"The belly rules the mind."--Spanish Proverb

Brown Butter Cinnamon Rolls Recipe

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Brown Butter Cinnamon Rolls image
Kim and Powell Ledbetter

 

This recipe for Brown Butter Cinnamon Rolls, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lucy Younger Ledbetter

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
3/4 cup Milk
1/4 cup Butter, softened
3 1/4 cups All Purpose Flour
1 Tablrspoon Yeast
1/4 cup White Sugar
1/2 teaspoons Kosher Salt
1/4 cup Water
1 Egg

Filling:
1 cup Brown Sugar, Packed
1 Tbsp Ground Cinnamon
1/2 cup Butter

Frosting:
2 Tbsp Butter, Softened
4 ounces Cream Cheese, softened
1 tsp Vanilla Extract
1/4 tsp Kosher Salt
2 cups Powdered Sugar

Directions:
Directions:
Dough:
Heat milk in a saucepan on medium until it bubbles. Remove from heat. Add butter and water. Cool until lukewarm. In the mixing bowl for a standing electric mixer, whisk together 2 1/4 cup flour, yeast, sugar, and salt. Add milk mixture and egg. Beat well. Stir in the remaining flour 1/2 cup at a time until the dough is just combined. The dough will be thick and sticky. Change to the dough hook attachment and knead on low speed for about 8 minutes. Allow to rest in the bowl for 10 minutes.

Filling:
Place butter in a glass container with a lid, and microwave on high for 5 minutes. Butter will turn brown. Allow to cool to lukewarm. In a small bowl, combine cinnamon and brown sugar.

On a lightly floured surface, roll out a 12 x 9 rectangle, using a 13 x 9 baking dish as a guide. Spread butter liberally on dough, and cover dough with sugar cinnamon mixture. Roll the long edge of dough into a 12 inch cylinder, and pinch edge to secure. Cut one inch slices with a serated knife and place into a 13 x 9 baking dish sprayed with Baking Pam. Place in a 170 oven to rise until the rolls touch each other and double in size. Remove from oven and preheat oven to 375. Bake for 17 minutes.

Frosting:
Whip together softened butter, cream cheese, vanilla, salt, and powdered sugar until soft and creamy. Spread frosting over rolls and serve warm.

Personal Notes:
Personal Notes:
Gary says these are the best cinnamon rolls he has ever tasted. I baked them for Sunday brunch when Rachael was home for spring break during her senior year at Alabama. Robert was sailing in the Bahamas during his sophomore year at Tennessee.

 

 

 

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