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Wichita Falls Living Magazine

90-minute Brown Butter Cinnamon Rolls

Soft and gooey cinnamon rolls with a rich cream-cheese icing in only 90 minutes...just in time for the holidays!


  • 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

  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/4 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 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, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.

4. Cover the dough with a damp cloth and let rest on the counter 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.)

6. While the butter cools slightly, mix together brown sugar and cinnamon in a small bowl.

7. On a lightly floured surface, roll out the dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.)

8. 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.

8. 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.

9. Preheat oven to 375 degrees F (190 degrees C).

10. 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.

2. Add the vanilla and the powdered sugar, 1/2 cup at a time.

3. Beat until creamy and spreadable.

Note* 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.


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