Apricot-Brown Butter Cinnamon Rolls

Cinnamon rolls filled with apricot jam, sugar, and cinnamon. Rolled up and baked with brown butter in the dough. Then smothered in cream cheese frosting filled with brown butter. A cinnamon roll lover’s dream!

These just might be my favorite cinnamon rolls I’ve ever had! The apricot jam creates a lovely texture and flavor accompanied by the brown butter. I am a huge fan of brown butter. How can something so simple have so much flavor?! If you are not familiar with brown butter it is simply butter, warmed on the stove until a light golden brown. It tastes nutty and like toasted hazelnuts. A little sweet and savory with a caramel aroma. It is a simple ingredient but takes a little care to get the right color/flavor. I will guide you there.

TIP-

If you find the rolls are not doubled in size you can put the oven to the lowest setting- 150 degrees. Place the rolls in your prepped baking dish, put a piece of aluminum foil over the top. Put the pan in the oven with the door cracked open for about 30 minutes. After that, close the door and leave them in the oven for another hour. The rolls will rise perfectly. Don’t forget to take them out before you preheat the oven to bake them.

Now let’s get on to the recipe!

Ingredients:

Dough

4 cups flour

1/4 cup sugar
1/2 tsp salt
2 1/4 tsp instant yeast (1 rapid yeast packet)
3/4 cup milk
1/2 of the brown butter
1 egg
1/2 cup heavy cream

Filling

13 ounce jar of apricot preserves (jam) I llike to use Bonne Maman brand.
1/2 cup brown sugar
1 1/2 tbsp of cinnamon

Icing

4 ounces cream cheese, softened (full block)
1/4 cup brown butter
2 cups powdered sugar (add more if needed)

Instructions

Let’s start with the brown butter. This is a very important step but if you mess up its ok, just throw it away and try again!

To make the brown butter we will heat a sauce pan on medium heat.
Add the butter, and stir. We want to melt the butter and get it to a very light golden brown.
It can burn SO QUICKLY so keep all your attention here.
As the butter is cooking, stir frequently and just watch for it to start to turn color. As soon as you see it start to change to a light golden color, pull it off the heat and into a bowl.
If you happen to go too far and its dark brown, you burnt it and it will not taste good. Throw away and try again. I know it sounds intimidating but I promise it isn’t, just a matter of keeping a close eye. You can do it!

Dough

Warm milk and 3 tbsp of butter in a microwave safe bowl to 110℉ not hotter or colder. Use a thermometer to know the temperature
Now add the yeast. Mix and let is sit for 10 minutes.
In a large mixing bowl, or in a standing mixer, add the flour, sugar, and salt. Mix well.
Add the milk mixture, brown butter, and egg.
If using a kitchenaid- Mix with the dough hook attachment. Add flour as it is mixing until becomes a smooth dough ball. Not too sticky but still soft. If the dough is still too runny- add 1/4 cup of flour at a time until it is smooth and soft.
If mixing by hand, add flour on the counter and knead until soft.
Spray a medium bowl with non-stick spray and add the dough. Cover loosely with a tea towel or plastic wrap. Let it rest for 10 minutes.
While the dough is resting mix up the filling.
In a small bowl add the brown sugar and cinnamon.
Roll the dough out into a 14×8-inch rectangle.
Spread the apricot on top.
Then sprinkle on the sugar mixture as evenly as possible.
Roll up the dough and make a log. Cut into 12 pieces or cut into strips and roll individually.
Arrange the rolls in a greased large baking dish.
Loosley cover the pan. Let them rise for 90 minutes in a warm place. They should have doubled in size.
Preheat the oven to 375℉. Pour a 1/2 cup of heavy cream in the baking dish with rolls.
Bake for 25-27 minutes or until the rolls reach 190℉ on a thermometer.
While they are baking mix the icing ingredients together.
When the rolls are done, move to a cooling rack.
Spread the icing all over the rolls while they are still hot.
Eat right away or refrigerate for 3 days.
ENJOY!