Brown Butter Cinnamon Rolls

Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. Once completely melted, the butter will foam and sizzle and gradually start to brown and deepen in color. If the butter foams up too much, you can take it off the heat or turn the heat down to let it subside. You'll notice a nutty aroma and tiny brown specks at the bottom of the pan. Be careful not to burn it. The whole process should take about 15 minutes or so.
1 ½ Cups (339g | 3 Sticks) Unsalted Butter
Cool Brown Butter - Quickly pour brown butter and all the brown bits at the bottom of the pan into a small bowl or 2-cup measuring cup. Freeze and stir every 8 to 10 minutes until the brown butter solidifies into a spreadable consistency. It took about 30 minutes for me. Keep on the counter for the rest of the recipe.
Make Tangzhong - In a small saucepan, whisk together water and bread flour until there are no lumps. Then over medium heat, cook the mixture until it thickens into a paste, about 2 to 3 minutes. Transfer to a bowl and allow to cool on the counter for about 20 minutes.
⅔ Cup (150g) Water
¼ Cup (30g) Bread Flour
Bloom Yeast - In a small bowl, combine warm milk, yeast and 1 teaspoon white sugar and let it bloom for 5 to 7 minutes.
⅓ Cup + 1 Tablespoon (89g) Whole Milk
2 ¼ Teaspoon (7g) Active Dry Yeast
⅓ Cup (67g) + 1 teaspoon White Sugar
Combine Wet & Dry Ingredients - To a stand mixer bowl, add frothy yeast mixture, bread flour, all-purpose flour, tangzhong mixture (okay if still warm), softened brown butter, sugar, eggs, and salt. With a spoon or spatula, mix all the the ingredients until it becomes a shaggy ball.
2 Cups (240g) Bread Flour
2 Cups (240g) All-Purpose Flour
All the Tangzhong
5 Tablespoons (70g) Softened Brown Butter
⅓ Cup (67g) White Sugar
2 Whole Large Eggs
1 Teaspoon Fine Sea Salt
Knead Dough - With the hook attachment, knead the dough on medium/low speed (speed 3 on stand mixer) for about 15 minutes or until it passes the window pane test. If the dough is sticky, add a few teaspoons at a time. The dough should pull clean from the sides of the bowl, but okay if it sticks to the bottom of the bowl.
Rise Dough - Form dough into a tight smooth ball and place into a well oiled bowl. Cover with plastic wrap and let the dough double in size. Mine took about 30 minutes because it was a warm and humid day when I made these rolls. The time will vary depending on how warm your kitchen is.
Make Filling - While the dough is rising, combine brown sugar, softened brown butter, cinnamon and salt in a small bowl. Set aside.
1 Cup (200g) Brown Sugar
1 Cup (200g) Brown Sugar
2 Tablespoons Cinnamon
⅛ Teaspoon Fine Sea Salt
Deflate & Roll Dough - Gently punch down the dough to release the gas, then transfer to a lightly floured work surface. Pat the dough into a rectangle with your hands, then using a rolling pin, roll the dough out to roughly a 16x24 inch (40x60 cm) rectangle. Please note, the longer side could be between 20 to 24 inches (50 to 60 cm). For taller rolls, aim for 24 inches.
Fill & Cut Rolls - Evenly spread a thin layer of the filling onto the dough, leaving a ½ inch border (1.2 cm). Trim any irregular edges if needed and using a pizza cutter or sharp knife, cut into 12 even strips, widthwise. Roll each strip of dough into buns.
Transfer & Proof Rolls - Brush 2 tablespoons of the softened brown butter to a 9x13 inch (22x33cm) baking pan or line with parchment paper. Transfer rolls to the pan, cover and proof for 30 to 45 minutes.
Preheat Oven - With 15 minutes left of proofing, position a rack in the center of the oven and preheat it to 350ºF (180ºC).
Bake & Cool - Once the rolls are puffy, bake uncovered for 24 to 28 minutes or until an inserted thermometer registers at 190ºF (88ºC). Set the rolls on a wire rack to cool for 15 minutes.
Make Frosting - In a medium bowl, and using an electric mixer, beat softened cream cheese, softened brown butter and salt until smooth. Then beat in powdered sugar and vanilla until combined. Add milk until you reach your desired consistency.
3 Ounces (85g) Cream Cheese
5 Tablespoons (70g) Softened Brown Butter
⅛ Teaspoon Fine Sea Salt
1 Cup (113g) Powdered Sugar
1 Teaspoon Vanilla Extract
1 to 3 Tablespoons Milk
Frost & Serve - Slater the rolls with frosting and serve warm. Enjoy!!

Equipment

INGREDIENTS

Brown Butter

Tangzhong

Dough

Filling

Brown Butter Cream Cheese Frosting

Instructions

Notes