![\"Edd](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/07\/Brown-Butter-Cinnamon-Buns-3Web-696x522.jpg\" "\\"Brown")
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\u201dThese are the sort of buns I make if I have family or friends staying over for the weekend and want to make them something special for breakfast or brunch. The dough can be made the day before and assembled on the morning you want to serve them. Whilst relatively classic, the buns are topped with a cream cheese glaze made with brown butter to give them a greater depth of flavour than you\u2019d get with regular cream cheese frosting.\u201d \u2014Edd Kimber<\/p>\n
Edd Kimber\u2019s Cinnamon Buns with Brown Butter Cream Cheese Glaze<\/h2>\n
Makes 6 buns<\/span><\/p>\n For dough: Add the flour, salt, yeast, and granulated sugar to the bowl of a stand mixer with the dough hook attached, and mix briefly to combine. Add the milk and egg, and mix on low speed until a shaggy dough is formed. Turn the speed up to medium-low, and knead until the dough is smooth and elastic, about 10 minutes. Add the butter, and continue kneading for up to 10 minutes more until the dough is once again smooth and elastic.<\/p>\n<\/li>\n Form the dough into a neat ball, place into a lightly greased bowl, and cover with plastic wrap. You can either leave this at room temperature for about 1 hour until doubled in size, if using the same day, or let it rise for 20 minutes before transferring to the fridge overnight to use it the following day.<\/p>\n<\/li>\n For filling: Add everything to a small bowl, and mix together to form a smooth paste.<\/p>\n<\/li>\n Tip the risen dough out onto a lightly floured work surface, and roll out into a 16×10-inch (40x25cm) rectangle. Spoon the filling onto the dough, and spread into an even layer that covers the entire surface of the dough. Working from one of the shorter ends, roll the dough up into a log. Use a serrated knife to cut the log crosswise into 6 rolls, about 1\u00bd inches wide.<\/p>\n<\/li>\n Spray a 9×6-inch baking sheet (an eighth sheet pan) with cooking spray.<\/p>\n<\/li>\n Place rolls, cut side up, into the pan. Lightly cover with plastic wrap, and set aside until doubled in size, about 1 hour (or up to 2 hours if the dough was chilled).<\/p>\n<\/li>\n Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n Bake the buns until they are a golden colour and the internal temperature reaches 190\u00b0F (88\u00b0C) on an instant-read thermometer, 10 to 15 minutes. Remove from the oven, and set aside whilst you make the glaze.<\/p>\n<\/li>\n For glaze: Add the butter to a small saucepan, and place over medium heat. Cook until the butter is browned and fragrant, 2 to 3 minutes. Tip into a bowl, and add the cream cheese, confectioners\u2019 sugar, vanilla, and salt. Mix together until a smooth glaze is formed. The glaze should be thick but pourable. Thin with a little milk if needed.<\/p>\n<\/li>\n Pour the glaze onto the buns, and spread so the entire surface is covered. Best served on the day made.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\nBrioche Dough:<\/h4>\n
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Filling:<\/h4>\n
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Glaze:<\/h4>\n
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