That’s right. I picked a recipe that involves baking! And well… while it wasn’t a total success, it wasn’t a total fail either.
However, I really need to start reading the entire recipe before I select it and buy all of the ingredients for it. Since I’m not a seasoned baker, I had no idea how long these cinnamon rolls would actually take! (Lisa politely giggled at me.) Needless to say, starting this recipe at 6pm on a Sunday night was not my greatest idea since there was 2.5 hours of dough rising time in the middle.
So, let’s talk about the rising thing though: These rolls did not rise 😦 Like, at all. Multiple people afterwards asked me if the yeast I used was fresh. Gulp. No. Don’t ask me how long the yeast packet was in my cupboard for! So, since the dough did not rise, the rolls were quite dense, a bit dry and not elastic-y when I had one for breakfast the next morning. I’d call that a fail, but a fail on my part!
We did eat these babies right out of the oven the night I made them and damn, they were pretty good! The brown butter in the filling and glaze just elevates these from a regular cinnamon roll.
Alas, I brought the bulk of these to work the next day (and recommended that my co-workers heat them up in the microwave) and I heard nothing but rave reviews about them!
I’d make these again if I am craving cinnamon rolls, but this time with more time and with fresh yeast!
Recipe Rating: 3.5 Knives out of 5
Brown Butter Cinnamon Rolls
(**CINDY’S NOTE: This recipe calls for a specific brand of butter. Feel free to use what you have on hand… or perhaps try the best local Manitoba butter ever: Notre Dame Creamery butter!)
1 1/4 cups whole milk warmed (about 110˚F)
1/2 cup superfine sugar, divided
1 tablespoon active-dry yeast
1/2 teaspoon salt
1/2 cup unsalted Organic Valley butter, softened
2 large eggs, room temperature and lightly beaten
6 cups bread flour
1/2 cup (1 stick) unsalted Organic Valley butter, softened
1 cup superfine sugar
1 tablespoon cinnamon
1/2 cup unsalted browned Organic Valley butter, cooled
3 tablespoons whole milk
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
3 to 3 1/2 cups confectioner sugar, sifted
1. Preheat oven to 350˚F.
2. Pour milk and half of sugar into a mixing bowl and stir together.
3. Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
4. Stir in remaining sugar, salt, butter, and eggs. Begin adding flour, 1/2 cup at a time, stirring to incorporate after each addition.
5. Once all the flour has been added, dump mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
6. Once smooth dough has formed, place dough into a lightly greasy bowl, cover with a clean, damp towel and place in a warm area until dough has doubled in size. About 1 hour and 20 minutes.
7. Place both butters for filling and the glaze into a medium saucepan and simmer for 15 to 20 minutes or until butter begins to toast, brown and produce a nutty smell.
8. Divide the butter into two separate bowls and allow them each to cool, about 20 minutes. In another small bowl whisk together the superfine sugar and cinnamon.
9. Once dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about 1/4″ thick. Generously brush the entire surface of the dough with one of the bowls of browned butter. Sprinkle evenly with cinnamon-sugar mixture. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon roll log seam side down and cut into 10 even cinnamon rolls.
10. Place cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel.
11. Store in a warm place until cinnamon rolls double in size about 1 hour.
12. Uncover and bake for 25 to 30 minutes or until golden brown.
13. Remove from oven and cool for 10 minutes.
14. For the glaze: Stir milk, vanilla and cinnamon into the butter until fully incorporated. Stir sugar into the butter mixture, 1/4 cup at a time until fully incorporated and mixture is smooth.
15. Pour ½ of the glaze over the slightly cooled cinnamon buns and allow cinnamon buns to continue to cool, about 30 minutes. Drizzle remaining glaze over cinnamon buns and serve.