Brown Butter Brioche Cinnamon Rolls
Serves 12
60 mins prep
30 mins cook
150 mins rest
240 mins total
These ooey-gooey brioche cinnamon rolls are so soft and fluffy. The addition of brown butter in the filling and frosting gives these a slightly nutty flavor. Brown Butter Brioche Cinnamon Rolls will soon be your new favorite breakfast treat!
For the Brioche Dough
For the Brown Butter Filling
For the Brown Butter Cream Cheese Frosting
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Congratulations!
Save $4 cashback on Forager Project Organic Dairy-free Plain Unsweetened Creamer. Scan QR-code and claim coupon
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!
