Brown Butter Sourdough Cinnamon Rolls

Rich, nutty brown butter transforms these sourdough rolls into a bakery-level treat. So soft, so gooey—you’ll be obsessed!

✨ Why These Brown Butter Sourdough Cinnamon Rolls Are Next-Level

Cinnamon rolls are already a decadent favorite, but add brown butter and you’ve just leveled up into gourmet territory. These Brown Butter Sourdough Cinnamon Rolls are soft, sweet, buttery, and brimming with deep, nutty flavor from golden brown butter both in the filling and the glaze.

Using sourdough discard gives the dough an incredibly tender bite with a subtle tang that balances the rich sweetness. Whether you’re a seasoned sourdough baker or just have leftover starter to use up, this recipe delivers everything: flavor, texture, and a wow-worthy aroma.

🥐 What Sets This Recipe Apart?

• ✅ Brown butter in the dough, filling, and glaze

• ✅ Uses sourdough discard—no waste, extra flavor

• ✅ Soft and gooey with bakery-level results

• ✅ Make-ahead & freezer-friendly

• ✅ Perfect for brunch, holidays, or special weekends

🧾 Ingredients for Brown Butter Sourdough Cinnamon Rolls

Dough:

• 3 cups all-purpose flour

• ½ teaspoon salt

• 1 tablespoon sugar

• 1 tablespoon baking powder

• ¾ teaspoon baking soda

• ¾ cup sourdough discard (unfed)

• ¾ cup buttermilk or plain yogurt

• 4 tablespoons brown butter, cooled slightly

• 1 teaspoon vanilla extract

Filling:

• 4 tablespoons brown butter

• ½ cup brown sugar (light or dark)

• 1 ½ tablespoons ground cinnamon

• Optional: pinch of salt or splash of vanilla

Brown Butter Glaze:

• 3 tablespoons brown butter

• 1 cup powdered sugar

• 1 tablespoon cream or milk (adjust for thickness)

• ½ teaspoon vanilla extract

• Pinch of sea salt (optional for balance)

🧈 How to Brown Butter (The Right Way)

Brown butter is the star here. It adds a caramel-like depth and enhances every bite.

Step-by-Step:

1. Add unsalted butter to a saucepan over medium heat.

2. Stir continuously as it melts, foams, and starts to turn golden.

3. When it smells nutty and the milk solids are amber brown, remove from heat immediately.

4. Let cool slightly before using.

💡 Tip: Scrape all the browned bits from the pan—they’re pure flavor.

🥣 How to Make Brown Butter Sourdough Cinnamon Rolls

🔪 Step 1: Make the Dough

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

In a separate bowl, combine sourdough discard, buttermilk, vanilla, and brown butter. Pour wet mixture into dry and mix until a soft dough forms. Knead lightly on a floured surface for about 1 minute until smooth.

🍥 Step 2: Roll and Fill

Roll the dough into a 10×14-inch rectangle. Brush with melted brown butter, sprinkle the cinnamon-sugar filling mixture evenly over the dough.

Roll tightly from the long side and slice into 9 even pieces using unflavored dental floss or a sharp knife.

🔥 Step 3: Bake

Place rolls in a greased or parchment-lined 9-inch round or square pan. Bake at 375°F (190°C) for 22–26 minutes, until golden and bubbling.

🍯 Step 4: Glaze

While the rolls cool slightly, whisk together brown butter glaze ingredients until smooth. Drizzle generously over warm rolls and serve.

📌 Tips for the Best Sourdough Brown Butter Cinnamon Rolls

🧂 Use Quality Butter

You’ll taste the difference. Use European-style butter if you can—it browns beautifully and has a higher fat content.

🕒 Don’t Overbake

Bake until golden but soft—overbaking dries out the rolls and dulls the gooey texture.

🧊 Chill the Dough (Optional)

For clean slicing and structured rolls, chill the rolled dough log for 15 minutes before cutting.

🍽️ Serving Suggestions

• Serve warm with coffee or chai for a dreamy brunch.

• Add toasted pecans or walnuts for crunch.

• Pair with a scoop of vanilla ice cream for dessert-style indulgence.

🧊 Make Ahead & Storage Tips

🕓 Make Ahead Options:

• Assemble the rolls the night before, cover tightly, and refrigerate. Bake fresh in the morning.

• Freeze unbaked rolls on a tray, then transfer to a bag. Bake directly from frozen (add 7–10 minutes).

🍱 Storage:

• Store leftovers in an airtight container at room temp for 1 day or refrigerate for up to 4 days.

• Reheat in microwave or 300°F oven until warm.

❓ FAQ: Brown Butter Sourdough Cinnamon Rolls

What is the benefit of using sourdough discard?

Sourdough discard adds moisture, a gentle tang, and complex flavor to baked goods without requiring fermentation or proofing.

Can I use active starter instead of discard?

Yes—just know that active starter may slightly change the rise and flavor. Discard is best for this quick recipe format.

Can I substitute the buttermilk?

Yes! Use yogurt, kefir, or make your own: mix 1 tablespoon lemon juice or vinegar into ¾ cup milk and let sit 5 minutes.

What if I don’t want to use brown butter?

You can use regular melted butter, but you’ll lose the rich, nutty depth that makes these rolls unique.

Can these be made gluten-free?

Yes, use a gluten-free 1:1 flour blend, though texture may vary slightly. Add a little extra liquid if dough feels dry.

💬 Final Thoughts

These Brown Butter Sourdough Cinnamon Rolls are the kind of treat that makes people think you spent hours in the kitchen. In reality, they come together easily—with bold, buttery flavor that lingers long after the last bite. If you’re looking to impress (yourself or your brunch guests), this is the recipe to bookmark, bake, and repeat.