Brown Butter–Pecan Cinnamon Rolls

This is a fantastic upgrade to a classic. Brown butter adds a deep, nutty complexity that pairs perfectly with the toasted pecans and warm cinnamon. Here is a detailed, recipe for the ultimate Brown Butter-Pecan Cinnamon Rolls.

Table of Contents

Brown Butter-Pecan Cinnamon Rolls 🧈🥮

These are the Rolls of your dreams: incredibly fluffy, with a rich, nutty brown butter flavor in every component—the dough, the filling, and the glaze.

Ingredients

For the Brown Butter Dough:

½ cup (1 stick / 113g) unsalted butter
¾ cup whole milk, warmed to about 110°F (43°C)
2 ¼ tsp (one ¼oz packet) active dry yeast

½ cup granulated sugar
2 large eggs, at room temperature
1 tsp salt

4 – 4 ½ cups all-purpose flour

For the Brown Butter Filling:

½ cup (1 stick / 113g) unsalted butter
1 cup packed dark brown sugar
2 ½ tbsp ground cinnamon

1 cup toasted pecans, finely chopped

For the Brown Butter Cream Cheese Glaze:

¼ cup (½ stick / 57g) unsalted butter
4 oz full-fat cream cheese, softened
1 cup powdered sugar

1 tsp vanilla extract
2-3 tbsp milk or heavy cream
Pinch of salt

For topping: ½ cup toasted pecan halves

Instructions

Part 1: Make the Brown Butter (for all components)

Melt 1 ½ sticks of butter (¾ cup total) in a light-colored saucepan or skillet over medium heat. Swirl the pan occasionally.
It will foam, then crackle. Watch carefully as brown specks form on the bottom. Once it smells nutty and the specks are amber-colored (about 5-8 minutes), remove from heat immediately.

CRUCIAL: Pour the brown butter into a heatproof bowl to stop the cooking. This prevents it from burning. You need ½ cup for the dough and ½ cup for the filling. Let it cool slightly until warm, not hot.

Part 2: Make the Dough

Activate Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let sit for 5-10 minutes until foamy.
Make Dough: Using the dough hook attachment, add the ½ cup of slightly cooled brown butter, remaining sugar, eggs, salt, and 4 cups of flour. Mix on low until combined.

Knead: Increase speed to medium and knead for 5-7 minutes, adding the remaining ½ cup of flour a tablespoon at a time only if the dough is too sticky. The dough should be soft and slightly tacky but pull away from the sides of the bowl.
First Rise: Place the dough in a greased bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1-2 hours, or until doubled in size.

Part 3: Assemble the Rolls

Prep: Punch down the dough. On a floured surface, roll it out into a 16×12 inch rectangle.

Spread Filling: Spread the remaining ½ cup of brown butter evenly over the dough, leaving a ½-inch border. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the butter, then top with the chopped toasted pecans.
Roll Up: Tightly roll the dough into a log, starting from the long side. Pinch the seam to seal.
Slice: Use a sharp serrated knife or dental floss to cut the log into 12 equal rolls.

Second Rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C).

Part 4: Bake and Glaze

Bake: Bake for 25-30 minutes, or until the rolls are golden brown and the centers are cooked through. If they brown too quickly, tent with foil.
Make Glaze: While rolls bake, make the glaze. Brown the final ¼ cup butter. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, then the brown butter, vanilla, salt, and enough milk to reach your desired drizzling consistency.

Finish: Let the rolls cool in the pan for 10-15 minutes before slathering them generously with the brown butter cream cheese glaze and topping with pecan halves.

Pro-Tips for Success:

Don’t Burn the Butter: Brown butter goes from perfect to burnt quickly. Use a light-colored pan so you can see the color change.
Temperature Matters: Ensure the brown butter for the dough is warm, not hot, to avoid killing the yeast.

Toast Your Nuts: Toasting the pecans is non-negotiable! It unlocks their flavor and adds crucial crunch. Bake at 350°F for 8-10 minutes until fragrant.
Sharp Tool for Slicing: Use unflavored dental floss or a very sharp knife to slice the rolls cleanly without squashing them.
Make-Ahead: You can assemble the rolls the night before. After placing them in the pan, cover and refrigerate. The next morning, let them sit at room temp for 1 hour before baking.

Enjoy the richest, most flavorful cinnamon rolls of your life