BROWNED BUTTER CINNAMON ROLLS

I love cinnamon rolls. Who doesn’t?? I recently experimented and made cinnamon rolls with browned butter, and I added nutmeg – introducing my Browned Butter Cinnamon Rolls! They turned out amazing and I needed to write down this recipe so I can make them again. SO yummy.

The browned butter adds such a delicious caramel taste to the rolls and the nutmeg deepens the flavor immensely. And the cream cheese frosting – yummmmm.

I’ve actually made a habit of browning butter in the recipes that I use for things like cookies, breads, cakes, etc. Browned butter just amps up the flavor in every dish. I’ve found the best chocolate chip cookies I’ve made have been when I brown the butter and used that deliciously caramelly butter (try it, you’ll see just how amazing it is!)

Brown Butter Cinnamon Rolls

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Ingredients

• 1/2 cup browned butter, cooled
• 2 cups milk, slightly warmer than room temperature
• 1/2 cup sugar
• 2 tablespoons instant yeast
• 6 cups flour
• 1 tablespoon salt
• 1/2 cup browned butter, slightly cooled
• 1/2 cup sugar
• 2 tablespoons flour
• 2 tablespoons cinnamon
• 1 tablespoon nutmeg
• 4 ounces cream cheese, softened
• 2 tablespoons butter
• 1 cup powdered sugar
• 2 teaspoons vanilla
• half 'n' half

Instructions

1. Whisk together cooled brown butter, milk, sugar, and yeast.
2. Set aside for 10 minutes, until the mixture is bubbly.
3. In a stand mixer, add in flour and salt. Knead for 10 minutes, until a soft dough forms.
4. Transfer dough to a lightly floured surface. Form into a ball. If it seems too sticky, add flour.
5. Place in an oiled bowl and let rise in a warm place for 45-60 minutes.
6. After the dough has risen, roll it out into a rectangle (roughly 12" x 20").
7. Combine the browned butter, sugar, flour, cinnamon, and nutmeg. Spread over the dough.
8. Roll the dough to make a long rectangle.
9. Cut into 12 even pieces.
10. Arrange in a large, butter-coated cast-iron skillet.
11. Cover and let rise in a warm place for 45-60 minutes.
12. After the dough has risen, uncover and bake for 45 minutes or until lightly golden brown.
13. While the rolls are baking, combine cream cheese, butter, sugar, and vanilla. Add a splash of half 'n' half if needed to thin it out, but don't add too much,
14. Remove the rolls from the oven and cool for a few minutes.
15. Then spread the cream cheese frosting over the cinnamon rolls.
16. Serve warm!

What is browned butter?

• Brown butter, also known as buerre noisette in French, is made by heating butter until the milk solids caramelize, imparting a golden color and toasted, nutty flavor. The French technique is an easy way to ramp up the flavor of regular butter without adding any extra ingredients. (FoodNetwork.com)

Do I need to store these cinnamon rolls in the fridge, since they have cream cheese frosting?

• Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.

What happens if cinnamon rolls rise too long?

• If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.