Is there a better smell to wake up to in the morning than cinnamon rolls? In my world, cinnamon rolls are made for birthdays, holidays and really any time we have something to celebrate. I decided I wanted to put a delicious spin on a classic and by tweaking the flavor and giving you the option to make it ahead of time! These Overnight Brown Butter Cinnamon Rolls are the perfect addition to any morning breakfast. Scroll down to find tips and tricks to achieve cinnamon roll perfection and also the recipe!
This recipe starts with a pretty standard cinnamon roll dough that comes together in under 20 minutes in my Kitchen Aid Classic Plus Stand Mixer. I wanted to keep the dough simple to allow the filling and frosting to shine! After being baked you will be left will soft, pillowy rolls that are the perfect canvas for the brown butter filling.
The filling consists of brown butter, vanilla, cinnamon, light brown sugar and salt. The butter will set up in the fridge while the dough rises. Do not skip this step! If the butter doesn’t chill and you add it right to the dough, all of the filling will ooze out. Even if you are making and baking these in the same day, allow the brown butter to set and become a spreadable consistency.
Finally, the big bow on top, this creamy frosting! With the bold flavors in the filling, I wanted a tangy, thick frosting the brings these cinnamon rolls together. Cream room temperature butter and cream cheese, vanilla extract and salt together until well incorporated. Add in powdered sugar and mix until smooth. Set aside until needed!
Recipe tips:
- Dough: You want your dough to be almost too sticky to work with. You’ll feel the need to add additional flour but resist! The dough needs to be a little sticky to ensure the filling sticks, and this will allow them to be soft and pillowy.
- The filling: To make the filling add 1 1/2 sticks of salted butter to a medium sized nonstick pan on medium heat. Cook for 3-5 minutes, whisking constantly, until the butter starts to brown. As soon as you see it start to brown (it will also give off a nutty aroma and foam up) pull from the heat. Stir in vanilla extract but be careful, it will steam up! Immediately transfer to a heat proof bowl and let it cool down on the counter for 5 minutes. After 5 minutes, place in the refrigerator and cool until needed. When it’s time to add the filling, stir the butter until it becomes spreadable, about 30 seconds. If you’re interested in other brown butter recipes, check out my Brown Butter Chocolate Chip Cookies!
- Want to make these same day?: No problem! Cut the rolls and add to the prepared pan. Let the rolls rise on the counter while the oven preheats to 350 degrees. Bake 25 minutes or until golden brown!
- The frosting: For this recipe I wanted a thicker, spreadable frosting. If you find you want a thinner frosting, add room temperature milk, 1 tablespoon at a time, until you reach the desired consistency!
These rolls will bake up in a 9×13 pan or a little smaller. You don’t want to bake them in a larger pan because they will spread and the filling will ooze out! I can’t wait for you to try this spin on a classic cinnamon roll recipe. Let me know your thoughts in the comments section! Happy baking 🙂
Classic Cinnamon Rolls
Ingredients
- 1 packet instant dry yeast each packet is ¼ oz or 2 ¼ teaspoons
- 1 cup whole milk, warmed
- ¼ cup granulated sugar
- ¼ cup salted butter, melted
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 1 tsp kosher salt
For the filling:
- ½ cup salted butter, softened 8 tablespoons
- 1 tsp vanilla extract
- 1 cup light brown sugar
- 3 tbsp cinnamon
For the frosting:
- ½ cup salted butter, softened
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 2 cups powdered sugar
- 2-5 tbsp heavy cream room temperature
Instructions
For the cinnamon rolls:
- Add milk to a heatproof bowl and microwave for 20-30 seconds, until warm. Add the milk, instant dry yeast and granulated sugar to the bowl of a stand mixer fitted with a dough hook. Stir on low to incorporate.
- Add in the melted butter, vanilla extract and eggs and mix on low until combined. While the mixer is on low, add the flour one cup at a time and then the salt. Mix on low for an additional 5 minutes. This will knead the dough so you don't have to! If you do not have a stand mixer, knead by hand. When the 5 minutes is up, add the dough to a well oiled (with vegetable oil or butter) large bowl. Cover loosely with a towel or plastic wrap and place in the oven to let it rise for 1 hour. After 1 hour, the dough should almost double in size.
- If you have parchment paper, line your 9×9 square baking dish. If not, spray with nonstick spray and set aside.
For the filling:
- While the dough is rising, make your filling! In a small bowl combine the softened butter, brown sugar, cinnamon, vanilla and salt. Set aside until needed.
For assembly:
- When the dough has risen, empty out onto a counter lightly dusted with flour. Roll into a 14×9 inch rectangle. Spread softened butter mixture over dough, leaving a ¼ inch margin at the far side of the dough.
- Starting with the longest edge closest to you, carefully roll the dough into a log, keeping it tight as you go. Using a sharp serrated knife cut into 9 even rolls. Place the cinnamon rolls into the prepared pan. Cover loosely with a towel or saran wrap and let rise on the counter for 30 minutes. If you'd like to make these the next day, cover with plastic wrap and place in the refrigerator overnight. (see below for notes on how to make these overnight)
- Preheat the oven to 350°. Remove the towel and bake for 20 minutes, or until they start to turn golden brown. You want to slightly underbake them so they stay soft!
For the frosting:
- In a medium bowl whisk together the soft butter, vanilla and salt. Add powdered sugar and beat until combined. Depending on how thin you want your frosting, add 1 tablespoon of heavy cream at a time until it reaches desired consistency. Spread the frosting on the rolls and enjoy!
Notes
Did you make this recipe? Tag @mymessykitchenn on Instagram and hashtag it #mymessykitchen, or leave a comment on this page!
Wow, I need to make this!! My boyfriend loves cinnamon rolls and I can’t wait to surprise him with these for Sunday brunch
Yes Nicole let me know how they turn out if you make them 🙂
Yes please
I was in the mood for something sweet and these hit the spot! I made them exactly as written, and they definitely did not disappoint! So good that I plan to make them for guests coming next weekend. Dang, I’m going to have to eat them again & so soon. 😉