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Perfect Overnight Brown Butter Cinnamon Rolls with Easy Espresso Cream Cheese Icing

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These cinnamon rolls feature a rich brown butter dough with a deep cinnamon filling and a sophisticated espresso cream cheese icing. Prepared overnight for convenience, they deliver soft, pillowy rolls with a perfect balance of sweetness and coffee flavor.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour, spooned and leveled
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, browned and cooled (for dough)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 large eggs, room temperature
  • 6 tablespoons (85g) unsalted butter, browned (for filling)
  • ½ cup (100g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • Pinch of salt (for filling)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon espresso powder
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons (15–30ml) milk, as needed for icing consistency

Instructions

  1. Brown the butter for the dough in a small saucepan over medium heat until golden brown and nutty, about 5–7 minutes. Remove from heat and cool to lukewarm.
  2. In a large bowl or stand mixer, combine flour, granulated sugar, instant yeast, and salt.
  3. Add cooled brown butter, warm milk, and eggs to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough by machine for 7–9 minutes or by hand for 10–12 minutes until smooth, elastic, and slightly tacky. Add flour if too sticky.
  5. Shape dough into a ball, place in a greased bowl, cover tightly, and refrigerate overnight for 8–12 hours.
  6. Brown butter for the filling again, then mix with brown sugar, cinnamon, and a pinch of salt.
  7. Remove dough from fridge and let rest at room temperature for 30 minutes.
  8. Roll dough on a floured surface into a 16×12 inch rectangle.
  9. Spread the cinnamon filling evenly over the dough, leaving a ½ inch border on one long edge.
  10. Roll dough tightly from the long edge with filling into a log. Pinch seam to seal.
  11. Cut the log into 12 even rolls using a sharp knife or dental floss.
  12. Place rolls cut-side up in a greased 9×13 inch baking dish, leaving space between them. Cover and let rise for 45–60 minutes until puffy.
  13. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Tent with foil if browning too fast.
  14. While baking, beat cream cheese and softened butter until smooth. Add powdered sugar, espresso powder, and vanilla extract. Beat until creamy. Add milk as needed for spreading consistency.
  15. Cool rolls for 10 minutes, then spread with espresso cream cheese icing. Serve warm.

Notes

Brown the butter carefully to avoid burning; it adds deep nutty flavor. Let dough rest 30 minutes after refrigeration for easier rolling. Use dental floss to cut rolls for clean edges. Tent rolls with foil if browning too fast. Add milk sparingly to icing to avoid runniness. Dough can be frozen after shaping and thawed before baking.

Nutrition

Keywords: cinnamon rolls, brown butter, espresso icing, overnight dough, brunch recipe, cream cheese icing, easy cinnamon rolls

Find it online: https://emmaoven.com/perfect-overnight-brown-butter-cinnamon-rolls-with-easy-espresso-cream-cheese-icing/