Jenn's Browned Butter Cinnamon Rolls

Makes 7 large rolls (see Notes for 12 smaller rolls)

-Making the Dough-
2/3 C milk, warmed (105-115F)
1 Tbsp sugar
2 tsp instant yeast
1 lg egg + 1 yolk, room temp

2 1/2 C bread flour (or all purpose flour)
4 Tbsp unsalted butter, melted
3/4 tsp salt

Warm the milk. In a stand mixer bowl, add milk, sugar and sprinkle yeast over the top and let sit approximately 5 minutes until it dissolves (you can whisk a bit if there are dry spots of yeast). Add in egg and yolk and whisk until uniform. Add the flour, then the melted butter and salt. Mix by hand with paddle attachment before placing on mixer to avoid a flour explosion. Mix on medium low until uniform (it will be tacky, but hopefully not too sticky). Remove from bowl and knead a couple of times and form a ball using a little flour if necessary. 

Grease a medium bowl and place dough inside to rise. Cover with a lid or plastic wrap (I find just using a tea towel in Colorado is not enough to keep the dough from drying out). Let rise 1 - 1.5 hours until doubled in size (or overnight in fridge). 

-Assembly & Bake-
Lightly flour your counter and roll out dough to a 12” x 14” rectangle (12” deep, 14” wide). 

Half stick (4Tbsp) browned butter, softened 

1/4 C brown sugar
1/4 C white sugar
2 tsp cinnamon
Pinch salt 

Spread the softened browned butter over the dough, leaving half an inch along the top long edge for sealing. In a small bowl, mix the cinnamon sugar blend (a fork works nicely, or just your hands), then spread evenly over the butter. Starting with the long edge closest to you, roll into a log (not too loose, but also not super tight). Brush off any excess flour as you see it. Brush a bit of water or milk along the reserved 1/2” of dough, and pinch the long edge to seal. Place log seam-side down on a large cutting board. Using a serrated knife, slice into 7 equal portions. For this size I recommend using a circular pan that’s 10”-12” in diameter (the Falcon enamel pan is what I love to use!). Butter it fully & place one roll in the center (prettiest side up). Evenly space the rest of the rolls around it, tucked up against the edge of the pan to give enough room for the center roll to proof. (No raw middles!)

Cover with plastic wrap or lid and let proof in a warm place until rolls puff up & get cozy together, 1-1.5 hrs. Meanwhile preheat oven to 375F. Once rolls are proofed, bake until golden and done in the center, but take care not to over-bake as this can dry them out. It should take about 16-18 minutes, as long as they are fully proofed and depending on your oven.  

Glaze: (see Notes) 
Half stick (4 Tbsp) browned butter
1/4 C milk
2 C powdered sugar
1 tsp vanilla
Hefty pinch of salt

Gently melt browned butter with milk. Pour into medium bowl (make sure to get all the brown bits!) and whisk in 2 C powdered sugar, 1 tsp vanilla extract and a pinch of salt (or more to taste!). 

 Spread over tops of warm cinnamon rolls & enjoy!!


-Feel free to roll the dough into a wider, shallower rectangle if your goal is more/smaller cinnamon rolls; 9” x 17” for 12 portions (would suggest using a rectangular pan for this). 

-This glaze recipe makes enough for a double batch. Feel free to cut in half, or cover and save for other baking!


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