Go Back
A cinnamon roll on a white plate
Print Recipe

Cinnamon Rolls with Brown Butter Cream Cheese Frosting

These Cinnamon Rolls with Brown Butter Cream Cheese Frosting are the best you’ll ever have! Pillowy rolls are layered with thick cinnamon swirls and topped with thick brown butter cream cheese frosting.
Prep Time1 hour
Cook Time25 minutes
Resting time1 hour
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Cinnamon Rolls, Cream Cheese Frosing
Servings: 12 rolls

Ingredients

  • 1 cup milk (whole, 2%, or almond), heated between 100 and 110 degrees
  • 1 stick + 3 Tbsp butter, divided
  • 1/3 cup sugar
  • 1 package quick rise yeast ( 2 1/4 tsp)
  • 3 3/4 cups flour, divided
  • 1 egg, lightly beaten
  • 1 tsp salt, divided
  • 1/2 cup brown sugar
  • 2 Tbsp cinnamon

For the brown butter cream cheese frosting:

  • 1/2 stick butter
  • 4 oz cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • Milk, as needed to thin the frosting
  • Sea salt, to top

Instructions

For the cinnamon rolls:

  • Combine warm milk, 3 tablespoons melted butter, 1 tablespoon sugar, and yeast in the bowl of a stand mixer. Let stand until lightly bubbling, about 6-8 minutes.
  • Add lightly beaten egg, remaining sugar, and 1 cup flour to bowl. Stir using a rubber spatula or wooden spoon until lightly combine. Allow to sit for 10 minutes.
  • Add 2 1/2 cups of flour and 1/2 teaspoon salt to liquid mixture, and using the dough hook attachment on your stand mixer, mix the dough until a soft dough ball forms.
  • Add dough to a lightly floured surface and knead for about 10 minutes until dough is soft and pliable. Spray a large bowl and add dough. Cover with a kitchen towel and place in a warm spot in your kitchen. Allow to rise until doubled in size. This should take between 45 minutes to an hour, depending how warm your home is. Punch dough down, and allow to rise a second time. Punch dough down again, and allow to rest for 5 minutes.
  • On a floured surface, roll dough out to about 16 by 10 inches. Place the long edge closest to you.
  • Spread 8 tablespoons (1 stick) of room temperature butter over the dough. Combine brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Sprinkle over the buttered dough.
  • Starting from the edge closest to you, begin rolling the dough like a jelly roll until you have one long log.
  • Use a knife to score the dough into 12-15 uniform slices. Place cut side up in a greased 9 x 13 baking dish. Cover with a towel, and allow to rise in a warm place until doubled in size, about 20-30 minutes.
  • Preheat oven to 350 degrees. Bake rolls for 25 minutes until lightly golden brown.

For the brown butter cream cheese frosting:

  • As the rolls bake, prepare the frosting. Add the butter to a small saucepan set over medium heat. As the butter melts, swirl the pan. The butter will begin to darken, and after about 8 minutes it will start to get foamy. As this foam goes away, you'll notice a nutty aroma and see dark brown specks on the bottom of the pan. Remove from the heat immediately, and transfer to a bowl to cool completely before moving on the net step. You'll want the butter to firm up (i.e. not be liquid), so if you're in a pinch feel free to place the bowl in the refrigerator to resolidify!
  • In a medium bowl combine all ingredients except milk. Using a hand mixer, whip the frosting until light and fluffy. If needed, use milk to thin frosting out slightly.
  • Once rolls have been removed from the oven, bread the cream cheese frosting over the warm rolls. Sprinkle with flaky sea salt, and allow to cool slightly before cutting and serving.