After two decades of dedicated baking, I can confidently declare that brown butter possesses an unparalleled ability to elevate any dish. Its distinctive subtle yet profound nutty and toasty notes transform sweet treats from delicious to utterly unforgettable. From my beloved brown butter cardamom almond cake to my irresistible brown butter blondies, this golden elixir consistently adds a layer of complexity and richness that simply can’t be achieved with regular butter.

For this recipe, I took my tried-and-true brioche cinnamon roll dough, previously used in my popular apple pie cinnamon rolls and chocolate cinnamon rolls, and ingeniously incorporated softened brown butter instead of standard unsalted butter. But the brown butter journey doesn’t stop there! The freshly rolled dough is generously brushed with even more brown butter before baking, culminating in a spectacular finish with a velvety brown butter cream cheese frosting. It’s a triple threat of brown butter goodness!

My husband, perhaps a touch biased, declared these the best cinnamon rolls he’s ever tasted – and after tasting them, you might just agree! Imagine serving these warm, gooey, brown butter-infused delights on Christmas morning or for a special weekend brunch. The best part? These amazing brown butter cinnamon rolls can be prepped the night before, making your morning effortless and deliciously fragrant.

If you’re seeking a more traditional cinnamon roll recipe, my classic brioche cinnamon rolls are a fantastic choice. However, if your heart beats for the rich, nuanced flavor of brown butter, then you absolutely must explore other delightful brown butter recipes like my brown butter chocolate chip espresso cookies and chewy brown butter snickerdoodles!

Why You’ll Adore These Brown Butter Cinnamon Rolls!

• Unforgettable Brown Butter Flavor: This recipe truly celebrates the magic of brown butter, incorporating it into not just one, but three key components! You’ll find its rich, nutty essence in the incredibly tender brioche dough, the gooey cinnamon sugar filling, and the luscious cream cheese icing. The browned milk solids create a depth of flavor – a toasty, caramel-like complexity – that elevates these rolls far beyond any ordinary version. If you’re new to the art of browning butter, don’t worry! My comprehensive guide on how to make brown butter will walk you through the process step-by-step.
• Convenient Make-Ahead Option: Life is busy, but delicious breakfasts shouldn’t be sacrificed. This recipe is designed with convenience in mind. While browning the butter is a crucial first step that needs to be done ahead of time (as it requires chilling to firm up), the entire batch of cinnamon rolls can also be prepared the night before. Simply assemble them, pop them into the fridge, and wake up to the effortless joy of baking fresh, warm brown butter cinnamon rolls the very next morning. This make-ahead feature is perfect for holidays, special brunches, or simply for easing your morning routine.
• Incredibly Soft and Gooey Texture: The foundation of these exceptional cinnamon rolls is a meticulously developed brioche dough. Made rich with a generous amount of butter (brown butter, of course!), milk, eggs, and sugar, this dough yields an unparalleled soft, fluffy, and light texture. But there’s a secret weapon for ultimate gooiness: just before baking, the rolls are gently bathed in warm heavy cream. This extra step ensures they emerge from the oven unbelievably tender, moist, and wonderfully gooey, a characteristic that truly sets them apart.

Gather Your Essential Ingredients

• All-Purpose Flour: For these cinnamon rolls, I’ve exclusively tested and recommend using all-purpose flour (or plain flour if you’re in the UK). Its moderate protein content strikes the perfect balance, resulting in rolls that are both tender and possess enough structure. While bread flour would yield a chewier roll due to higher gluten development, it wouldn’t achieve the signature soft and fluffy texture we’re aiming for here.
• Active Dry Yeast: This essential ingredient is responsible for the wonderful rise and airy texture of our brioche dough. Always ensure your active dry yeast is fresh and not expired to guarantee proper activation. Proper yeast activity is key to light and fluffy brown butter cinnamon rolls.
• Large Room-Temperature Eggs: Eggs play multiple crucial roles in brioche dough. They contribute significant moisture and richness, leading to a more tender and flavorful crumb. Additionally, they enhance the dough’s structure and beautiful golden hue. Using room-temperature eggs is important as they emulsify more easily with other ingredients, creating a smoother, more homogenous dough.
• Unsalted Butter (for Browning): You’ll need a generous amount of unsalted butter for the dough, filling, and frosting. We use unsalted butter to have full control over the salt content in the recipe. When browning butter, a small amount of water evaporates, so the recipe accounts for this slight reduction in volume. The magic happens as the milk solids in the butter toast and caramelize, undergoing the Maillard reaction, which develops that irresistible nutty, deep, and complex flavor that defines these rolls.
• Whole Milk: For the richest flavor and most tender brioche dough, I strongly advise using whole milk over skimmed milk. The higher fat content in whole milk adds to the dough’s richness, contributing to its luxurious mouthfeel and softness.
• Heavy Cream (Optional Soak): While completely optional, I highly encourage you not to skip this step! Pouring warm heavy cream over the cinnamon rolls just before baking is a game-changer. It infuses the rolls with extra moisture, making them incredibly soft, deeply tender, and delightfully gooey.
• Light Brown Sugar: The classic cinnamon roll filling traditionally calls for light brown sugar. Its fine crystals and subtle molasses flavor contribute to the iconic sweetness and slight chewiness of the filling. In a pinch, dark brown sugar can be used for a more pronounced molasses note, but stick with light brown for the intended delicate balance.
• Ground Cinnamon & Nutmeg: Beyond the generous amount of cinnamon in the filling, a delicate pinch of both ground cinnamon and nutmeg is incorporated directly into the brioche dough. This thoughtful addition enhances the overall warm spice profile, providing a subtle aromatic layer that complements the brown butter beautifully.
• Full-Fat Cold Cream Cheese: For the perfect cream cheese frosting, full-fat cream cheese is essential for its richness and stability. My top tip is to use *cold* cream cheese, not room temperature. Cold cream cheese maintains its structure better when whipped, preventing the frosting from becoming too thin or runny, ensuring a thick, pipes-able, and velvety smooth consistency.

Creative Substitutions & Delicious Additions

• Ground Cardamom for a Scandinavian Twist: If you’re looking to infuse these brown butter cinnamon rolls with an aromatic, slightly floral, and citrusy flair, consider adding ground cardamom. This spice is a staple in Scandinavian baking and pairs exceptionally well with cinnamon and brown butter. You can add a teaspoon or two to the cinnamon sugar filling, or even a pinch to the brioche dough alongside the nutmeg for an added layer of complexity.
• Heavy Cream (Soak) Alternatives: The warm heavy cream soak before baking is truly magical for gooeyness, but if heavy cream isn’t available or you prefer to omit it, the rolls will still be wonderfully soft thanks to the brioche dough. You could try brushing them with a little extra melted butter or even a splash of warmed milk for some added moisture, though the rich cream offers a unique indulgence.
• Nutty Toppings: Enhance the nutty notes of the brown butter by sprinkling chopped pecans or walnuts over the cinnamon sugar filling before rolling the dough. This adds a delightful crunch and extra layer of flavor.
• Vanilla Bean Paste: For an even more luxurious vanilla flavor in your cream cheese frosting, substitute vanilla extract with an equal amount of vanilla bean paste. The specks of vanilla bean will also add a gourmet touch.

1. Step 1: Master the Brown Butter. Begin by browning all of the required butter in a large saucepan over medium-low heat. As it melts, it will begin to foam and sputter. Keep a close eye and stir occasionally. The milk solids will gradually transform from white to a beautiful golden brown, releasing a distinctly nutty and toasty aroma. Once browned, immediately pour the butter (ensuring you scrape out all the flavorful brown bits at the bottom of the pan) into a large heat-safe bowl. Allow it to cool slightly, then place it in the fridge until it firms up to a soft, spreadable consistency, similar to room temperature butter. Stir it every so often during chilling to evenly distribute those delicious brown flecks.

2. Step 2: Activate the Yeast & Prepare Dry Ingredients. Gently warm the milk until it’s lukewarm (around 105-115°F or 40-46°C – hotter will kill the yeast!). Add the active dry yeast to the warm milk, stir gently, and let it sit for 5-10 minutes until a foamy layer forms, indicating the yeast is active. Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, granulated sugar, kosher salt, a pinch of ground cinnamon, and a pinch of ground nutmeg. Give them a quick mix to evenly distribute.

3. Step 3: Combine Wet & Dry Ingredients for the Dough. Pour the activated milk and yeast mixture into the stand mixer bowl with the dry ingredients. Add the room-temperature eggs and the measured softened brown butter (from Step 1). Begin mixing on low speed for 2-3 minutes. The dough might appear a bit dry or shaggy at first, but resist the urge to add more liquid. Increase the speed to medium and continue mixing for another 3 minutes. The dough will come together, becoming smooth, elastic, and slightly sticky, but easily pulling away from the sides of the bowl.

4. Step 4: First Rise (Bulk Fermentation). Lightly oil a large bowl. Remove the dough from the mixer, form it into a ball, and place it in the oiled bowl, turning it once to coat. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free spot for 1 ½ to 2 hours, or until it has visibly doubled in size. This first rise develops flavor and creates a tender crumb.

5. Step 5: Roll Out the Dough & Apply Brown Butter. Once the dough has risen, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a lightly floured rolling pin, roll the dough into a large rectangle, approximately 18 inches (46 cm) long by 12 inches (30.5 cm) wide. Now, take your softened brown butter (from Step 1) and use a pastry brush to evenly spread it over the entire surface of the dough, leaving a small ¼-inch border along one of the long edges. This ensures the filling adheres perfectly.

6. Step 6: Layer on the Cinnamon Sugar Filling. In a small bowl, thoroughly combine the light brown sugar, ground cinnamon, and a pinch of salt. Sprinkle this fragrant cinnamon sugar mixture evenly over the brown butter-coated dough, right up to the edges. Gently press the sugar mixture into the butter to help it adhere.

7. Step 7: Roll and Slice the Cinnamon Rolls. Starting from the long side with the buttered border, tightly roll up the dough into a snug log. Aim for a firm, even roll to ensure beautifully shaped cinnamon rolls. To cut the log into 12 equal pieces, you can use unflavored dental floss (slide it under the log, cross the ends over the top, and pull to slice cleanly) or a very sharp, serrated knife. Arrange the sliced rolls in your buttered 9×13 baking dish, leaving a small space between each.

8. Step 8: Second Rise & Preheat Oven. Loosely cover the baking dish with plastic wrap and let the rolls rise for another hour at room temperature. During this second rise, the rolls will expand and become noticeably puffier. You’ll know they’re ready when a gentle poke with your finger leaves a slight indentation that slowly springs back. Meanwhile, preheat your oven to 350°F (180°C).

9. Step 9: The Heavy Cream Soak & Baking. If you’re using heavy cream for the extra gooeyness, warm it slightly in the microwave until lukewarm. Just before placing the rolls into the preheated oven, generously pour the warm heavy cream over the top of the rolls and into any gaps between them. Bake for 25-30 minutes, or until the tops are beautifully golden brown and the rolls are puffed and fragrant. Remove from the oven and let them cool in the pan for a few minutes while you prepare the frosting.

10. Step 10: Whip Up the Brown Butter Cream Cheese Frosting. In a medium bowl, or in the bowl of a stand mixer fitted with the whisk attachment, beat the remaining softened brown butter with the *cold* full-fat cream cheese on medium speed until the mixture is smooth and lump-free. Gradually add the confectioners’ sugar, kosher salt, and vanilla extract. Begin beating on low speed until combined, then increase to high and beat for 1-2 minutes until light, fluffy, and perfectly spreadable. If the frosting seems too thick, add milk or heavy cream, one teaspoon at a time, until you reach your desired consistency. Generously frost your slightly cooled (or still warm!) brown butter cinnamon rolls and savor every glorious bite!

Expert Tips for Perfect Brown Butter Cinnamon Rolls

• Handling Brown Butter: When chilling your browned butter, the delicious toasted milk solids tend to settle at the bottom. To ensure an even distribution of flavor throughout your recipe components, I highly recommend stirring the butter every so often as it firms up in the fridge. If you forget, simply make sure to scoop from the bottom of the bowl when measuring out the portions for the dough, filling, and frosting to get all those flavorful bits.
• Invest in a Kitchen Scale: For truly consistent and precise baking, especially with recipes like this that rely on exact measurements of butter and flour, a kitchen scale is an invaluable tool. It makes measuring ingredients, especially the browned butter, significantly easier and more accurate than using traditional measuring cups and spoons. You can find reliable scales online for a very reasonable price, and they will dramatically improve your baking results.
• Mastering the Art of Slicing Rolls: For perfectly shaped, uniform cinnamon rolls, unflavored dental floss is your best friend! Slide a long piece of floss underneath the rolled dough log, cross the ends over the top, and pull firmly to create a clean, even slice. This method prevents squishing the dough, which can happen with a knife. Another fun method I’ve seen on TikTok involves scoring the dough with a pizza cutter after applying the cinnamon sugar, then individually rolling each strip for a slightly different look.
• Knowing When Your Dough is Ready: For the second rise (after the rolls are in the baking dish), you can test for readiness with a gentle poke. Lightly press your finger into the side of a roll; if the indentation slowly springs back, your dough is perfectly proofed and ready to bake. If it springs back too quickly, it needs more time. If the indentation stays completely, it might be slightly over-proofed, but still bakeable!
• The Overnight Rise for Morning Freshness: To enjoy warm, fresh brown butter cinnamon rolls on a busy morning, prepare them the night before. After placing the cut rolls in the baking dish, let them rise for only about 30 minutes (not the full hour). Then, cover them tightly with plastic wrap and transfer the dish to the refrigerator overnight. The next morning, take them out of the fridge and let them sit at room temperature for 30-45 minutes before baking as directed. This slow, cold proofing develops even more flavor!
• Avoid Overcrowding: When placing your sliced rolls into the baking dish, ensure there’s a small amount of space between them. This allows the rolls to expand properly during their second rise and baking, resulting in individually soft and fluffy buns rather than a dense, single mass.
• Quality Spices Make a Difference: While any ground cinnamon will work, using high-quality, freshly ground cinnamon and nutmeg will significantly enhance the aromatic depth and overall flavor of your cinnamon rolls.

Delightful Serving Suggestions

• A Grand Breakfast Spread: Elevate your breakfast or brunch by pairing these rich brown butter cinnamon rolls with other beloved morning treats. They’d be sensational alongside fluffy buttermilk French toast, light and airy sweet cream pancakes, or even a whimsical apple waffle board loaded with fresh fruit and toppings.
• Perfect Autumn Pairing: To me, the nutty warmth of brown butter perfectly encapsulates the flavors of fall. Enjoy a warm brown butter cinnamon roll with a steaming pumpkin spice latte. For an extra special touch, consider making your own pumpkin sauce at home!
• Coffee or Tea Companion: A simple, strong cup of coffee or a comforting mug of hot tea makes an excellent accompaniment to balance the sweetness and richness of these rolls.

Storage & Freezing Instructions

Storage: To maintain their freshness, cover any leftover brown butter cinnamon rolls tightly with plastic wrap or place them in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to 5 days. Before enjoying, I love to warm my rolls in the microwave for about 15-20 seconds, or in a preheated oven at 300°F (150°C) for 5-10 minutes, until perfectly soft and gooey again.

Freezing Baked Rolls: Once the rolls have completely cooled, you can freeze them (with or without frosting). Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. They will keep well for up to 3 months. To serve, thaw them overnight in the refrigerator, then reheat in a 350°F (180°C) oven for about 10 minutes, or until warmed through. You can frost them after reheating if you froze them plain.

Freezing Unbaked Rolls (Overnight Method): As mentioned in the “Tips” section, you can prepare the rolls up to the second rise, place them in the baking dish, cover tightly, and freeze for up to 2-3 weeks. When ready to bake, transfer them to the refrigerator overnight to thaw. In the morning, let them come to room temperature for 30-45 minutes before proceeding with the baking instructions.

Expand Your Breakfast Repertoire!

If you’ve made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook, and TikTok!

Brown Butter Cinnamon Rolls with Brown Butter Frosting

Ella Gilbert