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Brown Butter Pumpkin Cinnamon Rolls

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  • Author: Daniel Mercer
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Breakfast

Description

Experience the aroma of toasty butter and pumpkin spices as these soft cinnamon rolls rise and bake to golden perfection. Each bite delivers tender dough, a swirl of cinnamon sugar, and a creamy vanilla glaze that melts on your tongue.

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter browned and melted
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small bowl combine yeast, warm milk, and granulated sugar; let sit until foamy about 5 minutes.
  2. Melt unsalted butter in a skillet over medium heat, stirring until golden brown and nutty, then remove from heat and cool slightly.
  3. In a large bowl whisk together pumpkin puree, egg, browned butter, and the yeast mixture.
  4. Stir in salt, all-purpose flour, ground cinnamon, nutmeg, ginger, and cloves until a shaggy dough forms.
  5. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  6. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
  7. Meanwhile, mix packed brown sugar, ground cinnamon, and softened butter to make the filling paste.
  8. Roll risen dough into a 16×12-inch rectangle, spread the filling evenly over the surface, then tightly roll up from the long edge.
  9. Slice the roll into 12 equal pieces and arrange cut sides up in a greased 9×13-inch baking pan.
  10. Cover and let rise until rolls have puffed, about 30 minutes, then bake at 350°F for 20–25 minutes until golden brown.
  11. Whisk together powdered sugar, milk, and vanilla extract to make a glaze and drizzle over warm rolls before serving.

Notes

  • Ensure butter is browned but not burnt for a rich nutty flavor
  • Use room-temperature ingredients for even mixing and better rise
  • Adjust pumpkin spice amounts to suit your taste preferences
  • Serve rolls warm with extra glaze on the side for drizzling

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