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90-minute Brown Butter Cinnamon Rolls

December 8, 2015 by Audra 124 Comments

Of all the recipes I’ve revamped/rephotographed/edited a bit, this one is the most deserving.

I have made it so many times since I first posted in in 2012 that I could make these rolls with my eyes closed. These beauties are my go- to for every brunch, weekend away with friends, and pretty much every special occasion.

I have adapted this recipe with countless different flavor combos both sweet and savory, but these are the classics. I go weak for a warm, ooey gooey cinnamon roll and gaging from the dozens of batches of these I’ve kneaded, rolled & devoured, most others do too.

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.

Whether for a special Christmas morning treat or simply something a little extra special for your Sunday brunch, this is a recipe you just must have in your back pocket.

I swear every time I have been a houseguest anywhere in the last 4 years I have made these and they are always so appreciated and impressive. Have you ever made this recipe? Do you love it as much as I do?

90-minute Brown Butter Cinnamon Rolls

90-minute Brown Butter Cinnamon Rolls

Yield: 12 rolls
Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Additional Time: 40 minutes
Total Time: 2 hours 10 minutes

Ingredients

Dough:

  • 3/4 cup milk
  • 1/4 cup butter
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or 2 1/4 teaspoons)
  • 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
  • 1/4 cup plus 1 tablespoon of 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.)

Instructions

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  • 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.)
  • 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.
  • Cover the dough with a damp cloth and let rest on the counter for 10 minutes.
  • 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.
  • 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 the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.
  • Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
  • To make the frosting:

    1. 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.

    Notes

    *when it's cold in my kitchen, I like to preheat the oven for a few minutes, (usually to about 200F,) and proof them in there.

    © Audra
    Recipe adapted from: AllRecipes

    Filed Under: Breakfast, Recipes, Seasonal Tagged With: Brown Butter, Cinnamon, Cream Cheese

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    Comments

    1. Blog is the New Black says

      April 2, 2012 at 10:01 am

      These sound wonderful!

      Reply
    2. Katrina @ Warm Vanilla Sugar says

      April 2, 2012 at 12:01 pm

      These need to be in my belly. LOVE these!!

      Reply
    3. Me And My Sweets says

      April 2, 2012 at 12:55 pm

      Hi,

      If you like Cinnamon rolls, why not try the Swedish version too:-) Also not longer than 90 minutes. The Swedish Cinnamon rolls are baked in a very hot oven for a only5-10 minutes.

      Please visit:
      http://meandmysweets.blogspot.co.uk/2012/03/cardamom-and-cinnamon-buns.html

      Hope you like it!

      Cheers!

      Reply
    4. nicole {sweet peony} says

      April 2, 2012 at 1:26 pm

      Oh YUM! I loooove cinnamon rolls & easy makes them even better! :) Totally trying these the next time I need a brunch food!!

      Reply
    5. Samantha says

      April 2, 2012 at 1:58 pm

      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!

      http://seizethefood.blogspot.com/2011/04/cinnamon-buns.html

      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!

      Reply
    6. Fullertonsusan says

      April 2, 2012 at 2:14 pm

      The future in-laws loved them! Good job, Audra…

      Reply
    7. Audra says

      April 2, 2012 at 2:36 pm

      Thanks for the tip! I will check it out for sure!

      Reply
    8. Elizabeth says

      April 2, 2012 at 2:40 pm

      If it had brown butter it must be good!

      Reply
    9. Georgia The Comfort of Cooking says

      April 2, 2012 at 2:43 pm

      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!

      Reply
    10. Averie Cooks says

      April 2, 2012 at 2:48 pm

      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 :)

      Reply
    11. Jess Wakasugi says

      April 2, 2012 at 2:50 pm

      Gosh, I don’t know how you get that TIGHT spiral in those cinnamon rolls but it’s gorgeous! I still need a lot of work :) Great post!

      Reply
    12. Bookish at Breakfast says

      April 2, 2012 at 3:18 pm

      Wow, those look so good! I wish I could have one right now haha.

      Reply
    13. Cassie @ Bake Your Day says

      April 2, 2012 at 6:20 pm

      Cinnamon rolls are my life. I love this, Audra, absolutely brilliant!

      Reply
    14. Krissy's Creations says

      April 2, 2012 at 6:54 pm

      I LOVE a quick Cinnamon Roll recipe! I think this recipe might change my life too :)

      Reply
    15. Ravienomnoms says

      April 2, 2012 at 7:27 pm

      Yesss! This sounds just like my Mom’s recipe. They are soooo good! I am glad you found one to your liking!

      Reply
    16. Maureenwahhab says

      April 2, 2012 at 7:29 pm

      They were fabulous folks! Thanks Audra.

      Reply
    17. Kiri W. says

      April 2, 2012 at 7:59 pm

      Oh wow, way to make cinnamon rolls even more seductive! ;) Looks like I just want to rip one out of the pan!

      Reply
    18. Becca Looney says

      April 2, 2012 at 9:19 pm

      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!

      Reply
    19. [email protected] says

      April 2, 2012 at 10:01 pm

      I love the idea of browned butter in cinnamon rolls. I can imagine how much more flavor an already decadent treat would have that way. YUMMY!

      Reply
    20. LuRuSo says

      April 2, 2012 at 11:06 pm

      I’ve had the same kind of quest and can’t wait to try these!

      Reply
    21. Lauren at Keep It Sweet says

      April 2, 2012 at 11:30 pm

      OMG I want to come over for brunch please make these for me!

      Reply
    22. Amy @ Elephant Eats says

      April 3, 2012 at 1:08 am

      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 :)

      Reply
    23. Lindselicious says

      April 3, 2012 at 5:26 am

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

      Reply
    24. Audra says

      April 3, 2012 at 2:33 pm

      Lauren we could actually do that. Lets have a brunch! We need to get together!

      Reply
    25. Let Me Eat Cake says

      April 3, 2012 at 9:16 pm

      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!

      Reply
    26. Erin says

      April 4, 2012 at 7:08 pm

      I really enjoy that this recipe isn’t a two-day overnight recipe.

      Reply
    27. Holly says

      April 4, 2012 at 10:58 pm

      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.

      Reply
    28. Audra says

      April 5, 2012 at 2:18 am

      Ooh sounds awesome! Let me know!

      Reply
    29. Kristenleanne.wordpress.com says

      April 14, 2012 at 5:13 am

      These sound fabulous – can’t wait to give them a try!

      Reply
    30. Anonymous says

      April 14, 2012 at 3:50 pm

      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!

      Reply
    31. Ruzanna Danielyan says

      April 27, 2012 at 4:50 am

      Gorgeous!!

      Reply
    32. JenniferA says

      April 29, 2012 at 11:17 pm

      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.

      Reply
    33. Audra says

      April 30, 2012 at 4:13 am

      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 :)

      Reply
    34. Hope Cline says

      May 1, 2012 at 3:25 am

      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?

      Reply
    35. Audra says

      May 1, 2012 at 3:35 am

      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! :)

      Reply
    36. Jane @ GarlicAndCupcakes says

      May 12, 2012 at 6:51 am

      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!

      Reply
    37. Janice says

      May 20, 2012 at 6:44 pm

      Wondering if you’ve tried making and freezing them…with or without baking first.

      Reply
    38. Jackie Chou says

      June 15, 2012 at 5:28 pm

      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?

      Reply
    39. Audra says

      June 15, 2012 at 5:30 pm

      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!

      Reply
    40. Audra says

      June 15, 2012 at 5:30 pm

      I haven’t Janice, if you try it please let me know how it goes!

      Reply
    41. Audra says

      June 15, 2012 at 5:30 pm

      So glad you liked them Jane!

      Reply
    42. Risa Mabuyo Canton Palacio says

      July 26, 2012 at 7:12 am

      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 :)

      Reply
    43. Saguna says

      October 8, 2012 at 4:54 pm

      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

      Reply
    44. Meghan says

      January 8, 2013 at 12:20 am

      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!

      Reply
    45. heather says

      January 27, 2013 at 4:02 pm

      these were so delish! thanks for sharing this recipe :)

      Reply
      • Audra says

        January 28, 2013 at 5:46 am

        Yay! So glad you liked them!

        Reply
    46. Tina says

      March 2, 2013 at 10:41 am

      Where’s the recipe for the cinamon rolls? This has the pictures with the recipe for the garlic one.

      Reply
      • Audra says

        March 2, 2013 at 10:43 am

        Shoot- not sure how that happened. Let me fix it!

        Reply
    47. Kim A says

      March 14, 2013 at 10:38 am

      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?

      Reply
    48. Shawna says

      June 4, 2013 at 4:52 pm

      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.

      Reply
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      Reply
    50. Tricia says

      February 20, 2015 at 11:36 pm

      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!!!!!!

      Reply
    51. Shellie says

      December 8, 2015 at 7:21 am

      These are our go-to cinnamon buns. Who doesn’t love a fresh, hot cinnamon bun?!

      Reply
    52. Medeja says

      December 8, 2015 at 10:25 am

      These cinnamon rolls look just irresistible!

      Reply
    53. Tricia Paoluccio says

      December 8, 2015 at 2:17 pm

      honestly audra i think i’ve shared your recipe/post on these to so many people and this recipe gets people totally hooked on the baker chick as their go to baking inspiration ha ha ha! did i miss it or could you tell me what is different about THIS recipe than the original? Just the pix? or did you change something in terms of ingredients? Sorry I read fast…did I miss something? I LOVE THIS RECIPE!!!! Thanks!

      Reply
      • Audra says

        December 9, 2015 at 8:11 am

        Just a few subtle changes. I have always felt like a stick was too much butter to spread inside so I reduced it a bit. I also reworded a few things :)

        Reply
    54. Jackie Uy says

      December 8, 2015 at 8:10 pm

      Hi Audra! I read through the recipe and would just like to double check one thing: the rolls need only to rise once before baking? You didnt let the dough rise before rolling it out? Thanks!

      Reply
      • Audra says

        December 9, 2015 at 8:11 am

        Yup- only one proof after forming. The dough does rest for 10 minutes before rolling out but that’s it!

        Reply
        • jackie uy says

          December 9, 2015 at 8:54 am

          Thank you!

          Reply
    55. Jeanette says

      December 9, 2015 at 8:02 am

      Hi Audra, Your recipe calls for cutting 12 rolls in a 9×13, but the photos show 9 rolls in a 9×9. Did you adjust the recipe, or did you just make extra large rolls? I have a party of 8, and would prefer the smaller amount, so was curious. Thanks

      Reply
      • Audra says

        December 9, 2015 at 8:10 am

        Good quesiton. THe recipe indeed makes 12 rolls. For this shoot, I wanted to use a 9×9 pan so I put 9 rolls in there and made 3 more in a muffin tin :) You could halve the recipe and make smaller rolls, but I’d suggest just making the whole thing. People always seem happy to go back for seconds of these :)

        Reply
    56. Karen says

      December 9, 2015 at 3:23 pm

      I think this will soon be my new favorite cinnamon roll recipe. Pretty hard to top 90 mins., browned butter and a nice fluffy dough. Thanks!

      Reply
    57. Kayle (The Cooking Actress) says

      December 9, 2015 at 8:51 pm

      ahhh these have been on my must make lost foreverrr!

      Reply
    58. Kara Massey (Lindsay) says

      December 11, 2015 at 11:55 am

      I can’t believe I met you! Your blog is famous! I’ve definitely used one of your recipes for a fall dessert. So crazy! Anyway, Alice’s tea cup has nothin on your baked goods! Much love to you!

      Reply
      • Audra says

        December 13, 2015 at 9:09 pm

        Aw thank you Kara. You are so sweet! xoxo

        Reply
    59. Lisa says

      December 15, 2015 at 12:58 pm

      These have been my go-to cinnamon roll recipe since your first posting of it. They are so good, and so easy!

      Reply
    60. Magda says

      January 1, 2016 at 8:32 am

      Delicious! I made it for the New Year/my boyfriends bday. We both loved it! Thanks à lot!!!!!

      Reply
    61. Olivia says

      January 5, 2016 at 5:09 pm

      I made these Christmas morning! Yum!! I love anything with brown butter and these were great! Although I accidentally overbaked it just slightly, so they weren’t as chewy as I had hoped. And I don’t know if anyone else had this problem- but I seemed to have wayy more butter and cinnamon filling than I could actually put on the dough before rolling it…But otherwise, it was delicious!!

      Reply
      • Audra says

        January 12, 2016 at 8:55 pm

        I wonder if you didn’t roll the dough out large enough? The butter sometimes seems like a lot (you have to just pour it all on anyway,) but the cinnamon is the perfect amount I have found. :)

        Reply
    62. Melissa says

      March 6, 2016 at 12:19 am

      Turned out perfect :)

      Reply
    63. Katre says

      May 8, 2016 at 2:28 pm

      Hi. I just made these for mother’s day and they turned out disappointingly sickly sugary sweet. I couldn’t even taste the cinnamon through all that sugar. I thought that maybe there was a typo with the amount of sugar (I’m still hoping that it really is?) in the filling but it’s one whole cup according to other recipes too. I would also add a pinch of salt to the filling to balance it out a bit. The icing was nice though. The dough came out perfect too although I did end up following other instruction when making it.

      Reply
      • Tricia says

        May 8, 2016 at 6:49 pm

        Hey there thought I’d reply bc I make these al the time and love this recipe! How big was your rectangle? I’m thinking that perhaps the dough was not rolled out white big enough making less surface area, so that the sugar cinnamon amount was perhaps thicker? I’m pretty certain it’s not a typo so I’m thinking maybe that’s what happened? I always am able too cut more than a dozen rolls once I roll it all up….how many did you cut? Give it another go and if that doesn’t solve it I guess add less sugar.

        Reply
        • Katre says

          May 9, 2016 at 3:11 am

          Thanks for your reply! I actually rolled the dough out pretty large and thin and also got more than a dozen rolls. I browsed through some recipes in Estonian and the amount of sugar for the filling was less than half used in these ones. I’m definitely going to use way less sugar the next time :)

          Reply
    64. Janette says

      June 11, 2016 at 4:23 pm

      I have a cheat day coming up from my diet and I think these are going to have to be made for breakfast! Thanks for sharing the recipe!

      Reply
    65. Rosa says

      August 19, 2016 at 1:19 pm

      wow!! awesome recipe, they turned out great!! thanks :)))

      Reply
    66. Mallory Brisson says

      September 8, 2016 at 6:28 pm

      I’ve made these twice now, and they are amazing. My husband is very critical of cinnamon buns, but these were the “perfect amount of fluffy/chewy”. The only thing I changed was browning the butter on the stovetop. I tried it in the microwave in a covered dish, but it still managed to explode and burn! I also added 1/2 tsp of cinnamon to the icing, just for an added kick of cinnamon!

      My 2 year old likes to bake with me, so I cut off a chunk of dough for him to play with. Rather than waste it, I did a mini roll and placed the cut pieces in a mini-muffin tin and baked for 13 min. They came out so great and I brought them to a play group!

      Thanks for the recipe!

      Reply
    67. Eva says

      October 23, 2016 at 4:33 am

      Theses Cinnamon Rolls are amazing! I had never made cinnamon rolls before and so these were my first attempt and they were fantastic. They are so easy to make and they are perfectly soft and sweet. Thank you for the recipe!

      Reply
    68. Caroline says

      October 29, 2016 at 12:03 am

      Oh I love Cinnamon Rolls and will make a batch this weekend. I just used half of my dough to make Sticky Buns. I will be giving half of them away.

      Reply
    69. Eden Passante says

      November 2, 2016 at 10:46 pm

      Wow the amount of icing on these cinnamon rolls is exactly what I like to see!! So yummy, I want one right now!

      Reply
    70. Ada Truong says

      November 26, 2016 at 11:03 am

      OMG I’ve made this recipe once and I can already see this becoming my go-to recipe :O Absolutely love how easy the dough is to make!
      Although you said that it’s possible to make them the night before, and then proof them the next day, I was wondering if it was alright to make them SEVERAL nights before. I need to make two batches for a class event, and I’m not sure if I’ll have time the night before, per say. Thanks so much!

      Reply
      • Audra says

        November 26, 2016 at 10:51 pm

        Hi Ada! You can make them and roll them out, and then cover with airtight plastic wrap and chill until the day of. Then let them proof on your counter (for extra time since they were cold,) and then bake! If it’s more than 2 days early I’d consider freezing them!

        Reply
        • Lisa says

          April 5, 2018 at 2:13 pm

          Audra, I’m making these for a breakfast themed dinner party tomorrow. I’ll make them tonight and wrap them airtight and let them spend the night in the fridge after which time I’d like to let them proof tomorrow but I’m wondering if I can let them proof on my counter all day (since MN is cooold right now) or if I’ll come home to gargantuan rolls…

          Reply
    71. Karen says

      December 20, 2016 at 5:33 pm

      JUST WOW. I just made these and I’m so thrilled with the ease and results. The texture is beautiful and these are literally the cinnamon rolls of my dreams. Now- I’ve been making cinnamon rolls for years – thought my recipe was fine- but THAT recipe is now in the trash!! New favorite here. :-)

      Next time I plan to decrease the brown sugar in the filling to 3/4 cup since there was at least 1/4 cup leftover after I generously spread it on the rolls. Also, I do not prefer a cream cheese frosting so I mixed together a few tablespoons of melted butter, splash of vanilla, powdered sugar and milk to glazing consistency and poured it on warm for it to soak in. YUM!

      I had a couple questions:

      Do you know of any reason I couldn’t make a double batch of these? I would like more rolls out of my effort if I’m going to mess up my kitchen! (I cook them a little shorter time and freeze them without the frosting for later. Then I warm them up and glaze them). Have you tried doubling the recipe?

      Thank you so much for this recipe!

      Do you think it would work with regular yeast if I gave it a longer rise time? I always buy the big container of yeast at Costco – it’s so inexpensive and handy. Instant yeast isn’t something I normally keep in my pantry- and when you get a cinnamon roll craving you need to do something about it!!

      Reply
    72. Alexandra Robertson says

      May 20, 2017 at 8:58 pm

      These look amazing. I love brown butter. Quick question… The recipe says it makes 12, bit your pan only has 9. If I make 12 will they be really small?

      Reply
      • Audra says

        May 22, 2017 at 10:41 am

        It makes 12! I just photographed 9 and made the others in ramekins :)

        Reply
    73. Elizabeth says

      November 27, 2017 at 11:28 pm

      Thank you very much for sharing this recipe. I was hesitant to try this because of the yeast which means kneading for me. But I was just so glad coz I tried it. It came out fine and yummy. There are some flaws like they were huge and sides were a bit hard. Why is it so?
      I will definitely try it again. Hubby said it was yummy.

      Reply
      • Audra says

        December 4, 2017 at 7:54 am

        If you think they were too big maybe form smaller rolls next time? If the sides were hard I’d guess you over-baked them a bit.

        Reply
    74. Scott says

      December 17, 2017 at 3:38 pm

      Made these this morning. They really are easy and the browned butter makes all of the difference in the world. Mine are no where near as visually attractive as yours, but they were delicious. Thanks for sharing!

      Reply
    75. Beverly says

      April 17, 2018 at 6:29 pm

      Omg I really impressed myself making your cinnamon rolls recipe. It was so easy to follow. I’m not a baker and I have made plenty of mistakes when it comes to baking, however this recipe turned out really well. And it is definitely better than Cinnabon. Thank you for sharing this recipe and for my family to enjoy. And I look forward to trying out your other baking recipes as well.

      Reply
      • Audra says

        April 19, 2018 at 9:23 am

        Yay! I’m so glad you liked it :)

        Reply
    76. Katie lindsay says

      April 20, 2018 at 8:08 am

      Can i make these three days ahead and freeze them?

      Reply
      • Audra says

        April 21, 2018 at 8:54 am

        You can make the dough and roll out and then freeze before proofing. Then let them thaw at roomp temp and them proof for a full 45 mins after thawing.

        Reply
    77. Kelsey says

      May 4, 2018 at 10:13 pm

      These cinnamon rolls are delicious! Turned out amazing and followed the directions exactly! Yummy! My husband and little one approved!

      Reply
    78. Christina says

      November 4, 2018 at 2:38 pm

      Theae are amazing ive madeabatch two daysago and double batch today yummy except today i didnt have vaailla i ised ru. Extract addedwow factor

      Thank you
      Christina

      Reply
    79. Daniel says

      December 3, 2018 at 11:28 pm

      Ours came out dry. How do you make them gooey? Just undercook them?

      Reply
    80. havee says

      February 15, 2019 at 2:48 am

      Did you try ever before cinnamons rolls with deep frying in oil?

      Reply
    81. Kate says

      April 1, 2019 at 9:02 pm

      Just made these as my first attempt ever at cinnamon rolls. So impressed! They turned out so yummy, and will definitely be using this recipe again!! I only used half the amount of frosting though, as I prefer them better that way.

      Reply
    82. Janet Taliaferro says

      July 14, 2019 at 11:21 pm

      I made the cinnamon rolls two days ago, they are just as good today. Heated in microwave 20 seconds and what a treat. I’ll always use this recipe.

      Reply

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