90-minute Brown Butter Cinnamon Rolls

 90 minute Brown Butter Cinnamon Rolls via The Baker Chick

I don’t mean to be dramatic, but this recipe has changed my life. So much so, that I made them twice in a week and am already planning on making them this weekend for Easter brunch. You see I always wanted to learn how to make ooey-gooey dough-y cinnamon rolls, but every time I found I recipe that looked good, I saw the “proof overnight” step and immediately got discouraged. (I’ve mentioned my aversion to recipes with overnight steps and cinnamon rolls were no exception.)

I tried to find ways to replicate the cinnamon rolls I’d been envisioning without needing patience. I made Cinnamon Roll Muffins and Cinnamon Roll Pancakes, both which were amazing, but not the exact replica I had in mind.  I wanted a certain melt-in-your mouth gooey-ness that I knew I’d need a yeasted dough for. Still though- I didn’t give up the possibility of finding a recipe that was quick and easy.

 90 minute Brown Butter Cinnamon Rolls via The Baker Chick

Once I found this gem on AllRecipes, I bookmarked it right away and was waiting for the perfect chance to make them. I was pretty skeptical of a recipe that only took 90 minutes, but I thought it was worth a try. (It’s never too hard to convince me to take shortcuts.)

Last weekend I was in Wisconsin for a “Future In-Laws meet my Parents” get-together, and my Mom asked me to bake something sweet for brunch. I knew these would be a perfect crowd pleaser, and I figured what better time to try them than in my Mom’s big midwestern kitchen right?

 90 minute Brown Butter Cinnamon Rolls via The Baker Chick

Well let me just say that these were a huge hit. They all got devoured and no one could get over how good they were. Soft, gooey, sweet and a bit nutty from the rich brown butter. (I decided to brown the butter after loving the combo in the Cinnamon Bun Pie- it’s truly amazing.) I finished them off with a thick layer of cream cheese frosting slathered on top which got a little melty and warm. I made them a couple days later for my book club, and once again everyone was amazed. And when I told them how incredibly easy the recipe is,  no one believed me. It’s true though- 90 minutes start to finish- can’t beat that can you?

 90 minute Brown Butter Cinnamon Rolls via The Baker Chick

I can’t wait to make these again for Easter brunch, or really any time I want to eat my feelings….these are my new favorite thing!

90-minute Brown Butter Cinnamon Rolls

Prep Time: 1 hour, 10 minutes

Cook Time: 20 minutes

Yield: 12 rolls

 90 minute Brown Butter Cinnamon Rolls via The Baker Chick


  • 3/4 cup milk
  • 1/4 cup butter
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • Filling:
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter
  • Frosting:
  • 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 2 1/4 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, 1/2 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. (dough will spring back when lightly pressed.)
  4. Cover the dough with a damp cloth and let rest for 10 minutes.
  5. Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 3-5 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.
  6. On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with most of the brown butter. (It will feel like a lot, but use most of it.) Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a 9x13 baking dish. Drizzle with remaining brown butter. Cover and let the rolls rise in a warm place until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  7. Bake in the preheated oven for 20 minutes, or until browned. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
  8. To make the frosting:
  9. Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Recipe adapted from: AllRecipes
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 90 minute Brown Butter Cinnamon Rolls via The Baker Chick  90 minute Brown Butter Cinnamon Rolls via The Baker Chick  90 minute Brown Butter Cinnamon Rolls via The Baker Chick

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  1. says

    I adore cinnamon rolls and yours look fantastic! I’ve always had luck with Peter Reinhart’s recipe from the Bread Baker’s Apprentice (with the exception of one batch of sticky buns that just wouldn’t double…my kitchen was that cold that day!) His recipe thankfully doesn’t need to proof overnight. I’d love you to try it out and hear how you think they compare!


    I’ll have to try out your version this weekend to do a little taste test of my own. 90 minutes? I’m already sold!

  2. says

    Oh good lordy. That first picture literally had my mouth watering. What a fabulous – and relatively easy – recipe, Audra! I love nothing more in this world than a gooey cinnamon roll and it looks like you hit the homemade jackpot with these. I hope to try them soon!

  3. says

    I cant believe after MBM and Cinn Bun Pie that you made…MORE cinn rolls. You are AWESOME and Ive finally met someone else who loves cinn rolls as much as I do :)

  4. says

    I hate rising times. That’s why I don’t like making cinnamon rolls for breakfast. But if this takes only an hour and a half, I could totally make these for breakfast, since I get up aq little earlier than the average eenager :)

    These look amazing!

  5. says

    Oh my gosh, so excited to see this recipe! Like you, I’m severly lacking in the patience department when it comes to baking. I’m totally going to try these soon. They look delicious :)

  6. Lindselicious says

    These look amazing!!! I totally want to make these, perhaps this will be my easter weekend plans. =)

  7. Let Me Eat Cake says

    i feel the same way! i’ve been wanting to make cinnamon rolls but didn’t want to do all the work, 90 minute cinnamon rolls sound perfect can’t wait to bake these this weekend!

  8. Holly says

    I made these tonight with the addition of blood orange (heaping T zest in the sugar mixture, 1/3 cup juice in the icing). It makes a pretty pink. They are proofing now. I’ll let you know how they turn out but they smell delicious.
    I used my stand mixer for the dough with the whisk attachment, switching to the dough hook when adding the last cup of flour. It was perfect.

  9. Anonymous says

    I made this recipe on Easter Sunday. I’ve always been intimidated by recipes involving yeast, but I gave it a try. They turned out great! They are fast and easy to make and delicious!!! Thank you for sharing this recipe. I saw you on the Sunday Morning program and checked out your blog–I’ve been hooked ever since!

  10. JenniferA says

    Wow wow wow wow these are AMAZING! I made a batch this week as a gift for our local fire department that had to come to my house for a false alarm. Then I had to make another batch today for my family because they thought their sample was so great from the first batch! I’m wondering now how I could make these to taste like an almond kringle … hmmm … yum!

    Thanks for the fantastic recipe! I will say I was able to get away with just one batch of the frosting to have enough for two batches of rolls.

  11. says

    I’m so glad you liked these! I’ve made them so many times now :)

    And yes- I tend to slather the frosting pretty thick, half a serving may be fine as well :)

  12. Hope Cline says

    Making this for Sunday morning with friends that we are staying with. Wondering how you think this would hold up if I made Saturday afternoon but didn’t bake – as i place it in the refrigerator after letting it sit up for the 30 minutes. Or should I just bake them and rewarm them? Any thoughts?

  13. says

    Hey Hope! I’ve always made these day of (usually I make them first thing in the morning and then wait to bake them until 20 minutes before we’re ready to dig in.) But- I think it will be OK if you make them the night before. I think that if they are proofed and puffy- you can cover them tightly with plastic wrap and then stick them in the fridge until the morning. Let me know how it goes! :)

  14. Jane @ GarlicAndCupcakes says

    Oh my goodness. I made these and they were absolutely amazing. I love cinnamon, sugar, and cream cheese frosting and this just turned out beautifully. Thank you!

  15. Jackie Chou says

    I made these from AllRecipes without browning the butter but I had to let them rise for about an hour or so until they were doubled. It took a lot longer than 30 minutes. They still came out amazing, though. Also, I used instant yeast, not active dry. What do you think it is?

  16. says

    Where did you put the rolls for them to proof? Was it very warm? I find that when I preheat the oven to 200 and then turn it off, it is the perfect place to proof the rolls. They always are huge after 30 minutes!

  17. Risa Mabuyo Canton Palacio says

    Made these twice ‘coz the 1st time I was stupid enough not to check the expiry date of my yeast so it was a disaster I almost cried. My househelp didn’t want to throw them away so I dumped them into a pot of boiling oil out of frustration and got a Bake & Fried Cinnamon Roll instead. Surprisingly my girl loved them :) But I was devastated so I baked them again last Monday and oh boy, they were gorgeous! :) I can’t explain the happiness I felt after overcoming my fear of baking with yeast and something that entails kneading :) Thanks so much for posting this. Oh btw, I got orders for these :)

  18. Saguna says

    Thanks for the lovely recipe! If anyone would like to see the ones I made with a sweet potato thrown in for good measure, which sort of turned out like a sweet potato pie in rolled up form, you can check ‘em out here… bit.ly/TbU3Jr

  19. says

    This recipe inspired me to finally try cinnamon rolls! I just want you to know I was beyond pleased with the results.. These are SO delicious! Would you believe me if I told you this was also the first time I’ve ever tried eating cinnamon rolls?! Thanks for making the experience so sweet!

  20. Kim A says

    I made these twice now and it is such a great recipe, just a quick question: the second time around my dough was harder to roll out as it kept coming back smaller it wasn’t as easy to manipulate. Can you think of any reason this might be?

  21. Shawna says

    I have made these several times and they are absolutely amazing. The best was when I made several batches before having my daughter and my parents were able to bring hot cinnamon rolls to the hospital to thank the nurses.

    Have you ever tried freezing them? I am planning on serving them for a Father’s Day brunch but I will be out of town before hand and will not have time to make them.

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  23. Tricia says

    ok i have to say after making these from your recipe over a dozen times i was always pushing the time on the proofing bc they just werent puffing up enough…i tried so many different things..but i just went to RE print this and noticed you say INSTANT YEAST! when i had first started making these, i had not realized there were different kinds of yeast, but now that I’ve been baking more yeast breads I actually have both kinds in my cupboard! I am so excited to try this again using instant yeast, as I’m sure it will solve my problem! You might point that out in your description if you think other people might not realize there is a distinction in what yeast to buy. um couple of other things…i need those chocolatey salty cookies in my tummy. and i need to get rid of almond paste. know any nyc bakers who want a mason jar full? I just need the room in my fridge again!!!! :) also my boys SCREAMED when i told them i would make these for the weekend. it is their favorite thing i make. thanks to your recipe. miss you audra!!!!!!


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