Browned Butter Cinnamon Rolls
User Reviews
5.0
12 reviews
Excellent
Browned Butter Cinnamon Rolls
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 ¼ cups whole milk warmed (about 110˚F)
- ½ cup superfine sugar, divided
- 1 tablespoon active-dry yeast
- ½ teaspoons salt
- ½ cup unsalted Organic Valley butter, softened
- 2 large eggs, room temperature and lightly beaten
- 4 ½ to 5 cups bread flour
filling
- ½ cup (1 stick) unsalted Organic Valley butter, softened
- 1 cup superfine sugar
- 1 tablespoon cinnamon
glaze
- ½ cup unsalted browned Organic Valley butter, cooled
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- 3 to 3 ½ cups confectioners sugar, sifted
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Instructions
- Preheat oven to 350˚F.
- Pour milk and half of sugar into a mixing bowl and stir together.
- Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
- Stir in remaining sugar, salt, butter, and eggs. Begin adding flour, ½ cup at a time, stirring to incorporate after each addition.
- Once all the flour has been added, dump mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
- Once smooth dough has formed, place dough into a lightly greasy bowl, cover with a clean, damp towel and place in a warm area until dough has doubled in size. About 1 hour and 20 minutes.
- Place both butters for filling and the glaze into a medium saucepan and simmer for 15 to 20 minutes or until butter begins to toast, brown and produce a nutty smell.
- Divide the butter into two separate bowls and allow them each to cool, about 20 minutes. In another small bowl whisk together the superfine sugar and cinnamon.
- Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about ¼″ thick. Generously brush the entire surface of the dough with one of the bowls of browned butter. Sprinkle evenly with cinnamon-sugar mixture. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon roll log seam side down and cut into 10 even cinnamon rolls.
- Place cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel.
- Store in a warm place until cinnamon rolls double in size about 1 hour.
- Uncover and bake for 25 to 30 minutes or until golden brown.
- Remove from oven and cool for 10 minutes.
- For the glaze: Stir milk, vanilla and cinnamon into the butter until fully incorporated. Stir sugar into the butter mixture, ¼ cup at a time until fully incorporated and mixture is smooth.
- Pour ½ of the glaze over the slightly cooled cinnamon buns and allow cinnamon buns to continue to cool, about 30 minutes. Drizzle remaining glaze over cinnamon buns and serve.
Nutrition Information
Show Details
Serving
1cinnamon roll
Calories
854kcal
(43%)
Carbohydrates
128g
(43%)
Protein
11g
(22%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Cholesterol
127mg
(42%)
Sodium
257mg
(11%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
81g
(162%)
Vitamin A
1068IU
(21%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Serving | 1cinnamon roll | |
| Calories | 854kcal | 43% |
| Carbohydrates | 128g | 43% |
| Protein | 11g | 22% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 127mg | 42% |
| Sodium | 257mg | 11% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 81g | 162% |
| Vitamin A | 1068IU | 21% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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