Brown Butter Pumpkin Cinnamon Rolls (Print Version)
# Ingredients:
01 -
½ cup unsalted butter (browned).
02 -
1 cup warm whole milk.
03 -
½ cup granulated sugar (divided).
04 -
2¼ tsp active dry yeast.
05 -
1 large egg + 1 egg yolk.
06 -
¾ cup pumpkin puree.
07 -
4¾ - 5 cups all-purpose flour.
08 -
1 tsp kosher salt.
09 -
1 cup dark brown sugar.
10 -
¼ cup pumpkin puree.
11 -
1 tbsp ground cinnamon.
12 -
1 tbsp pumpkin pie spice.
13 -
¼ cup unsalted butter (softened).
14 -
8 oz cream cheese (softened).
15 -
¼ cup unsalted butter (softened).
16 -
2 cups powdered sugar.
17 -
2 tsp vanilla essence.
18 -
½ tsp pumpkin pie spice.
# Instructions:
01 -
Begin by warming butter in a pot until it reaches a golden hue. Allow to cool.
02 -
To create the dough, mix warm milk with 2 tablespoons of sugar and the yeast, waiting for it to froth. Incorporate remaining sugar, the prepared brown butter, pumpkin, eggs, flour, and salt. Knead for 5-6 minutes until smooth. Leave dough to rise until it doubles in size.
03 -
For the filling, blend together the brown sugar, pumpkin, cinnamon, and pumpkin pie spice into a smooth paste.
04 -
Roll the dough into a rectangle measuring 20 by 10 inches, spread with soft butter and the prepared filling, then roll it up tightly and slice into 12 individual rolls.
05 -
Arrange rolls in a 9x13 inch baking pan. Allow them to rise as you preheat the oven to 350°F. Prior to baking, pour cream over the rolls and cook for 30 minutes.
06 -
Prepare the icing by whisking together the cream cheese and butter until creamy, then add powdered sugar, vanilla, and pumpkin pie spice.
07 -
Finally, coat the warm cinnamon rolls with the icing and savor the seasonal flavors!.
# Notes:
01 -
Brown Butter Pumpkin Cinnamon Rolls are delightfully soft and feature the warm, comforting flavors of pumpkin and cinnamon, enhanced by a rich cream cheese icing. Perfect for cozy autumn mornings or as a special treat!.