MAYO's KITCHEN: CRUMBS & NOTES

Soft, swirly, and full of brown butter goodness—these cinnamon rolls are a warm hug in pastry form.

  

Recipe for dough, bottom layer, and filling by @cozyfoodwithemi; brown butter icing by @eatatmaudes

 

📝 Kitchen Note ‼️

I usually get the bottom layer, filling, and frosting ready before starting the dough—or at least while it’s rising. This gives the butter-based parts time to come to room temperature, so they’re easier to work with. You can keep the frosting in the fridge until needed—just stir it briefly before using.

 

Gather These First

Dough

• 180 ml milk
• 7 g instant yeast
• 50 g white sugar
• 1 egg + 1 egg yolk
• 57 g unsalted buter, melted & room temperature
• 360 g bread flour / all-purpose flour
• 4 g salt

Bottom layer

• 113 g unsalted butter, melted (and browned)
• 100 g brown sugar
• 50 g white sugar
• 30 ml heavy cream
• 1 tsp vanilla extract
• ¼ tsp salt

Cinnamon Filling

• 76 g unsalted butter, softened
• 1.5 tsp (4 g) cinnamon powder
• 133 g brown sugar

Brown butter icing

• 57 g whipped brown butter*, room temperature (or 70 g unsalted butter, to be melted, browned, and whipped)
• 80 g icing/powdered sugar, shifted
• 170 g cream cheese, room temperature
• ½ tbsp (7 ml) milk
• 1 tsp vanilla extract
• 2 bowls

* you can also skip the brown butter and stay with normal unsalted butter

 

Step by Step

🧈 The Buttery Base

1. Combine all the ingredients with the melted (browned) butter.
2. Spread the mixture evenly over the bottom of an oven-safe glass dish or pan.

🍯 Filling It Up

1. Using a spatula, mix the softened butter, brown sugar, and cinnamon powder until smooth and creamy.
2. Set aside until ready to use.

🍶 Topping Things Off

Brown butter

• Melt and brown 70 g unsalted butter. While it’s browning, prepare an ice bath and have a whisk or hand mixer ready.
• Transfer the browned butter to a bowl and place it over the ice bath. Whisk until the color lightens significantly and the texture thickens to a whipped cream–like consistency.
• Remove the bowl from the ice bath once it starts to thicken—if it gets too cold, it may start forming solid bits.

Now really the frosting

1. In a bowl, mix the whipped brown butter and icing sugar with a spatula until smooth and creamy.
2. In a separate bowl, soften the cream cheese with a spatula until light and fluffy.
3. Combine the butter mixture with the cream cheese. Add milk and vanilla extract, and mix until everything is fully combined and the frosting is smooth and spreadable.
4. If you’re not using it right away, cover and store the frosting in the fridge. Just give it a quick stir before spreading—it softens quickly at room temperature.

 

Once everything else is prepped, we can focus on the dough.

🥣 From the Beginning Until First Proof

1. Warm the milk to around 32–38°C (lukewarm, not hot).
2. Stir in the sugar and yeast, then let it sit for 5–10 minutes until foamy.
3. Add the egg and melted butter, and mix well.
4. Gradually add the flour and salt, mixing until a shaggy dough forms.
5. Knead by hand or with a stand mixer using the dough hook for 7–10 minutes, until the dough is smooth and elastic (and slightly tacky, but not sticky).
6. Place the doaugh in a greased bowl, cover with cling wrap , and let it rise in a warm spot for about 1 hour, or until doubled in size.

🥖 After First Rise: Shaping the Cinnamon Rolls & Second Proof

1. Press down the dough gently to release the air.
2. Lightly flour your surface, then roll the dough into a rectangle—about 30×40 cm. It doesn’t have to be exact, just fairly even.
3. Spread the cinnamon filling evenly across the dough—make sure to reach the edges so every roll gets flavor.
4. Roll up the dough tightly from the long side to form a log.
5. Cut the log into equal pieces, about 2.5–4 cm thick. You’ll usually get 9 to 12 rolls.
6. Place the rolls directly on top of the prepared bottom layer in your baking dish. Make sure they’re evenly spaced—the rolls will rise and expand during the second proof.
7. Cover the pan with a clean towel or cling wrap. Let the rolls rise again in a warm place for 30–45 minutes, or until they look puffy and nearly touching.

🍞 Final Steps: Bake & Finish

1. Preheat your oven to 175–180°C while the rolls are finishing their second rise.
2. Once the rolls look puffy and nearly touching, bake them in the middle rack for 22–25 minutes, or until golden brown on top. You can cover them loosely with foil halfway through if they brown too quickly.
3. Let them cool slightly in the pan (about 10–15 minutes).
4. While still warm—but not too hot—spread the frosting over the top. The warmth helps it melt into the rolls a bit.
5. Serve fresh, or store leftovers in an airtight container. They’re best enjoyed the same day, but can be reheated lightly the next day.

 

📝 Crumbs for Later ‼️

If you plan to store the buns and enjoy them the next day (or later), it’s best not to frost them right away.
Instead, keep the frosting in the fridge and spread it fresh after reheating.

For reheating, the microwave is your best friend—it brings back that soft, just-baked texture. The oven can make the buns drier, so I only use it if I want a slightly crispier top. Once warm, spread the frosting right before serving.