed light brown sugar
- 1½ tablespoons ground cinnamon
Brown Butter Frosting
- 5 tablespoons salted butter
- 5 ounces full-fat cream cheese softened to room temperature
- 1½ teaspoons pure vanilla extract Bourbon Vanilla suggested
- ¼ teaspoon kosher salt Diamond Crystal brand preferred
- ⅔ cup plus 1½ tablespoons sifted powdered sugar
- 1 tablespoon whole milk
Instructions
- Start with the brown butter process as outlined in the frosting section, since the browned butter needs to be fully cooled and close to room temperature before it can be used. For convenience, you can prepare the brown butter the night before—this is highly recommended for the best texture and flavor in the frosting.
Yeast Preparation
- In a small bowl, combine the active dry yeast, warm water (between 110°F and 115°F), and sugar. Stir to dissolve and let the mixture sit for about 15 minutes, or until the yeast is foamy and has doubled in size.
Cinnamon Roll Dough
- In the bowl of a stand mixer, add 2 cups of the all-purpose flour along with the sugar, freshly grated nutmeg, and kosher salt. Whisk the dry ingredients together until fully combined. Add the 5 tablespoons of melted butter, the prepared yeast mixture, the egg, egg yolk, and warm whole milk. Using the dough hook attachment, start the mixer on low speed and gradually add in the remaining 2 cups of flour. Allow the ingredients to come together into a soft dough, then pause the mixer and let the dough sit for about 5 minutes so the flour can hydrate properly. After resting, knead the dough using the mixer on speed 4 for approximately 7 minutes. The dough should be tacky but not sticky. If it’s still too sticky, gradually add in the reserved ½ cup of flour, 1 tablespoon at a time, until the dough becomes smooth and pliable. Once it’s no longer sticky, shape the dough into a large, smooth ball. A properly kneaded dough will bounce back when gently pressed.
First Rise
- Lightly grease a mixing bowl with ½ teaspoon of butter. Place the dough into the bowl, cover tightly with plastic wrap, and set it in a warm location for 1½ to 2 hours, or until the dough has doubled in size. Since this is a rich dough, rising may take a bit longer than standard bread dough. If your oven has a proof setting, this is an ideal environment for rising.
Shaping the Rolls
- Once the dough has doubled, remove the plastic wrap and gently punch it down to release any air. Transfer the dough to a floured work surface and roll it out into a large square about ¼ inch thick. Spread the prepared cinnamon-sugar filling evenly across the surface, leaving a ¼ inch margin around the edges. Starting from the shorter edge, tightly roll the dough into a log and pinch the seam to seal. Trim off any uneven ends. Slice the log into 1½ inch-thick rolls using unflavored dental floss for clean cuts—you should have 12 rolls. Arrange them in a greased 13×9 inch baking dish, spacing them slightly apart.
Second Rise
- Cover the pan with plastic wrap or a clean towel and allow the rolls to rise in a warm space for 45 minutes to 1 hour, or until they have noticeably puffed and nearly doubled in size. About 15 minutes before baking, preheat the oven to 375°F. While the rolls are rising, begin preparing the brown butter frosting.
Baking
- Once risen, remove the covering and pour the room-temperature heavy cream evenly over the rolls. Bake in the preheated oven for 26 to 30 minutes, rotating the pan halfway through to ensure even browning. If the tops begin to brown too quickly, tent loosely with foil for the remainder of the baking time.
- After removing from the oven, immediately spread half of the brown butter frosting over the warm rolls so it melts into the crevices. Serve the cinnamon rolls warm, and top with the remaining frosting just before serving, if desired.
Cinnamon-Sugar Filling
- In a small bowl, mix together the room-temperature butter, packed brown sugar, and cinnamon using a fork until the mixture is fully combined and smooth. Set aside until ready to spread on the rolled-out dough.
Brown Butter Frosting
- Keep a small, heat-proof bowl nearby—you’ll need it to transfer the browned butter quickly. Place a saucepan over medium heat and add the salted butter. Stir or whisk occasionally as the butter melts and begins to foam. Keep swirling the pan and watch carefully as brown bits start to form and a nutty aroma develops. As soon as the butter turns golden brown, remove it from the heat and pour it into the heat-proof bowl. Allow the browned butter to cool completely and become slightly solid before using in the frosting.
- In the bowl of a stand mixer fitted with the whisk attachment, add the room-temperature cream cheese and whip on high until light and fluffy. Add the cooled brown butter, kosher salt, and vanilla extract, and whip again just until everything comes together. Slowly incorporate the sifted powdered sugar in batches, mixing thoroughly between each addition. Once all the sugar has been added and the frosting is smooth, pour in the whole milk and whip once more to combine. Set aside until ready to use.