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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

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  • Author: Paul Moreau
  • Prep Time: 30 mins
  • Cook Time: 28 mins
  • Total Time: 58 minutes
  • Yield: 12 servings
  • Category: Breakfast

Description

Fluffy pumpkin-spiced dough is rolled into golden spirals bursting with cinnamon, nutmeg, and ginger. Warm from the oven, each bite is crowned with a velvety brown butter cream cheese frosting that whispers of toasty richness.

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm milk
  • 1/3 cup granulated sugar
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 3 1/2 cups all purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 tablespoons unsalted butter softened
  • 4 tablespoons unsalted butter
  • 4 ounces cream cheese softened
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a small bowl combine warm milk and 1/3 cup granulated sugar then sprinkle yeast on top and let stand until foamy, about 5 minutes.
  2. In a large bowl mix pumpkin puree melted butter egg and salt until smooth then add the yeast mixture and stir to combine.
  3. Gradually add flour, about 1/2 cup at a time, stirring until a soft dough forms.
  4. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes.
  5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  6. In a small bowl mix brown sugar cinnamon nutmeg and ginger.
  7. Punch down dough and roll it into a 12 by 18 inch rectangle on a lightly floured surface.
  8. Spread softened butter over the dough rectangle then sprinkle the spiced sugar mixture evenly.
  9. Roll the dough tightly from the long side and pinch the seam to seal, then cut into 12 even rolls.
  10. Place rolls in a greased 9 by 13 inch baking pan, cover, and let rise until nearly doubled, about 30 minutes.
  11. Preheat oven to 350°F and bake the rolls for 25 to 30 minutes or until golden brown.
  12. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat, swirling until it turns golden brown and smells nutty; remove from heat and let cool slightly.
  13. In a bowl beat the browned butter with cream cheese until smooth then gradually add powdered sugar vanilla and salt and beat until fluffy.
  14. Spread the frosting over warm rolls and serve immediately.

Notes

  • Use fresh yeast for best rise and flavor
  • Measure flour by spooning into the cup and leveling off to avoid dense dough
  • Allow rolls to cool slightly before frosting to prevent melting
  • Store leftovers in an airtight container and reheat gently before serving

Find it online: https://paulrecipes.com/pumpkin-cinnamon-rolls-with-brown-butter-cream-cheese-frosting/