Brown Butter Cinnamon Roll Doughnuts
Soft, fluffy, brioche-style donuts with a rich cinnamon swirl and brown butter cream cheese glaze.
There’s something about combining two classics that just works — and these Brown Butter Cinnamon Roll Donuts are exactly that. Light, airy fried dough layered with a deep cinnamon filling and finished with a silky brown butter glaze.
This version is slightly elevated with vanilla bean paste, brown butter, and an overnight cold ferment, giving you bakery-quality results at home.
🧾 Ingredients
🥛 Dough
1 cup + 2 teaspoons whole milk (100–110°F)
1 large egg (room temperature)
1 tablespoon + 2 teaspoons vegetable oil
2¼ teaspoons RapidRise instant yeast (1 packet)
3¾–4 cups bread flour
¼ cup + 1 tablespoon granulated sugar
¾ teaspoon salt
5 tablespoons unsalted butter (cold, cubed)
½ teaspoon vanilla bean paste
🍯 Brown Butter Cinnamon Filling
5 tablespoons unsalted butter
¾ cup packed dark brown sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
Pinch of nutmeg (optional)
🍨 Brown Butter Cream Cheese Glaze
6 tablespoons unsalted butter (for browning)
¾ cup + 2 tablespoons cream cheese (softened)
2¾ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla bean paste
Scant ¾ teaspoon salt
Pinch of cinnamon (optional)
👩🏽🍳 Instructions
1. Make the Dough
In the bowl of a stand mixer, combine:
Bread flour
Sugar
Salt
Instant yeast
In a separate bowl, whisk together warm milk, egg, oil, and vanilla bean paste.
Pour wet ingredients into dry ingredients and mix on low until a shaggy dough forms.
Add cubed butter and knead with a dough hook for 8–10 minutes, until smooth, elastic, and slightly tacky.
2. First Rise + Cold Ferment
Cover the dough and let it rest at room temperature for 1 hour.
Transfer to the refrigerator and chill for at least 6 hours or overnight.
3. Make the Filling
In a small saucepan, brown the butter over medium heat until golden and nutty.
Let it cool slightly, then mix with brown sugar, cinnamon, salt, and nutmeg until thick and spreadable.
4. Roll & Shape
Roll chilled dough onto a lightly floured surface to about ½ inch thick.
Spread filling evenly to the edges.
Roll tightly into a log and cut into 10 equal pieces.
Pinch the seams to prevent unraveling during frying.
5. Proof
Place rolls onto parchment-lined trays.
Let proof at room temperature for 1½ to 2 hours, or until:
Puffy
Slightly doubled
Soft to the touch with a gentle bounce
6. Fry
Heat oil in a heavy pot to 330–335°F.
Carefully place donuts into oil and fry for:
3½ minutes per side
Cook until deep golden brown with a light ring around the center.
Transfer to paper towels briefly, then move to a plate.
7. Make the Glaze
Brown the butter and let cool slightly.
Beat together browned butter and cream cheese until smooth.
Add powdered sugar, milk, vanilla bean paste, salt, and cinnamon.
Whip until thick, fluffy, and glossy.
8. Glaze & Serve
Dip warm donuts into glaze, allowing it to coat each swirl.
Let set slightly and enjoy.
✨ Tips for Best Results
• Don’t over-flour the dough
A soft, slightly tacky dough gives you a lighter, fluffier donut.
• Watch the dough, not the clock
Proofing times can vary depending on your kitchen temperature.
• Keep oil temperature steady
Stay between 330–335°F to avoid over-browning.
• Seal your rolls well
Loose seams can cause donuts to unravel while frying.
• Brown butter carefully
You want golden and nutty — not dark or burnt.
🗃 Storage
Best enjoyed fresh the same day.
Store in an airtight container at room temperature for up to 1 day. Reheat slightly before serving if desired.
💫 Final Thoughts
These donuts are soft, rich, and layered with flavor — from the brown butter filling to the vanilla bean dough and silky glaze.
If you love cinnamon rolls and donuts, this recipe brings the best of both together in one bite.
