Brown Butter Cinnamon Rolls
w/ step-by-step instructions alongside pictures!
These brown butter cinnamon rolls are truly next-level. I used to think making cinnamon rolls from scratch was way too much effort or complicated. And for the longest time, it was.😩 I’ve tried so many different recipes, and none of them turned out exactly the way I wanted it to taste (which was extra soft and EXTRA gooey). BUT I finally perfected my cinnamon roll recipe after many tries, and I promise you won’t be disappointed! This recipe is so simple and tastes even better than a bakery’s. They’re so soft and extra EXTRA gooey!
Scroll down for the full recipe! I also included step-by-step instructions with pictures.
Let’s prepare the dough! Combine the warm milk (about 100-110 F) with the granulated sugar and the slightly cooled brown butter. Stir until mixed together. Whisk in the yeast and let sit for 5–10 minutes, until foamy.
Once foamy, whisk in the eggs and vanilla. Add the flour and salt. Mix and knead the dough for 5–7 minutes, by hand or with a dough hook, until it’s smooth, soft, and slightly tacky but not sticky. Add a little flour (1 tablespoon at a time) if it’s too wet.