brown sugar cinnamon rolls
These brown sugar cinnamon rolls are gooey, fluffy, and tender pillows of gently rolled dough, butter, sugar and spices. Each roll is coated in an addictingly sweet, salty and “butterscotchy” boiled brown sugar glaze.
what makes these rolls so brown sugary?
Cinnamon rolls have a strong chokehold on my baking life, and that’s totally fine with me!
I developed this recipe a couple of years ago while I was running my home bakery business. My goal was to create a cinnamon roll that offered a different flavor profile and stronger brown sugar notes compared to the classic cream cheese frosting or vanilla icing variation.
I basically wanted a vehicle for stuffing even more brown sugar into my mouth, and these rolls are packed with it – it’s used in the dough, filling and the glaze. You can’t escape it.
the brown sugar glaze.
Each roll is coated in a decadently rich brown sugar glaze composed of butter, brown sugar, heavy cream and a bit of confectioners’ sugar (for stability).
The glaze has strong butterscotch notes, and I love adding healthy amounts of salt and vanilla for a deeper, richer flavor. I find the brown sugar glaze compliments the cinnamon perfectly, and when it seeps into the crevices of the rolls it creates the most shamelessly gooey centers.
suggested tools for making this recipe:
- 9 x 13″ baking pan.
- Stand Mixer w/ hook attachment optional.
- Baking Mat optional.
- Small offset spatula will make your life a lot easier.
- Rubber spatula
- Large serrated knife
- Unflavored dental floss optional, but make sure you have the serrated knife because these rolls are thique.
ingredients
- All-Purpose Flour
- Ground Cinnamon
- Grated Nutmeg
- Light Brown Sugar adds more depth and flavor to the dough, along with moisture.
- Dry Milk Powder works as a dough softener and helps develop a tender, pillowy texture and crumb. Optional.
- Active Dry Yeast
- Whole Milk can be substituted with 2% milk, almond, oat milk, or even evaporated milk.
- Egg + Yolks for extra richness.
- Olive Oil can be substituted with a neutral oil such as vegetable, canola or grapeseed.
- Salted Butter softened.
- Confectioners’ Sugar
- Heavy Cream
- Sea or Kosher Salt
- Pure Vanilla Extract
step by step: the process
activate the yeast
Heat the milk with an added teaspoon of sugar or honey until it’s reached a warm temperature (100-110 F/38-43 C). It needs to be warm and comfortable to the touch, not hot.
Sprinkle the yeast over the milk and whisk until just combined. Set the mixture aside to proof for 10 minutes – when it’s frothy, bubbly and growing in size, it is ready to use.
Make the Dough
To the bowl of a stand mixer (or a large bowl if kneading by hand) combine the flour, milk powder, cinnamon, nutmeg, brown sugar and salt. Whisk together until just combined, and make a well at the center of the flour with your hand.
Add in the yeast and milk mixture, the oil, egg and egg yolks. Use a wooden spoon or rubber spatula to combine everything until all the flour is coated and hydrated, creating a shaggy dough.
Attach your bowl to a stand mixer with the hook attachment, and begin kneading on speed 3 for about 15-20 minutes, or until a soft, stretchy and supple dough has formed and pulls away from the sides of the bowl.
If you are kneading by hand, your dough will come together in about 20 minutes. The dough is pretty sticky to work with at first. I suggest oiling your surface and hands as you knead (rather than adding flour) to prevent sticking and frustration.
First Rise
Gently roll your dough into a ball and place it into a lightly oiled bowl. Cover the bowl with a tea towel or plastic wrap, and place it in an area that is slightly warmer than room temperature (near a window or in a warm kitchen).
Allow the dough to rise until doubled – this can take 1-1.5 hours.
prepare the filling
To a medium bowl, add the softened salted butter, light brown sugar, nutmeg and cinnamon. Combine together well using a rubber spatula until the mixture is spreadable. Add in the vanilla extract and a large pinch of salt, and mix thoroughly.
The filling should be a consistency similar to an all-natural peanut butter. Set it aside. If it’s too firm, continue mixing with your rubber spatula until it softens.
roll out the dough
After the dough has risen and doubled in size, it is time for my favorite part – rolling it out. Turn your risen dough out onto a baking mat or a clean surface that has been lightly oiled. Be sure to lightly oil your rolling pin too – this helps prevent sticking without having to use any extra flour.
Press your rolling pin into the center of the dough, and roll it out until you’ve achieved a large rectangle (I typically measure 12 by 20 inches), with one of the shorter ends closest to you. Push from the middle out as you roll to ensure an even thickness across the dough.
fill and assemble the rolls
Drop dollops of the filling all over the dough, and spread the filling all the way to edges, leaving about a ½ inch gap along the edge opposite of you.
Begin rolling up the dough from the short edge closest to you, gently tucking and pulling the dough towards yourself as you roll to create a tight spiral.
Once you have rolled the dough into a log, pinch the seam together to secure it, and push the log over until the seam is on the bottom. Trim the edges of the log.
Slice the log into 9-12 rolls using unflavored dental floss, or a large serrated bread knife. I don’t have a preference for either method, however the dental floss definitely creates a cleaner cut and spiral.
final rise
Place the rolls into a 9 x 13 inch baking tray that has been greased or lined with parchment paper. I like to pull my rolls out of the tray after baking, so I line my pan with parchment, ensuring there is a lip for grabbing.
Place each roll into the pan in rows of three. Cover with a tea towel, and allow to rise again, about 45 minutes to an hour.
Make ahead tip: The assembled rolls can be placed into the fridge overnight (8-12 hours) for baking the following morning. Simply cover the pan tightly in plastic wrap and leave the rolls in the fridge to rise. Remove the rolls from the fridge the morning you are baking, and allow them to come to room temperature for about an hour or so on the counter. Once they’re soft to the touch, bake per recipe instructions.
bake the rolls
Bake the rolls in a preheated oven at 350 F/180 C for 24-26 minutes. Use a bread thermometer to test the centers for doneness (it should read 190-200 F/88-94 C). If you don’t have a thermometer, poke a fork through the center roll. It should have a nice, golden brown crust, and the fork should penetrate the dough easily.
Allow the rolls to cool for 20 minutes on a wire rack while preparing the glaze.
Baking Tip: If you notice your rolls have popped out in the middle, gently push the centers back in place using a small palette knife as soon as you pull them out of the oven. This can occur when the rolls are baked in a pan that is too small, and are not allowed enough space to expand. Thankfully, this solution is quick and harmless.
Prepare the Glaze
To a small saucepan, combine the brown sugar and salted butter. Set to medium heat, and stir the mixture gradually until the butter is fully melted and the sugar has dissolved.
Stir in the heavy cream and bring the mixture to a low boil. Once the boil starts, remove the saucepan from the heat and pour the contents into a medium bowl. Whisk in the vanilla and salt, and allow to cool down for 10 minutes.
After ten minutes, sift in the confectioners’ sugar, and whisk until smooth and fully incorporated. The glaze will become glossy, and will develop a shell as it sets. Just give it another stir if that happens.
Finish the Rolls
This next step is optional, however I find it makes serving the rolls a lot easier. If you baked the rolls using parchment, lift the baked rolls from the pan and transfer them to a sheet pan. Slice the rolls to separate them using a large serrated knife.
I do this for two reasons – it’s easier for a crowd to grab the rolls and serve themselves, and it also allows the glaze to run down the sides of each individual roll.
Using an ice cream scoop or a large spoon, pour the glaze over each roll, and watch in awe as it runs down the sides and into the crevices.
Enjoy the rolls warm (or cold – as I’ve eaten them during an ice storm with no power and they were still just as good and comforting).
Brown Sugar Cinnamon Rolls
Equipment
- 1 Stand Mixer w/ dough hook attachment optional
- 1 9 x 13 baking pan
- 1 Baking Mat optional
- 1 Rolling Pin
- 1 Rubber Spatula
- 1 Small offset spatula
- 1 Large serrated knife
- Unflavored dental floss optional
- Parchment paper optional
- 1 Large sheet pan for transferring rolls, optional
Ingredients
Dough Ingredients
- 595 grams all-purpose flour *spooned and leveled
- 30 grams dry milk powder optional
- 1 teaspoon sea or kosher salt
- 50 grams light brown sugar
- 355 ml whole milk warmed, 100-110℉
- 1 teaspoon honey or sugar mixed into the milk
- 2 ¼ teaspoon active dry yeast
- 1 large egg
- 2 egg yolks
- 30 ml neutral oil canola, vegetable, grapeseed or olive
- dash ground cinnamon
- dash grated nutmeg
Filling Ingredients
- 113 grams salted butter softened
- 200 grams light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon grated nutmeg
- 1 tablespoon pure vanilla extract
- 1 teaspoon sea salt or kosher salt
Brown Sugar Glaze
- 113 grams salted butter softened
- 150 grams light brown sugar
- 60 ml heavy cream
- 120 grams confectioners' sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon sea or kosher salt
Instructions
Activate the Yeast
- Heat the milk and a teaspoon of sugar or honey until it’s reached a warm temperature (100-110 ℉/38-43 ℃).
- Sprinkle the yeast over the milk and whisk until just combined. Set the mixture aside to proof for 10 minutes - it should become frothy and grow in size.
Make the Dough
- To a stand mixer bowl, combine the flour, milk powder, sugar, salt, cinnamon and nutmeg. Whisk until combined, and create a well at the center using your hands.
- Add the yeast and milk mixture, egg, egg yolks and oil.
- Mix the ingredients together using a rubber spatula or wooden spoon until well incorporated, and all the flour has been coated and hydrated.
- Begin kneading the dough using the hook attachment at speed 3 for 15-20 minutes, or until a soft and supple dough forms and pulls away from the sides.
- Place the dough into a large and lightly oiled bowl, and allow it to rise for 1 to 1.5 hours, or until doubled in size.
Prepare the Filling
- Place the softened salted butter, cinnamon, nutmeg and brown sugar into a medium bowl.
- Mix the ingredients together with a rubber spatula until a well incorporated, spreadable consistency forms.
- Add the vanilla and salt and mix well. Set aside until needed.
Roll out the Dough
- Turn your dough out onto a clean, lightly oiled surface and begin rolling it out with a lightly oiled or floured rolling pin.
- Roll the dough out from the center to the edges to form a large rectangle, measuring about 12 x 20 inches.
Fill & Assemble the Rolls
- Spread your cinnamon sugar filling all over the dough using a rubber or offset spatula, spreading closely to the edges. Leave a ½ inch gap along the shorter edge farthest from you for sealing the dough after rolling.
- Begin rolling the dough from one of the shorter edges. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
- After you’ve formed a log, use your hands to gently even out the thickness of the roll, focusing on the middle and distributing out toward the ends. Trim the edges.
- Using unflavored dental floss or a serrated knife, cut 9-12 rolls. Cut the log into larger sections first, and then divide each section out.
- Place the rolls into a baking pan that has been greased or lined with parchment (with a lip extending over the sides for easy removal).
- Cover with plastic wrap or a tea towel, and allow to rise another 45 minutes to 1 hour.
Bake the Rolls
- Bake the rolls in a preheated oven at 350 ℉/180 ℃ for 24-26 minutes. The rolls are ready when the most center roll reads an internal temp. of 190 ℉/88℃, or when they are dark golden brown and a fork inserted into the center comes out easily.
- Set the pan of rolls onto a cooling rack and prepare the glaze.
Prepare the Brown Sugar Glaze
- To a small saucepan, add the salted butter and brown sugar. Cook over medium heat until the butter is melted and the sugar begins to dissolve, becoming runny.
- Stir in the heavy cream and continue to mix until the mixture is brought to a low boil.
- Remove from the heat and pour the brown sugar mixture into a medium bowl. Stir in the vanilla extract and salt, and allow to cool for 10 minutes.
- Sift in the confectioners' sugar and combine well using a whisk, smoothing out any sugar lumps. Taste test the glaze and add more salt or vanilla if desired.
Glaze the Rolls
- Give the glaze a good stir and pour it over each individual roll using a large spoon or ice cream scoop.
- Enjoy the rolls while warm, and have a happy breakfast.
Great recipe for delicious cinnamon rolls. Instructions were detailed and included a list of needed equipment which I appreciated. The tip for cutting the dough with dental floss was brilliant. I only had mint flavored but I rinsed and dried it and there was no mint flavor on the rolls. Husband and friends loved them – so delish! The brown sugar topping raises the flavor bar and the cinnamon roll was very tender. Will make again!
Thank you so much for your review, Bethany!