Recipes Breakfast & Brunch Breakfast Breads & Pastries Cinnamon Rolls Brown Butter–Pecan Cinnamon Rolls 5.0 (2) 2 Reviews Pillowy-soft rolls, filled with spirals of brown butter–cinnamon filling, are the ultimate breakfast or brunch move. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award-winning cookbooks, and digital platforms. Food & Wine's Editorial Guidelines Published on December 5, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Eva Kolenko Active Time: 50 mins Total Time: 3 hrs 10 mins Yield: 12 cinnamon rolls Jump to recipe Brown butter, both in the gooey cinnamon filling and the rich cream cheese frosting, takes these pillowy, yeasted breakfast buns to the next level. The nutty notes of the toasted butter play off the sweet spiciness of the cinnamon and add a subtle complexity. After rolling the dough and filling together into a log shape, loop dental floss around the roll, and pull to cleanly slice the buns — a sharp chef’s knife will also work, but the downward pressure is more likely to crush the soft dough. Frequently Asked Questions Can you use a different type of nut? Yes, you could use walnuts or hazelnuts in these cinnamon rolls. If you don’t like nuts, you can leave them out altogether. How do you cut the rolls with dental floss? To cut the roll with dental floss, loop the floss underneath the roll and cross the ends over top; pull the ends to opposite sides for a smooth, clean cut. Opt for unflavored floss to avoid giving the buns an unwanted minty flavor. Notes from the Food & Wine Test Kitchen The dough is somewhat sticky, but don’t be tempted to add more flour while mixing. The dough will develop structure as it rises and become easier to handle, plus you’ll also incorporate a little more flour as you roll it out. Adding too much flour will yield dry rolls. Make ahead Cinnamon rolls can be prepared through step 5 and stored in the refrigerator overnight instead of the second room temperature proofing. Remove from the refrigerator, and let stand at warm room temperature until doubled in volume, one hour to one hour and 30 minutes. Proceed with step 7 as directed. Cook Mode (Keep screen awake) Ingredients Dough 1 (8-ounce) container sour cream 6 tablespoons salted butter (3 ounces), plus more for greasing 1 teaspoon kosher salt 1/3 cup plus 1 teaspoon granulated sugar, divided 1/3 cup warm water (100°F to 110°F) 1 (1/4-ounce) envelope active dry yeast 2 large eggs, beaten 4 1/4 cups bread flour (about 1 pound 2 ounces), plus more for dusting Filling 1 cup salted butter (8 ounces) 3/4 cup packed dark brown sugar 1 1/2 tablespoons ground cinnamon (such as Saigon) 1 cup chopped toasted pecans, plus more for garnish Frosting 4 ounces cream cheese, softened 1/2 teaspoon ground cinnamon (such as Saigon) 2/3 cup powdered sugar Directions Make the dough Heat sour cream, butter, salt, and 1/3 cup granulated sugar in a small saucepan over medium-low. Cook, stirring often, until butter is just melted, about 4 minutes. Set aside to cool slightly, about 5 minutes. Stir together 1/3 cup warm water, yeast, and remaining 1 teaspoon granulated sugar in bowl of a stand mixer. Let stand until foamy, about 5 minutes. Add cooled sour cream mixture and eggs to yeast mixture. Attach dough hook to mixer, and beat on medium-low speed. With mixer running, gradually add flour until well combined, about 2 minutes. Increase speed to medium; beat until dough feels smooth, elastic, and tacky, 6. to 8 minutes. Transfer dough to a large lightly greased bowl; cover tightly with plastic wrap, and let stand at warm room temperature until doubled in volume, 1 hour to 1 hour and 30 minutes Make the filling Meanwhile, melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter is lightly browned and smells nutty, 8 to 10 minutes. Immediately pour butter into a medium-size heatproof bowl. Chill in the refrigerator, uncovered, stirring occasionally, until opaque and thickened but still spreadable, about 1 hour. Transfer 2 tablespoons brown butter to a medium bowl; set aside for frosting. Stir brown sugar and cinnamon into remaining brown butter; set filling aside. Turn dough out onto a floured surface; roll into a 15- x 20-inch rectangle. Spread filling evenly over dough, leaving a 1-inch border on both long sides; sprinkle evenly with pecans. Starting on 1 long side, roll dough into a log. Cut off and discard 1 inch from each end of the log using a piece of dental floss or a chef’s knife. Cut log crosswise into 12 (about 1 1/2-inch-wide) pieces. Arrange pieces in a lightly greased 13- x 9-inch baking dish, and cover tightly with plastic wrap. Let rolls stand at warm room temperature until doubled in volume, 45 minutes to 1 hour, preheating oven to 375°F during final 20 minutes of proofing time. Bake rolls until lightly browned, 22 to 26 minutes. Transfer baking dish to a wire rack, and let cool 10 minutes. Make the frosting Whisk together cream cheese, cinnamon, and reserved 2 tablespoons brown butter in medium bowl until smooth. Whisk in powdered sugar until well combined. Spread frosting evenly over warm rolls. Garnish with chopped pecans. Serve warm or at room temperature. Rate It Print