Yeast-Free Sticky Brown Butter Rolls (or Brown Butter Cinnamon Rolls)
Not going to lie, I’m kind of mad at you all. You love the sweets, which means I gotta keep making sweets!!! ITS A BLESSING AND A CURSE!!! And by the way, I’m not actually mad at all and I love all of you so very much. Also, thank you for giving me an excuse to bake and eat sugar. For anyone that may be new here, I wanted to share a little part of my food journey that may shed light on why I love crazy, unique desserts I used to run a baking business called Ballsy Bites, where I sold my own original rainbow cake truffles that tasted like heaven (not just saying this because I sold them, they were f*cking unreal and the recipe is top top secret.) I read a baking and pastry textbook back to front in order to come up with this recipe, and to this day, I’ve never come across anything like it. I worked in a commercial kitchen on weekends and night shifts for two years, baking, packing, hand delivering and shipping on my own. Work ended up getting too busy and I had to abandon that portion of my business, but until now, I forgot just how much I love creating dessert recipes. When you recently started posting my DIY Levain cookies, it reignited my little sugar spark. So, I just wanted to thank you guys. Everyday I am grateful to run this blog, and without you guys its truly not possible. I’m not being dramatic when I say you are all inspiring and fueling my dream…no words can express the amount of gratitude I feel every day.
Now let’s talk about these NO-YEAST sticky brown butter rolls that have changed my life. I basically subbed all butter in a classic cinnamon roll recipe for a browned butter, which I promise is extremely easy to make. The filling is a beautiful mixture of browned butter and brown sugar, but OF COURSE you’re welcmome to add cinnamon. You can take these from sticky butter rolls to cinnamons just by adding cinnamon. The two unique properties of this recipe are that 1) these are yeast-free. I use baking powder as the leavening agent. And 2) of course, we’re using browned butter, which gives a nutty, sweet, almost caramel vibe to these buns.
I love them without cinnamon because I love ANYTHING and everything butter-related. I choose buttery flavors over almost anything. They also taste fantastic and decadent with cinnamon. In the fall, feel free to add some pumpkin pie spice. The possibilities are endless.
|1cup unsalted butter|
|Brown Butter Rolls|
|3 1/2cups flour|
|1tbsp baking powder|
|1/2tsp fine kosher salt|
|1/3cup melted browned butter|
|1/4cup white granulated sugar|
|1cup lukewarm whole milk|
|1cup light brown sugar|
|1/3cup softened browned butter|
|1/8tsp fine kosher salt|
|1/4cup softened brown butter|
|1/4cup softened cream cheese|
|1/4cup sweetened condensed milk|
Preheat the oven to 375 degrees F.
Slice the unsalted butter into equal sized pieces. Heat a sauce pan over medium heat and add all of the butter to the sauce pan. Let it melt and stir every 15-20 seconds. After about 5 minutes, you should see golden brown deposits settling on the bottom and edges of the pan and it should begin to smell toasty/nutty (kind of like a nutty caramel smell.) If you aren't seeing this, turn the heat up slightly and let the butter bubble until you start to see this change in color and smell. Once the butter develops a deep golden brown color, remove it from the heat immediately.
Reserve 1/3 cup of the melted brown butter. Pour the rest into a cake pan (or any aluminum pan) and put it in the freezer to set for 8-10 minutes. Remove it from the freezer after 10 minutes and let it sit at room temperature. If its too cold, scoop it out of the cold pan and massage it in washed hands to help it warm up to become room temperature.
In a mixing bowl, whisk together the flour, baking powder and salt.
In another mixing bowl, whisk together the eggs, melted brown butter, white granulated sugar and milk.
Pour the wet ingredients into the dry ingredient bowl and combine with a large spoon. If using a standing mixer, mix on low with the hook attachment.