Cinnamon Rolls with Browned Butter Icing

I’m such a nice person, you guys.

We had guests from out of state staying with us for a few days for my brother-in-law’s wedding. I made them cinnamon rolls. I made the dough, I rolled it out, I filled it with brown sugar and cinnamon and plenty of butter, I rolled them up, I cut them, I froze them, and then I promptly forgot about them.

Doesn’t matter that my guests didn’t get to eat these. I’m still a good person, forgetful or not.

I mean, it’s the thought that counts, right?

I made the cinnamon rolls for them whether they had a chance to eat them or not. Now that they’re back home, I’m stuffing all of these cinnamon rolls in my face like a one year old with her first bite of birthday cake. It’s so pretty being me.

These rolls are easy to make, especially if you just do all the hard work in your stand mixer. That said, the dough can certainly be kneaded by hand or in a bread machine. This recipe made two 8-inch round cake pans worth of rolls for me. I just popped them in the freezer, thawed in the fridge the night before I wanted to bake them, and then proceeded to bake as directed.

Easy peasy chicken squeezy.

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For the rolls:
1 cup warm milk (110 degrees F/45 degrees C)
2 1/2 teaspoons active dry yeast
1/2 cup white sugar
2 eggs, room temperature
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup butter, melted
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
For the Brown Butter Icing:
4 tablespoons butter
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk


To make the rolls:
Add the milk and yeast to the bowl of your stand mixer fitted with the dough hook. Let sit for 5 minutes. Add the sugar and eggs to the yeast mixture. Combine the flour and salt together and add half of it to the mixer. Turn to low and mix until combined. Slowly add the remaining flour and continue kneading for 5-10 minutes or until dough is stretchy, but no longer sticky. Add up to another 1/2 cup of flour if necessary.
Place the dough in a greased bowl and let rise in a warm place for 1 hour or until doubled.
Roll the dough out to a 20 inch wide x 16 inch long inch rectangle. Pour the melted butter over the dough, and sprinkle with the brown sugar and cinnamon.
Tightly roll the dough into a 20 inch wide log. Cut into 1 to 1 1/2 inch thick rolls. Place rolls in two greased 8 inch round cake pans.
You can freeze the dough or place it in the refrigerator overnight at this point. If you freeze the dough, thaw in the refrigerator before baking. Remove from the refrigerator 30 minutes prior to baking.
Preheat the oven to 400 degrees. Bake rolls until golden brown, about 15 minutes.
To make the icing:
Melt the butter in a small saucepan over low heat until browned, about 8 minutes.
Pour the butter into a small bowl and whisk in the powdered sugar, milk, and vanilla until smooth.
Pour over the warm cinnamon rolls.

adapted from All Recipes

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20 Responses to “Cinnamon Rolls with Browned Butter Icing”

  1. Kayle (The Cooking Actress) November 6, 2012 @ 10:04 am (#

    Brown Butter Icing….I die. OMG


  2. Jennifer @ Not Your Momma's Cookie November 6, 2012 @ 10:05 am (#

    Haha – great minds think alike – tomorrow’s post may involve something similar :)

    I’m totally digging the brown butter icing – love the crackling effect! Plus, I mean, hello – I’ll stuff my face with anything with “brown butter” in the title :)


    • Karly replied: — November 6th, 2012 @ 10:26 am

      @Jennifer @ Not Your Momma’s Cookie,

      Can’t wait to see your version tomorrow!

      And I may or may not have given myself a facial with that brown butter icing.


  3. Katrina @ Warm Vanilla Sugar November 6, 2012 @ 10:27 am (#

    These need to appear in my life! YUM!


  4. Hayley @ The Domestic Rebel November 6, 2012 @ 10:43 am (#

    Um, totally NOT your fault that you forgot. Your guests should obviously know that you make scrumptious fare and should be suspicious when cinnamon rolls with brown butter AREN’T being served when they’re over. Plus, I don’t blame you for hoarding the rolls to yourself. Brown butter icing? I love you.


  5. Aimee @ ShugarySweets November 6, 2012 @ 11:03 am (#

    Oh man these totally look delicious!


  6. Averie @ Averie Cooks November 6, 2012 @ 12:34 pm (#

    I just posted cinnamon swirl bread today. I ALMOST made cinn rolls but told myself bread was a better choice. But now I see your rolls and really, really want a cinn roll!. And Browned Butter Icing!


  7. Chung-Ah | Damn Delicious November 6, 2012 @ 12:42 pm (#

    It’s definitely the thought that counts! And if you need any help eating these, I can come over anytime :)


  8. Joanne November 6, 2012 @ 7:48 pm (#

    You “forgot” to unfreeze them? Sounds like something I would do except…I would for sure do it intentionally. No way I’m sharing these babies.


  9. Dorothy @ Crazy for Crust November 6, 2012 @ 7:55 pm (#

    I want to face plant in that frosting. #yum


  10. chelsea @ serves two November 6, 2012 @ 10:26 pm (#

    omg those pictures are killing me. need. one. now.


  11. Jocelyn November 7, 2012 @ 7:12 am (#

    They should know by now that you make the best stuff and should be searching your fridge and freezer thoroughly to find it. So really it is their own fault they didn’t get to eat those to die for rolls. Brown butter get in my face!!!


  12. Jessica@AKitchenAddiction November 7, 2012 @ 9:17 am (#

    These are incredible! Love the brown butter icing!


  13. Ashley @ Wishes and Dishes November 7, 2012 @ 11:51 am (#

    You had me at “Browned butter”


  14. sally @ sallys baking addiction November 7, 2012 @ 2:59 pm (#

    I feel like I could eat a huge roll in one bite. one BIG bite. In like 5 seconds. Your desserts/sweets/bread-y things are always SO pretty Karly. and that browned butter icing – OMG I want to drink it. I would put it on everything – cookies, blondies, cakes. i SWEAR by brown butter :)


    • Karly replied: — November 7th, 2012 @ 3:02 pm

      @sally @ sallys baking addiction,

      Well, aren’t you just the sweetest person ever? :)

      I DO put that icing on everything. It’s amazing on donuts. And pumpkin goodies. And apple goodies. And, fine, okay, with a spoon. It’s really good with a spoon.


  15. Loretta | A Finn In The Kitchen November 7, 2012 @ 5:55 pm (#

    Oh boy….these look dangerous…


  16. Andi November 7, 2012 @ 10:50 pm (#

    Okay, I’m puzzled by the triangle. Do you mean rectangle? Cuz I’m a wee bit neurotic and I can’t figure out why you’d make it a triangle, but I have also never managed to successfully make satisfyingly cinnamon-rolly cinnamon rolls.

    And incidentally, your brother-in-law’s wedding guests got wedding cake. They don’t need cinnamon rolls.


    • Karly replied: — November 8th, 2012 @ 10:16 am


      Shapes are harrrrrrrrd!

      I fixed it. Roll it into a rectangle. :)


  17. nicole @ I am a Honey Bee November 15, 2012 @ 12:29 pm (#

    I want some for breakfast. hmm maybe this will be gracing out table this weekend. hoping!


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