Cinnamon rolls with brown butter glaze

My heart literally goes out to cinnamon. I don’t think there is a more comforting spice than that. Think of apple crumble, pumpkin pie and my personal favourite cinnamon rolls. Cinnamon roll was something I first discovered when I moved to the UK and visited one of the Cinnabon shops in Piccadilly. I still remember trying it and feeling my heart overflowing with joy and lacking any sort of guilt! Till today every time I see a Cinnabon shop (they shut down in the UK, not sure why but I am up for a protest if anyone else feels the same way!). I always (seriously always) get one. Let’s talk business now though! This delicious breakfast treat is pretty easy to make with just a few rules away to indulgence.

Ingredients for cinnamon buns with brown butter glaze

• Bread flour: Bread flour is higher in gluten which means better structure, softer and fluffier cinnamon rolls.
• Salt: I put salt in most, if not in all my bakes. Not only it balances the sweetness but it also tightens the gluten structure.
• Butter: We are going to use butter for the dough, filling and the glaze. For the glaze we are going to make brown butter which is basically butter that we are going to heat up gently until we achieve a toasted brown colour and a nutty aroma!
• Active dry yeast: We are going to ‘wake up ‘the yeast by warming up the milk and sprinkling the yeast on top.
• Whole milk: Don’t bother with the lighter stuff; we need all the fatty goodness for our cinnamon rolls.
• Caster sugar: Just a small amount of caster sugar goes into the actual dough for some extra sweetness.
• Dark brown sugar: Dark brown sugar is for the inside of our dough which gives the filling the sweetness and stickiness of a good cinnamon roll!
• Cinnamon: I mean do I really need to explain this one? It’s on the title J
• Egg yolk: We will brush the cinnamon rolls before they go in the oven with 1 egg yolk and 1 tablespoon of milk to get a golden brown finish.

For the dough ( makes a 10 inch cake tin/ 8 portions)

• 500g bread flour
• 5 g salt
• 80g cold and cubed butter
• 15g active dry yeast
• 300g whole milk (plus 1 tablespoon for glazing)
• 40g sugar
• 1 egg yolk (for glazing)

For the filling

• 80g dark brown sugar
• 10g ground cinnamon
• 50g butter 

For the brown butter glaze

• 65g icing sugar
• 15-18g cream
• Seeds of half a vanilla
• 70g butter (you will only use 45g for the recipe)
• Pinch of salt

How to make the brown butter 

1. Start by making the browned butter so it can cool slightly.
2. Cut butter into chunks, place them in a saucepan and set the heat to medium.
3. Allow the butter to melt, stirring often so that it melts evenly.
4. At the beginning the butter will become cloudy and foamy.
5. As it continues to cook the butter will become clear.
6. At this point you will see milk solids start to form on the bottom of the pan and when they turn gold the butter will turn golden brown as well.
7. When the butter has a nutty aroma and a caramel colour, take the pan off the heat, sieve to get rid of any burned bits and pour the butter into a clean jar or bowl.
8. Cool down slightly before you make the glaze. 

How to make the cinnamon rolls (makes 10-11 rolls)

1. In a heatproof bowl heat up the milk and sugar in the microwave until the temperature reaches 30C-35C degrees on a thermometer. If you don’t have a digital thermometer you can test the warmth with your hand*. It shouldn’t be so hot that it burns or so cold that it feels almost straight out of the fridge.
2. Sprinkle the yeast on top of the milk and sugar mix. Do not mix too vigorously.
3. Place the bowl in a 30C oven or in a warm place till risen and bubbly.
4. Next in a medium bowl place flour, salt and butter. Rub the butter with your finger tips into the flour till in forms sand like crumbs. Add your risen now milk and yeast to your flour. Work the dough with your hands till it comes together and then place on a clean board and work further till it is nice and smooth.
5. Place the dough back in your heatproof bowl and rest in the 30C oven for 10-15 minutes. This step is just to rest the dough so don’t expect the dough to rise too much.
6. In the meantime melt the 50g butter making sure it does not get too hot.
7. In a small bowl mix cinnamon, brown sugar and melted butter until combined.
8. Now that the dough is ready it is time to roll and assemble!
9. Dust some flour on the surface and start rolling the dough to a rectangular shape of approximately 35cm by 40cm.
10. Spread your butter evenly using a palette knife making sure it reaches all the corners.
11. Start rolling your cinnamon roll from the top towards yourself, making it as tight as possible.
12. Cut the ‘sausage’ into 10-11 pieces using dental floss*, about 5 cm each.
13. Line a 10 inch ring with parchment paper. Spray your tin with non stick spray.
14. Place your cinnamon rolls into the tin leaving a 3cm gap between each other. Cling film the top and place back in the 30C oven till doubled in size.
15. Turn up your oven to 150C fan.
16. Mix the egg yolk with 1 tbsp of milk and brush the cinnamon buns.
17. Place in the preheated oven and bake for 40-45 minutes or until golden brown.
18. Remove from the oven and let it cool until lukewarm before you spread the frosting.

How to make the brown butter glaze

1. While the rolls are cooling prepare the glaze.
2. In a small bowl, use a whisk to combine icing sugar, cooled but still melted brown butter, pinch of salt and vanilla seeds. Add double cream, one tablespoon at a time, until the glaze is the consistency you like.
3. Spread the glaze over the still warm rolls so the glaze will soak in more.
4. Cut into 8 pieces the same way you would cut a cake or divide into 10 single rolls*.
5. Enjoy 🙂

Notes

• I like doing my cinnamon roll in a round tin instead of a square tray, because you can cut it like a cake and you get the perfect amount of crispiness from the edge and the ideal amount of gooiness from the middle (I know it is science!). But if you like a more traditional way you can simply divide the ring into 10 rolls.
• By any means do not overheat the milk! Dry yeast is basically an organism waiting to be fed and reborn, so when heated too much it will well…. die and the dough will not rise!
• I know what you are thinking…Dental floss??!! Yes indeed! Dental floss is the best way to cut your cinnamon rolls as it doesn’t put too much pressure on the rolls when cutting. That way your rolls will have a clean finish without ruining the pattern. And if you don’t have dental floss well get one, dental hygiene is everything! 🙂
• You don’t have to make the browned butter. If you choose not to simply use 45g of melted butter, but trust me once you try browned butter you will never go back!

Meringue kisses
Athina xx