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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

  • Author: admin
  • Total Time: 90 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Deliciously soft and fluffy pumpkin cinnamon rolls topped with rich brown butter cream cheese frosting, perfect for autumn mornings or festive gatherings.

Ingredients

  • 1/2 cup whole milk
  • 2 Tbsp. unsalted butter
  • 1 cup 100% pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup dark brown sugar (packed)
  • 1 tsp. kosher salt
  • 1 large egg (room temperature)
  • 1 (0.25 oz.) package active dry yeast (2¼ tsp.)
  • 4 cups bread flour (plus more as needed for surface and rolling)
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter (softened)
  • 2/3 cup dark brown sugar (packed)
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 1/3 cup unsalted butter
  • 8 oz. cream cheese (softened)
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • Pinch of kosher salt

Instructions

  1. In a small saucepan, gently heat the milk and butter until they reach 105°F-115°F. Set aside.
  2. In the bowl of a stand mixer with the whisk attachment, mix the pumpkin, both sugars, and salt at medium speed. Add the warm milk-butter mixture, egg, and yeast. Mix until just combined.
  3. Switch to the dough hook and add 1 cup of bread flour. Mix for about 1 minute, then continue adding flour one cup at a time, mixing for 1 minute after each addition.
  4. Knead the dough on medium-low speed for approximately 8 minutes until it pulls away from the sides but is still tacky.
  5. Grease a medium bowl with baking spray or oil, place the dough in it, and cover with plastic wrap. Let it rise for 1½ to 2 hours until almost doubled in size.
  6. Prepare the brown butter for the frosting and place in the fridge to cool and solidify.
  7. Grease a 9×13 inch pan with baking spray. You may line it with parchment paper.
  8. In a mixing bowl, mix the filling ingredients until smooth.
  9. Once risen, turn the dough onto a well-floured surface and roll it into a large rectangle. Spread the filling over the dough, leaving a small margin on the edges.
  10. Roll the dough tightly from one end to the other, then slice into rolls and arrange them in the prepared pan. Cover and let rise again for 30 minutes to 1 hour.
  11. Preheat oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds and pour over the rolls.
  12. Bake for 20-22 minutes until lightly browned and at an internal temperature of 190°F. Allow to cool for 5-10 minutes.
  13. Beat the cooled brown butter to make it smooth, then add cream cheese and mix well. Add the remaining frosting ingredients and beat until creamy.
  14. Spread the frosting generously over the warm cinnamon rolls and enjoy!

Notes

Use fresh pumpkin puree for the best flavor. Don’t skip the double rise for fluffier rolls. Adjust frosting sweetness to your liking.

  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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