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Last Updated: September 8, 2025

Imagine waking up to the aroma of cinnamon, brown sugar, and the deep caramel notes of browned butter, a fragrance that promises a batch of soft, fragrant cinnamon rolls with layers that pull apart in every bite. This recipe is distinct because it builds on the reliable tangzhong method, a Japanese technique that uses a cooked flour paste to keep the dough tender for days, but takes it further with brown butter, a favorite trick of mine for boosting flavor complexity in dessert bread. The result: rolls that are rich, gently sweet, and aromatic, with a melt-in-the-mouth texture that stands up to storage.

Pro tip: Brown your butter first, then cool it partway. Hot butter can scramble your eggs, but butter that’s too cold won’t blend into the tangzhong.
Promise: These rolls will be your new weekend project, and your new staple for gifting and sharing. If you follow the visual and tactile cues, you’ll avoid dense, dry, or underproofed rolls, and you’ll be rewarded with a breakfast treat that disappears quickly.

Why This Recipe Works

Brown butter cinnamon rolls borrow two secrets from bakery professionals: the tangzhong roux and brown butter. Tangzhong, a cooked flour-and-water paste, gelatinizes starches in the dough, trapping moisture and keeping the crumb soft even after cooling. Browning butter deepens its flavor with toasted, nutty notes, replacing plain melted butter and giving every bite an aromatic richness. Milk, sugar, and egg contribute to a balanced, tender crumb and chewy-crisp edges, while ground cinnamon, a natural aromatic, melds with brown sugar for the classic swirl.

Baking science in action:

• Tangzhong (flour paste): When flour and water are heated together, starch molecules absorb moisture and swell, forming a gel. This gel prevents the dough from drying out as it bakes and stores, keeping the crumb moist and elastic.
• Brown butter: Gently heating butter until its milk solids caramelize (brown) not only intensifies flavor but also adds a subtle bitterness that tempers sweetness, making the rolls more complex and less cloying.
• Yeast and proofing: Active dry yeast, activated with warm (not hot) milk, ferments the sugars, producing gas and alcohol. The first rise (bulk fermentation) develops flavor and structure, while the second rise (after shaping) gives lightness and lift.

Ingredients with Weights and Purpose

Brand notes:

• Use a reliable, protein-rich all-purpose flour for best structure (India: Pillsbury, Aashirvaad; US: King Arthur).
• If you can’t find brown sugar, mix 100g white sugar with 15g molasses (or jaggery, less finely powdered).
• Use fresh yeast; old or improperly stored yeast will slow fermentation.

Equipment

Required:

• Digital kitchen scale
• Mixing bowls (medium + large)
• Nonstick saucepan for tangzhong and brown butter
• Whisk
• Rolling pin
• 23x33cm (9×13-inch) baking pan or equivalent (not glass; metal heats evenly)
• Parchment paper (optional but recommended for easy removal)
• OTG or convection oven (standard ovens are fine, but convection fans help even browning)
• Instant-read thermometer (optional, but helpful for checking doneness)

Nice-to-have:

• Stand mixer (with dough hook); hand mixing works but requires more arm power
• Offset spatula for spreading filling
• Pastry brush for egg wash (sub with a spoon)

Step-by-Step Instructions with Timing and Visual Cues

Step 1: Make the Tangzhong

Action: In a small saucepan, whisk 120g water and 20g flour (total from main flour amount) over medium-low heat until thick and spoon-leaving trails, 2–3 minutes.
Visual cue: The paste will cling to the back of a spoon and leave clear tracks when you run a finger through it.
Pro tip: Let tangzhong cool to lukewarm (not hot) before adding to dough.
Time: 5 minutes (includes cooling).

Step 2: Brown the Butter

Action: Melt 115g butter in a saucepan over medium heat, swirling until foam subsides and milk solids turn amber and nutty-smelling.
Visual cue: Butter will be deep golden brown, not black; the aroma is rich and caramelized.
Time: 5–6 minutes.
Avoid this: Don’t walk away—butter browns fast and can burn. Pour into a bowl, leaving solids behind, and let cool until just warm.

Step 3: Activate the Yeast

Action: In a bowl, combine 240g warm milk (43–46°C / 110–115°F), 50g sugar, and yeast. Let sit 5–10 minutes until frothy.
Visual cue: Mixture should bubble and expand; if it doesn’t, your yeast is old or milk was too hot.
Time: 10 minutes max.

Step 4: Mix the Dough

Action: In a large bowl (or stand mixer), combine 480g flour, salt, egg, vanilla, cooled tangzhong, yeast mixture, and slightly cooled brown butter.
Visual cue: The dough should be sticky, shaggy, and pull away from the bowl sides after several minutes of mixing.
Pro tip: If too sticky, add 1–2 tbsp flour at a time; don’t exceed 20g extra.
Time: 10 minutes (hand); 6–8 minutes (mixer).

Step 5: First Rise (Bulk Fermentation)

Action: Cover bowl with a damp towel, set in a warm spot (25–28°C / 77–82°F) until doubled—about 1 hour.
Visual cue: Dough should be puffy, domed, and spring back gently when pressed.
Time: 1–1.5 hours.

Step 6: Roll and Fill

Action: Roll dough into a 35x45cm (14×18-inch) rectangle. Spread with 60g softened plain butter (not browned), leaving a 2cm border. Sprinkle with 100g brown sugar, 10g cinnamon, and a pinch of salt.
Visual cue: Filling should stick in a thin, even layer—press gently to adhere.
Pro tip: If sticky, chill dough for 15 minutes before rolling.

Step 7: Shape, Cut, and Arrange

Action: Roll dough tightly from the long edge, pinching the seam. Cut into 12 pieces with a sharp knife.
Visual cue: Rolls should be evenly spaced, not touching, in a greased pan.
Pro tip: If ends are loose, tuck them under the roll for a neat bake.

Step 8: Second Rise (Proofing)

Action: Cover pan loosely, let rise until rolls are puffy and nearly touching (about 45 minutes).
Visual cue: Rolls will nearly double; when lightly pressed, they should spring back slowly.
Avoid this: Don’t overproof—rolls may collapse during baking.

Step 9: Bake

Action: Bake at 180°C / 350°F (convection: 170°C / 325°F) for 22–25 minutes, middle rack.
Visual cue: Rolls should be golden brown on top and springy; internal temp should be 87–90°C / 190–195°F (optional, but helps avoid underbaking).
Pro tip: If browning too fast, tent with foil at 15 minutes.

Troubleshooting: Common Failures and Fixes

Substitutions and Variations

Dietary Swaps

• Egg-free: Substitute 30g (3 tbsp) unsweetened applesauce or 20g cornstarch + 30g water for each egg. Texture will be slightly denser, but moist.
• Dairy-free: Use plant-based milk (soy or oat works best) and oil instead of butter (brown coconut oil for a similar effect).
• Gluten-free: Substitute a reliable gluten-free 1:1 flour blend for all-purpose. Expect less chew, more crumbly texture.

Flavor Variations

• Add orange zest to the dough for a citrus twist.
• Swap cinnamon for cardamom or a chai spice blend for an Indian-inspired roll.
• Add raisins or chopped nuts to the filling before rolling.

Scaling

For a 23x33cm / 9×13-inch pan, this recipe makes 12 rolls. For a 18x28cm / 7×11-inch pan, halve the recipe for 8 rolls. Double everything for extra-large batches—spread filling evenly but don’t overload.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container up to 2 days. Re-crisp in oven at 150°C / 300°F for 5 minutes before serving.
• Fridge: Place in a sealed container up to 4 days. Bring to room temp or warm in oven.
• Freezer: Freeze (unfrosted) on a tray, then transfer to an airtight bag for up to 2 months. Thaw at room temperature or reheat gently in the oven for best texture.
• Do not freeze frosted rolls. Cream cheese or sugared glazes will weep and separate.

Serving Suggestions and Pairing Ideas

Serve warm with a simple cream cheese frosting (equal parts cream cheese and butter, sweetened to taste), or drizzle with caramel sauce. Pair with strong coffee, chai, or a fruit compote for a sweet-tart contrast.
Pro tip: Rolls are best served the day they’re made, but can be refreshed in the oven for a few minutes to revive the crisp edges.

FAQs

Can I use oil instead of brown butter?
Yes, but you’ll lose the nutty aroma—use a neutral oil and add 1 tbsp extra for richness.

Why did my rolls turn out dry?
Likely overbaked or too much flour. Use a scale for accuracy and check doneness early.

Can I make the dough ahead?
Yes: After the first rise, chill in the fridge overnight, then shape and let rise before baking.

How do I substitute white sugar for brown sugar?
Mix white sugar with molasses (or jaggery) for brown sugar’s moisture and flavor.

Can I bake these in an OTG?
Absolutely. Place pan in the center, preheat fully, and use convection setting if available.

Notes from My Kitchen

Batch 1: Tangzhong too runny—dough sticky. Adjusted ratio (more flour cooked in water) and cooled thoroughly—result: perfect elastic dough.
Batch 2: Overcooked brown butter—bitter, smoky rolls. Tried cooling in a cold bowl—works better.
Batch 3: Substituted jaggery for brown sugar—lighter color, same moistness, more subtle flavor.
Batch 4: Accidental under-proof—springy but flat rolls. Letting them rise until puffy is key.
Final Method: Tangzhong + brown butter, full proof, room-temp assembly. Rolls were soft, flavorful, easy to pull apart.

Nutrition and Disclaimer

Per roll (unfrosted): Approx. 250 kcal, 10g fat, 36g carbs, 4g protein. Values are estimates; adjust for brands and portion size. Food must be consumed within good hygiene practices.

Brown Butter Cinnamon Rolls

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

250

kcal

Total time

1

hour 

10

minutes

Proof Time: 1 hour 45 minutes (includes two rises)

Soft, layered cinnamon rolls with a rich, nutty brown butter flavor and a tender crumb that stays moist for days—thanks to the Japanese tangzhong (cooked flour paste) method. Perfect for a special breakfast or brunch, these rolls are subtly sweet, aromatic, and pull-apart delicious.

Ingredients

• All-purpose flour: 500g (4 cups) — structure, gluten strength

• Whole milk: 240ml (1 cup) — hydration, tenderness

• Water: 120ml (½ cup) — for tangzhong paste

• Unsalted butter: 115g (½ cup) — for browning, then dough

• Granulated sugar: 50g (¼ cup) — dough sweetness, yeast food

• Light brown sugar: 100g (½ cup) — filling, moisture, flavor

• Large egg: 1 (about 50g) — richness, color

• Active dry yeast: 7g (2¼ tsp) — leavening, fermentation

• Salt: 7g (1¼ tsp) — flavor balance, gluten strength

• Ground cinnamon: 10g (2½ tbsp) — filling, spice

• Vanilla extract: 5ml (1 tsp) — flavor enhancer

Directions

• Tangzhong Paste: In a small saucepan, whisk 120ml water and 20g flour (from the total flour). Cook over medium-low heat, stirring constantly, until thick and smooth (2–3 minutes). Remove from heat and let cool slightly.
• Brown the Butter: Melt 115g butter in a saucepan over medium heat. Swirl until the butter turns deep golden brown and smells nutty (5–6 minutes). Pour into a bowl, leaving behind any dark solids, and cool until just warm.
• Activate Yeast: Heat milk to 43–46°C (110–115°F). Stir in 50g granulated sugar and 7g yeast. Let sit 5–10 minutes until frothy.
  
  
• Mix Dough: In a large bowl, combine 480g flour, 7g salt, cooled tangzhong, yeast mixture, egg, vanilla, and brown butter. Mix by hand until dough pulls away from the bowl sides. If too sticky, add 1–2 tbsp flour.
• First Rise: Cover bowl with a damp towel. Let rise in a warm spot until doubled (about 1 hour).
• Shape and Fill: Roll dough into a 35x45cm rectangle. Spread with 60g softened butter, sprinkle with 100g brown sugar, 10g cinnamon, and a pinch of salt.
• Roll and Cut: Roll the dough tightly from the long edge. Cut into 12 even pieces with a sharp knife.
• Second Rise: Arrange rolls, cut side up, in a greased pan. Cover and let rise until puffy and almost doubled (about 45 minutes).
• Bake: Bake at 180°C/350°F for 22–25 minutes, until golden brown and springy (internal temp 87–90°C/190–195°F if using a thermometer).
• Serve: Let cool slightly. Frost if desired with cream cheese icing.

Notes

• Make-Ahead, Storage, and Freezing
  Counter: Store in an airtight container for up to 2 days.
  Fridge: Up to 4 days; bring to room temp before serving.
  Freezer: Freeze unfrosted rolls up to 2 months. Thaw at room temp or gently reheat in oven for best texture.
  Do not freeze frosted rolls—the frosting will separate.
• Tips and Variations
  Egg-free: Use 30g unsweetened applesauce or 20g cornstarch + 30g water per egg.
  Dairy-free: Substitute plant-based milk and oil; brown coconut oil for a similar aroma.
  Gluten-free: Use gluten-free 1:1 flour blend; expect a more crumbly texture.
  Flavor updates: Add orange zest, swap spices, or mix in nuts/raisins.