Cinnamon Rolls with Brown Butter Icing are soft, pillowy rolls with a brown sugar and cinnamon filling and warm icing that settles into every swirl. The recipe makes 12 rolls for a holiday morning or a slow weekend.
Why I Love These Cinnamon Rolls
These rolls are meant to feel like a back pocket recipe, not a project that takes over the kitchen. The dough comes together in a stand mixer, and instant yeast goes straight into the bowl with no blooming step. That keeps the process simple without asking you to babysit a yeast mixture.
The result is a soft, pillowy roll that pulls apart in tender layers. Brown sugar and cinnamon give the filling that classic bakery style flavor, and because the softened butter is mashed into a spreadable paste, it coats the dough evenly instead of turning into a messy streusel.
Then there is the brown butter icing. It is nutty, sweet, and thin enough to pour over the warm rolls so it settles into every swirl. A pan of these rolls makes a holiday morning, including Easter, or a slow weekend feel special, and 12 rolls are easy to share with neighbors, family, or anyone who needs a little joy.
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Recipe Details
Yield: 12 rolls. Serving size: 1 roll. Prep time: 45 minutes.
The recipe card lists a cook time of 40 minutes and a rise time of 4 hours, but the step by step directions give a more specific window: about 1 to 1 1/2 hours for the first rise, 35 to 45 minutes for the second rise, and 18 to 24 minutes in a 350°F oven.
Use the step times as your guide and allow extra time for the dough to double and the rolls to puff.
Because the card times and the method times do not match exactly, plan by the visual cues and the component times rather than a single total.
| Stage | Time | Visual cue |
|---|---|---|
| First rise | About 1 to 1 1/2 hours | Dough is doubled in size |
| Second rise | 35 to 45 minutes | Rolls are puffed and touching |
| Bake | 18 to 24 minutes | Golden on top and soft in the center |
Nutrition: about 468 kcal per roll. The source notes that nutrition information is automatically calculated and should only be used as an approximation.
Homemade Cinnamon Roll Ingredients
The ingredient list is mostly pantry staples. Keep the dough, filling, and icing separate as you set up, because each group does a different job.
For the dough:
- 4 1/3 cups all purpose flour gives structure while keeping the rolls soft.
- 1/3 cup granulated sugar adds sweetness to the dough.
- 2 1/4 teaspoons (1 package) instant yeast goes right into the dough with no blooming step.
- 1 teaspoon kosher salt seasons the dough.
- 1 1/3 cups whole milk, warmed to 100 to 110°F, helps activate the yeast and creates a tender dough.
- 1/3 cup neutral oil, plus more to oil the bowl, keeps the rolls soft and fluffy.
- 1 large egg adds richness and structure.
For the filling:
- 8 tablespoons (1 stick) unsalted butter at room temperature, softened so it mashes easily into a paste.
- 1/2 cup light brown sugar.
- 1 tablespoon ground cinnamon.
For the brown butter icing:
- 4 tablespoons unsalted butter.
- 2 to 4 tablespoons whole milk, used to create the right consistency.
- 1 1/2 teaspoons vanilla extract, which rounds out the brown butter.
- 2 cups sifted powdered sugar, which sweetens and thickens the icing.
The filling is not a loose sprinkle. The softened butter is mashed with the brown sugar and cinnamon until it spreads like a paste, so it stays in place as you roll the dough.
The icing uses only four ingredients, but the brown butter is the flavor anchor. The milk adjusts the consistency, the vanilla rounds out the nutty notes, and the sifted powdered sugar gives the icing its body.
How to Make Homemade Cinnamon Rolls
Set up your stand mixer and a 9 x 13 inch baking dish before you start. The method moves from mixing to rising to rolling, and the visual cues matter more than the clock.
- Mix the dough. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, milk, oil, and egg. On medium low speed, using the dough hook, mix until a shaggy dough forms, about 2 minutes.
- Knead. On medium speed, continue mixing until the dough is smooth, pulls away from the sides of the bowl, and still slightly sticks to the bottom, 5 to 8 minutes. The dough will be tacky. Keep kneading instead of adding more flour.
- Let the dough rise. Place the dough in a lightly oiled bowl. Cover and let it rise in a warm area until doubled in size, about 1 to 1 1/2 hours.
- Make the filling. While the dough rises, combine the butter, brown sugar, and cinnamon in a separate bowl. Mix into a spreadable paste. Grease a 9 x 13 inch baking dish and set it aside.
- Roll and fill. Punch down the dough to remove bubbles. On a lightly floured surface, roll it to about 16 inches by 12 inches. Turn the rectangle so the long side faces you. If the dough shrinks, let it rest 5 minutes, then continue. Spread the filling over the dough, leaving a 1/2 inch border along the far long side. Roll tightly from the long side nearest you and pinch the seam.
- Cut and rise again. Slice the log into 12 rolls and place them in the prepared dish. Cover loosely and let them rise until puffed and touching, 35 to 45 minutes. Preheat the oven to 350°F during this rise.
- Bake. Bake in the preheated 350°F oven until golden on top, 18 to 24 minutes. Remove from the oven and set aside to cool.
- Make the brown butter icing. While the rolls cool, melt the butter in a 4 quart saucepan over medium heat. Cook until the milk solids turn golden brown, 3 to 5 minutes. Use a light colored pan, stir constantly, and push the foam aside to check the color. Pour the butter out as soon as it is golden brown because it can darken quickly. Remove from the heat and whisk in the milk, vanilla extract, and powdered sugar until smooth and creamy. If the icing was made ahead and has cooled, thin it with a splash of milk. Spread the icing over the warm rolls so it settles into each one.
Recipe Tips
Keep the yeast simple. Instant yeast goes right into the dough, so there is no need to bloom it first. Warm the milk to 100 to 110°F. Milk that is too hot can harm the yeast, and cold milk will slow the rise.
Do not add too much flour. The dough should feel tacky, not dry. Extra flour during mixing or rolling can make the baked rolls dry. If the dough springs back while you roll it, let it rest 5 minutes and then continue.
For clean slices without squashing the rolls, use a serrated knife or unflavored dental floss. With floss, slide it under the log, cross the ends over the top, and pull to cut. With a serrated knife, use a gentle sawing motion and do not press straight down.
Watch the bake time. The rolls should be golden on top and baked through but not overly browned. Overbaking can dry them out.
Ice while warm so the brown butter icing works like a glaze and settles into the swirls. For the icing, start with a small amount of milk and add more in small increments until it is thick but pourable.
If it is too thick, add more milk. If it is too runny, stir in a teaspoon of powdered sugar.
The dough should feel tacky, not dry. Keep kneading instead of adding more flour.
If you enjoy a flavored twist, these cereal milk cinnamon rolls are another fun bake to try once this pan feels familiar. For a simpler finish, this cinnamon roll icing is a useful comparison, though the brown butter icing is the signature here.
Why Are My Cinnamon Rolls Not Soft?
Dry or dense rolls usually come from too much flour, milk that was too hot for the yeast, or a rise that was cut short. Adding extra flour while mixing or rolling is the most common cause. The dough should stay a little tacky, and it should double before you roll it out.
Overbaking can also dry out homemade cinnamon rolls. Begin checking around 18 minutes. When fully baked, the rolls should be golden on top and set in the center, but still soft. If the center feels firm and the edges are deeply browned, they have gone too long.
Adding the icing while the rolls are warm also helps keep them tender and gives a classic, slightly gooey finish. Let the rolls cool only until they are easy to handle, then spread or pour on the brown butter icing.
Serving & Storage
Serve the rolls while still warm. They are lovely on their own with a cup of coffee, or alongside a larger brunch with eggs, fresh fruit, coffee cake, or a savory breakfast casserole. A warm roll with icing melting into the swirls is the whole point, so serve soon after icing.
Refrigerate leftovers in an airtight container for up to 4 days. Refrigeration keeps them fresh longer because of the icing. To freeze, let the rolls, frosted or unfrosted, cool completely.
Then freeze them in a freezer safe container or wrap them individually. Individual rolls are easy to pull out and warm as needed. For the best texture, thaw overnight in the refrigerator before reheating. Reheat individual rolls in the microwave for 15 to 20 seconds.
FAQs
How do you make brown butter icing for cinnamon rolls?
Melt 4 tablespoons unsalted butter over medium heat and cook for 3 to 5 minutes until the milk solids turn golden brown. Remove it from the heat and whisk in 2 to 4 tablespoons whole milk, 1 1/2 teaspoons vanilla extract, and 2 cups sifted powdered sugar until smooth and creamy. Spread the icing over the warm rolls so it settles into the swirls, and thin cooled icing with a splash of milk if needed.
How long do cinnamon rolls take to rise?
The first rise takes about 1 to 1 1/2 hours in a warm area, until the dough has doubled in size. After shaping, the 12 rolls need a second rise of 35 to 45 minutes in a warm place, until they are puffed and touching each other. Judge the dough by how it looks and feels rather than by the clock alone, because a cooler room can slow the rise.
Why are my cinnamon rolls dry and dense?
Dry or dense rolls are often caused by too much flour, milk that was too hot for the yeast, or a rise that was too short. Warm the milk to 100 to 110°F and keep the dough slightly tacky instead of adding extra flour, then knead it for 5 to 8 minutes until smooth and elastic. Bake at 350°F for 18 to 24 minutes and start checking around 18 minutes, because overbaking can dry the rolls out.
How do you store and reheat leftover cinnamon rolls?
Store leftover rolls in an airtight container in the refrigerator for up to 4 days. You can also freeze frosted or unfrosted rolls after they have cooled completely, then thaw them overnight in the refrigerator for the best texture. Reheat individual rolls in the microwave for 15 to 20 seconds until warm.
Cinnamon Rolls with Brown Butter Icing
Cinnamon Rolls with Brown Butter Icing are soft, pillowy rolls with a brown sugar and cinnamon filling and warm icing that settles into every swirl. The recipe makes 12 rolls for a holiday morning or a slow weekend.
- Total Time: 325 min
- Yield: 12 rolls 1x
Ingredients
Cinnamon rolls
4 ⅓ cups all-purpose flour
⅓ cup granulated sugar
2 ¼ teaspoons instant yeast, 1 package
1 teaspoon kosher salt
1 ⅓ cups whole milk, warmed to 100-110°F
⅓ cup neutral oil, plus more to oil the bowl
1 egg, large
8 tablespoons unsalted butter, room temperature; 1 stick
½ cup light brown sugar
1 tablespoon ground cinnamon
For the brown butter icing
4 tablespoons unsalted butter
2–4 tablespoons whole milk
1 ½ teaspoons vanilla extract
2 cups powdered sugar, sifted
Instructions
Cinnamon Rolls with Brown Butter Icing
1-Mix the dough: Mix the dough: In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, milk, oil, and egg. On medium-low speed, using the dough hook, mix until a shaggy dough is formed, 2 minutes.
2-Knead: Knead: On medium speed, continue mixing until the dough is smooth, pulling away from the sides of the bowl, and slightly sticks to the bottom of the bowl. The dough will be tacky, but release from the sides when the mixer is running, 5-8 minutes.
3-Rise: Rise: Place the dough in a lightly oiled bowl. Cover and let the dough rise in a warm area until doubled in size, about 1-1 ½ hours.
4-While the dough is rising, make the: While the dough is rising, make the filling: In a separate bowl, combine the butter, brown sugar, and cinnamon. Mix together and set it aside. Grease a 9 x 13-inch baking dish and set it aside.
5-Roll out the dough: Roll out the dough: Once risen, punch down the dough to remove any bubbles. Roll out on a lightly floured surface until it is approximately 16 inches by 12 inches. Turn the rectangle so the long side is facing you. If the dough tends to shrink, allow it to rest for 5 minutes before continuing the rolling. Spread filling over the dough, leaving a ½-inch border along the long side farthest away from you. Working from the long side nearest you, tightly roll up the dough, ending at the bare ½-inch end. Tightly pinch the dough together along the seam.
6-Cut the rolls: Cut the rolls: Slice the dough into 12 individual rolls, and place in the prepared baking dish. Cover loosely and allow the rolls to rise until they are puffed and touching each other, for 35-45 minutes in a warm area. Meanwhile, preheat the oven to 350°F.
7-Bake: Bake: Once the rolls have risen, gently remove the cover and bake in the preheated 350°F oven until golden on top, 18-24 minutes. Remove from the oven and set aside to cool.
8-While the rolls are cooling, make the: While the rolls are cooling, make the brown butter icing: In a 4-quart saucepan, melt the butter over medium heat. Continue cooking until the milk solids in the butter turn golden brown, 3-5 minutes. Remove from the heat and add the milk, vanilla extract, and powdered sugar. Whisk until smooth and creamy. If the icing is made ahead and cools, it can be thinned to a spreadable consistency with a splash of milk. Spread the finished icing over the warm cinnamon rolls.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 45 min
- Cook Time: 40 min
- Method: bake
Nutrition
- Serving Size: 1 roll
- Calories: 468 kcal
