Brown Butter Cinnamon Buns

Who doesn’t love a good cinnamon bun? I had the idea to create a cinnamon bun with brown butter icing because the Sourdough Brown Butter Donuts that I make are BY FAR my most popular flavour. Browning the butter gives it such a nice, deep flavour that really gives these cinnamon buns a unique twist. This recipe is easy to make and is approachable for the baker AND the non-baker.

Many people have told me they have tried to bake things in the past with ZERO luck, but these cinnamon buns were easy for them to make and came out tasting amazing. Looking for a great cinnamon bun recipe to keep for those special occasions and weekend brunches? Heck! even to take to your co-workers or friends? Then look no further! I created this recipe for you!

With the addition of using (optional) Spelt flour and coconut sugar, it helps make the recipe a touch healthier than a regular ole’ cinnamon bun which is always my bent. All Purpose flour and Brown Sugar work amazing with this recipe as well – so you do you, or even try it out a few different ways!

Brown Butter Cinnamon Bun Instructions


After you have proofed your yeast for 10 minutes in the lightly heated milk/butter, you can add your flour, salt, and sugar to the bowl and mix with your hands until the dough comes together and looks “shaggy”


Dump the shaggy dough onto a lightly floured counter and start kneading the dough to bring in all together. You will need to slowly add 1 TBS of flour to the dough until it becomes smooth and sticky, but manageable. I normally end up added approx. 2 TBS of extra flour at this step, but you may need to add a bit more.


Place the smooth and slightly sticky dough back into a greased bowl to rise for 1.5 hours. Cover the bowl with a wet cloth or saran wrap.


After 1.5 hours, the dough will have almost doubled in size. It is now ready to be shaped into cinnamon buns!


Place the dough onto a lightly floured counter and get your rolling pin ready.


Roll your dough out to an approximate 10X15 inch rectangle. Then melt your butter and measure out your sugar and cinnamon.


Spread the filling ingredients evenly over your rolled out dough.


Use a sharp knife (a serrated knife works best) and cut the dough into 6-10 equal sized cinnamon buns. Cutting them into 6 will make really big buns, 8 buns will be medium sized, and 10 will be small.


Place the cinnamon buns in a greased 8 inch square or round pie pan. Cover and let them rise for 30 more minutes.


After 30 minutes the buns will be poofy and touching each other.


While the cinnamon buns are rising and the oven is pre-heating, you can make your icing!

Bake the at 350 degrees for 25-27 minutes, then spread the icing all over the top.

Serve, then ENJOY!

Made It? Love it? Share it!

If you made it I’d love to hear how it turned out. Leave a comment below and if you want to show off your baking, snap a pic for Instagram and use the hashtag #theeverydaykitchen.

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Brown Butter Cinnamon Buns

  • Author: Katie Shmelinski
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 6-10 1x
  • Category: Dessert
  • Method: Bake

Description

A unique twist on your traditional cinnamon bun recipe.  The browned butter in the icing of these cinnamon buns makes for an amazing taste combination. These are EASY to make and will definitely be a crowd pleaser!


Scale

Ingredients

Dough

  • 1 cup of milk (heated to 110 degrees).
  • 3 TBS butter.
  • 2 1/4 tsp of instant yeast.
  • 1 TBS sugar (I use coconut sugar for this recipe but can use any type of sugar).
  • 1/4 tsp salt
  • 2 1/42 1/2 cups of flour (can use Unbleached All Purpose Flour or half Spelt Flour).⠀

Filling

  • 34 TBS of melted butter.
  • 1/4 cup sugar (coconut sugar or brown sugar).
  • 1/21 TBS Cinnamon.⠀⠀⠀⠀⠀

Icing

  • 1/2 cup of butter (browned on the stove *see instructions below and/or how-to video for more instruction*).
  • 4 oz of cream cheese (1/2 cup, or 1/2 a block).
  • 1.5 cups of icing sugar.

Instructions

DOUGH

  1. Heat the milk to 110 degrees (warm to the touch). Add butter to the milk while it’s heating.
  2. Pour milk/butter mixture into a mixing bowl and sprinkle yeast on top and let sit for 10 minutes to let the yeast proof.
  3. Then add sugar, salt, and 2 1/4 cup of flour to the bowl and mix together till it just starts to come together.
  4. Dump the dough onto the counter and knead gently till the flour is fully incorporated.
  5. Slowly add 2-4 more TBS of flour till the dough is sticky and smooth, but manageable.
  6. Put the dough back into a greased mixing bowl and let rise for 1.5 hours.
  7. After the dough has risen for 1.5 hours and has approximately doubled in size, place the dough on a lightly floured counter and roll out to an approximate10X15 inch rectangle.
  8. First spread the melted butter all over the dough and then add the sugar and cinnamon and spread the filling ingredients evenly on the dough.
  9. Roll up the dough starting with the longer edge.
  10. Cut the dough into 6-10 buns (depending on what size you want)
  11. Place them into a greased 8X8 inch pan or 8 inch pie dish
  12. Cover and let rise another 30 minutes.
  13. While the buns are rising, preheat the oven to 350 degrees and start your icing.
  14. Start by browning your butter on the stove. Place your 1/2 cup of butter on medium heat and wait and watch closely. You will notice the butter start to bubble. Swirl the pan every now and then. Eventually it will change from rolling bubbles to a sizzle sound, then it will start to bubble up higher in the pan and you won’t hear much noises at all anymore. When this happens, pull the butter off the heat and swirl until the bubbles comes all the way down. At this point you will see the butter has browned and you will want to remove it from the heat before it burns. **See How-To video for good visual instructions**
  15. Add all of the icing ingredients to a mixer and mix on med/high until smooth.
  16. Scrape down the sides as needed.
  17. After the buns have risen 30 minutes, place them in the preheated oven for 25-27 minutes.
  18. Let them sit for a few minutes out of the oven before spreading the icing on top!
  19. ENJOY!

Notes

* I have made this recipe with 100% spelt flour, 50% All Purpose + 50% Spelt Flour, and 100% All Purpose Flour. All of them work well depending on what your preferences are. * If using Spelt Flour, just make sure you add the extra flour slowly to insure the dough doesn’t get too dry.

Preparing the Cinnamon buns in advance:

* These Cinnamon Buns can be started the day before and baked the next day. * Follow the first 12 steps. Then, instead of baking the cinnamon buns at that point, you can cover them tightly and then let them rest on the counter for another 30 minutes. Then place them into the fridge until you are ready to bake them. * Remove the buns from the fridge 1.5 hour before you bake them as per the instructions at 350 degrees for 25-27 minutes. * Icing can also be prepared ahead of time and you can remove it from the fridge at the same time you take the cinnamon buns out to rise so it can soften before you spread it onto the baked buns.

Keywords: Cinnamon, Cinnamon bun, butter, brown butter, easy, easy recipe

Reader Interactions

Comments

  1. Stefanie

    This was my first time ever making cinnamon buns and they turned out amazing!! Katie’s recipe was very straight forward and easy to follow.
    The brown butter icing adds such a unique and delicious flavor to the cinnamon buns. I will definitely be making these again soon!

  2. Haley R

    This recipe was super easy to follow! The directions are nice & clear, and it made me appear to have my sh*t together when I brought these to a brunch!

    I liked that I could make them the night before & toss in the oven the morning of. Someone who ate the cinnamon buns have since made them & dropped them off for me since they loved them so much. They are delicious. A MUST TRY!

  3. Jade

    I have made these twice now and they were amazing!!! So so delicious! The brown butter icing really takes the cinnamon buns up a notch🤗Thanks so much for sharing the recipe Katie 👍👍👍

  4. Keandra

    I doubled this recipe just because I knew it would be amazing! I fell in love with the every day kitchens sourdough donuts long ago, and my obsession continues to grow. Every recipe Katie makes has so much love and joy carefully placed into it , there’s no doubt that she spends all the time needed, and a little more to perfect these recipes.
    Now about the cinnamon buns – they were incredible! The recipe is simple , and easy to follow. Everything came together perfectly. The buns are soo so yummy. I found that even after freezing; 30 seconds in the microwave and they are as good as new!
    I will definitely be saving this recipe, as well as trying out her others. All in all – amazing.

    • Katie Shmelinski

      Hey Laura! I have never tried making this recipe gluten free. If I were you, I would search for a gluten free cinnamon bun recipe and then use this icing on top. You could possibly try subbing an all purpose gluten free flour in this recipe, but I have never personally tried that!

  5. Kathryn C.

    I grew up in a house filled with fresh cinnamon buns, and I love katie’s donuts so I knew this recipe would be perfect! I will say that I followed my traditional donut recipe (essentially the same recipe, although I use traditional yeast…it takes a bit longer), but I followed a few of katie’s tips and tricks which made them turn out really well. Best part of all is the BROWN BUTTER GLAZE. The glaze in itself is a game changer and I will never make cinnamon buns without! So delicious. Thank you Katie for sharing!

  6. k.tumack

    Thank you for this recipe and your Instagram live video. My grandma’s recipe is almost identical to this recipe and I have been trying to master it for years. Your pictures and Instagram video made the difference, success!!! I have never browned butter before and it so good. I allows me to add my own touch to my grandma’s recipe.
    I have made these cinnamon buns at least twice a month and I consider it “me time” as it brings me so much joy to make these cinnamon buns.

    • Katie Shmelinski

      Thanks Kaylee! This is so great! I love making recipes look approachable and do-able to someone who may be nervous to try and show you that it’s more simple that you think. Thank you so much for taking the time to give this feedback and for trying the recipe.

  7. Carolyn Lehrer

    Hi Katie!
    Mel and I made these! They are sooooo good! Thanks for the recipe and hope all is well.
    Carolyn

  8. Jessica Irvine

    When I saw this posted on Instagram, I had to make them. I decided to make for them for a New Year’s Day great. Though it is a process time wise to make cinnamon buns, this recipe was the easiest to follow and make. I’ve tried a few other recipes years ago but gave up trying to make cinnamon buns after 2-3 failed attempts. Today – success! My husband was so happy as he loves cinnamon buns.

    He also gave me a type from his mom and grandma – with dental floss! Once you roll it lengthwise, use a strand of dental floss to cut the rolls! Slide the floss under the roll to the middle of the roll, cross the floss as if to tie the floss and “cut” the dough. Worked amazing.

    The brown butter icing definitely also is what makes this recipe stand out. We only used half of it not the buns but we’ve stored the other half in fridge – possibly May freeze it – but we will save it as will make this recipe again for sure!

    Thank you for this amazing recipe!

    • Katie Shmelinski

      Thank you Jessica! I have used the dental floss tip before, and it does work GREAT! I appreciate you giving the recipe a try and I am so happy they worked out.
      – Katie

  9. Kristen Wirth

    I made these a few weeks ago when we had company and everyone loved them! Have you ever frozen them before baking? I

    • Katie Shmelinski

      Thank You, Kristen!
      I have not tried yet, but I am sure that would work! I’ll give it a try and get back to you. Or if you try before I get back to you, let me know how it goes. Hehe.
      – Katie

  10. Ryan King

    We have now made these SEVERAL times! The brown butter flavor is phenomenal, and we love that it makes just enough for our family instead of baking for the entire town.

    • Katie Shmelinski

      RYAN – I appreciate this! 🙂 and I had a good giggle about it not feeding the whole town. Lol. I feel honoured that you guys would try the recipe!

      – Katie

      • Ryan

        Not just tried . . . baked for friends, baked several times at home, and even sent several others to the recipe! Honestly, maybe the best I’ve ever had!

  11. Mark

    These are the only cinnamon buns I’ll eat again.

    They are amazing and hands down the best thing I’ve ever consumed

  12. Ellise

    Finally made these after looking longingly at the recipe since you put it up. So good! I only used half the icing and found that it was more than enough. Definitely the best icing I’ve ever made!

    • Katie Shmelinski

      Thank you Ellise! 🙂
      I’m glad you finally tried them. And thank you for the feedback on the icing! I often find I have leftovers.

      – Katie

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