90-minute Brown Butter Cinnamon Rolls Recipe

For those intimidated by yeast-based recipes this one is really quite simple and straightforward. I timed myself making them for this post and they indeed took exactly 90 minutes from start to finish. (I will say that a warm space to proof the rolls is key, and without that a bit more time may be needed.) After just 90 minutes, you’ll pull the most beautiful, golden 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.

Yield: 12 rolls


¾ cup milk
¼ cup butter
3¼ cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg

1 cup brown sugar, packed
1 tablespoon ground cinnamon
¼ cup plus 1 tablespoon of butter

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.)


  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2¼ 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, ½ 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.)
  3. 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.
  4. Visit 90-minute Brown Butter Cinnamon Rolls @ thebakerchick.com for full instructions.

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