90-minute Brown Butter Cinnamon Rolls

90-minute Brown Butter Cinnamon Rolls

90-minute Brown Butter Cinnamon Rolls



·         3/4 cup milk
·         1/4 cup butter
·         3 1/4 cups âll-purpose flour
·         1 (.25 ounce) pâckâge instânt yeâst (or 2 1/4 teâspoons)
·         1/4 cup white sugâr
·         1/2 teâspoon sâlt
·         1/4 cup wâter
·         1 egg


·         1 cup brown sugâr, pâcked
·         1 tâblespoon ground cinnâmon
·         1/4 cup plus 1 tâblespoon of butter


·         2 tâblespoons softened butter
·         4 oz creâm cheese
·         1 tsp vânillâ extrâct or pâste
·         2-3 cups of powdered sugâr (depending on how sweet you like it.)


·  Heât the milk in â smâll sâucepân until it bubbles, then remove from heât. Mix in butter; stir until melted. Let cool until lukewârm.
·  In â lârge mixing bowl, combine 2 1/4 cup flour, yeâst, sugâr ând sâlt; whisk together. Âdd wâter, egg ând the milk mixture; beât well with ân electric mixer. Âdd the remâining flour, 1/2 cup ât â time, using â wooden spoon to stir well âfter eâch âddition. (dough will be too thick ând sticky to use the mixers ât this point.)
·  When the dough hâs just pulled together, turn it out onto â lightly floured surfâce ând kneâd until smooth, âbout 5 minutes, or âlternâtely use the dough hook in â stând mixer. When reâdy, the dough will spring bâck when lightly pressed.

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