Gooey Cinnamon Rolls with Brown Butter Cream Cheese Frosting

gooey cinnamon rolls with brown butter cream cheese frosting



Cinnamon Roll Dough

  • 4 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 4 1/2 tsp instant yeast
  • 1/4 cup granulated sugar
  • 2 egg yolks
  • 1 1/4 cup milk, very hot
  • 1/2 cup water, very hot, plus extra if needed

Cinnamon Roll Filling

  • 12 Tbs unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1/4 cup heavy cream
  • 4 Tbs cinnamon 
  • 1/4 tsp salt
  • 2 tsp vanilla

Cream Cheese Icing

  • 6 Tbs unsalted butter, browned
  • 6 oz cream cheese, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp salt


For the Cinnamon Roll Dough

  1. Combine dry ingredients and egg yolks in stand mixer fitted with a dough hook.
  2. Heat milk and water in microwave for 90 seconds or until very hot to the touch.
  3. Turn mixer onto medium speed and pour hot liquids into mixer slowly. If dough still seems dry, add hot water 1 tablespoon at a time until the dough seems just slightly sticky and soft.
  4. Mix the dough on medium-high speed for 5 minutes.
  5. Turn dough out onto a floured surface and knead a few times to form dough into a smooth ball. Shape dough into a rectangle and roll dough with a floured rolling pin into a 16×24 rectangle.

For the Cinnamon Roll Filling

  1. Mix softened butter, brown sugar, heavy cream, vanilla, salt, and cinnamon together in a bowl with a hand mixer until the ingredients come together. Warm in the microwave for 15 seconds to soften the filling if the filling seems stiff.
  2. Spread filling over the dough, leaving a 1/2 inch border of dough on all sides. 
  3. Starting with the long end (24 inch end), roll the dough evenly until you have a cinnamon roll log. This means that the log will be 24 inches long.
  4. Cut the log into 2 inch slices with a serrated knife so that there are 12 cinnamon rolls.
  5. Line an 9 x 13 inch pan with parchment if desired. Otherwise, spray pan lightly with nonstick spray.
  6. Place rolls in pan and cover with a towel. Let rolls raise for 30 minutes.
  7. Preheat oven to 350 degrees, uncover rolls, and bake for 25-30 minutes. The rolls will be golden brown on top with finished.
  8. Let rolls cool in pan for 15 minutes and prepare the cream cheese frosting.

For the Brown Butter Cream Cheese Icing

  1. In a small pot, melted butter on medium heat. Whisk occasionally and watch the butter to see the fat solids turn brown. This takes 5-10 minutes. As soon as they turn brown, pour butter into a clean bowl so the butter can cool for 20 minutes.
  2. Use a hand mixer to cream softened cream cheese and brown butter. Add vanilla and salt and mix.
  3. Add powdered sugar and beat on high speed for 2-3 minutes to incorporate air into the icing so light and creamy.
  4. Spread icing over cinnamon rolls and enjoy! Refrigerate leftover cinnamon rolls if there are any. Warm cinnamon rolls in the microwave for 15-20 seconds if they have been in the fridge.

Keywords: gooey cinnamon rolls, brown butter cream cheese frosting, cinnamon filling