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No Yeast Brown Butter Maple Pecan Cinnamon Rolls
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5 from 1 vote

No Yeast Brown Butter Maple Pecan Cinnamon Rolls

Easy, no yeast cinnamon rolls that are loaded with brown butter & maple syrup, filled with cinnamon sugar & pecans, and then topped with a brown butter maple icing.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Breads & Donuts, Brown Butter, Cinnamon Rolls
Servings: 8 rolls
Calories: 656kcal
Author: Mike Johnson


For the Brown Butter:

  • 190 g unsalted butter* (see notes)

For the No Yeast Brown Butter Dough:

  • 360 g all-purpose flour
  • 40 g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 240 g buttermilk
  • 115 g maple syrup
  • 60 g brown butter

For the Brown Butter Pecan Cinnamon Sugar Filling:

  • 220 g dark brown sugar
  • 85 g chopped pecans
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 85 g brown butter

For the Brown Butter Maple Icing:

  • 60 g pure maple syrup
  • 30 g brown butter (remaining)
  • 120 g powdered sugar
  • 30 g heavy cream


To Make the Brown Butter:

  • Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
    190 g unsalted butter*
  • Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat and pour into a heat-proof cup or bowl.

To Make the No Yeast Brown Butter Dough:

  • Preheat oven to 400°F (200°C). Butter or spray a 9-inch pie or cake pan and set aside.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and two tablespoons (30g) of the brown butter, and stir until combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and much less lumpy). Add a little bit more flour if the dough is too sticky to work with. After kneading, place the dough back in the bowl, cover, and refrigerate for 20 minutes.
    360 g all-purpose flour, 40 g granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt, 240 g buttermilk, 115 g maple syrup, 60 g brown butter

To Make the Brown Butter Cinnamon Sugar Filling and Assemble:

  • In a medium bowl, combine dark brown sugar, pecans, cinnamon, nutmeg, salt, and six tablespoons (85g) of brown butter. Mix thoroughly until the mixture is combined. Set aside until needed.
    220 g dark brown sugar, 85 g chopped pecans, 2 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon fine sea salt, 85 g brown butter
  • Roll the dough into a 12 x 11-inch rectangle. Sprinkle the filling on top of the dough being sure to leave a border around the edges and press the filling down lightly to pack it on top of the dough.
  • Starting on the long side of the dough, begin rolling the dough to the opposite side, creating a 12-inch log. Press tightly as you roll, until you reach the other side. Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared pie/cake pan.
  • Brush with roughly two tablespoons (30g) of brown butter then bake for 18-20 minutes, until golden brown and puffed up. While the rolls are baking, make the icing.

To Make the Brown Butter Maple Icing:

  • In a small bowl, combine all of the glaze ingredients until smooth and combined. If the glaze is too thick, add ½ tablespoon of heavy cream at a time to loosen it up; if it's too thin, add 1 tablespoon of powdered sugar at a time to thicken it up.
    60 g pure maple syrup, 30 g brown butter, 120 g powdered sugar, 30 g heavy cream
  • Drizzle the icing over the warm cinnamon rolls once you remove them from the oven. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 3 days.


The amount of butter called for to make the brown butter is more than the amount of brown butter needed for the recipe. This is because the process of browning butter cooks off moisture from the butter, so it reduces in quantity. I have accounted for this in the recipe, so you will see ½ + ⅓ cup (190g) of butter called for to make the brown butter, but only ¾ cup (170g) of brown butter used in the dough, filling, and icing. This is not an error - I just accounted for moisture loss when calculating the initial quantity!


Serving: 1 roll | Calories: 656kcal | Carbohydrates: 100g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 474mg | Potassium: 279mg | Fiber: 3g | Sugar: 62g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg