• VE

These brown butter cardamom cinnamon rolls are everything you love about traditional cinnamon rolls, but taken up a notch. Made with my favorite brioche recipe, these sweet buns are soft & fluffy with warm, gooey centers. The brown butter adds an amazing depth of flavor to both the filling and the cream cheese icing. This recipe makes exactly 6, so they're perfect for a small crowd.

Brown Butter Cardamom Cinnamon Rolls
Brown Butter Cardamom Cinnamon Rolls
Brown Butter Cardamom Cinnamon Rolls cover
From the Cook
From the Cook
1/3

Brown Butter Cardamom Cinnamon Rolls

0 allergens identified

Brown Butter Cardamom Cinnamon Rolls

Brioche
Filling
Cream Cheese Icing

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Tips & Tricks (5)

  • Brown Butter Timing is Critical 🧈
    Brown your butter slowly over medium heat until it reaches a golden hazelnut color with solids settling at the bottom, then cool completely before incorporating into dough and filling to prevent overproofing from excess heat.
  • Cardamom Bloom for Maximum Flavor 🌟
    Toast whole cardamom pods lightly before grinding them fresh into your filling and dough—this releases essential oils and creates a far more vibrant, aromatic flavor than pre-ground cardamom.
  • Strategic Proofing Temperature Control ⏱️
    Keep your dough between 75-78°F during the rise by using slightly warm milk (110°F) and allowing it to proof in a turned-off oven with just the light on, ensuring perfectly soft and pillowy rolls without over-fermentation.
  • Cream Cheese Icing Temperature Trick 🎯
    Bring your cream cheese and brown butter to room temperature before mixing the icing to ensure a smooth, spreadable consistency that won't become lumpy or break when applied to warm rolls.
  • The Spiral Technique for Even Baking 🌀
    When rolling your dough, apply filling in an even thin layer and roll tightly from the long edge, then cut with dental floss (not a knife) to create uniform pieces that bake evenly without compression or uneven layers.

About the Cook

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Sloane’s Table

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