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Clean recipe · cloudykitchen.com

Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting

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!

Original recipe: cloudykitchen.com

Yield:
12 servings
Prep:
1 hr
Cook:
45 min
Total:
1 hr 45 min
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Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Ingredients

  1. 2 1/4 tsp active dry yeast
  2. 250g whole milk, lukewarm
  3. 4 Tbsp (50g) sugar
  4. 565g all-purpose flour
  5. 1 tsp salt
  6. 2 eggs, at room temperature
  7. 1 tsp vanilla bean paste
  8. 125g unsalted butter, at room temperature
  9. 500g Unsalted Butter, cold from the fridge is fine
  10. 250g Browned Unsalted Butter, spreadable texture, at room temperature (see
  11. notes)
  12. 375g dark brown sugar
  13. 3 Tbsp Cinnamon
  14. 1 Tbsp all-purpose flour
  15. Pinch of salt
  16. 1/2 tsp vanilla bean paste
  17. 100g Browned Unsalted Butter, spreadable texture (see notes)
  18. 200g cream cheese, at room temperature
  19. 250g powdered sugar, sifted
  20. 1/2 tsp salt
  21. 1/2 tsp vanilla bean paste

Instructions

  1. BRIOCHE DOUGH

    Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. While the rolls are rising, preheat the oven to 350°f / 180°c.
  12. 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.

  13. 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.
  14. Spread onto the cinnamon rolls while they are still slightly warm.
  15. Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.