Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it!
Brown Butter Cinnamon Rolls
Hi hi! Happy Saturday! I am SO EXCITED to share this post and to make a wee announcement about a year long special project I am going to be working on - I’ve been busting at the seams to tell you all this and now it’s FINALLY TIME!!
I started this blog about four years ago as a way to combat homesickness in the big, scary city that is New York. I moved here only knowing rich, and we started our design business shortly after, which was (and still is), a huge amount of work, so I didn’t have a huge amount of time to go out and about and do things, or much time to socialise and make new friends. Turns out making new friends is really hard and scary as an adult, moving to a new city when you don’t really know anyone is really hard, winter in NYC sucks, and all of those things are a recipe for a solid dose of homesickness. I started baking recipes from home as a way to overcome the homesickness. Spoiler alert - it didn’t really work and I was still homesick, but along the way I managed to carve out my own wee corner of the internet that I love so much and am so lucky to have to call mine.
Where I am going with this is that as much as making recipes from home helped to alleviate the homesickness a little bit, it just wasn’t the same without the ingredients from home. I’ve spoken lots before on here about how amazing New Zealand ingredients are - the quality is great and the companies behind them are often amazing. Every time I went home I would come back with a suitcase jammed full of ingredients to work with - little jars of things, peanut butter, good vanilla, etc.
Slowly the rest of the world has realised how amazing these ingredients are too, and they have slowly started to creep their way into the American Market. Which brings me to my wee announcement - I am teaming up with Taste of New Zealand of New Zealand Trade and Enterprise to bring you a monthly baking segment, showcasing some of the amazing, amazing products that New Zealand has to offer. This still seems like some sort of dream to me - I get to bake with all the things that I miss about home, AND I get to include everyone along the way! Each month there will be a new baking project showcasing a New Zealand ingredient, and I honestly CANNOT WAIT to bring you along on the ride with me and show you all the amazing things that my country has to offer.
We decided to frame it as each month there would be a weekend baking project, and our first one is Brown Butter Cinnamon Rolls with a Brown Butter Cream Cheese Frosting. These are so, so delicious, and made SO much better by the use of an incredible butter from Lewis Road Creamery. I don’t think that I have enough words to explain just how excited that Lewis Road is starting to be available here in the States - there’s nothing like New Zealand butter, and Lewis Road makes some of the most delicious butter. The cream comes from Grass Fed cows, and is the most beautiful yellow colour, and tastes so, so amazing. I used the butter to make a silky, puffy brioche, and then amped it up a notch by browning a bunch to use in the filling and also in the Cream Cheese Frosting. If you haven’t had browned New Zealand butter before, you are in for a treat. Lewis Road is available in selected retailers throughout the States, and will hopefully be showing up in other groceries soon! If you see it in your local, make sure you grab some, because you’re in for a full amazing butter experience. I used Unsalted Lewis Road butter in these rolls, but their Salted is so, so amazing on bread, or for use in savoury applications. You’re going to love it - promise.
Why Browning the Butter makes these the best cinnamon rolls
These are cinnamon rolls, but taken up a notch. Adding in the browned butter to the filling adds a huge dimension of flavour which plays off against the cinnamon so well. I cooled the butter to a spreadable temperature and then mixed it with some cinnamon, dark brown sugar and vanilla bean paste, then slathered it all over the dough before rolling it up in to a tight spiral and cutting it into perfect swirly buns.
I then doubled up on the brown butter flavour with a brown butter cream cheese frosting, which is the sleeper hit in my opinion - brown butter and cream cheese is the most perfect combo, and is so, so amazing spread all over the brown butter cinnamon rolls. Browning the butter is a teeny bit more work, but you get a huge amount of pay off for just a little more effort.
How to make Brown Butter Cinnamon Rolls
These are super easy to make, and just so, so good. The steps are below:
- Make the dough - The base of these Brown Butter Cinnamon Rolls is a super squishy brioche dough which comes together pretty quickly in the mixer. It is my go-to dough I use for almost everything!
- Rise the Brioche - You can either do this in the fridge for a minimum of 3 hours, or up to overnight, or you can rise the brioche at room temperature. Both work great.
- Brown the Butter - There's brown butter in both the filling and the frosting of these, so you do it all at once to save dishes. The butter is browned then transferred to the freezer and chilled until spreadable. You can pop it in the fridge too if you've got the time, the freezer is just quick and efficient. Make sure you stir it a few times while it's chilling so that all the brown parts get mixed in while it's chilling. If you don't they all set on the bottom, which is fine, it's just a little annoying to stir up.
- Make the Filling - The brown butter gets mixed up with some brown sugar, cinnamon, and a wee bit of salt, and then is mixed until a paste forms.
- Roll out the dough and assemble the rolls - The dough is rolled out into a rectangle and spread with the filling, then rolled up tightly again and cut into rolls.
- Do a second rise - The rolls hang out until puffy and ready for the oven. This usually takes about 45 minutes to an hour, but can be done overnight if needed! (See tips for making cinnamon rolls ahead of time)
- Bake the rolls - Bake them until beautiful and golden brown.
- Make the frosting and finish the rolls - While the rolls are finishing baking, make the frosting. The rest of the brown butter goes into the mixer with some cream cheese, and then powdered sugar, vanilla, and a wee bit of salt are added. The frosting is mixed up until fluffy, then spread over the slightly cooled rolls. Just the best.
Tips for making Cinnamon Rolls ahead of time
There are a few options for making these ahead of time. Personally, I will usually do the first rise overnight in the fridge and brown the butter the night before, then assemble the morning of. However I know some people love to do as much prep as possible, which is totally understandable. If you're making these for Christmas morning, it is so helpful to be able to just pop them into the oven and have them ready. Here are a few options for making these ahead of time:
- Do the first rise overnight and assemble on the morning you are baking. For this option, the first rise is done in the fridge overnight, then the rolls assembled and given their second rise and baked the same day as serving.
- Do the first rise and assembly the day before. This works great too - you can do the first rise then assemble your rolls, and do the second rise overnight, so that when you are ready to bake the next morning, the rolls are all ready to go. Pull them out of the fridge and leave to sit on the counter while the oven preheats.
- Partially bake the rolls and then freeze. Disclaimer: I haven't tried this method, but I have heard from a few places that it works. You make the rolls as directed, then bake them just until they are puffed and are starting to set, about 15-20 minutes, then pull from the oven and leave to cool, then wrap and freeze. You then can either let them defrost in the fridge overnight and finish off the baking, or bake straight from frozen. Please be careful with the type of pan you use if you plan on freezing as glass and ceramic do not like going from frozen to a hot oven. Use a metal pan.
How to get a super neat cut on cinnamon rolls
I don't know about you, but it's always nice to have a super neat cut on cinnamon rolls to expose the spiral. There are a few ways of doing this to make sure that you get a nice cut
- Use Dental Floss - People use unflavoured dental floss to cut the cinnamon rolls, which gives a really neat cut on them. However, I do find it a little harder to get the floss in the exact spot that I want, which can lead to unevenly sized rolls.
- Use a Bread Knife - This is my preferred method. I use a sharp serrated knife, which gives super clean cuts and is especially helpful for if your rolls have a filling in them with nuts or fruit that dental floss cannot slice cleanly through.
- Chill your log of dough - Chilling down your log of dough also helps to give super clean cuts. There is more about this in the recipe card.
- Trim your ends if you want - After I have rolled up the dough, I often trim the ends off just so there's a flat surface for the roll to sit on. You don't have to do this!
- Don't stress, rising fixes everything - Even if your rolls come out a bit wonky, don't worry. As they rise the dough will puff up and they will look so much better than they did before rising. Trust me on this one. Also, who cares if they are wonky, they are going to be SO GOOD.
A few wee tips for Brown Butter Cinnamon Rolls:
- To get the flavour of the brown butter into the rolls but still have the structure of softened butter, I browned the butter, then poured it into a bowl and froze it to solidify it. I then brought it back to room temperature, stirring often, until it was soft and spreadable for using in the filling of the rolls and again for the frosting. Make sure you allow time for this - I would brown the butter before you start making the dough just to make sure there’s enough time to chill. This can also be done ahead of time - store the brown butter in a container in the fridge and bring to room temperature when you need.
- I’m going to get you to brown all of the butter at once and then it can just easily be divided up for the filling and the frosting. Saves browning two sets of butter.
- The brioche can have the first rise done overnight in the fridge if you like - this splits up the task a little and also makes it a little easier to roll out.
- If you roll up your dough and then cut the rolls and some are a little fatter than others, don't worry. To help make sure the rolls rise evenly, mix up where you put them in the baking pan - so put some big ones by small ones so that they all have space to expand.
- The quantity of the brown butter called for in the recipe for is less than the quantity of butter called for making the brown butter. This is because the butter browning process cooks moisture off from the butter, so it therefore reduces in quantity. I have accounted for this in the recipe, so you will see 500g butter called for to make the butter, but only 350g worth of brown butter used in the filling and the frosting. This is not an error - I just accounted for moisture loss when calculating the initial quantity.
Check out my other Cinnamon Roll Recipes:
- Laminated Brioche Cinnamon Buns with Peach Compote and Brown Butter Streusel(Opens in a new browser tab)
- Overnight Cinnamon Buns with Cream Cheese Frosting(Opens in a new browser tab)
- Dark Chocolate Peppermint Sweet Rolls
- Laminated Brioche Cinnamon Buns with Apple and Oaty Streusel
- Giant Sour Cream Brioche Cinnamon Bun
- Giant Skillet Cinnamon Roll
Thank you so much to Taste of New Zealand of New Zealand Trade and Enterprise for Sponsoring this post! All opinions are my own.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 Rolls 1x
- Category: Baking
- Cuisine: American
Description
Brown Butter Cinnamon Rolls with Brown Butter Cream Cheese Frosting. Fluffy Brioche is filled with a spiced brown sugar and brown butter cinnamon filing, then rolled up and formed into perfect rolls. The rolls are then baked to perfection, and slathered in a brown butter cream cheese frosting, loaded up with specks of vanilla bean and brown butter. These are the perfect take on a cinnamon roll - the extra effort is well worth it!
Ingredients
Brioche Dough
- 2 ¼ tsp active dry yeast
- 250g whole milk, lukewarm
- 4 Tbsp (50g) sugar
- 565g all-purpose flour
- 1 tsp salt
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste
- 125g unsalted butter, at room temperature
Brown Butter
- 500g Unsalted Butter, cold from the fridge is fine
Filling
- 250g Browned Unsalted Butter, spreadable texture, at room temperature (see
- notes)
- 375g dark brown sugar
- 3 Tbsp Cinnamon
- 1 Tbsp all-purpose flour
- Pinch of salt
- ½ tsp vanilla bean paste
Brown Butter Cream Cheese Frosting
- 100g Browned Unsalted Butter, spreadable texture (see notes)
- 200g cream cheese, at room temperature
- 250g powdered sugar, sifted
- ½ tsp salt
- ½ tsp vanilla bean paste
Instructions
BRIOCHE DOUGH
- Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.
- Add the milk mixture, egg and vanilla to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.
- Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight in the fridge.
BROWN BUTTER FOR FILLING AND FROSTING
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes. Transfer to a bowl, allow to cool slightly, then transfer the bowl to the freezer and chill the butter until solid. Remove from the freezer and bring to room temperature, stirring often, until soft and spreadable.
FILLING AND ASSEMBLY
- Line a quarter sheet pan or baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the browned Butter, brown sugar, cinnamon, flour, salt, and vanilla bean paste. Mix to combine.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the brown butter filling mixture, ensuring the filling is spread evenly over the surface.
- Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut). If you have chilled your dough overnight, you can skip this step if it feels like the rolls are going to hold together well.
- Once the dough logs have chilled, remove from the fridge. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Brown Butter Cream Cheese Frosting.
BROWN BUTTER CREAM CHEESE FROSTING
- Place the chilled spreadable browned Butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, salt, and vanilla bean paste, and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.
Notes
The quantity of the brown butter called for in the recipe is less than the quantity of butter called for making the brown butter. This is because the butter browning process cooks moisture off from the butter, so it therefore reduces in quantity. I have accounted for this in the recipe, so you will see 500g butter called for to make the butter, but only 350g worth of brown butter used in the filling and the frosting. This is not an error - I just accounted for moisture loss when calculating the initial quantity.
Update to the recipe October 2021: A few people have told me that they have an issue with the filling leaking out during baking, so I have popped a Tbsp of flour into the filling to help combat that.
Comments
Grant says
These are by far the best cinnamon rolls I've ever made. I found the recipe super clear and easy to follow, made exactly as written, and many people at my holiday potluck asked for the recipe, saying it's better than anything they've ever had from a bakery. I agree!
Audrey Moore says
Question, does it have to be vanilla bean paste? Or will vanilla extract (liquid) of same measurement be okay? (Thank you in advance!)
Erin Clarkson says
Yep extract will work!
Ashleigh Moss Brown says
Words cannot describe how delicious these are. The dough was so easy to make, the filling is perfect. The brown butter is just 🤌
Danny Harper says
I’ve made this recipe a few times and it’s so great! We love them!
Jen says
What a wonderful dough to work with - so, so easy and the cinnamon buns are fantastic!! Will definitely be our go-to Christmas morning recipe ! I did the second rise in the fridge because I’m not missing present opening, and they were great!
Mamae8 says
I really really want to try this recipe, but I do not have a scale. Can you please share the recipe using cups / tablespoons? Thank you!
Erin Clarkson says
I don't have it in cups sorry. A scale is inexpensive and will change your baking for the better 🙂
Emma D.G. says
This dough recipe is SUBLIME. I made these for the first time on Christmas morning to rave reviews, made them again two weeks later to heaps of praise, and am currently waiting for the dough to rise for my third batch. So soft and pillowy—I had never made brioche before, but the directions were easy to follow and it always turns out great.
I unfortunately could not bring myself to use an additional 500g (nearly 5 sticks!) of butter in the filling/topping (although I am sure the recipe as written is phenomenal)—if you're in a similar predicament, I've had great results just brushing the dough with a few (3ish) tablespoons of melted butter and then sprinkling the brown sugar/cinnamon/vanilla mixture over that, and then browning an additional 4 or 5 tablespoons (the rest of the stick) for the icing. Still fantastic texture and flavor, and saves nearly 4 sticks of butter 😉
Thanks so much for this wonderful recipe! Will for sure keep returning.
Quay says
The filling doesn't have 500g of butter in it. The recipe calls for browning 500g of butter to account for the loss of water when browning the butter. There's only supposed to be 250g of brown butter, not 500g and only 100g of brown butter in the icing. I think it's totally worth making it again now that there's clarification because the way it's actually written is incredible. I promise!
Gill Hume says
WOW! Just WOW! What a belter of a recipe. I had to take a wee bit of a risk and did 1st rise in fridge, 2nd in cool kitchen then Keep in fridge overnight as life was a bit hectic. Yeasted doughs can be a bit tricky in Scotland in the winter but this was very forgiving. The dough was super-fluffy and the burnt butter made the flavour incredible.
I never usually leave reviews online but this absolutely deserved it. Thank you!
Lucy says
Omg just made these and they are amazing!! I don't have a stand mixer so just used a wooden spoon, still came out great!
Harry says
The best cinnamon bun recipe! The overnight rise made them super quick and easy to whip together in the morning for fresh cinnamon buns for breakfast
Glenda says
This is a great recipe! Straightforward, very well explained and great results. The videos are SO helpful.
There were some user errors on my part, but of course that’s none of the recipe’s fault. This was the very first time I made cinnamon rolls so I’ll take it.
I love that the recipe comes together so well in the mixer (also my first time using the hook attachment haha), and the dough really is so easy to work with, which after a failed (and very frustrating) attempt at a different recipe I was so pleased about.
One thing that puzzled me a bit was that I could notice my dough texture was a little different from the one shown in video - mine was a bit more elastic and softer, the tiniest bit stickier. It still rolled absolutely fine and easily, but I couldn’t really pick it up to move it around while rolling like done in video. Not sure if I didn’t knead enough, or kneaded too much, or if it was an environmental issue, or different ingredient quality. I wish I knew, though!
I did the second rise in the fridge and noticed the rolls didn’t really rise much at all then, but after being left in the counter the next morning for around one hour they did puff up (and even more during bake time!).
Next time I will also try to remember rolling my dough a bit thicker.
I left my rolls in the oven for less than 35 min (maybe 32?) and think I could have even gone for less time. Their internal temperature was for sure over 190F.
My filling also did leak a bit (I did include the recommended flour), but it honestly didn’t bother me much. Made for some gooey caramelized sauce under the rolls hehe
I did not make the frosting because I’m not much of a fan, but I’m sure it must be delicious too.
All in all, I’m quite happy with my first attempt at cinnamon rolls and looking forward to making it again to hopefully tweak it a bit to see if I can correct the little hiccups (again, user error).
Thanks so much!
Brittney says
The dough is incredible. The filling is incredible. The Frosting is incredible. If you can't tell, this recipe is, well, INCREDIBLE!
Ariana Giberson says
Big BIG fan of these bad boys. If you like cinnamon rolls and gobs of brown butter,these here will wet your whistle. 10 out of 10,make them for your friends. And family and even your delivery people so they all think youre fancy pants. Erin is here to hold your hand and guide you to the butter gods. I personally did the brown butter and the first proof the night before I needed them and finished them off in the morning. *chefs kiss*
Nicole McNab says
These are so easy to make and absolutely delicious, I had left over raspberry icing from making cupcakes and didn’t want it to go to waste. They were incredible, like a good old fashioned Chelsea bun.
Hanna says
DELICOUS! Best cinnamon rolll recipe ever!!
Amara says
First time making cinnamon rolls and they were so delicious! I was an idiot and only made a half batch because I was nervous they wouldn’t turn out and there are only 3 of us at home. Wish I’d made a full batch because they were demolished. Loved the process of making the brioche bread (my first time) and it was all much easier than I expected. Great recipe with heaps of good tips and all the info you need!
Hannah says
Best cinnamon rolls in the WORLD I’ve never had any better than these. I make them every year for Christmas and they’re always a hit
Brittany says
I have made these several times and absolutely love them! They are a family favorite. If I want to get some prepping done for the holidays while I have time, how long ahead can you make them/can you freeze the logs and for how long?
Erin Clarkson says
Hi! I haven't tried freezing them before you bake them sorry! It's on my list to try but I prefer to bake them and freeze unfrosted
Rachel says
I made the brioche last night and popped these in the oven this morning and they are out of this world! The addition of brown butter makes them feel really gourmet and special.
Dalton says
There’s 1 hour 30 min of rising. 1 hour of prep time is about accurate and about 45 min for baking. Total time was closer to 3 hours compared to listed 1 hour 45 min.
Recipe is solid, just not a quick one. Budget the extra time.
Erin Clarkson says
Thank you! I'll adjust 🙂
Lauren says
These are my favorite cinnamon rolls ever, but I had issues with the filling leaking out. I tried the recommended addition of flour, but still had problems. This year, when making these for Christmas Eve, I compared the quantity of filling with another recipe that I’ve made in the past and decided to try reducing the amount of filling. It worked like a charm! Here’s what I did: after rolling out the dough, I used a spatula to spread about 110g of softened brown butter over the dough. In a bowl, I mixed together 160g of brown sugar with 2 Tbsp of cinnamon. I skipped the vanilla bean paste this time. Then I sprinkled the cinnamon sugar mix evenly over the butter and rolled it up. It worked great!
Kendall says
These are the greatest cinnamon rolls I've ever had. The recipe is very straight forward and easy to make. I've been making these every week since Thanksgiving and we're still not tired of them! Yes, they require a LOT of butter but it's so worth it.
Ashley says
This was absolutely delicious and gooey! However the amount of filling in it is way too much in my opinion and I believe that’s why it leaked out. I didn’t even use half of the filling and it still leaked.
Melissa says
I made this recipe for our Christmas morning breakfast. I did the second proofing overnight in the fridge, took them out Christmas morning and when they were at room temperature I baked them. Delicious! The recipe is super easy to follow and they turned out great. They were a bit rich for our taste so I think I might put less cream cheese frosting on them next time.
Joss says
I made these for Christmas morning. Prepped the dough the night before for the overnight raise and made the cream cheese frosting the night before as well. I think the frosting sitting in the fridge overnight made it even better! These were a MAJOR hit with my family…even my annoying little brother that always has some critique in his back pocket said they were phenomenal and stopped at that- that in itself was a Christmas miracle! Erin is right that the brown butter really elevates the flavors of the filling and especially the frosting. It was incredible.
Erin Clarkson says
Yussss I love the brother seal of approval! Thank you so much!
Lucy says
Delish - made for Christmas morning. It's defs a labour of love, but worth it. That icing is truly one of the best things to exist in this world.
Mine also had butter leakage, but as noted by others, when cooled for 15 mins at the end, it just becomes a lovely sticky situation.
Rach says
These were the best cinnamon rolls I’ve ever had. They were pillowy and full of caramelized, cinnamon flavor. Just perfect!
Kim says
Hi Erin, could the final rise be done overnight in the fridge so they can be baked fresh in the morning? Cheers Kim
Erin Clarkson says
Hi, yes it can but make sure they don't overproof 🙂
Ness says
This recipe is the business - the bread is tender and fluffy and the brown butter is off the hook good in the filling. I actually used the dough cycle on my bread machine and threw in all the dough ingredients at once (weighed obvs). Thanks so much for the detailed recipe!
Verity Gordon says
These are the absolute best cinnamon rolls hands down. Made them on Sunday for guests, alas there were no leftovers. My five year old wanted to make more and help bake - normally it’s a stressful situation but honestly the recipe is so foolproof and well tested that it’s very difficult to stuff up even with an illiterate sous chef. She can however read numbers on a scale so my job is done. Came out looking perfect and tasting even better. We skipped the frosting, I’m sure it’s amazing but they’re still delicious on their own!
Bekah says
These are the best tasting cinnamon rolls I’ve ever made! The combo of browned butter filling & cream cheese icing is absolutely divine. Definitely my new go to!