Imagine waking up to the most intoxicating aroma of warm, gooey cinnamon rolls, with a decadent brown butter glaze that promises to transform your ordinary morning into an extraordinary culinary experience. These aren't just any cinnamon rolls - they're a symphony of nutty, caramelized butter, delicate spices, and pillowy-soft dough that will make your taste buds dance with pure joy. Get ready to elevate your baking game and become the breakfast hero your family and friends have been dreaming of!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 cup milk
- 1/2 cup butter, browned
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
- Begin by browning the butter in a light-colored skillet over medium heat. Stir constantly until the butter turns a golden amber color and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and a pinch of sugar. Allow the mixture to sit for 5-10 minutes until it becomes foamy and activated.
- Add the cooled brown butter, remaining sugar, salt, and 2 cups of flour to the yeast mixture. Mix with a wooden spoon or stand mixer until a smooth batter forms.
- Gradually incorporate the remaining flour, kneading until a soft, elastic dough develops. The dough should be smooth and not stick to the sides of the bowl.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and roll out on a floured surface into a large rectangle, approximately 18x12 inches.
- Spread softened butter across the dough and sprinkle generously with ground cinnamon and remaining sugar, leaving a small border around the edges.
- Carefully roll the dough tightly from the long side, creating a log. Use a sharp knife or dental floss to cut into 12 even rolls.
- Place the rolls in a buttered 9x13 inch baking pan, leaving space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
- While rolls are baking, prepare the brown butter glaze by mixing powdered sugar with milk and a touch of the remaining brown butter until smooth.
- Remove rolls from oven and immediately drizzle with the brown butter glaze while still warm. Let cool slightly before serving.
Tips
- Brown Butter Magic: The key to these rolls is patience when browning butter. Use a light-colored skillet so you can precisely monitor the color change, and remove from heat the moment it turns golden amber to prevent burning.
- Yeast Activation: Ensure your milk is precisely 110°F - too hot will kill the yeast, too cold won't activate it. Use a kitchen thermometer for accuracy.
- Dough Rising Secrets: Place your dough in a warm, draft-free area like a slightly warmed oven (turned off) or near a sunny window to help it rise perfectly.
- Cutting Technique: Use unflavored dental floss to slice rolls cleanly without squishing the dough - slide the floss underneath, cross over the top, and pull for perfect, even cuts.
- Glaze While Warm: Drizzle the brown butter glaze immediately after baking while rolls are still hot to ensure maximum absorption and flavor penetration.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
