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Brown Butter Pumpkin Cinnamon Rolls

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  • Author: Margaret Holloway
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Breakfast

Description

Warm swirls of pumpkin-scented dough soak up nutty brown butter, rolled with cinnamon-spiced sugar, then baked until golden and topped with creamy, tangy frosting that seeps into every spiral.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter
  • 1 large egg
  • 3/4 cup warm milk
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Melt 1/4 cup butter in a skillet over medium heat and cook until foaming solids turn golden brown, then set aside to cool.
  2. In a bowl combine warm milk, yeast, and 1 tsp sugar; let stand 5 minutes until frothy.
  3. Whisk pumpkin puree, cooled brown butter, remaining sugar, egg, and vanilla into the yeast mixture.
  4. Stir in flour and salt until a rough dough forms, then knead on a floured surface 8–10 minutes until smooth.
  5. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  6. Punch down dough, roll into a 15×9-inch rectangle on a lightly floured surface.
  7. Spread 1/4 cup softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, nutmeg, and ginger.
  8. Tightly roll the dough from the long edge, pinch seam to seal, and cut into 12 equal rolls.
  9. Arrange rolls in a greased 9×13-inch baking pan, cover, and let rise 30 minutes until puffy.
  10. Preheat oven to 350°F and bake rolls 25–30 minutes until golden brown.
  11. Meanwhile, beat cream cheese, powdered sugar, milk, and vanilla until smooth to make the icing.
  12. Allow rolls to cool 5 minutes, then drizzle icing over warm cinnamon rolls before serving.

Notes

  • Use fresh active dry yeast for optimal rise and flavor.
  • Ensure pumpkin puree is unsweetened and well drained if watery.
  • Let rolls cool slightly before icing to prevent icing from melting away.
  • Store leftovers in an airtight container and reheat gently before serving.

Find it online: https://simplegout.com/brown-butter-pumpkin-cinnamon-rolls/