Brown Butter Grain-Free Cinnamon Rolls

Tender bakery-style rolls layered with nutty brown butter and cinnamon sweetness. They bake up soft with caramelized edges and a deeply toasted finish.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser roll, while spooning may under-measure.

Sweeteners Matter Too. Sweeteners significantly affect texture, moisture, and browning. For best results, we recommend Homestead Sweetener or traditional sugar.

• Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
• Granulated Sugar: 200g per cup
• Substitutions may affect tenderness, caramelization, and overall texture.

WORKING THE DOUGH

Allow the dough to rest before shaping to improve structure and make handling easier. Brown butter adds both flavor and richness. Allow it to cool slightly before using in the filling. For the softest rolls, avoid overbaking and frost while still slightly warm.

DOUGH

• Makes 8–10 rolls
• 2 cups (250g) Artisan Bread Flour
• 2–3 tablespoons (30g) Homestead Sweetener, optional
• 2 whole eggs (100g), room temperature
• 2 egg whites (60g)
• 1 cup (240g) milk
• 2 teaspoons vanilla extract

BROWN BUTTER CINNAMON FILLING

• ½ cup (113g) unsalted butter
• ⅓ cup browned butter (measured after browning)
• ⅓ cup Homestead Sweetener
• ¼ cup cinnamon

INSTRUCTIONS

1. Preheat oven to 350°F. Butter an 8–9 inch square or round baking pan.
2. To make the brown butter, melt the butter in a small saucepan over medium heat.
3. Continue cooking for 3–5 minutes, stirring frequently, until amber in color and fragrant.
4. Remove from heat and allow to cool slightly.
5. Measure ⅓ cup for the filling.
6. In a large bowl, whisk together the milk, vanilla extract, eggs, and egg whites.
7. Add Artisan Bread Flour and optional sweetener.
8. Mix until combined and allow the dough to rest for 15 minutes.
9. Stir again until a soft dough forms.
10. Transfer the dough onto parchment paper or plastic wrap.
11. Using damp hands, shape into a rectangle approximately 7 x 13 inches.
12. In a small bowl, combine the browned butter, Homestead Sweetener, and cinnamon.
13. Spread evenly over the dough.
14. Using the parchment paper to assist, roll into a log.
15. Slice into 8–10 rolls.
16. Arrange in the prepared baking pan.
17. Bake for 40–44 minutes, until golden and fully set.

BROWN BUTTER CREAM CHEESE FROSTING (OPTIONAL)

¼ cup browned butter, cooled to a soft-solid consistency

⅓ cup (80g) softened cream cheese

1 cup (140g) Homestead Sweetener

2 tablespoons (30g) milk

½–1 teaspoon vanilla extract

Beat together the browned butter and cream cheese until smooth.

Add the milk and vanilla extract and mix until combined.

Gradually add the sweetener and whip until creamy.

Spread over slightly warm rolls.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.