Brown Butter cinnamon rolls

Brown Butter Cinnamon Rolls Recipe

Ingredients:

For the Dough:

• 1 cup whole milk, warmed to about 110°F
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 4 cups all-purpose flour
• 1/2 teaspoon salt

For the Brown Butter Filling:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed

Instructions:

1. Prepare the Dough:

1. In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy.
2. In a large bowl, whisk together the melted butter and eggs. Pour in the yeast mixture and stir to combine.
3. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. You might need a bit more flour depending on your dough’s consistency.
4. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

2. Make the Brown Butter Filling:

1. In a small saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and let it cool slightly.
2. In a medium bowl, combine the brown sugar, cinnamon, and nutmeg (if using). Stir in the slightly cooled brown butter until well mixed.

3. Roll Out the Dough:

1. After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 16×12-inch rectangle.
2. Spread the brown butter mixture evenly over the dough, leaving a small border around the edges.

4. Roll and Cut:

1. Starting from the long side of the rectangle, tightly roll the dough into a log.
2. Slice the roll into 12 equal pieces and place them in a greased 9×13-inch baking pan or two 9-inch round pans. Cover and let them rise for another 30-45 minutes, or until puffed up.

5. Bake:

1. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

6. Prepare the Cream Cheese Glaze:

1. While the rolls are baking, beat the softened cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract. If the glaze is too thick, add milk a little at a time until it reaches your desired consistency.

7. Glaze and Serve:

1. Once the rolls are done baking, let them cool slightly before drizzling with the cream cheese glaze.
2. Serve warm and enjoy the rich, nutty flavor of the brown butter combined with the sweet, spiced filling!

These brown butter cinnamon rolls are perfect for a special breakfast or brunch. The depth of flavor from the brown butter adds a wonderful complexity to this classic treat.