Bake That Thing! - Brown Butter Cinnamon Rolls with Jay Miller
It’s stone fruit season and we have decided to dedicate a whole culinary hotline to these sweet and juicy fruit!
All recipes by Clement Pedro
Ingredients:
Dough Ingredients:
- 500g all-purpose flour
- 50g granulated sugar
- 3g salt
- 7g (1 packet) active dry yeast
- 240ml whole milk, warm (about 43°C)
- 55g unsalted butter, melted
- 1 large egg
Filling Ingredients:
- 115g unsalted butter, softened
- 200g brown sugar, packed
- 15g (2 tbsp) ground cinnamon
- Zest of 1 large orange (Added for a bright winter twist)
Frosting Ingredients:
- 115g cream cheese, softened
- 55g unsalted butter, softened
- 125g powdered sugar
- 5ml (1 tsp) vanilla extract
How To Make Brown Butter Cinnamon Rolls
Part 1: The Foundation
- Mix: In a large bowl, combine the warm milk, melted butter, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Combine: Stir in the egg, salt, and flour gradually until a soft dough forms.
- Knead: Knead the dough for about 5–7 minutes until smooth and elastic.
- First Proof: Place in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Part 2: The Swirl and Bake
- Roll: Roll the dough out on a floured surface into a large rectangle.
- Fill: Spread the softened butter over the dough. Sprinkle generously with the cinnamon-sugar mixture and the fresh orange zest.
- Shape: Roll the dough up tightly and cut into 12 even rolls.
- Second Proof: Place in a greased baking pan, cover, and let rise for another 30 minutes.
- Bake: Bake at 180°C for 20–25 minutes until golden brown.
- Glaze: Whisk the frosting ingredients together until silky and spread over the warm rolls.