Oh, the joy of waking up to the aroma of cinnamon rolls—it’s like a warm hug from your kitchen. Imagine biting into one of these homemade delights, the butter melted to perfection, swirling with cinnamon like a cozy autumn day captured in pastry form. And speaking of cozy, I recently read that a new coffee shop opened up downtown and they’re trying to replicate that same homemade feel—but trust me, nothing beats these rolls fresh out of your own oven.
Steps
- Begin by making the brown butter. Melt butter in a saucepan over medium heat, stirring continuously as it transitions from melted to bubbling, and then to foaming. Once the butter turns a rich amber color with brown flecks, remove from heat and pour into a container, ensuring you include the brown bits for flavor.
- In a large mixing bowl, combine 2 cups of flour, sugar, salt, and yeast. Warm the milk, water, and a portion of the browned butter until just warm to the touch. Mix this with the dry ingredients, egg, and vanilla, then gradually add more flour until the dough is shaggy and tacky.
- Knead the dough into a smooth ball, adjusting with small amounts of flour if it’s too sticky. Allow the dough to rest for 10 minutes. Meanwhile, prepare the filling by mixing browned butter, brown sugar, and cinnamon until it resembles wet sand.
- Roll the dough into a rectangle and spread the filling evenly, leaving a small border around the edges. Roll the dough into a log and cut into 12 pieces using unflavored floss for even slices. Place the rolls in a parchment-lined baking dish.
- Proof the rolls until they double in size, either at room temperature or in a pre-warmed oven that’s turned off. Once proofed, bake the rolls at 350°F for 25-30 minutes until golden brown.
- While the rolls bake, prepare the icing by mixing softened brown butter and cream cheese. Gradually incorporate powdered sugar, vanilla, milk, and a pinch of salt until smooth. Spread the icing over the warm rolls and allow it to melt into the swirls before serving.
Ingredients
- 1 cup + 2 tablespoons unsalted butter
- 5 to 5 1/2 cups all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- 2 packets instant yeast (4 1/2 teaspoons)
- 1 large egg
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 1 cup (250ml) milk
- 1/2 cup (120ml) water
- 1/3 cup browned butter
- 1/3 cup browned butter
- 1 cup (200g) packed light brown sugar
- 3 tablespoons cinnamon
- 1/3 cup browned butter, solidified and softened
- 2 ounces cream cheese, at room temperature
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1 tablespoon milk
- Pinch of salt
FAQ
- What is brown butter and why is it special?
- Brown butter is simply butter that has been melted and cooked down to release its milk solids, which toast and give the butter an amber color and nutty aroma. This process enhances the flavor, adding a rich, nutty depth to both sweet and savory dishes.
- How can I ensure my cinnamon roll dough is soft and fluffy?
- To achieve soft and fluffy cinnamon rolls, use high-quality yeast for fast activation and ensure that your wet ingredients—milk, water, and butter—are warm but not hot. This will help the yeast activate properly, allowing the dough to rise well. Also, double the yeast amount for extra lift, resulting in a lighter, airier texture.
- What is the best way to cut cinnamon roll dough?
- To maintain the shape of your cinnamon rolls, use unflavored dental floss instead of a knife. Slide the floss under the roll, cross the ends over the top, and pull through to slice, which applies even pressure and prevents squishing.
- How do I make sure my cinnamon rolls proof correctly in a cold kitchen?
- If your kitchen is cold, proof the cinnamon rolls in a pre-warmed oven. Preheat the oven to its lowest setting, turn it off, and place the rolls inside with the door closed. This creates a warm environment, aiding the yeast in rising.
- Can I prepare these cinnamon rolls in advance?
- Yes, you can prepare the rolls the night before baking. After shaping them, cover and refrigerate overnight. Before baking, let them rest at room temperature for 30 minutes. They may not fully rise before baking but should puff up once in the oven.
Tips
- Prevent Burning Brown Butter: When making brown butter, use a heavy-bottomed saucepan to ensure even heating and prevent burning. Stir constantly once the butter starts foaming to avoid scorching the milk solids at the bottom of the pan.
- Perfect Dough Consistency: Gradually add flour in phases while mixing to hydrate the dough without overwhelming it. The dough should transition from a wet batter to a shaggy, sticky consistency that becomes manageable after kneading.
- Cutting Cinnamon Rolls: Instead of using a knife, use unflavored dental floss to cut the rolled dough. This method applies even pressure, ensuring perfectly shaped rolls without squishing them.
- Optimal Proofing Environment: If your kitchen is cold, proof the rolls in a preheated oven that has been turned off. This creates a warm environment conducive to the yeast, allowing the rolls to double in size.
Equipment
- Heavy-bottomed saucepan (for making brown butter)
- Heat-safe glass measuring cup (for liquid ingredients)
- Unflavored floss (for cutting cinnamon roll dough)
- 9×13 inch baking dish (if not already owned)
- Parchment paper
- Electric mixer (optional, for mixing icing)
