Okay, I need to talk about these cinnamon rolls.
These brown butter cinnamon rolls are made with an overnight dough for maximum flavor and texture, filled with rich brown butter, cinnamon sugar, baked with heavy cream for extra softness, and topped with a silky homemade caramel sauce.
You know when you make something once… and then you just can’t stop thinking about it? That’s this recipe. I’m completely obsessed — and I’m not the only one. My 8-year-old is a huge fan too. And if you have kids (or know any), you know how picky they can be. But my daughter requests these rolls all the time. That’s how good they are.
How to Prepare the Dough
If you’ve ever wanted to make homemade bread but felt intimidated by all the kneading, this recipe is about to change your life. The dough is unbelievably easy — almost embarrassingly easy.
You mix everything together in one bowl until it comes together, then pop it into the fridge for an hour. During that time, the gluten develops on its own. After that, take it out and knead it for just one minute. Yes, ONE minute. That’s the only kneading required — just enough to smooth the dough out.
When you first mix it, the dough looks rough and uneven. But as the gluten chains develop and strengthen, that quick knead helps align the strands into a more organized structure. This ensures the gluten is evenly distributed, giving you a smoother, more elastic dough.
Then the dough goes back into the fridge to rest overnight. This slow, cold fermentation allows the gluten network to develop more evenly, resulting in a dough that’s beautifully extensible and easy to work with. It also deepens the flavor — which makes a big difference in the final rolls.
Cinnamon Brown Butter
I’m a big fan of brown butter, so I thought… why not turn it into a cinnamon butter filling?
Best. Decision. Ever.
Brown butter adds a deep, nutty flavor that takes these rolls to another level. It brings a rich, almost toffee-like depth that regular cinnamon rolls just don’t have.
I also add one egg yolk to the filling. It acts as a binding agent, helping the cinnamon butter cling to the dough instead of melting and running out the bottom during baking. That means more flavor in every swirl — exactly where it should be.
The Best Part? The Caramel Sauce.
We’re skipping plain cream cheese frosting today (as much as I love it). Instead, we’re going all in with a rich, buttery, homemade caramel sauce.
You pour it over the rolls while they’re still warm, and it seeps into every swirl, turning everything gooey and completely irresistible. Add as much or as little as you like — no judgment here.
If you’re looking for the coziest thing to bake while the weather is still chilly, this is it. They do take a little time and patience, but I promise the payoff is so worth it. Your kitchen will smell incredible, and anyone lucky enough to eat one will probably beg you to make them again.
Brown Butter Cinnamon Rolls with Caramel
PRINT RECIPE PIN RECIPEIngredients
Dough
- 250 g bread flour
- 100 g milk
- 30 g sugar
- 63 g egg
- 1 tsp instant dry yeast (3g)
- 1/2 tsp salt
- 40 g softened butter
- 60 g heavy cream (room temperature)
Cinnamon Butter Filling
- 75 brown sugar
- 60 butter
- 1 egg yolk
- 2 tsp cinnamon powder
Caramel Sauce
- 100 g sugar
- 100 g heavy cream (room temperature)
- 1/2 tsp salt
INSTRUCTIONS
Prepare the Dough
- In a mixing bowl, combine milk, sugar, and yeast. Mix until the yeast dissolves. Add the eggs and mix until well combined.
- Add flour and salt to the wet ingredients. Mix until no dry flour remains. Add softened butter and knead by hand until fully incorporated. The dough will look rough at this stage.
- Cover with plastic wrap and refrigerate for 1 hour. This resting time helps develop gluten for a softer texture.
- Remove from the fridge and knead for 1 minute until smooth and elastic. Let the dough rise at room temperature for 30 minutes, then refrigerate overnight.
Brown Butter Cinnamon Filling
- In a light-colored saucepan over medium heat, melt the butter. Continue cooking for 5–6 minutes, stirring occasionally. The butter will foam and crackle before brown specks form at the bottom and a nutty aroma develops.
- Immediately transfer to a heatproof bowl to stop cooking.
- Chill for 15–20 minutes until it reaches a soft, spreadable consistency. If it hardens too much, let it sit at room temperature until softened.
- Mix the brown butter with brown sugar, cinnamon powder and egg yolk until smooth.
Caramel Sauce
- In a tall pot over medium heat, add sugar in three additions. Allow each addition to melt completely and turn amber before adding the next. Stir occasionally.
- Once fully caramelized, turn off the heat. Carefully add cream in three additions, stirring quickly after each addition.
- Add salt, transfer to a bowl, and let cool to room temperature before using.
Shape & Bake the Cinnamon Rolls
- The next day, roll the dough into a 20 × 60 cm rectangle.
- Spread the brown butter cinnamon filling evenly across the surface. Roll into a log. Cut into 6–8 even rolls and place into a 9 or 10 inch baking pan.
- Cover and let rise in a warm place for 60 minutes, or until doubled in size.
- Preheat oven to 180°C (356°F).
- Right before baking, pour 60g (1/4 cup) heavy cream over the dough (this makes the rolls soft and gooey). Bake for 20–25 minutes, or until lightly golden brown.
- While the rolls are still warm, spread or drizzle homemade caramel sauce over the top. The warmth helps the caramel melt beautifully into the rolls.
- Serve warm and enjoy!