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Brown Butter Pumpkin Cinnamon Rolls

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  • Author: Paul Moreau
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Desserts

Description

These pumpkin cinnamon rolls feature a rich brown butter dough infused with pumpkin puree and warm spices, baked until golden and topped with a silky vanilla glaze that melts into every swirl.

Ingredients

  • 3 1/2 cup all-purpose flour
  • 2 1/4 teaspoon active dry yeast
  • 1 cup warm milk
  • 4 tablespoon unsalted butter
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 6 tablespoon unsalted butter
  • 2/3 cup brown sugar
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup confectioners sugar
  • 2 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small saucepan, melt 4 tablespoon unsalted butter over medium heat, swirling until it turns golden brown and smells nutty, then remove from heat and let cool slightly.
  2. In the bowl of a stand mixer, combine warm milk, yeast, and granulated sugar and let sit for 5 minutes until foamy.
  3. Add cooled brown butter, pumpkin puree, egg, salt, and 1 teaspoon ground cinnamon to the yeast mixture and mix until smooth.
  4. Gradually add flour and knead with the dough hook on medium speed for 5–7 minutes until the dough is smooth and elastic.
  5. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  6. Meanwhile, mix 2/3 cup brown sugar, 2 teaspoon ground cinnamon, ground nutmeg, and ground ginger in a small bowl for the filling.
  7. Punch down the risen dough and roll it out on a lightly floured surface into a 12×18-inch rectangle.
  8. Spread 6 tablespoon softened unsalted butter evenly over the dough, then sprinkle the sugar-spice mixture on top.
  9. Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal.
  10. Cut the log into 12 equal rolls and place them cut-side up in a greased 9×13-inch baking pan.
  11. Cover the pan and let the rolls rise until puffy, about 30 minutes, while preheating the oven to 350 °F.
  12. Bake the rolls for 20–25 minutes until golden brown and cooked through.
  13. While the rolls bake, whisk together confectioners sugar, milk, and vanilla extract until smooth to make the glaze.
  14. Remove the hot rolls from the oven, let cool for 5 minutes, then drizzle the glaze evenly over the top before serving.

Notes

  • Ensure the butter is fully browned but not burnt when making brown butter for optimal flavor.
  • Use thick, well-drained pumpkin puree to prevent the dough from becoming too wet.
  • For deeper flavor, let the shaped rolls rise slowly in the refrigerator overnight.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days and reheat briefly before serving.

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