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Fluffy Cinnamon Rolls with Brown Butter Filling

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These fluffy cinnamon rolls feature a rich brown butter filling and a tangy cream cheese glaze, making them an irresistibly cozy and indulgent treat perfect for brunch or special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour (plus extra for dusting)
  • ¼ cup (50g) granulated sugar
  • 1 tsp salt
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • ¾ cup (180ml) whole milk, warmed (about 110°F / 43°C)
  • ⅓ cup (75g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • ½ cup (115g) unsalted butter (for filling)
  • 1 cup (200g) packed light brown sugar
  • 2 tbsp ground cinnamon
  • ½ tsp salt (for filling)
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 tbsp unsalted butter, softened (for glaze)
  • 1 tsp vanilla extract
  • 2–3 tbsp whole milk, as needed for thinning glaze

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C), 1 tsp sugar (from the total), and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, whisk together flour, remaining sugar, and salt. Add melted butter, egg, and the yeast mixture. Mix on low speed until a shaggy dough forms.
  3. Knead the dough: Knead on a floured surface or with the stand mixer dough hook for about 8-10 minutes until smooth and elastic. Add flour sparingly if too wet.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the brown butter filling: Melt butter in a saucepan over medium heat, stirring until browned and nutty (about 5 minutes). Remove from heat and stir in brown sugar, cinnamon, and salt until smooth.
  6. Roll out the dough: Punch down dough and roll into a 15×9-inch rectangle on a floured surface. Spread brown butter filling evenly, leaving a small border.
  7. Shape the rolls: Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 even slices using a sharp knife or dental floss.
  8. Second rise: Arrange rolls cut side up in a greased 9×13-inch pan. Cover loosely and let rise for 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil after 20 minutes if browning too quickly.
  10. Prepare the cream cheese glaze: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk tablespoon by tablespoon to desired consistency.
  11. Glaze and serve: Let rolls cool 10 minutes after baking, then drizzle generously with cream cheese glaze. Serve warm.

Notes

Watch the brown butter carefully to avoid burning; stir constantly and remove from heat once golden brown with a nutty aroma. Use dental floss to cut rolls for clean slices and perfect spirals. Let dough rise in a warm, draft-free spot for fluffiest rolls. Multitask by preparing filling and glaze while dough rises.

Nutrition

Keywords: cinnamon rolls, brown butter, cream cheese glaze, homemade cinnamon rolls, fluffy cinnamon rolls, brunch recipe, easy cinnamon rolls

Find it online: https://twinkletaste.com/fluffy-cinnamon-rolls-with-brown-butter-filling-easy-homemade-recipe/