Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it!
Brown Butter Cinnamon Rolls
Hi hi! Happy Saturday! I am SO EXCITED to share this post and to make a wee announcement about a year long special project I am going to be working on - I’ve been busting at the seams to tell you all this and now it’s FINALLY TIME!!
I started this blog about four years ago as a way to combat homesickness in the big, scary city that is New York. I moved here only knowing rich, and we started our design business shortly after, which was (and still is), a huge amount of work, so I didn’t have a huge amount of time to go out and about and do things, or much time to socialise and make new friends. Turns out making new friends is really hard and scary as an adult, moving to a new city when you don’t really know anyone is really hard, winter in NYC sucks, and all of those things are a recipe for a solid dose of homesickness. I started baking recipes from home as a way to overcome the homesickness. Spoiler alert - it didn’t really work and I was still homesick, but along the way I managed to carve out my own wee corner of the internet that I love so much and am so lucky to have to call mine.
Where I am going with this is that as much as making recipes from home helped to alleviate the homesickness a little bit, it just wasn’t the same without the ingredients from home. I’ve spoken lots before on here about how amazing New Zealand ingredients are - the quality is great and the companies behind them are often amazing. Every time I went home I would come back with a suitcase jammed full of ingredients to work with - little jars of things, peanut butter, good vanilla, etc.
Slowly the rest of the world has realised how amazing these ingredients are too, and they have slowly started to creep their way into the American Market. Which brings me to my wee announcement - I am teaming up with Taste of New Zealand of New Zealand Trade and Enterprise to bring you a monthly baking segment, showcasing some of the amazing, amazing products that New Zealand has to offer. This still seems like some sort of dream to me - I get to bake with all the things that I miss about home, AND I get to include everyone along the way! Each month there will be a new baking project showcasing a New Zealand ingredient, and I honestly CANNOT WAIT to bring you along on the ride with me and show you all the amazing things that my country has to offer.
We decided to frame it as each month there would be a weekend baking project, and our first one is Brown Butter Cinnamon Rolls with a Brown Butter Cream Cheese Frosting. These are so, so delicious, and made SO much better by the use of an incredible butter from Lewis Road Creamery. I don’t think that I have enough words to explain just how excited that Lewis Road is starting to be available here in the States - there’s nothing like New Zealand butter, and Lewis Road makes some of the most delicious butter. The cream comes from Grass Fed cows, and is the most beautiful yellow colour, and tastes so, so amazing. I used the butter to make a silky, puffy brioche, and then amped it up a notch by browning a bunch to use in the filling and also in the Cream Cheese Frosting. If you haven’t had browned New Zealand butter before, you are in for a treat. Lewis Road is available in selected retailers throughout the States, and will hopefully be showing up in other groceries soon! If you see it in your local, make sure you grab some, because you’re in for a full amazing butter experience. I used Unsalted Lewis Road butter in these rolls, but their Salted is so, so amazing on bread, or for use in savoury applications. You’re going to love it - promise.
Why Browning the Butter makes these the best cinnamon rolls
These are cinnamon rolls, but taken up a notch. Adding in the browned butter to the filling adds a huge dimension of flavour which plays off against the cinnamon so well. I cooled the butter to a spreadable temperature and then mixed it with some cinnamon, dark brown sugar and vanilla bean paste, then slathered it all over the dough before rolling it up in to a tight spiral and cutting it into perfect swirly buns.
I then doubled up on the brown butter flavour with a brown butter cream cheese frosting, which is the sleeper hit in my opinion - brown butter and cream cheese is the most perfect combo, and is so, so amazing spread all over the brown butter cinnamon rolls. Browning the butter is a teeny bit more work, but you get a huge amount of pay off for just a little more effort.
How to make Brown Butter Cinnamon Rolls
These are super easy to make, and just so, so good. The steps are below:
- Make the dough - The base of these Brown Butter Cinnamon Rolls is a super squishy brioche dough which comes together pretty quickly in the mixer. It is my go-to dough I use for almost everything!
- Rise the Brioche - You can either do this in the fridge for a minimum of 3 hours, or up to overnight, or you can rise the brioche at room temperature. Both work great.
- Brown the Butter - There's brown butter in both the filling and the frosting of these, so you do it all at once to save dishes. The butter is browned then transferred to the freezer and chilled until spreadable. You can pop it in the fridge too if you've got the time, the freezer is just quick and efficient. Make sure you stir it a few times while it's chilling so that all the brown parts get mixed in while it's chilling. If you don't they all set on the bottom, which is fine, it's just a little annoying to stir up.
- Make the Filling - The brown butter gets mixed up with some brown sugar, cinnamon, and a wee bit of salt, and then is mixed until a paste forms.
- Roll out the dough and assemble the rolls - The dough is rolled out into a rectangle and spread with the filling, then rolled up tightly again and cut into rolls.
- Do a second rise - The rolls hang out until puffy and ready for the oven. This usually takes about 45 minutes to an hour, but can be done overnight if needed! (See tips for making cinnamon rolls ahead of time)
- Bake the rolls - Bake them until beautiful and golden brown.
- Make the frosting and finish the rolls - While the rolls are finishing baking, make the frosting. The rest of the brown butter goes into the mixer with some cream cheese, and then powdered sugar, vanilla, and a wee bit of salt are added. The frosting is mixed up until fluffy, then spread over the slightly cooled rolls. Just the best.
Tips for making Cinnamon Rolls ahead of time
There are a few options for making these ahead of time. Personally, I will usually do the first rise overnight in the fridge and brown the butter the night before, then assemble the morning of. However I know some people love to do as much prep as possible, which is totally understandable. If you're making these for Christmas morning, it is so helpful to be able to just pop them into the oven and have them ready. Here are a few options for making these ahead of time:
- Do the first rise overnight and assemble on the morning you are baking. For this option, the first rise is done in the fridge overnight, then the rolls assembled and given their second rise and baked the same day as serving.
- Do the first rise and assembly the day before. This works great too - you can do the first rise then assemble your rolls, and do the second rise overnight, so that when you are ready to bake the next morning, the rolls are all ready to go. Pull them out of the fridge and leave to sit on the counter while the oven preheats.
- Partially bake the rolls and then freeze. Disclaimer: I haven't tried this method, but I have heard from a few places that it works. You make the rolls as directed, then bake them just until they are puffed and are starting to set, about 15-20 minutes, then pull from the oven and leave to cool, then wrap and freeze. You then can either let them defrost in the fridge overnight and finish off the baking, or bake straight from frozen. Please be careful with the type of pan you use if you plan on freezing as glass and ceramic do not like going from frozen to a hot oven. Use a metal pan.
How to get a super neat cut on cinnamon rolls
I don't know about you, but it's always nice to have a super neat cut on cinnamon rolls to expose the spiral. There are a few ways of doing this to make sure that you get a nice cut
- Use Dental Floss - People use unflavoured dental floss to cut the cinnamon rolls, which gives a really neat cut on them. However, I do find it a little harder to get the floss in the exact spot that I want, which can lead to unevenly sized rolls.
- Use a Bread Knife - This is my preferred method. I use a sharp serrated knife, which gives super clean cuts and is especially helpful for if your rolls have a filling in them with nuts or fruit that dental floss cannot slice cleanly through.
- Chill your log of dough - Chilling down your log of dough also helps to give super clean cuts. There is more about this in the recipe card.
- Trim your ends if you want - After I have rolled up the dough, I often trim the ends off just so there's a flat surface for the roll to sit on. You don't have to do this!
- Don't stress, rising fixes everything - Even if your rolls come out a bit wonky, don't worry. As they rise the dough will puff up and they will look so much better than they did before rising. Trust me on this one. Also, who cares if they are wonky, they are going to be SO GOOD.
A few wee tips for Brown Butter Cinnamon Rolls:
- To get the flavour of the brown butter into the rolls but still have the structure of softened butter, I browned the butter, then poured it into a bowl and froze it to solidify it. I then brought it back to room temperature, stirring often, until it was soft and spreadable for using in the filling of the rolls and again for the frosting. Make sure you allow time for this - I would brown the butter before you start making the dough just to make sure there’s enough time to chill. This can also be done ahead of time - store the brown butter in a container in the fridge and bring to room temperature when you need.
- I’m going to get you to brown all of the butter at once and then it can just easily be divided up for the filling and the frosting. Saves browning two sets of butter.
- The brioche can have the first rise done overnight in the fridge if you like - this splits up the task a little and also makes it a little easier to roll out.
- If you roll up your dough and then cut the rolls and some are a little fatter than others, don't worry. To help make sure the rolls rise evenly, mix up where you put them in the baking pan - so put some big ones by small ones so that they all have space to expand.
- The quantity of the brown butter called for in the recipe for is less than the quantity of butter called for making the brown butter. This is because the butter browning process cooks moisture off from the butter, so it therefore reduces in quantity. I have accounted for this in the recipe, so you will see 500g butter called for to make the butter, but only 350g worth of brown butter used in the filling and the frosting. This is not an error - I just accounted for moisture loss when calculating the initial quantity.
Check out my other Cinnamon Roll Recipes:
- Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel(Opens in a new browser tab)
- Overnight Cinnamon Buns with Cream Cheese Frosting(Opens in a new browser tab)
- Dark Chocolate Peppermint Sweet Rolls
- Laminated Brioche Cinnamon Buns with Apple and Oaty Streusel
- Giant Sour Cream Brioche Cinnamon Bun
- Giant Skillet Cinnamon Roll
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 Rolls 1x
- Category: Baking
- Cuisine: American
Description
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it!
Ingredients
Brioche Dough
- 2 ¼ tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 125g unsalted butter, at room temperature
Brown Butter
- 500g Unsalted Butter, cold from the fridge is fine
Filling
- 250g Browned Unsalted Butter, spreadable texture, at room temperature (see
- notes)
- 375g dark brown sugar
- 3 Tbsp Cinnamon
- 1 Tbsp all-purpose flour
- Pinch of salt
- ½ tsp vanilla bean paste
Brown Butter Cream Cheese Frosting
- 100g Browned Unsalted Butter, spreadable texture (see notes)
- 200g cream cheese, at room temperature
- 250g powdered sugar, sifted
- ½ tsp salt
- ½ tsp vanilla bean paste
Instructions
BRIOCHE DOUGH
- Place the lukewarm milk, 1 tablespoon of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight in the fridge.
BROWN BUTTER FOR FILLING AND FROSTING
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.
FILLING AND ASSEMBLY
- Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the browned Butter, brown sugar, cinnamon, flour, salt, and vanilla bean paste. Mix to combine.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.
- Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut). If you have chilled your dough overnight, you can skip this step if it feels like the rolls are going to hold together well.
- Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Brown Butter Cream Cheese Frosting.
BROWN BUTTER CREAM CHEESE FROSTING
- Place the chilled spreadable browned Butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.
Notes
The quantity of the brown butter called for in the recipe is less than the quantity of butter called for making the brown butter. This is because the butter browning process cooks moisture off from the butter, so it therefore reduces in quantity. I have accounted for this in the recipe, so you will see 500g butter called for to make the butter, but only 350g worth of brown butter used in the filling and the frosting. This is not an error - I just accounted for moisture loss when calculating the initial quantity.
Update to the recipe October 2021: A few people have told me that they have an issue with the filling leaking out during baking, so I have popped a tablespoon of flour into the filling to help combat that.
Comments
Heather says
This is my second year making these cinnamon rolls for Christmas morning. Hands down the best cinnamon rolls I’ve ever had! These are now our new Christmas reaction. Take the time to make these, they won’t disappoint.
Jolet says
Just make them! It's the best cinnamon rolls recipe I tried so far. The're gone very quick in my family, everyone loves them!
Erin Clarkson says
Eeee yay!!
Billie says
How come you dont use a breadflour?
Erin Clarkson says
It doesn't need it 🙂
Lauren says
Sooooooo good. That cream cheese spread is killer. Didn’t even make it a full two days with the family around for Christmas. 10/10 would do again!
Grace says
This is my second time making these cinnamon rolls and they are so good!! I will definitely be making these again in the future!
Sam says
My absolute go-to when wanting to make a pick me up for all my friends. We’re only two and these are so fun to make I just keep a few for us and wrap the rest for friends and family. The instructions are spot on and the reason I purchased my first baking scale! Make them!!!
Kelly says
I've made these cinnamon rolls 5 times now. They're a hit in my house! Consistently delicious.
Amy says
made these for christmas! so so good. completely worth the effort. the brioche dough is just gorgeous.
Emma says
I love your browned butter cinnamon buns! It is a great recipe, delicious and decadent. My friends love me more now hehe
However, on my third try of making this recipe, I will try to cut down the butter in the filling. There was too much butter oozing out from the buns. TBD on the result
Shari says
These were amazing! I followed the recipe exactly except for substituting Kerrygold butter for the Lewis Road because I can’t get that. The directions are really easy to follow. I did the first rise in the refrigerator over night which was one of the make-ahead suggestions and I finished them in the morning. A perfect Christmas breakfast treat!
Chelsea says
This is my go to Christmas morning cinnamon bun recipe. I wish we could bottle the aroma of these buns for every day use. The texture of the rolls and flavour don’t disappoint. I really appreciate all the details Erin puts into her recipe and instructions because it’s given me so much confidence while baking.
Ashley says
These cinnamon rolls are wonderful! I've made them multiple times and the brown butter just brings them up a notch. So delicious and easy to make. I appreciate the new suggestion to add flour to the filling to minimize leaking!
Rosie says
Made these this past weekend and they were amazing!!!thank you for this yummy recipe ! It is already requested tht I Make them again.
SOPHIA P says
This recipe is a crowd pleaser in my family! I've made this recipe for Christmas the past 2 years for my family and this is something they all look forward to every Christmas brunch. My niece asks for these cinnamon rolls for her birthday instead of cake, THATS HOW GOOD IT IS! ----Trust the process when making the browned butter, don't try to rush it. The extra time makes your roll tastier and separates it from the average cinnamon roll dough. Erin, you've done it again with another amazing recipe, thank you!
Leah says
These were so delicious, and the dough was so nice to work with. My new go-to cinnamon roll recipe!
Erin Clarkson says
So happy you loved them! <3
Sónia says
Delicious! I've never made another cinnamon rolls recipe again! Browning the butter is an absolute must!
Mikey says
Really delicious. The icing is where the brown butter really stands out and made the recipe for me. I did not freeze the dough logs before slicing so they proofed more quickly and baked more wildly, but I enjoyed the homemade look. Will try freezing next time for the pretty presentation
Hazel says
These are the best cinnamon rolls I've ever made. Heck, these might be the best anything I've ever made.
A very easy recipe follow and the results were delicious. Erin was also very responsive and helpful when I messaged her on Instagram with a few questions about the dough. Amazing.
Erin Clarkson says
So happy you loved them! x
Sofia says
Made these today and they were delicious 🙂 but they rose even more in the oven and some of the filling oozed out falling on the bottom of my oven. The sugar got burned and I had some smoke action. I did not freeze them before cutting. Wonder if that was part of it or if I should have used less filling. Will make them again for New Years so any tips appreciated it!
Craig says
Best cinnamon rolls I have had/made. The brioche dough is perfect and comes together easily every time. The dark brown sugar and brown butter combination is just the best. As always the recipe is extremely detailed and leaves no guess work. I do my first rise overnight and put together/bake in the morning. Thanks for the recipe!
T says
added miso to the butter while it was browning for “miso brown butter cinnamon rolls”. uh oh it was a big hit.
Arianna says
Hi Erin, I’ve made these cinnamon rolls twice and they’ve been a huge hit each time! I do have one question about the rise. The first time I made them I did it all in one day and it rose perfectly. The second time however I decided to assemble the rolls and then do the second rise in the fridge overnight, I noticed that my rolls didn’t rise during the cold rise. They baked out fine but I’m wondering if I did something wrong? Should I have let them rise before placing in the fridge?
Erin Clarkson says
Hi! Yes they wouldn't have risen enough properly overnight - you can give them 20-30 minutes on the counter before putting them into the fridge to help kick start the rising process. The filling will leak out a little too if you leave overnight as the sugar dissolves slightly!
Samantha says
Seriously, I am addicted to making these. Never would I imagine I would be able to make cinnamon rolls (especially ones that taste better than store bought), but Erin made it possible!
Tash says
Questiooonnnn. Made these and I'm not sure if it's meant to be like it but the sugar within the scroll for me was still "gritty" butter definitely oozed out and left the bottoms very soft. Not sure what I could've done wrong.
Erin Clarkson says
Hi! hmmm it does ooze sometimes but shouldn't be gritty - maybe the butter and sugar mixture wasn't quite combined enough?
Kate says
I’m never making another recipe for cinnamon buns again, this is just perfect! Fluffy dough, nice cinnamony feeling - the only thing I dislike is how quickly they get eaten 😉
Farah says
I just made these and they were incredible! Every recipe I make of yours always turns out amazing! Thank you!!
Alyssa says
Absolutely love this recipe! The dough is a treat to work with and I'm a sucker for anything with brown butter.
Diana Matthew says
Another 5 star rating from me. I made these exactly as written with the exception of substituting regular vanilla for the vanilla bean paste. They are absolutely unreal…the taste and texture are better than any I’ve ever had from anywhere. Just WOW!!
I didn’t experience any filling leakage and didn’t find I needed to chill the logs before slicing into individual buns. The dough is beautiful, I can’t wait to make your dinner rolls next.
I have a little extra frosting which I think I might use on some red velvet cookies.
Yum, yum, YUM.
Anna says
Once again I am stunned. This recipe is bonkers. My family said it was the best thing I have ever baked. The brioche dough is worth the time as is the browned butter. I prepped up until cut rolls and left in fridge overnight. Left out for 30 min before baking and they were perfect. Thank you Erin for a special recipe that will be a part of family traditions for years to come!
Lisa says
For the brioche only as I filled/iced with my own creation: gorgeous soft brioche, very easy to work with. Subbed bread flour as that’s what I had, otherwise followed it to a T. Thank you!
Sam says
I've made these for Christmas for my family the last few years and they're amazing! Not too sweet so you don't feel your teeth rotting while you eat them and Erin's instructions and thoughtfully constructed recipes/descriptions are SO helpful. Every year my rendition gets better and better (along with my baking skills) from reading her directions and watching her videos!
PS - My grandmother is currently eating one and has abandoned her fork and is just going for it with her hands!
Kenzie says
I have made these cinnamon rolls several times and they always turn out so good! Worth buying a scale for 😜
Lauren says
This is my go-to cinnamon roll recipe. The flavor the brown butter adds is just incredible! I’ll note that I only browned 420g of American generic grocery store unsalted butter, and it yielded 343g of brown butter. I scaled the frosting recipe down slightly to account for being slightly short on the quantity of brown butter.
Amanda says
I made these for Christmas morning and they were amazing!! So easy and delicious. I did both of the rises in the fridge and they came out great!
Anne says
I made these for Christmas morning and they were delicious! I overbaked them a little because I was distracted but they came out good anyway and that icing????? LORDT. I would do dreadful things for this icing. I am excited to make them again next Christmas without overbaking them!! I love the fact that the recipe is by weight because I hate washing measuring cups and we had just made five different types of cookies so I had been washing measuring cups ALL DAY, measuring by weight is so easy and the cleanup is much simpler!
Taylor Abbey says
Recipe was so easy to follow and these cinnamon rolls had the best flavor of any homemade rolls I’ve made so far! The brown butter made them! Definitely my go-to recipe from now on!!
Summer says
Hi Erin, just wondering what the alternative is if you don't have a stand mixer? Should I just mix/knead with my hands instead?
Erin Clarkson says
Hi! Yes my small batch cinnamon rolls have a dough that is made by hand - you could double that!
li says
my first time ever making cinnamon rolls and they turned out so soft (and a little bit crispy) and so so delicious!!! i made regular cream cheese frosting instead b/c brown butter takes so long to make and i was worried it might be too overpowering. but the next time i make these, i will try them with the brown butter frosting. thank you for the amazing recipe!
Christina Simmonds says
Hands down best cinnamon roll recipe I’ve ever tried. I make these every Christmas morning and for special occasions every so often and it’s one of those desserts that my family talks about and looks forward to. It comes out perfectly and consistent every time and the directions and tips are so helpful. These are just so darn good. Highly recommend making a weekend baking project of it!
Michaela says
My go-to recipe for cinnamon rolls! It truly is the best. Tastes just like a Cinnabon cinnamon roll and even better the next day.
Merryn says
ridiculously yummy both with and without the icing. 10/10 Erin’s done it again
Lauren says
These are absolutely perfect!! Easily the best cinnamon rolls I’ve ever made. I’m going to keep coming back to this recipe and I can’t wait to try the sticky bun variation too
Cassie says
I have made this recipe three times now and every time it is a major crowd pleaser! It never disappoints, if you have a mixer it comes together super easily and you can make all of the components the day before and then bake them fresh in the morning which makes them the perfect thing for a weekend brunch or party with friends.
Erin's recipes have become staples in all of my baking and when I am looking to sink my teeth into something new, I always start with Cloudy Kitchen. If you aren't sure if its worth your time- I promise you will not be disappointed with ANY of her recipes!
Jodi says
Can I use rapid yeast instead?
Erin Clarkson says
I haven't tried it sorry!
Addey says
I used rapid yeast because that's all I could find and it worked for me! I didn't let it sit like the recipe calls for. Just mixed it right in!
Addey says
I made these for Christmas in Brazil, without a mixer 😅, and muscovado sugar because brown sugar doesn’t exist here. I cut down on the muscovado sugar and replaced with regular sugar and that was a good call because it's so powerful. Mixed and kneaded the dough by hand. Had to use a wine bottle to roll... (still had wine in it.) Even with all of my “adjustments,” I was able to get a pan of these made and all the Brazil fam LOVED them. They definitely weren't as pretty and probably not exactly the way you intended them to be, but they were soooo tasty. Thank you for your precise measurements! It made a huge difference.
Debby says
These Cinnamon rolls sound amazing, and I'd love to make them, but am confused on how to convert grams to cups. Do I need to purchase a food scale to weight the ingredients?
Erin Clarkson says
Hi! Yes a food scale is an amazing thing to have to help improve the accuracy in your baking! I have a link to my favourite one just above the recipe! 🙂
Paula says
These came out amazing, the recipe was perfectly easy to follow even for first time cinnamon rolls and the night before prep tips made it so much more relaxed and easy! Thanks!
Abigail says
These cinnamon rolls are absolutely amazing! Directions are very clear and easy to follow. The brown butter really is a game changer on giving it a unique taste, and these are always a big hit when I make them.
Hazel Mcgibbon says
Wow wow wow. I've made cinnamon buns numerous times but this recipe wins hands down. Firstly the dough is so easy to work with. Some you end up in a mess with but this rolled perfectly. Didn't rip. Filling was exactly the right amount to spread across dough. And the brown butter aspect of it added a flavour punch that just elevated it to the next level. Fabulous recipe. Now my go to!
Sophia Philip says
Hi Erin, Can I make these with bread flour? And in the dough making process does the butter need to be melted while adding into the dough or only softened?
Mhairi Freer says
Made these last weekend. I think they are the best things I’ve ever made. Soft, buttery with a taste of burnt butter all the way through. Thanks.
Kendall says
My husband said they were the best things he’s ever eaten! These were easy to make and definitely the most delicious cinnamon rolls. The crunchy filling that oozed out onto the bottom of the pan is one of the best parts.
Erin says
As a US expat living in NZ these remind me so much of Cinnabon cinnamon rolls. I have struggled to make cinnamon rolls in the past so this was my last ditch effort after trying a couple of other recipes from this site. They are amazing and my family loved them. I’ll have to make them for my dad next time he visits!
Aly says
I make these cinnamon rolls for Thanksgiving and Christmas morning and they are absolutely perfect. The browned butter adds a great dimension to the filling and I appreciate being able to do the second rise in the fridge. Then all I have to do is pop them in the oven!
Beth says
These were easy to make and my family said that they were the best cinnamon rolls that they have ever had! I will be making these again.
Erin Clarkson says
So so happy to hear!