Brown Butter Cinnamon Rolls - Soft, plush, and swirled with a maple-cinnamon filling that melts into every buttery layer.

If there were ever a cinnamon roll that felt like a whole winter morning wrapped in a blanket, it's this one. The dough is enriched with brown butter - the kind that smells toasty and nutty. Giving these rolls a depth you don't usually get from a classic cinnamon roll. The filling is maple-sweet, a little salty, and melts into all those soft spirals as the cream soaks through the dough in the oven. And the frosting? Thick, swoopy, brown-butter cream cheese that settles into the warm rolls like it was always meant to be there. These are the kind of rolls you pull apart with your hands because waiting for a knife feels a little unreasonable.

If you love these Brown Butter Cinnamon Rolls, you'll also obsess over my Brown Butter Snickerdoodle Cookie Sandwiches, Maple Caramel Cheesecake, and my Brown Butter Banana Cake - all cozy, winter-leaning desserts with that same warm, toasty flavor profile.

Before You Start

A few quick things, the brown butter cinnamon roll dough comes together smoothly: brown your butter early so it has time to cool into those salty, golden flecks that make the dough taste incredible. Give yourself time for the cold proof - it makes the dough soft, stretchy, and a dream to roll out. And don't worry if the dough feels sticky at first; once it's chilled, it behaves beautifully. Oh, and the cream poured over the top? It's the secret to getting that ultra-soft, plush texture.

Why You'll Love These Brown Butter Cinnamon Rolls

Soft, extra-plush dough thanks to both brown butter and a warm cream soak
A maple-cinnamon filling that melts into every swirl
Thick, perfectly salted brown-butter cream cheese frosting that tastes like the best part of winter
Not fussy - just intentional steps that make bakery-style rolls at home
Perfect for holidays, slow mornings, or anytime you want something warm and cozy

Ingredient Overview

Here's a quick look at what makes these Brown Butter Cinnamon Rolls so special:

Brown butter: The star. Toasty, golden, nutty - this gives the dough and frosting their signature flavor.
Bread flour: Provides structure so the rolls rise tall and soft without collapsing.
Maple syrup: Brings a deep, warm sweetness to the filling that pairs perfectly with cinnamon.
Dark Brown sugar + cinnamon: The classic combination, but richer because it melts into that maple and butter.
Heavy cream: Poured over the rolls before baking so they turn incredibly soft and pillowy.
Cream cheese + brown butter: The dream team for a thick, swoopy frosting that melts into the warm rolls.
Large eggs: Make sure these are room temperature to help your batter rise properly!
Whole milk: I love using whole milk, but use whatever you have on hand!
Powdered Sugar: I used to be a huge sifter, now I never sift because its overrated and takes too much time!

How to Make Brown Butter Cinnamon Rolls

Brown the butter: Melt your butter until it turns amber and smells nutty, with little golden bits on the bottom - this is where all the flavor is hiding. Let it cool completely before adding to the dough.
Make the dough: Activate the instant yeast, add the remaining dough ingredients, start kneading in a bowl of a stand mixer with the dough hook until the dough is smooth, elastic, and slightly tacky. It will firm up after chilling.
Stretch and fold: After the first rise in a warm enviroment, one gentle stretch and fold gives the dough strength without needing a long mix.
Cold proof: Chill the doughin a lightly greased bowl, and place in the refrigerator for at least 2 hours or overnight. This makes rolling easier and improves flavor.
Make the filling: Cream together the butter, cinnamon, brown sugar, maple syrup, and flour into a smooth, spreadable filling.
Roll and cut: On a lightly floured surface, roll the dough into a rectangle on a lightly floured surfance and spread with filling. With a pizza cutter, cut into long strips and roll each one into a tight spiral for perfect, even swirls.
Second rise: Let the rolls puff up until soft, pillowy, and touching.
Bake: Pour warm cream over the rolls, bake until golden, and tent with foil if they brown too quickly.
Frost: Cover with thick, brown-butter cream cheese frosting once they've cooled slightly but are still warm enough to melt the edges.

Tips and Tricks for Browning Butter

here is how to make you brown butter cream cheese icing!

Keep at medium heat and swirl often - it helps the milk solids brown evenly.
Watch for the moment the foam clears and the butter turns golden with little brown flecks.
Pull it off the heat immediately - butter goes from brown to burnt fast.
Scrape every bit into the bowl - the brown speckles are the flavor.
Let it cool fully before adding to the dough or frosting. Warm butter = melted dough/frosting chaos.

Common Mistakes When Making Brown Butter Cinnamon Rolls

Using hot brown butter in the dough: This will kill your rise. Make sure it's fully cooled.
Rolling the dough too tightly: It forces filling out the sides and can make the rolls pop open.
Skipping the cream pour: This is what creates that plush, bakery-soft texture at the bottom of the pan.
Underbaking: These take longer because of the cream - golden brown tops are your cue.
Rushing the chill: Cold dough rolls cleaner, shapes better, and gives you that perfect spiral.
Adding too much flour: if you dont have a scale, spoon and level your flour to make it light and fluffy and not too dense!

Frequently Asked Questions

Can I make these ahead of time?
Yes! Prep the rolls the night before, cover tightly, and refrigerate. Let them sit at room temperature for 45-60 minutes before baking.
Can I freeze the unbaked rolls?
Absolutely. Freeze right after shaping. Thaw overnight in the fridge, rise, then bake as directed.
Can I skip the brown butter?
You can, but you'll lose that toasted, nutty aroma that makes these rolls special.
Why do you pour cream over the rolls?
It keeps the rolls soft, gooey, and plush - it's basically a shortcut to the perfect cinnamon roll texture.

How to Store and Freeze

Store: Keep leftover cinnamon rolls rolls in an airtight container or covered with plastic wrap at room temperature for 1 day, or refrigerate for up to 4 days. Warm in the microwave for 10-15 seconds to bring back the softness.

Freeze: Freeze baked, unfrosted leftovers for up to 2 months. Thaw at room temperature, warm gently, then frost.
You can also freeze fully baked and frosted rolls - the frosting softens slightly when thawed, but in a delicious way.

FOR MORE CINNAMON ROLL RECIPES, HERE ARE MY FAVORITE:

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Recipe

Brown Butter Cinnamon Rolls

Molly Murphy

brown bits in the dough, with a maple cinnamon brown sugar filling, and then topped with a perfect amount of salt brown butter cream cheese frosting.

5 from 1 vote

Print Recipe

Course Breakfast, Dessert

Cuisine American

Servings Rolls

Ingredients

Dough

1 ½ cups lukewarm milk 360g
1 ½ teaspoons instant dry yeast 5g
½ cup + 2 teaspoons granulated sugar 120g
3 large eggs room temperature
5 ¾ cups bread flour plus more for dusting 720g
½ cup unsalted butter softened 113
2 ¼ teaspoons salt 14g

To Pour on Before Baking

½ cup heavy whipping cream 120

Filling

¾ cup packed brown sugar
2 tablespoons ground cinnamon
¼ cup pure maple syrup
3 tablespoon all purpose flour
¾ cup unsalted butter softened to touch

Frosting

1 cup unsalted butter softened
4 oz cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1-2 tablespoon milk or heavy cream
Pinch of salt

Instructions

For the dough

In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. Make sure to scrape the bottom of the pan for brown bits. I let my cool down until completely room temperature. About 45-60 minutes.
½ cup unsalted butter softened 113
In the bowl of a stand mixer, combine lukewarm milk, 2 teaspoons of the sugar, and yeast. Whisk together and let sit for 10 minutes, until the mixture looks foamy.
1 ½ cups lukewarm milk 360g, 1 ½ teaspoons instant dry yeast 5g
Add the remaining sugar, eggs, bread flour, browned butter, and salt to the bowl. Using the dough hook attachment, mix on medium speed for 6-7 minutes, until the dough is smooth, elastic, and slightly tacky but pulls away from the sides of the bowl. Don't worry if it's too sticky it will be firm up.
½ cup + 2 teaspoons granulated sugar 120g, 3 large eggs room temperature, 5 ¾ cups bread flour plus more for dusting 720g, 2 ¼ teaspoons salt 14g
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover and let rise at room temperature for 1 hour.
After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Filling and Shaping Instructions

In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with an electric hand mixer, cream together brown sugar, ground cinnamon, maple syrup, flour and unsalted butter on medium speed until smooth and well combined. Set aside.
¾ cup packed brown sugar, 2 tablespoons ground cinnamon, ¼ cup pure maple syrup, 3 tablespoon all purpose flour, ¾ cup unsalted butter softened to touch
Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 12x16 inches in size. Try to keep the edges as even as possible so the rolls bake uniformly.
Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges.
Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. If you roll them too loose, the filling will come out, and if you roll them too tight they will spiral out of the pan. Once rolled, pinch the end seam lightly so it stays closed.
Line a 9x13 baking pan with parchment paper, leaving an overhang on the long sides for easy lifting later. Lightly spray the sides of the pan with nonstick cooking spray.
Arrange the rolls cut-side up in the prepared pan. 3 across and 4 down. They should have a little space between them - they'll puff and rise into each other during proofing and baking.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise for 45-60 minutes, or until puffy and nearly doubled in size. While the bread is rising, make the brown butter for frosting so it can cool in time.

Baking Instructions

Once the rolls have finished their second rise, preheat the oven to 375°F.
Warm the heavy whipping cream just until it loses its chill (microwave for about 15-20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
½ cup heavy whipping cream 120
Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 30-35 minutes, until the rolls are deep golden brown on top. These rolls take a long time to bake because they need to absorb the cream.
If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
Remove the pan from the oven and let the rolls cool for at least 20 minutes before frosting.
While the rolls are cooling finishing making the cream cheese frosting.

For the cream cheese frosting

In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. I let my cool down until completely room temperature. About 45-60 minutes.
1 cup unsalted butter softened
In the bowl of a stand mixer, beat room temperature brown butter and cream cheese on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
4 oz cream cheese softened
With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1-2 tablespoon milk or heavy cream, Pinch of salt
Increase speed to medium-high and beat 2-3 more minutes until light and fluffy. If too soft to pipe, chill for 10-15 minutes.

Assembly

Once the cinnamon rolls have cooled slightly, spread the brown butter cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like!
Serve warm or at room temperature.

Keyword cinnamon rolls, bread, brown butter, breakfast

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Fluffiest Brown Butter Cinnamon Rolls Ever!