Brown Butter Cinnamon Rolls
Your Saf helper for this recipe:
For the Dough:
- 5 g of Saf-instant yeast (1/2 Saf-instant 11g sachet)
- 1 cup warm milk about 46 degrees °C
- 2 large eggs (at room temperature)
- 1/3 cup browned butter (very soft, almost melted)
- 4 cups all-purpose flour (plus up to 1/4 cup more if needed)
- 1 teaspoon salt
- 1/2 cup granulated sugar
For the Filling:
- 3/4 cup browned butter (melted)
- 1 1/2 cups packed brown sugar
- 3 tablespoons cinnamon
For Topping the Unbaked Rolls:
- 1/2 cup heavy cream (for pouring over the risen rolls)
For the Glaze:
- 2 cups powdered sugar
- 1/2 cup browned butter (melted)
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons heavy cream
- Pour the warm milk in the bowl of a stand mixer and sprinkle the Saf-instant yeast overtop.
- Add the eggs, browned butter, salt and sugar.
* Please be sure to plan and make the browned butter in advance so it can be cooled slightly.
- Add 4 cups of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
- Scrape the dough off the beater blade and remove it. Attach the dough hook.
- Beat the dough on medium speed for 5 to 7 minutes or until the dough is elastic and smooth.
- Spray a large bowl with cooking spray.
- Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
- Cover the dough pieces with a clean towel and let rest until the dough rise double.
- Turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30-60 minutes for the dough to rise but the time can vary based on weather and even altitude. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
Preparing Cinnamon Filling:
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the melted browned butter, brown sugar, cinnamon, mixing until well combined. Please set aside.
- Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with a light dusting of additional flour.
- Flour a rolling pin and roll the dough to about a 24×15″ rectangle.
*The size of the rectangle can vary.
- Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
- Starting on the long end, roll the dough up tightly jelly-roll style.
- Cut into 15 slices and place in a greased baking pan.
- Cover the pan with a clean towel and let rest rolls for 30 minutes or until nearly double.
- Warm the heavy cream until the chill is off.
*It should be warm to the touch.
- Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
- Bake the rolls in a preheated oven at 350°C for 27 to 30 minutes. Check the roll after about 15 minutes of baking. If they look like they are getting too browned, place a piece of foil over the top of the pan for the remainder of the time.
** The baking time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. To see if they are done, lightly pull up on the edge of the cinnamon roll in the center. If it looks cooked and not too doughy, it is done. **
- While the rolls are cooling, prepare the glaze.
- In a small bowl, use a whisk to combine the powdered sugar, melted butter a pinch of salt and vanilla extract. Mix with a whisk. Add heavy cream, one tablespoon at a time, until the glaze is at the consistency you'd like.
- Spread the frosting over the cooled rolls. You can pour or spread it over warmed rolls, but the glaze will soak in more.
- Store in an airtight container.