Sorry what? Say that again, but slower. BROWN BUTTER CARDAMOM CINNAMON ROLLS WITH ESPRESSO GLAZE – good lord. There are few things that say “I have my life together” quite like making homemade cinnamon rolls. Never mind that you’re probably still in last night’s sweatpants, hair in a nest, questioning your will to live. These brown butter cardamom cinnamon rolls with espresso glaze don’t care. They’re here to make your kitchen smell like an overpriced bakery and trick everyone, including yourself, into thinking you’re thriving.

Making cinnamon roll dough at home sounds intimidating, but here’s the secret: it’s actually not. It just takes a little patience, but the process itself is quite simple. You mix, you knead, you let the dough rise while you stare blankly at the wall and question your existence. Then, like magic, it’s doubled in size, ready to be filled, rolled, and baked into golden spirals of perfection.

The flavors are warm and unapologetic. Cinnamon and cardamom cozy up together like old lovers that never got over each other. Brown butter joins the party with its rich, nutty, borderline seductive aroma, and the espresso glaze? She’s the moody one. Slightly bitter, perfectly sweet, and exactly what you need to cut through the richness of this treat.

Also, whoever branded cinnamon rolls as a breakfast food deserves a raise. These brown butter cardamom cinnamon rolls with espresso glaze are hardly the way that experts would say to start your day, but I say f*ck ’em.

Serve them warm, drizzle that espresso glaze like you mean it, and bask in the glory of something homemade that didn’t completely destroy your soul. Perfect for holiday mornings, brunch with friends, or any random Tuesday when you need to feel like the main character in a winter movie montage.

For this recipe, or any cinnamon roll recipe actually, I always use Ambitious Kitchen’s dough recipe. She uses bread flour, which is an absolute must. It is just as easy to find as the rest of the flours and makes for an absolute ideal consistency – soft, fluffy, and chewy. Feel free to use your favorite cinnamon roll dough recipe for this, but the filling and the glaze is one you’ll want to follow.

Brown Butter Cardamom Cinnamon Rolls with Espresso Glaze

megan sheley

These brown butter cardamom cinnamon rolls are soft, golden swirls of coziness. The nutty depth of brown butter meets the warmth of cinnamon and fragrant cardamom, creating layers of rich, spiced flavor in every bite. Finished with a silky espresso glaze that adds just the right touch of bitterness and balance, they’re an elevated take on the classic cinnamon roll and perfect for slow mornings, holiday brunches, or anytime your kitchen needs to smell like heaven.

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Prep Time 3 hours hrs

Cook Time 22 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 9 people

Equipment

• 1 stand mixer optional

Ingredients

  

FILLING

• 6 tbsp butter browned and then cooled
• 150 g brown sugar
• 1 tsp cinnamon
• 1 tsp ground cardamom

ESPRESSO GLAZE

• 2 shots of espresso
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/4 tsp ground cardamom
• Pinch of salt

CINNAMON ROLLS

• 3/4 cup 180g whole milk
• 2 1/4 tsp quick rise instant yeast
• 1/4 cup 50g granulated sugar
• 4 tbsp butter melted and cooled
• 1 egg plus 1 egg yolk
• 3 cups 360g bread flour, plus more for dusting
• 3/4 tsp salt
• Olive oil for greasing the bowl
• 1/2 cup heavy cream

Instructions

 

• Start by browning 6 tbsp of butter low and slow until milk solids have turned golden brown. Watch this carefully because butter burns quickly. Pour into a small bowl and place in the fridge for 20-30 minutes or until it has turned back into a softer butter texture.
• Start your dough! Place milk into a small bowl and microwave until it reaches 115 degrees (like warm bath water). Place milk into a large mixing bowl (or stand mixing bowl if you have it), and sprinkle yeast on top. Add sugar and let the yeast sit for a couple of minutes (about 3-5). Add melted butter, egg and egg yolk and mix on medium until combined.
• Add in bread flour and salt and use a wooden spoon to mix well. Once mixed, either use your stand mixer with the hook or knead with hands for about 8 minutes. Dough shouldn’t be too sticky, if it feels sticky, add more bread flour 1 tbsp at a time. Sprinkle flour on your surface and knead.
• Drizzle olive oil in a large bowl and form the dough into a ball and place into the bowl. Cover with a lid or plastic wrap and a towel and let rise for 1 hour.
• While rising, make your filing with your cooled browned butter, add in brown sugar, cinnamon, and ground cardamom. Mix well into a paste. Set aside. Make your espresso glaze by mixing 2 shots of espresso, 2 cups powdered sugar, 1 tsp of vanilla, 1/4 tsp ground cardamom, and a pinch of salt. Mix well and set aside.
• After one hour, use a rolling pin to roll out your dough into a 10×14 rectangle. Place your brown sugar mixture evenly on top of your dough. Sprinkle with a little more cinnamon and cardamom
• Roll gently and tightly and try to seal the last bit at the end. Using a sharp serrated knife or a string of floss, cut your roll into 1″ thick pieces and place 9 of them in a greased pan. I used a round cast iron for this. Cover and let rest again for 1 hour.
• Pour 1/2 cup heavy cream in between the cinnamon rolls. Bake at 350 for 20-24 minutes (start with 20) and remove when golden brown. Let cool for 10 minutes and then glaze generously with espresso glaze!

Keyword brown butter, cardamom, cinnamon rolls, dessert