Description
Experience the ultimate autumn treat with these Brown Butter Pumpkin Cinnamon Rolls. The nutty depth of brown butter perfectly complements the warm spices and sweet pumpkin, creating an irresistibly fluffy and flavorful cinnamon roll.
Ingredients
- 1/2 cup unsalted butter, browned
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm milk (about 110°F/43°C)
- 2 large eggs
- 4 cups all-purpose flour (more for dusting)
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
- Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup of unsalted butter until it begins to foam. Continue cooking, stirring often until it turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
- Prepare the yeast mixture: In a small bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- Mix wet ingredients: In a large mixing bowl, whisk together brown butter, granulated sugar, brown sugar, and pumpkin puree. Add the frothy yeast mixture and eggs, stirring until well combined.
- Combine dry ingredients: In another bowl, whisk together flour, salt, cinnamon, nutmeg, and allspice.
- Make the dough: Gradually add the dry ingredients to the wet mixture until a soft dough forms. Knead for about 5 minutes until the dough is smooth.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until doubled in size.
- Prepare the filling: While the dough is rising, mix together 1/2 cup of brown sugar and 1 tablespoon of cinnamon in a small bowl for the filling.
- Roll out the dough: Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a large rectangle (about 16×12 inches).
- Spread the filling: Evenly spread about 4 tablespoons of the browned butter over the dough. Then sprinkle the cinnamon-sugar mixture over the surface.
- Roll and cut: Starting from the longer side of the rectangle, carefully roll the dough tightly into a log. Cut the log into 12 equal slices.
- Second rise: Place the rolls in a greased baking dish, cover with a towel, and let rise for another 30 minutes.
- Preheat the oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the rolls: Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.
- Prepare the frosting: In a small bowl, whisk together powdered sugar and milk until smooth.
- Cool and frost: Once the rolls are out of the oven, allow them to cool for about 10-15 minutes before drizzling the frosting on top.
Notes
- Serve warm for the best flavor and texture.
- Garnish with cinnamon or powdered sugar for visual appeal.
- Pair with whipped cream or cream cheese frosting for extra indulgence.
- Serve with coffee, apple cider, or a warm chai latte.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze wrapped individual rolls in a freezer-safe bag for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 4g
- Cholesterol: N/A
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