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Brown Butter Chocolate Cinnamon Rolls
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Brown Butter Chocolate Cinnamon Rolls

Course Breakfast

Ingredients

For the Dough

  • ¾ cup milk
  • 2 tsp quick rise yeast
  • 2 large eggs, room temperature
  • ½ cup + 2 tbsp granulated sugar
  • 1 tbsp vegetable oil
  • 4 cups + 2 tbsp all purpose flour
  • ½ tsp salt
  • 3 tbsp butter, softened
  • 1 egg, for egg wash

For the Filling

  • ½ cup butter
  • 1 tbsp flour
  • 2 tbsp cocoa powder
  • ¼ cup brown sugar
  • 1 tbsp ground cinnamon

Cream Cheese Icing

  • 8 ounces cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 tsp pure vanilla extract
  • 1 ¾ cups powdered sugar, sifted

Instructions

For the Dough

  • Warm milk in a bowl in the microwave - 15-20 seconds until lukewarm.
  • Add in the yeast and 2 tsp sugar and mix to combine.
  • Cover with a tea towel and allow to sit in a warm spot for 5-10 minutes, until frothy.
  • Place the yeast mixture in the bowl of a stand mixer and add the eggs.
  • Mix to combine, then add in the oil.
  • Add the flour, salt and sugar.
  • Mix using a dough hook until the dough comes together.
  • Finally add in the butter one tablespoon at time. Once the butter has blended into the dough, turn it out onto a clean surface.The dough should be firm, but elastic and springy.
  • Oil a large bowl and place the dough in the bowl. Cover with plastic wrap (TIP: I like to use a disposable shower cap that can be re-used) and a tea towel.
  • Place in a warm spot in the kitchen and allow to rise for 2 hours.

For the Filling

  • Heat a heavy bottomed saucepan on medium heat. Add the butter (if you slice it, it will melt more evenly) stirring frequently.
  • Once melted, the butter will foam up a bit. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter, it should have a nutty aroma.
  • Remove from heat and pour into a bowl to stop the butter from cooking further.
  • Add the rest of the ingredients to the brown butter and mix well until smooth.

To Assemble

  • Once the dough has risen, turn it out onto a floured surface and knead to remove any air bubbles.
  • Roll the dough into a 9x15” rectangle and spread the filling evenly, keeping a ½ inch border.
  • Start rolling from the longest side and roll as tightly as possible.
  • Cut into rounds (I like to use dental floss for clean cuts) and place in a greased 10-inch skillet or oven safe dish, spacing them evenly.
  • Cover and proof in a warm space for at least 1 hour.
  • Preheat oven to 350°F.
  • Brush lightly with egg wash, and bake for 20-25 minutes until golden.

Cream Cheese Icing

  • Using a hand mixer beat the cream cheese and butter until combined. Add in the vanilla extract.
  • Add the powdered sugar to the butter/cream cheese and beat scraping the sides of the bowl. Beat for 2-3 minutes until well combined and smooth.
  • Spread the icing over the cinnamon rolls while they are still warm so it melts into the rolls. Recipe inspired by InTheMidnightKitchen