Farmhouse Favorite: Cinnamon Rolls with Maple Brown Butter Icing

These cinnamon rolls are everything you want in a cinnamon roll — and so much more. They’re soft and pillowy, with a goldilocks amount of sugar: not too much, not too little. One of the taste testers in the Dinner Bell kitchen doesn’t usually care for cinnamon rolls because they’re “too sweet.” Upon trying these, she declared them to be “perfect in every way,” including the ratio of cinnamon to sugar.

The maple brown butter icing is a real standout in this recipe. It adds depth and richness — and helps balance out the tanginess of the cream cheese, so the flavors of the frosting don’t overpower the cinnamon and sugar.

Another one of the taste testers was overheard saying, “You know, I wouldn’t normally carve out time to make homemade cinnamon rolls, but I would — I will — absolutely be making these.”

How To:

1. To make the dough: In a stand mixer, combine the milk, yeast, and brown sugar. Let sit for 10 minutes until foamy.
2. Add the butter, eggs, flour, and salt. Using the dough hook, mix on low speed until the flour is just incorporated. Increase the speed to medium and mix for 4 to 5 minutes, until the dough is smooth and soft to the touch. If the dough is sticky, add more flour, 1 tablespoon at a time, mixing thoroughly between each addition.
3. Lightly dust your work surface with flour. Turn the dough out onto the surface and gently knead to form a ball. Dust a large bowl with flour, place the dough in the bowl, and lightly dust it with flour. Cover the bowl with plastic wrap, and let the dough sit at room temperature for 1 hour or until doubled in size.
4. To make the filling: In a medium bowl, whisk together the brown sugars, cinnamon, and salt, breaking up any clumps of brown sugar. Stir in the butter until well combined.
5. Generously grease a 9x13-inch baking dish with butter.
6. Punch the dough down in the bowl. Lightly dust your work surface with flour. Using a rolling pin, roll the dough into a roughly 12x18-inch rectangle. Spread the filling over the dough.
7. Starting with a long edge, roll the dough into a log, keeping it tight as you go. Pinch the edge of the dough into the log to seal it.
8. Using a sharp knife, cut the dough log into 12 rolls. Transfer the rolls to the prepared baking dish. Cover with plastic wrap and let rise for 15 to 20 minutes, until slightly puffy.
9. Preheat the oven to 350°F.
10. Remove the plastic wrap and bake the rolls for 25 to 30 minutes, until golden brown.
11. To make the brown butter icing: Melt the butter in a small pot over medium heat. Once melted, cook for another 1 to 2 minutes, stirring the butter continuously, until browned and fragrant. Immediately transfer the butter to a small bowl.
12. In a stand mixer fitted with a paddle attachment, beat the cream cheese and maple syrup on medium-high speed until smooth and fluffy, 1 minute.
13. Mix in the brown butter, scraping down the sides of the bowl as needed.
14. Reduce the speed to low, and add the powdered sugar, vanilla, and salt. Mix until the sugar is just incorporated, increase the speed to medium, and beat until combined, about 30 seconds. Scrape down the sides of the bowl as needed.
15. Let the cinnamon rolls cool for 5 minutes, then spread the icing over the warm rolls. Serve warm and enjoy! The cinnamon rolls can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe adapted from: Half Baked Harvest