This recipe started with one idea, one dream: Cornmeal Brown Butter. And let me tell you, once you try cornmeal brown butter, I don’t think you’ll be able to feel the same way about desserts (desserts/dessert-breakfasts?) ever again. The first time I made cornmeal brown butter was for a pizza collaboration I’m doing with Leland Eating and Drinking House in Brooklyn (mark your calendars! We’re rolling it out soon!), and it was meant to be completely savory. I dry toasted yellow cornmeal, then added in butter and let everything get all golden brown and delicious.
When I served it to the team at Leland, the chef said it was delicious (I’ll never forget it, and thank you Delfin), and the owner said it reminded him of something he had tried once, but he couldn’t put his finger on it. I’ve since dubbed it something that tastes deeply nostalgic, but we just aren’t sure what. And after wondering what to put it in (Muffins? Bombolini? A tart?), these rolls felt like the only answer!
Table of contents
- How I use the cornmeal brown butter in these rolls
- Ingredients for the cinnamon roll dough
- Ingredients for the cornmeal brown butter filling
- How to make the cornmeal brown butter filling
- What you will need for the cornmeal butter crumble
- My tricks for shaping the perfect cinnamon rolls
- Why drizzle heavy cream on top of a cinnamon roll?
- How to bake these Cornmeal Brown Butter Cinnamon Rolls
- How to make these rolls ahead of time
- Why is this recipe in grams?
- Looking for similar recipes?
- Watch the recipe here
How I use the cornmeal brown butter in these rolls
The reason I chose rolls to be the vehicle for this is because 1) they are universally delicious but 2) I wanted to be able to use the cornmeal brown butter in multiple places.
In this recipe the cornmeal brown butter serves as the filling of the rolls (with the delicious addition of brown sugar), but there’s also a cornmeal brown butter crumble topping. Together, it’s absolute magic.
I like to make the cornmeal brown butter the day before, the same day you are prepping the dough. It makes it so that the process of baking these rolls is pretty streamlined. Prep happens the day before, and assembly and baking happens the day after.
Ingredients for the cinnamon roll dough
When I make a dough, I want it to be fool-proof. There are some doughs that I’m like…this may give me trouble. I avoid those doughs at all cost. In fact, you will not find any doughs like that on the blog.
And I can confidently tell you that this cinnamon roll dough will give you NO issues. It might be the best, tastiest and easiest cinnamon roll dough you’ll ever work with. I know it’s that for me. Rolling it out is simply therapeutic. You don’t even need to flour your work surface, this dough is just that good. I adapted it from the famous cinnamon bun recipe from Braud & Co, and it remains my home-baker favorite.
Here are all the ingredients you’ll need for it:
- 23 grams active dry yeast, 5 1/2 teaspoons
- 330 grams warm water (between 80-95°F), 1 cup and 6 tablespoons
- 750 grams all-purpose flour, 5 cups and 6 tablespoons
- 10 grams Diamond Crystal kosher salt, 2 teaspoons
- 110 grams granulated sugar, 1/2 cup
- 1 medium egg
- 113 grams softened unsalted butter, 1/2 cup
- 180 grams heavy cream, 3/4 cup
To keep this dough as fool-proof as possible, I highly HIGHLY recommend you use grams to measure. If you don’t have a kitchen scale, you can shop my favorite one here.
Ingredients for the cornmeal brown butter filling
There are going to be two types of cornmeal brown butter in this roll recipe (Yes! Two! Both are so worth it, though).
Now the first cornmeal brown butter is going to also have brown sugar, making it the sweet, spreadable filling of the cinnamon roll. For this cornmeal brown butter, you are going to need:
- 90 grams yellow cornmeal, 1/2 cup
- 226 grams salted butter, 1 cup
- 110 grams dark brown sugar, 1/2 cup, lightly packed
- 1/2 teaspoon Diamond Crystal kosher salt
How to make the cornmeal brown butter filling
Now cornmeal brown butter is simple, but you need to make sure you allow it to get fully to room temperature before adding the brown sugar. This is so that the brown sugar doesn’t melt into the brown butter and make everything all difficult to spread.
To make cornmeal brown butter, you first want to coax out the nutty, toasty flavors of the yellow cornmeal. Add the cornmeal to a dry pan over medium heat. Give it a dry toast for a few minutes, then add the butter.
Allow the butter to fully melt, then cook, stirring often. Let the butter begin to foam, and the whole mixture will begin to thicken and darken to a golden brown (see above) as the butter browns and the moisture evaporates.
Pour this into a bowl and set aside.
Be absolutely sure that the butter has cooled to room temperature before adding in the brown sugar and salt. Then whisk is together until it is smooth. Let this sit out at room temperature overnight!
What you will need for the cornmeal butter crumble
This cornmeal brown butter will ALSO have to sit overnight, but that’s because it has a much higher ratio of cornmeal-to-butter, and it’s designed for the cornmeal to soak up the butter overnight, and then become crumbly like the photo above. It’s a nuttier, saltier version of cornmeal brown butter, and I think having both versions adds a lot of dimension to the recipe!
To make it you will need:
- 90 grams yellow cornmeal, 1/2 cup
- 113 grams salted butter, 1/2 cup
- 50 grams turbinado sugar, 1/4 cup (which we will add much later)
- 1/2 teaspoon Diamond Crystal kosher salt
To make the crumble, follow the same beginning steps as you did with the cornmeal brown butter filling. Dry toast the cornmeal, then add the butter and let it foam, then later brown. Transfer this to a bowl and let it sit overnight at room temperature. It will fully solidify into something you can press out into a crumble.
Then (and only then) you will add the turbinado sugar and salt. And it will be ready for topping the rolls!
My tricks for shaping the perfect cinnamon rolls
So it’s been over a day, your dough has risen, your spread is nice and ready, and you’re ready to bake!
The one thing is – rolling out cinnamon rolls can be tricky. Like….really tricky. Here are my top tips to make sure you have the most perfect looking Cornmeal Brown Butter Cinnamon Rolls in the whole wide world:
Tip #1 – Use a wide, cool countertop – preferably marble or something that the dough can easily peel off of. The dough will be tacky, think like play-dough, so you’ll want a surface that works well with that.
Tip #2 – Make sure the filling is room temperature and spreadable before you start spreading it on the dough – you can do this by mixing it with a spatula at a rapid pace. It will start to turn into the texture of softened butter, which is what we want!
Tip #3 – When spreading the filling, make sure you aren’t leaving too much in the center of the dough square – you might think you have it spread evenly, but odds are there’s more filling in the center of the dough than at the edges. And we literally ALL do it. So don’t worry about it, it’s how we naturally spread something out! When it looks like all my filling is evenly spread on the dough, I like to make sure to take an angled spatula and spread from the center out, just to make sure there isn’t an excess amount of filling in the middle. This also makes it easier to roll up your rolls!
Tip #4 – Roll the cinnamon rolls up starting at the edge furthest away from you, rolling towards you. Rolling it away from you is first, much more difficult, but also makes you inadvertently put more pressure pushing down on the rolls, when we really just want to coax them along. I like to use a bench scraper to lift up the dough to get it started, then roll with my hands, gently pulling the dough towards me in a tight coil.
Tip #5 – Use a sharp knife or dental floss to cut the cinnamon rolls. With this recipe I’ve always used a sharp knife, since the dough can hold up to it. But some people (perfectionists, I’m looking at you!) use an unflavored dental floss to make the perfect cuts on their cinnamon rolls.
Tip #6 – Once the cinnamon rolls are cut, take the edge piece of dough and stretch it out by 2 inches, then wrap that piece around the bottom of the roll, creating a barrier on the bottom so the filling doesn’t spread out. You can see an image of what I mean below:
Why drizzle heavy cream on top of a cinnamon roll?
This is a technique that first really caught on on TikTok, but I think it’s one of the best ways to glaze/egg wash any baked good before baking. Especially if it’s an enriched cinnamon roll dough like this one!
Heavy cream naturally darkens in the oven, making it a great version of egg wash, which is where you whisk an egg to give a baked good more color. Buttermilk also does the same thing, which is why you’ve seen me use it in recipes like this one.
Heavy cream adds color but also adds richness. I recommend that when you drizzle it on your rolls, try to get as much on the rolls as possible, and try to avoid getting any on the sheet pan. The heavy cream that pools in there won’t be as nice.
How to bake these Cornmeal Brown Butter Cinnamon Rolls
These rolls will bake up to almost a HUGE café-style size, so be prepared!
After rolling and cutting them, they will need an additional 2 hours to proof. You’ll want them nearly 50% bigger, with a nice, puffy look to them.
To bake, place an oven rack at the center of the oven (this is very important!) and preheat the oven to 400°F (but if your oven runs hot, feel free to tone this down to 375°F).
Bake for 22-25 minutes. Things happen fast around here!
How to make these rolls ahead of time
For these rolls, the proofing and waiting is truly a labor of love, so I recommend if you want to make them ahead of time, just do the whole recipe and store them in the fridge until you need them! Of course, leave off the cornmeal brown butter crumble and the glaze, and prep those only right before you want to serve.
I recommend wrapping the rolls on the tray you cooked them on (after they’ve had the chance to cool to room temperature, of course!) and storing them in the fridge. Then, when it’s time to reheat them, set your oven to 325°F, unwrap the rolls and warm them up for 8-10 minutes in the oven, or until they smell all toasty.
It’s a great way to make these Cornmeal Brown Butter Cinnamon Rolls ahead of time!
Why is this recipe in grams?
Baking is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this particular recipe!
Looking for similar recipes?
Here are a few other fun breakfast/desserts from the blog!
And that’s it for these Cornmeal Brown Butter Cinnamon Rolls!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Cornmeal Brown Butter Cinnamon Rolls
Equipment
- 1 Stand mixer
- 1 medium sauté pan
- 1 measuring tape
- 1 bench scraper
Ingredients
For the cinnamon roll dough
- 23 grams active dry yeast 5 1/2 teaspoons
- 330 grams warm water (between 80-95°F) 1 cup and 6 tablespoons
- 750 grams all-purpose flour 5 cups and 6 tablespoons
- 10 grams Diamond Crystal kosher salt 2 teaspoons
- 110 grams granulated sugar 1/2 cup
- 1 medium egg
- 113 grams softened unsalted butter 1/2 cup
- 180 grams heavy cream 3/4 cup, for using right before baking
For the cornmeal brown butter filling
- 90 grams yellow cornmeal 1/2 cup
- 226 grams salted butter 1 cup
- 110 grams dark brown sugar 1/2 cup, lightly packed
- 1/2 teaspoon Diamond Crystal kosher salt
For the cornmeal brown butter crumble topping
- 90 grams yellow cornmeal 1/2 cup
- 113 grams salted butter 1/2 cup
- 50 grams turbinado sugar 1/4 cup
- 1/2 teaspoon Diamond Crystal kosher salt
For the bourbon glaze
- 50 grams powdered sugar 1/2 cup, packed
- 1 tablespoon bourbon of choice
- 1 tablespoon water
Instructions
- Begin all the components of the recipe 24 hours before you want to bake.
- In the bowl of a stand mixer, add the yeast and water and whisk together. Add the flour, salt, sugar and egg and use the hook attachment on the lowest setting of the stand mixer to mix together.
- Adding one cube at a time, add the softened butter to the dough. Let each piece mix in before adding the next. The dough will be shaggy first, then sticky, then tough. When it is mostly together, turn the mixer to medium and let it mix until the dough is smooth and completely pulling away from the sides, 4-5 minutes. This dough is dense, so feel free to press it down into the mixer if it starts to creep up the sides of the bowl.
- Transfer the dough to a large bowl, cover, and let it proof in the fridge for 18-24 hours.
- Prepare the cornmeal brown butter filling. Set a pan over medium heat and add the cornmeal. Toast for 1-2 minutes or until fragrant, then add the butter. Let the butter foam, stirring occasionally, until the cornmeal and the butter have both turned into a light shade of brown and smell nutty, 4-5 minutes. Transfer this to a bowl to cool.
- When the cornmeal brown butter has cooled to room temperature, whisk in the brown sugar and salt. It's important not to do this too soon, if the butter is warm it will melt the sugar and make the mixture unspreadable. Only add the sugar when the butter is cool but still pliable. Cover and let this sit at room temperature overnight.
- To make the cornmeal brown butter crumble topping, repeat the toasting of the cornmeal and browning of the butter with the second batch of ingredients. However this time, just transfer the cornmeal brown butter to a bowl. You'll add the sugar the next day. Cover this and let it sit at room temperature overnight. This is so that the cornmeal will absorb the butter and turn into a crumble-like texture.
- The next day, remove the dough from the fridge. Lightly punch it down and transfer it to a work surface. No need to flour the surface, the dough will be tacky, like play-dough.
- Use a rolling pin to roll the dough into a large square, 24 inches by 24 inches. Whisk the brown sugar filling until it is room temperature and spreadable. Spread it evenly onto the dough.
- Working from the furthest edge from you, roll the dough toward you, making a very tight coil.
- Measure and mark down the roll every 2 inches. Cut the roll into 12 2-inch tall cinnamon rolls.
- Line a sheet with parchment paper.
- Pull the dough edge of each cinnamon roll out but 2 inches, then pull it over to cover the bottom of the cinnamon roll. This helps make it so that no filling escapes. Evenly space the cinnamon rolls on the baking sheet, and firmly press each one down so that they are half as tall (see blog photos for reference).
- Cover the rolls with plastic wrap and let rise for 2 hours at room temperature.
- Position a rack in the center of the oven and preheat to 400°F.
- When the rolls are ready to bake, drizzle the tops evenly with heavy cream. Aim to get as much on the rolls as possible, anything that falls to the pan won't be as nice.
- Bake the cinnamon rolls for 22-25 minutes or until golden.
- While the cinnamon rolls are baking, take the cornmeal crumble topping from yesterday. It will look completely solid, but use your hands to crumble it out of the bowl. It should adopt a crumble topping texture. Add the turbinado sugar and salt and lightly mix everything together with your hands. Set aside.
- In a small bowl or measuring cup, whisk together the bourbon glaze.
- When the cinnamon rolls are out of the oven, brush them all with the bourbon glaze, then scatter the cornmeal brown butter crumble topping on top. Serve warm!
This look absolutely amazing and I’m dying to try it out but I don’t have a stand mixer. Do you have any recommendations that I can use instead?
Hi there! Unfortunately I haven’t tested this dough without a stand mixer, and since I recommend adding the butter a cube at a time, kneading it by hand could be quite tricky. If you are determined, I’d recommend mixing the dough in a bowl without the butter, then transfer it to a surface where you can knead the dough for 8-10 minutes, adding a cube of butter at a time and folding it in. It might get messy, but it will give you a similar dough!
This sounds amazing – but there is no cinnamon in the recipe, which is clearly called “cinnamon rolls”. Is that intentional?
Yes! I’ve found the title “Cornmeal Brown Butter Rolls” sounded quite savory, and I wanted people to understand what they are closest to! Plus for SEO purposes, the name is helpful 🙂
Is there any cinnamon used in this recipe?
None! I just opted to use that name for SEO purposes, and also because “Cornmeal Brown Butter Rolls” sound quite savory, and I wanted people to understand what they are closest to!
Hi, this looks amazing and I can’t wait to try! What grind of cornmeal do you use in this recipe? The grocery store near me has Bob’s Red Mill medium grind cornmeal, would that be too coarse? Also if I have instant yeast, is it still 5 1/2 tsp? I’ve never used that much yeast for a roll recipe so just wanted to confirm 😊
Hi! Active dry yeast and instant yeast work very differently, so please use active dry yeast for this one! Also, I recommend using stone ground cornmeal, with Indian Head being my preferred brand (it should be easily available at most grocery stores if you’re in the US!) Hope this helps, and I hope you’ll enjoy the recipe 🙂
Thanks for the reply!! I’m in Canada so I don’t have access to that brand of cornmeal. The Bob’s Red Mill cornmeal is stone ground as well, it just says it’s “medium grind”. I’m not sure if it would be too coarse for this.
Could you please share a bit more info on the difference between active dry yeast and instant yeast? I have always heard that they’re interchangeable!
Instant yeast doesn’t need to be activated before use, so its timing is vastly different than active dry! For a recipe like this with prolonged proofing periods, instant yeast would cause a pretty significant overproofing of the dough. For your cornmeal issue, I said this to another commenter, but my best bet would be to pulse it in a blender until it gets to be the texture of flour, and then you should have a similar product to what I have in the States!
Why would you post a cinnamon roll recipe with no cinnamon?
Because calling them “cornmeal butter rolls” makes them sound savory to the average Googler! This is so people understand what they are, and cinnamon rolls tend to always be coiled like so!
Heya, I’d love to try this but only have a ton of polenta at home. Would that work instead of cornmeal? Sorry if it’s a stupid question. Love your channel and your recipes, always looking forward to the next one 🙂
No such thing as stupid questions! I haven’t personally tried it with polenta, but all I can say is it will depend on the coarseness of your polenta brand. If you can pulse the polenta in a blender a few times to get it the texture of flour, I’m sure it will be a suitable substitute!
Hi! I’m currently making this recipe but I have no counter space. I was wondering if it was possible to divide the dough into two and work one at a time? Also would it be possible to add cinnamon to the recipe? I love a sweet and savory dessert. Thank you!
Hi there! You can divide the dough in two, just make sure the side that you’re rolling down is at least 24 inches, that way you’ll get all the proper coils! You can also feel free to add cinnamon, although I’m not sure if that will make it savory, it will just add a different flavor!
The description of these evoke a memory I can’t put my finger on. They sound amazing!
I’m thinking about making these this weekend to share with friends on Monday. Do you think it would work to let the rolls rise overnight in the fridge and then bake in the morning? Trying to save myself from waking up super early lol.
That should be totally fine! Happy baking 🙂
Can the drizzle be adjusted with no bourbon? What do you recommend?
I recommend another tablespoon of heavy cream! It’s a simple adjustment, you can also use water or milk if you are in a pinch.
So so excited to make this, just a quick q… what do I do with the cream listed for the dough part of the recipe? Unsure if I’m reading it wrong but can’t find it in the method. I’ve chucked it in the mixer for now 🤞 🤷🏼♀️
Hi! It’s for pouring over the roll dough at the end right before baking! I hope you were able to salvage them!
Oooooh of course. Oops. Thankfully they turned out SO well, even with the cream in. Exceptional recipe 🫡🫡
Thanks for replying 😊
Hello! Currently making these tasty rolls but I realize I’m on a time crunch and have to take them out of the fridge in the AM…probably more of a 12-14hr cool down in the fridge. Any tips for executing this in half the time? Dough can be so finicky. Thanks in advance!
This dough is pretty easy, so it should be risen and ready to roll at the 12 hour mark – the only issue is it might be a bit more delicate to roll out since the gluten hasn’t had as much time to develop, so just be careful!
Rolls baked out well and the brown butter/cornmeal/brown sugar filling was lovely. The dough was tough for my stand mixer to handle, but continually pushing it down with a spatula eventually resulted in a beautiful dough. Used a pastry brush to put on heavy cream before baking so there wasn’t too much pooling which worked out well. My main problem was with the toppings. The crumble was so greasy and buttery that it could not crumble at all; I ended up leaving it to the side and let people add it if they choose. The icing was very thin and strong, should the recipe be 1 tsp of bourbon? All in all a delicious recipe if you’re able to make a few changes to the toppings.
Hi Roslyn – I’m so sorry that this didn’t bake out to your expectations! My one thought is that the crumble might not have had time to fully “saturate” overnight, and maybe that’s why it was a bit greasy to you. What brand of cornmeal did you use, if I might ask? As for the glaze, it should be thin and strong (otherwise you’d taste nothing and be like…why did I waste this bourbon?), also the thinness is so that it is nearly transparent on the rolls, and just used as an adhesive for the crumble. It shouldn’t be like a Cinnabon icing, so I think perhaps maybe it wasn’t to your preference, but just know I designed it that way to counteract all the other sweet things going on! Of course, based off of how you reviewed this, it does sound like you’re an experienced baker, so if you do make it again I hope you can adjust to your preferences. I’m honored you made it in the first place, and thank you for taking the time to leave such a detailed review!
Hi Justine, these look delicious! I have a bunch of sourdough discard that I want to use up – I was wondering if you have any advice/tips for implementing it in place of yeast in regular baking recipes?
Hi there! Ok so this is super tricky, there’s no hard-and-fast rule. It depends on what kind of baking recipe (bread vs. cookies, for example), what activity level the discard is at (active or inactive) and how long you have for the natural yeast to do its thing (generally, it takes a few more hours for a dough to naturally leaven). All that being said, I’d say choose a recipe you’d like to make and google “XX recipe name + sourdough discard” to see if there are any developed recipes for it! I only have my english muffins, but I’ll start working on a few others!
Absolutely wonderful!
5 Stars!
I just made these for my family and to say they were a hit would be understating it. I did make some tweaks. I went ahead and added about a teaspoon of cinnamon to the butter spread. I tasted the spread after adding the brown sugar and wanted mine to definitely lean closer to sweet. I think a teaspoon was just enough cinnamon to not overpower the cornmeal, but in my opinion it added a nice layer of flavor. I also put in a teaspoons of vanilla bean paste .
The dough recipe was chef’s kiss. I’m definitely in love and no matter what kind of cinnamon roll I make this is now the go-to recipe. Also tucking a bit of the dough under the rolls is genius!
I unfortunately didn’t have bourbon and couldn’t get any in a timely manner so I just added some heavy cream like I saw suggested in comments. It was still delicious.
The crumble topping was not my favorite aspect but it’s simply personal preference as I’m not a fan of turbanido sugar. Next time (as there will definitely be a next time) I might try and add flour to the crumble topping so I can sprinkle it on top of the rolls before baking.
Thank you so much for the recipe. It was delicious and my house smells wonderful.
Hi Justine! Do you think I can make these rolls and then before they are baked freeze them and grab when needed or would that mess them up in any way? Thank you looks delicious!
Hi Gia!
Ok, I haven’t personally tested that, but I get what you’re saying – since Pillsbury does it all the time! If you were to freeze these, you’d have to let them do the full second proof on a baking sheet (meaning let them get to the step right before you’d put them in the oven) and then freeze them on the baking sheet. This would adjust the baking time (you’d need to bake an additional 5-10 minutes), but you’d also need to remember to do the crumble prep separately, since that can’t be frozen. Overall, a long answer for a short question, but I hope this helps!
Hi! I had so much fun making these. I’m a very amateur baker and mostly like doing cookies, so all of this proofing was unfamiliar territory for me and I enjoyed it a lot. Not sure if this is the nostalgic flavor you were referring to- but the taste reminds me a lot of an Auntie Anne’s pretzel!
Oh I love that!! And I think you’re onto something, since it definitely does have the same smell!
I am on the second proofing and quite excited. Comments above about the standmixer being very key are accurate for me. I can’t recall using the dough hook attachment before on my own KitchenAid, though I am very familiar with it on a commercial Hobart in a long ago restaurant as a prep cook/baker. My arms, and this is a humble brag, are at their most jacked of my middle aged years, and yet I do not think I could have got the consistency on the dough without the mixer–it worked it so hard I couldn’t release the bowl! I had help. And yes, I said out loud “Justine, this is some nice dough”.
I am also in Canada, also using Bob’s Red Mill, added cinnamon to the filling at the toasting cornmeal stage, and will substitute maple syrup and cream for the bourbon. Will let you know how it turns out! Er, will let you know what my Dad thinks of them–he was the help with the mixer bowl.
Success! Family loved them. Unique flavour, very satisfying. And as you said, I will be using this dough for other adventures in baking.
Hi! Huge fan! 💖 And I have a silly question. Just wanna make sure I get this amazing recipe right! If I only have unsalted butter, I can just add a little salt in the places where it asks for salted butter, right?
Hi! Nice to e-meet you 🙂 And no need to add the salt! It’s just a preference on my end, but the salt difference is minimal! Feel free to use unsalted as needed.
Justine, you have done it again… knocked it absolutely out of the park! Your sweet potato cake recipe first brought me to your blog and I am now hooked. I made your rolls for my parents and they were all devoured in a matter of days. I loved the twist on a traditional cinnamon roll—it was a perfect balance of sweetness for me without the usual gooey mess. I am also new to baking so I appreciated the clear steps on dough making.
Thank you for inviting us along your baking adventures and for sharing such incredible recipes. I cannot wait to see what you post next!
Ahhh THIS MAKES ME SO HAPPY! The nicest comment, truly. I’m so glad you liked them, and I am so happy to take you along on all my baking adventures <3
Made these and they are amazing! Perfectly salty and sweet. Gonna make these a million more times. Thank you! 💖
These turned out amazing, and it was easier than I have always thought cinnamon rolls and bread were. I’m going to use the dough recipe and think of other things I can roll into it, I think raspberry jam would be lovely. I would even be happy to eat the roll plain! Thank you so much, I can’t wait to try some more of your recipes!
I’m so so happy you liked it! And I meant it when I said it – this dough never lets me down!
Hi Justine! I’ve been wanting to try these since I saw your post on IG. Can you tell me which cornmeal you used? As there seems to be different coarseness/grind in stores
Hi! So so sorry for the delay in getting back to you! I used Indian Head Stone Ground Cornmeal, but if you are in a pinch, I’ve found pulsing down the coarser grinds in a blender will get them to the consistency you need!
These are delicious! I was so excited, I didn’t think ahead about having 12 HUGE coiled buns (and I live alone).. Curious if I can freeze after baking? Please share any tips. Thank you!
You can absolutely freeze them! They reheat in the oven or microwave like a dream 🙂
Haven’t finished making these, finish tonight. My question is my filling looks a little dry can I just add more butter to make it more spreadable ? Also hubby and I think the filling tastes like Golden Grahams/teddy Grahams-childhood nostalgia no doubt!
You can totally add butter! The browning the butter process releases water from the butter so the moisture level will vary depending on how long you cooked it, so if it needs a nudge that’s totally fine. Just whisk in some softened butter!