I did promise a lot of no bake recipes this summer, but there are a couple of things I do continue to make regardless of the weather, and that includes cinnamon rolls. Brown butter cinnamon rolls, to be exact.
It might come as something of a surprise, but I don’t actually have a very high tolerance for very sweet things. While I looooove chocolate, bitter dark is my favorite. And while I loooove cookies, ice cream and all of the sweet things, I can’t eat much of them before my taste buds are like ‘Okay, we’re done now.’ So, although I do enjoy the sickly sweet, thicky glazed, buttery, classic cinnamon rolls, I can’t really eat a whole one without either feeling sick or just completely grossed out by the end of it.
The logical solution is, of course, to just not finish them. This is the route that I generally take, however, if I’m going to make them, I want to eat a whole one and I don’t want to feel gross. SO, I make my rolls with less butter and sugar than the typical recipes. I don’t do it to reduce the caloric content, I just do it to suit my tastes.
You can increase the butter and sugar in this particular recipe if you’re more in the ‘sweeter the better’ camp, and I won’t be offended. Either way, these brown butter cinnamon rolls are light, fluffy clouds of cinnamony heaven, topped with just enough nutty brown butter icing to make you do a little happy dance with each bite.
At least, that’s what I do.
- ½ cup milk, scalded
- 2 tbsp butter
- ¼ cup warm water
- 1¼ tsp active dry yeast
- 1 large egg, room temperature
- 2 tbsp + 1 tsp sugar, divided
- 2½ - 3 cups all purpose flour
- ¾ tsp salt
- ¼ cup softened butter
- ¼ -1/3 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp butter
- 1 cup icing sugar
- ¼ tsp vanilla extract
- 1-2 tbsp milk
- Add yeast to warm water along with 1 tsp sugar and set aside to proof.
- In a small saucepan over medium high heat, heat milk until little bubbles form on the surface, but do not bring it to a complete boil. Remove from heat and pour in to a medium sized mixing bowl. Add the butter and allow to melt.
- Once the milk/butter has cooled (is still warm to touch but not hot), add the remaining 2 tbsp of sugar and stir to dissolve. Whisk in the egg then add the yeast mixture. Mix well.
- Add the flour, starting with 2½ cups and mix until fully incorporated. If the dough is still too wet, continue to add flour until you can knead it without it sticking to your hands.
- Lightly flour your counter, dump the dough out on to it and gently knead it for 5-7 minutes, or until smooth and slightly sticky.
- Grease a clean bowl with butter, place the dough inside and cover lightly with plastic wrap + a clean kitchen towel. Allow to rise for 60-90 minutes or until doubled in size.
- Once doubled, dump dough out on to a lightly floured work surface and, using a rolling pin, roll in to a rectangle, with the longest side running across you (ie. the longest side is closest to you).
- Spread the ¼ cup soft butter all over the dough then sprinkle generously with brown sugar and cinnamon. Tightly roll up the dough, starting from the widest side, then slice in to 9 pieces (as shown in photos above).
- Place in an 8x8inch greased baking dish, cover with plastic wrap + towel and allow to rise for an additional 30-45 minutes. When the dough is nearly done rising, preheat oven to 350F.
- Once the rolls are ready, place in the oven on the middle rack and bake for 20-25 minutes or until lightly golden brown and puffed up in the center.
- Allow rolls to cool in the pan while you make the icing:
- Heat the butter in a small saucepan over high heat. Swirl the butter around every so often but allow to boil until it turns slightly brown and smelly nutty.
- Immediately remove it from the heat, pour in to a bowl and combine with icing sugar, vanilla and 1-2 tbsp of milk. Mix until desired consistency is reached.
- Pour icing over rolls after they have cooled for at least 15 minutes. Serve warm.
Allow them to thaw then, I recommend heating in the microwave for 5-10 seconds and eating them warm.