90-minute Brown Butter Cinnamon Rolls - The Baker Chick (2024)

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I have made these cinnamon rolls so many times since I first posted in in 2012 that I could make themwith my eyes closed. These are truly the best cinnamon rolls and they are my go- to for every brunch, weekend away with friends, Christmas morning and pretty much every special occasion in between.

These are a classic cinnamon roll recipe taken up a notch with the addition of brown butter. It adds a subtle nutty flavor and is my favorite element of this recipe.

After just 90 minutes, you’ll pull the most beautiful, golden brown rolls out of the oven and feel like a bit of a kitchen hero. They are really that good.

If you are short on 90 minutes and want to make these in advance, I’ve realized that you can indeed make them the night before, store in the fridge, and proof on the counter morning of. I have never frozen the rolls before baking but I have no doubt that would work too.

Whether for a special Christmas morning treat or simply something a little extra special for your Sunday brunch, this is a recipe you just must have in your back pocket.

Ingredients needed for 90 Minute Cinnamon Rolls:

All Purpose Flour
Yeast
White Sugar
Salt
Warm Milk
Browned Butter
Dark Brown Sugar
Cinnamon

Supplies needed for 90 Minute Brown Butter Cinnamon Buns:

Large bowl
Small Bowl
Plastic Wrap or Damp Cloth
9×12 baking dish or cast iron skillet
Wooden Spoon or Rubber spatula
Serrated knife or unflavored dental floss for slicing
Rolling Pin

Ingredients for the Cream Cheese Frosting:

Cream Cheese
Powdered Sugar
Unsalted Butter
Vanilla Extract

The Process:

Heat milk and the butter in a small saucepan. In a large mixing bowl or the bowl of a stand mixer add the flour and yeast and then the warm milk mixture. Mix by hand, with the dough hook attachment, or an electric mixer and add the remaining flour as needed until a scraggly dough is formed.

Turn dough onto a lightly floured surface and knead until a smooth and soft dough has formed. Cover with saran wrap or a damp cloth and while the dough rests mix up your cinnamon mixture and brown the butter. Roll dough out into a 9×12 inch rectangle, slather with brown butter and the cinnamon sugar and then roll up and slice into 12 equal pieces. Let the dough rise in a warm place for 45 minutes and then bake in your preheated oven! Enjoy warm cinnamon rolls!

Storing Brown Butter Cinnamon Rolls:

This recipe will last well in an airtight container. Due to the cream cheese frosting I prefer to keep them in the fridge.

How to Reheat Cinnamon Rolls:

I love my Cinnamon Rolls warm or room temperature. But if you make a big batch and want to save some in the fridge- you can for up to a week! Check out my post on How to Reheat Cinnamon Rolls.

Can I make these Brown Butter Cinnamon Rolls in advance and bake the next morning?

Yes! I do this often and it works well. Follow the recipe up to when you cut the rolls and place them in the pan. Instead of doing your second rise right away, wrap the pan in plastic wrap and pop the whole pan into the fridge.

In the morning take the pan out of the fridge and let it finish proofing on the counter ideally in a warm place. Add about 30 minutes to the proof time as the dough will need to come to room temperature first. After the rolls have doubled in size you can bake like normal.

Can I bake these 90 minute Brown Butter Cinnamon Rolls in Muffin Tins?

Absolutely! I only suggest keeping a close eye on them while they bake as they are more likely to get overdone this way. Start at 15 minutes and go from there.

Other icing/frosting options:

I like a classic cream cheese frosting but also love my Brown Butter Frosting on these rolls. (Add a little cream cheese to that for Brown Butter Cream Cheese Frosting!)

Other Cinnamon Roll Recipes on my blog:

Caramel Apple Cinnamon Rolls

Triple Pumpkin Cinnamon Rolls

Ingredients

Dough:

3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg

Filling:

1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup plus 1 tablespoon of butter

Frosting:

2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.

Cover the dough with a damp cloth and let rest on the counter for 10 minutes.

Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.

Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.

To make the frosting:

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Notes

*when it's cold in my kitchen, I like to preheat the oven for a few minutes, (usually to about 200F,) and proof them in there.

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