Brown Butter Cinnamon Rolls
- Feb 18
- 2 min read
Updated: Apr 4
Tender, bakery-style rolls layered with nutty brown butter and cinnamon sweetness. They bake up soft with caramelized edges and a deeply toasted finish.
Forage Baker's Note
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results.
If you don’t yet own a scale, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser cookie.
Spooning flour into the cup may under-measure.
Homestead Sweetener
Sweeteners matter too.Sweeteners vary just as much and can significantly affect the texture of baked goods. For best results, we recommend Homestead Sweetener or traditional sugar.
While substitutions are possible, results may vary—some alternative sweeteners can make cookies overly soft or more dry and crumbly.
Homestead Sweetener: 1:1 sugar replacement by volume, 140g per cup
Granulated sugar: 200g per cup
Ingredients
Makes 8–10 rolls
Dough
2 cups (250g) Artisan Bread Flour
2–3 tbsp Homestead Sweetener (optional, 30g)
2 whole eggs (100g), room temperature
2 egg whites (60g)
1 cup (240g) milk
2 tsp vanilla extract
Brown Butter Cinnamon Filling
½ cup (113g) unsalted butter (to brown)
⅓ cup browned butter (measured after browning)
⅓ cup Homestead Sweetener
¼ cup cinnamon
Instructions
Preheat oven to 350°F. Butter an 8–9 inch square or round pan.
Brown the butter: In a small saucepan, melt ½ cup butter over medium heat. Continue cooking 3–5 minutes, stirring, until amber and fragrant. Remove from heat and cool slightly. Measure ⅓ cup for the filling.
In a bowl, whisk together milk, vanilla, eggs, and egg whites.
Add Artisan Bread Flour (and optional sweetener). Mix until combined. Rest 15 minutes.
Stir again until a soft dough forms.
Transfer dough onto parchment or plastic wrap. With damp hands, shape into a rectangle approximately 7 x 13 inches.
In a small bowl, combine ⅓ cup browned butter, Homestead Sweetener, and cinnamon.
Spread filling evenly over dough.
Roll into a log using parchment to guide you. Slice into 8–10 rolls.
Arrange in prepared pan and bake 40–44 minutes, until golden and set.
Brown Butter Cream Cheese Frosting (Optional)
Ingredients
¼ cup browned butter (cooled to soft-solid)
⅓ cup (80g) softened cream cheese
1 cup (140g) Homestead Sweetener
2 tbsp (30g) milk
½–1 tsp vanilla extract
Instructions
Beat browned butter and cream cheese until smooth.
Add milk and vanilla. Mix until combined.
Add sweetener gradually and whip until creamy.
Spread over slightly warm rolls.
From the Forage Kitchen
Made with Artisan Bread Flour and Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
