The Best Cornbread Cinnamon Rolls
If you love cornbread and cinnamon rolls, you're going to love these Cornbread Cinnamon Rolls! They're soft, buttery, and filled with everything you love about a classic cinnamon roll, but with a delicious cornbread twist!
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I wanted these cinnamon rolls to actually taste like cornbread instead of just adding cornbread crumbs to my regular cinnamon roll filling. So, I infused the milk with fresh corn, added finely ground cornmeal to the dough, and even sprinkled homemade cornbread crumbles into the brown butter honey cinnamon filling.
They're the perfect combination of sweet, buttery cinnamon rolls and comforting homemade cornbread. If you're looking for something a little different to bake for Thanksgiving, the holidays, or even a weekend breakfast, you have to give these a try!
Why You'll Love These Cornbread Cinnamon Rolls
- Real cornbread flavor: These cinnamon rolls get their corn flavor from three different ingredients: corn-infused milk, finely ground cornmeal, and homemade cornbread crumbles.
- Rich brown butter filling: Browning the butter adds a delicious nutty flavor that pairs perfectly with the cinnamon, brown sugar, and honey.
- Soft and fluffy: Even with cornmeal in the dough, these rolls bake up soft and tender.
- Make-ahead friendly: The dough can be refrigerated for 2 hours or overnight, making these cinnamon rolls easier to prepare ahead of time.
- Salted honey brown butter icing: The icing is sweet, buttery, slightly salty, and the perfect finishing touch!
How I created Cornbread Cinnamon Rolls:
- Corn-infused milk: Fresh corn kernels are removed from the cob, and the stripped corn cob is steeped in warm milk for 20 minutes. This helps infuse the milk with a subtle, natural sweet corn flavor.
- Finely ground cornmeal: Instead of using only bread flour, I replaced a small part of it with finely ground cornmeal. The cornmeal gives the cinnamon rolls that familiar cornbread taste while the bread flour helps keep the dough soft and structured.
- Cornbread crumbles: I also crumbled homemade cornbread directly into the cinnamon roll filling. This adds another layer of cornbread flavor and a little texture to the center of each roll. You can use a boxed cornbread mix like Jiffy cornbread, but for this recipe I used leftover cornbread from my buttermilk cornbread recipe.
All three work together to create Cornbread Cinnamon Rolls that actually taste like cornbread!
Cornbread Cinnamon Rolls Ingredients and Substitutions
For the Cornbread Cinnamon Roll Dough
- Fresh corn on the cob: We'll use the stripped corn cob to infuse the milk with corn flavor. Remove the kernels before steeping.
- Whole milk: The milk helps create a soft, rich cinnamon roll dough. I recommend using whole milk for the best results.
- Brown sugar: Adds sweetness and a subtle molasses flavor that complements the cornmeal.
- Eggs: Give the dough richness, structure, and softness.
- Yeast: Helps the cinnamon rolls rise and become fluffy.
- Bread flour: I prefer bread flour because its higher protein content provides extra gluten structure, especially since we're replacing some flour with cornmeal.
- Finely ground cornmeal: This is what gives the dough its cornbread flavor. Make sure you're using finely ground cornmeal rather than coarse cornmeal, which can make the dough gritty.
- Salt: Balances the sweetness and brings out the flavor of the dough.
- Unsalted butter: Adds richness and softness. The butter gets incorporated at the end of mixing.
Brown Butter Honey Cinnamon Filling
- Unsalted butter: Brown the butter to create a rich, nutty flavor.
- Dark brown sugar: Adds sweetness, moisture, and a deeper molasses flavor. Light brown sugar can also be used.
- Ground cinnamon: Gives the rolls their classic warm cinnamon flavor.
- Honey: Adds sweetness and complements the cornbread flavor.
- Homemade cornbread: You'll need 60 grams of crumbled cornbread. I recommend using my homemade buttermilk cornbread recipe!
For the Salted Honey Brown Butter Icing
- Brown butter: The nutty flavor of browned butter makes this icing extra delicious.
- Powdered sugar: Sweetens and thickens the icing.
- Heavy cream: Helps create a smooth, pourable consistency.
- Honey: Adds sweetness and ties together all the cornbread flavors.
- Salt: Balances the sweetness of the honey and powdered sugar.
Cornbread:
- Your favorite cornbread recipe or you can use my easy buttermilk cornbread recipe.
- Jiffy cornbread box is also good to use too!
How to Make Cornbread Cinnamon Rolls
Step 1: Infuse the Milk with Fresh Corn
Start by cutting the corn kernels off a fresh corn cob. Add the cob and kernels, warm the milk in a saucepan until it's warm but not boiling. Cover, and allow it to steep for 20 minutes.
Remove the corn cob and kernels and let the milk cool to warm before using it in the dough.
Step 2: Make the Cornbread Cinnamon Rolls Dough
In the bowl of a stand mixer, combine the corn-infused milk, brown sugar, eggs, and yeast.
Add the bread flour, finely ground cornmeal, and salt. Using the dough hook attachment, mix until the ingredients come together and form a rough dough.
Once the dough has formed, gradually add the softened butter, allowing it to incorporate into the dough before adding more.
Continue kneading until the dough becomes smoother, elastic, and slightly tacky.
The dough should still feel soft, cohesive, and just enough to handle.
Important: Unlike a brioche cinnamon roll dough, this cornbread dough will not pass a traditional windowpane test. Because cornmeal doesn't contain gluten-forming proteins, it interrupts the gluten structure in the dough. Don't keep adding flour or overmixing in an attempt to achieve a perfect windowpane.
Step 3: Refrigerate the Dough
Transfer the dough to a lightly greased bowl and cover it tightly.
Place the dough in the refrigerator for at least 2 hours or overnight.
I highly recommend refrigerating Cornbread Cinnamon Rolls overnight because it makes the dough easier to work with and gives the flavor more time to develop.
Step 4: Make the Brown Butter Cinnamon Filling
In a saucepan over medium heat, melt the butter.
Continue cooking, stirring frequently, until the butter begins to foam and the milk solids turn golden brown. You'll notice a delicious nutty aroma.
Immediately transfer the brown butter to a heat-safe bowl to prevent it from burning.
Allow the brown butter to cool. Separate the brown butter into two different bowls according to the instructions.
Mix the brown butter with the brown sugar, cinnamon, and honey until combined.
Step 5: Roll Out and Fill the Cinnamon Rolls
Remove the chilled dough from the refrigerator and transfer it to a lightly floured work surface.
Roll the dough into a large rectangle, approximately 12 × 18 inches.
Spread the brown butter cinnamon filling evenly across the dough, making sure to reach the edges.
Next, crumble 60 grams of homemade cornbread evenly over the cinnamon filling.
Using a sharp knife or pizza cutter, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll.
Arrange the cinnamon rolls in a greased baking pan, leaving a little room between each roll for rising.
Don't add too much cornbread in the filling, the cornbread can draw out moisture and dry out the cinnamon rolls instead.
Step 6: Let the Cinnamon Rolls Rise
Cover the cinnamon rolls loosely and allow them to rise in a warm place until doubled in size.
Because this dough contains cornmeal, it may take a little longer to rise than traditional cinnamon roll dough.
Don't rush this step! The rolls should look noticeably larger, and double in size before baking.
Step 7: Pour Heavy Cream and Bake
Preheat the oven to 325°F.
Once the cinnamon rolls have doubled in size, pour the heavy cream evenly over and around the rolls.
The heavy cream helps keep the cinnamon rolls moist and creates a rich, gooey bottom as they bake.
Bake at 325°F for 40–50 minutes, or until the rolls are golden brown and the centers are fully baked.
If the tops begin browning too quickly, loosely cover the pan with aluminum foil.
Step 8: Make the Salted Honey Brown Butter Icing
While the cinnamon rolls are baking, prepare the icing.
Add the brown butter, powdered sugar, honey, heavy cream, and salt. Mix until smooth and creamy.
Adjust the consistency with additional heavy cream if needed. The icing should be thick enough to coat the cinnamon rolls but soft enough to spread.
Taste and adjust the salt until you get that perfect balance of sweet and salty.
Step 9: Frost and Enjoy!
Remove the cinnamon rolls from the oven and allow them to cool slightly.
Spread the salted honey brown butter icing over the warm rolls, allowing some of the icing to melt into the swirls. Add the remaining corn bread crumbles on top.
Serve warm and enjoy!
Tips for Making the Best Cornbread Cinnamon Rolls
Use finely ground cornmeal. Cornmeal adds great flavor, but a coarse grind can make the dough feel gritty. Finely ground cornmeal blends better with bread flour and produces a softer texture.
Don't expect a windowpane test. Since cornmeal doesn't develop gluten, this dough won't stretch into a thin, translucent sheet like a traditional brioche dough. Focus on achieving a smooth, cohesive dough instead.
Don't add too much flour. This dough should be slightly tacky. Adding too much additional flour can make the cinnamon rolls dense and dry.
Allow the brown butter to cool. If the brown butter is too hot when mixed with the sugar and honey, the filling can become runny and difficult to spread.
Refrigerate the dough overnight. Although 2 hours in the refrigerator works, I recommend an overnight rest for easier handling and better flavor.
Let the rolls fully rise. Since cornmeal reduces the amount of gluten in the dough, it's especially important to allow the cinnamon rolls to become light and puffy before baking.
Don't skip the heavy cream. Adding heavy cream before baking helps keep the cinnamon rolls soft and gives them that rich, gooey finish.
Frequently Asked Questions
Can I make cornbread cinnamon rolls ahead of time?
Yes! I actually prefer making my dough the night before.
After mixing the dough, cover it tightly and refrigerate it overnight. The next day, roll out the dough, add the filling, shape the cinnamon rolls, and allow them to rise until doubled before baking.
Why doesn't my cornbread cinnamon roll dough pass the windowpane test?
Cornmeal doesn't contain the gluten-forming proteins found in wheat flour. When cornmeal replaces some of the bread flour, the dough develops a weaker gluten network.
This is completely normal for this recipe! The dough should still become cohesive and elastic, but it won't have the same stretch as traditional brioche dough.
Can I use regular cornmeal?
I recommend finely ground cornmeal for the best texture. Regular medium- or coarse-ground cornmeal can produce a grainier, less tender cinnamon roll.
Can I use store-bought cornbread?
Yes! You can use store-bought cornbread for the crumble filling. However, I recommend using homemade cornbread because you have more control over its sweetness and flavor.
Why do you pour heavy cream over cinnamon rolls before baking?
The heavy cream adds moisture and richness while the cinnamon rolls bake. It also combines with the cinnamon sugar filling to create a delicious, gooey layer underneath the rolls.
Can I make these without steeping the corn cob in milk?
Yes, but you'll lose one of the layers of fresh corn flavor. The cornmeal and cornbread crumbles will still give the rolls a cornbread taste, but I highly recommend infusing the milk for the full experience.
How to Store and Reheat Cornbread Cinnamon Rolls
Room temperature: Store the cinnamon rolls in an airtight container for up to 2 days if the icing is made with ingredients and proportions suitable for room-temperature storage. Otherwise, refrigerate promptly.
Refrigerator: Store covered in the refrigerator for up to 4 days. Warm individual cinnamon rolls before serving.
Freezer: Freeze baked cinnamon rolls, preferably without icing, in a freezer-safe container for up to 2 months.
Reheating: Microwave an individual cinnamon roll for 15–25 seconds, or until warm. You can also reheat covered rolls in a 300°F oven until heated through.
More Recipes You'll Love
If you love these Cornbread Cinnamon Rolls, make sure to check out a few of my other favorite recipes!
My Homemade Buttermilk Cornbread is perfect for making the cornbread crumbles used in this recipe.
If you're looking for more cinnamon roll flavors, try my Caramel Apple Cinnamon Rolls, Apple Crumble Cinnamon Rolls, or Biscoff Cinnamon Rolls!
And for another cozy dessert with delicious brown butter flavor, my Brown Butter Miso Sticky Toffee Pudding is one you have to try!
Cornbread Cinnamon Rolls with Salted Honey Brown Butter Icing
Ingredients
Corn Bread Dough
- 300 g whole milk infused with fresh corn
- 1 ear fresh corn kernels removed and cob reserved for steeping
- 412 g bread flour
- 56 g finely ground cornmeal
- 66 g brown sugar
- 2 large eggs
- 6 g active dry yeast
- 84 g unsalted butter softened
- 12 g salt
Brown Butter Honey Cinnamon Filling:
- ¾ cup Brown Butter
- 1 ½ cup Dark Brown Sugar
- 2 tablespoon Honey
- 2 tablespoon Cinnamon
Salted Honey Glaze
- ¼ cup Honey
- ½ cup Brown Butter
- 1 ½ cup Powdered Sugar
- ¾ teaspoon Sea Salt
- ¼ cup Heavy Cream
Topping/Filling
- 100 g cornbread 40g (topping) 60g (in filling)
Pour over before baking
- ½ cup heavy cream
Instructions
Corn-Infused Milk
- Remove the husk and silk from the corn. Using a sharp knife, carefully cut the kernels off the cob. Reserve both the kernels and the cob
- In a small saucepan, warm the whole milk with the corn kernels and cob over medium-low heat. Do not let the milk boil. Remove from the heat and let the corn steep in the warm milk for 20 minutes. Strain the milk, discarding the corn kernels and cob. Measure out 244 g of infused milk, adding more whole milk if needed. Let the milk cool until lukewarm before using.
Cornbread Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the corn-infused milk, brown sugar, eggs, and active dry yeast. Mix until combined.
- Add the bread flour, finely ground cornmeal, and salt. Mix on low speed until a shaggy dough forms. Continue kneading until the ingredients are incorporated.
- With the mixer running on low speed, gradually add the softened butter, a few pieces at a time. Allow each addition to incorporate before adding more. Continue kneading until the dough becomes smooth, soft, and elastic. Because of the cornmeal, this dough will not pass the traditional windowpane test.
- Transfer the dough to a lightly greased bowl and cover tightly. Refrigerate for at least 2 hours or overnight. Chilling makes the dough easier to handle and allows the flavors to develop.
Make the Brown Butter Filling
- In a light-colored saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from the heat and transfer to a heatproof bowl. Allow it to cool until thickened but still spreadable.
- Combine the browned butter, brown sugar, cinnamon, and honey until a spreadable mixture forms.
Assemble the Cinnamon Rolls
- Remove the chilled dough from the refrigerator and transfer it to a lightly floured surface. Roll the dough into a large rectangle, approximately 12 × 20 inches.
- Evenly spread the brown butter cinnamon-honey filling over the dough, leaving a small border along the edges. Sprinkle 60 g of crumbled cornbread evenly over the filling.
- Using a pizza cutter or sharp knife, cut the dough into approximately 2-inch-wide strips. Roll each strip individually into a cinnamon roll and arrange them in a greased baking dish, leaving space between each roll.
- Cover the baking dish loosely and allow the cinnamon rolls to rise in a warm place until doubled in size, approximately 1–2 hours, depending on the room temperature.
Bake the Cinnamon Rolls
- Preheat the oven to 325°F (163°C).
- Once the cinnamon rolls have doubled in size, evenly pour the heavy cream over the tops and between the rolls just before baking.
- Bake for 40–50 minutes, or until the cinnamon rolls are golden brown and the centers are fully baked. If the tops begin browning too quickly, loosely cover the baking dish with aluminum foil.
Salted Honey Brown Butter Icing
- Melt the butter in a saucepan over medium heat, stirring frequently until golden brown and fragrant. Transfer to a heatproof bowl and allow it to cool slightly.
- In a mixing bowl, combine the powdered sugar, browned butter, honey, vanilla extract, and salt. Gradually add the heavy cream and mix until smooth and creamy. Adjust the consistency with additional heavy cream if needed.
- Allow the cinnamon rolls to cool for 10–15 minutes before spreading the salted honey brown butter icing over the warm rolls. Add the remaining 40g crumbled cornbread.
- Serve warm and enjoy!
