Maple Browned Butter Cinnamon Rolls

Ooey gooey brown sugar, cinnamon, nutmeg and browned butter cinnamon rolls topped with a sweet maple cream cheese icing. These are better than the ones you can go to the store.

Cinnamon rolls have to be one of my favorite foods. It has been since I was a little kid, my family would get the tube kind and have them on Sunday mornings.

Ever since then I have an obsession with anything that is cinnamon and I have to try it at least once.

Y'all might be shocked  but I don't get cinnamon rolls in the tube that often because they are filled with that are not my favorite things.

My obsession with cinnamon rolls was rekindled when I discovered little cinnamon roll snacks a few weeks ago. They were so good.

I've been wanting to make a cinnamon roll recipe for a while and why not now when it is the holidays and its okay to indulge.

Recipes you may like:
Maple Bacon Doughnut Muffins
Maple Browned Butter Coffee Cake
Gingerbread Coffee Cake

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Browned Butter Cinnamon Rolls 

Time
Prep: 20 minutes
Proofing: 2 to 3 hours
Baking: 15 to 20 minutes

Ingredients

Browned Butter Dough
5 cups Unbleached All Purpose Flour plus a little of dusting
1 1/2 Tablespoons Dry Active Yeast
1 1/2 teaspoons Fine Sea Salt
1/2 cup Granulated Cane Sugar
3/4 cup Unsalted Butter, browned and cooled 
3/4 cup Warm Milk
1/2 cup Warm Water
1 large egg


Browned Butter Cinnamon Filling
3/4 cup Unsalted Butter, browned and cooled
1/2 cup Dark Brown Sugar
1 1/2 Tablespoons Ground Cinnamon
1/4 teaspoon Ground Clove
1/2 teaspoon Ground Nutmeg 
1 teaspoon Pure Vanilla Extract
2 teaspoons Pure Maple Extract
1/4 teaspoon Fine Sea Salt

Maple Glaze
2 1/2  cups Confectioners' Sugar
3 tablespoon Unsalted Butter, melted
1 teaspoon Pure Maple Extract or Maple Syrup
3 to 4 Tablespoon Warm Milk
Pinch of Fine Sea Salt


1. In a large bowl, combine 1 1/2 cups flour, yeast on one side and salt on the opposite. Set aside.
2. In a small sauce pan, bring 3/4 cup butter to a simmer for 7 to 9 minutes. Transfer butter to a small bowl to let it cool. Microwave milk, water and sugar for 1 1/2 to 2 minutes. Just enough that is it steaming and the sugar has dissolved.
3. With a stand mixer with dough hook or hand mixer, on the mixer on low and add in 1/2 of the heat milk-water, egg and butter. Crack up to a medium speed and mix for 2 to 3 minutes.
4. Gradually add in flour a cup at a time until it forms a ball. After adding 2 to 3 more cups add in rest of the milk-water and butter. Mix until is smooth.
5. Tip dough onto a floured bench and kneed for 5 minutes. Place into a slightly greased bowl and let proof for 1 to 1 1/2 hours or until it doubles in size.
6. Filling: brown the other 3/4 cup of butter for 7 to 9 minutes. Swirl the pan, do not whisk, constantly.  Take it off the heat and let cool for 10 minutes. Once cool transfer to a small bowl and add in brown sugar, cinnamon, clove, nutmeg and salt. Let it set for 15 to 20 minutes.
7. Rolled proofed dough, flour the bench and roll dough into a rectangle and a 1/4 inch thick. Spread browned butter cinnamon filling on top leaving a 1/2 inch border. Roll up into a spiral and pinch the seams. 
8. Preheat oven to 350 degrees. Grease a pan large enough for spreading, I used a 13 by 9 cake pan.
9. Using butcher twine, unflavored floss or a knife, cut into separate rolls. You should get at least 12. Place into a grease pan and let proof for 1 hour. I proofed in the counter for 30 minutes and in the fridge for 30 minutes.
10. Bake for 15 to 20 minutes or until golden brown. Take out of the oven and let cool for 10 or so minutes. Whisk together butter, milk, confectioners' sugar, salt and maple extract. Drizzle glaze oven the rolls. I would let it set for another 5 to 10 minutes before serving.
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