Brown Butter Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting
Pillow soft, fluffy brown butter cinnamon rolls topped with a rich vanilla bean cream cheese frosting. These cozy, bakery-style rolls are rich, gooey, and perfect for fall mornings or holiday brunch.
Ingredients
Dough:
- * ¾ cup warm milk 110–115°F
- * 1 ⅛ teaspoons instant dry yeast about half a packet
- * 1 large egg room temperature
- * 3 tablespoons unsalted butter
- * 2 tablespoons + 2 teaspoons granulated sugar that’s about 1/6 cup
- * ½ teaspoon salt
- * 2 cups all-purpose flour
- * ¾ cup cake flour
- * ¼ cup heavy cream to be poured over rolls
Frosting:
- * 1½ cups powdered sugar
- * 2 tbsp unsalted butter softened
- * pinch of salt
- * 4 ounces cream cheese softened
- * ½ tsp vanilla extract
Filling:
- * ¼ cup unsalted butter softened
- * ½ cup packed brown sugar
- * 1½ tablespoons cinnamon
- * ¼ teaspoon vanilla extract
Instructions
Brown the butter
- Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns golden brown and releases a nutty aroma. The butter will reduce slightly as it browns, so add enough water afterward to bring it back up to about 3 tablespoons total. Set aside to cool slightly.
Warm the milk
- Heat the milk in the microwave or on the stovetop until it reaches 110–115°F, warm but not hot to the touch.
Activate the yeast
- Pour the warm milk into the bowl of a stand mixer and sprinkle the instant yeast on top. Let it sit for 1–2 minutes, then mix briefly to combine.
Mix wet ingredients
- Add the browned butter, egg, and sugar to the bowl. Mix on low speed for about 2 minutes, until everything is well combined.
Combine dry ingredients
- In a separate bowl, whisk together the all-purpose flour, cake flour, and salt until evenly mixed.
Form the dough
- Gradually add half of the dry mixture to the wet ingredients and mix until just combined. Using the dough hook attachment, add the remaining dry mixture and continue mixing until a sticky dough forms.
Knead the dough
- Lightly flour your countertop and turn the dough out onto it. Sprinkle a little flour on top and knead by hand for 5–7 minutes, or until the dough becomes smooth and elastic.
First rise
- Place the dough into a greased bowl, cover with plastic wrap, and set it in a warm spot to rise for about 2 hours, or until doubled in size.
Make the filling
- In a small bowl, mix together the brown sugar, cinnamon, vanilla extract, and softened butter until well combined.
Shape the rolls
- Once the dough has risen, roll it out on a floured surface into a large square or rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges. Trim any uneven edges if needed. Roll the dough tightly into a log and slice into 6–8 large rolls.
Second rise
- Arrange the rolls in a greased baking dish. Cover with a damp paper towel and let them rise for another 30 minutes.
Bake the rolls
- Preheat the oven to 350°F. Pour heavy cream evenly over the rolls, cover the dish with foil, and bake for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the rolls are golden brown.
Make the frosting
- In a bowl, beat together the cream cheese, powdered sugar, vanilla extract, butter, and a pinch of salt using a hand mixer until smooth and fluffy.
Frost and serve
- Spread the frosting over the warm rolls so it melts into all the layers. Serve immediately and enjoy!