Brown Butter Pumpkin Cinnamon Rolls: A Delightful Fall Treat

When the leaves begin to turn and the air becomes crisp, it’s the perfect time to indulge in warm, comforting treats. One such recipe that embodies the essence of fall is Brown Butter Pumpkin Cinnamon Rolls. With their rich flavor and aromatic spices, these rolls are sure to impress at any gathering or family breakfast.

Ingredients

To make these Brown Butter Pumpkin Cinnamon Rolls, you will need the following ingredients:

½ cup (1 stick) unsalted butter
1 cup whole milk, warmed to about 115-120°F
½ cup granulated sugar, divided
2 ¼ teaspoons (1 packet) active dry or instant yeast
1 large egg + 1 egg yolk
¾ cup pumpkin puree
4 ¾ – 5 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 cup packed dark brown sugar
¼ cup pumpkin puree
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
¼ cup (4 tablespoons) unsalted butter, softened
⅓ cup heavy whipping cream, for drizzling over rolls before baking
8 ounces (block-style) full-fat cream cheese, softened
¼ cup (4 tablespoons) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla essence (or vanilla bean paste)
½ teaspoon pumpkin pie spice

Instructions

Brown the Butter: In a small, light-colored saucepan, melt the butter over medium heat. As you melt the butter, it will bubble and foam, becoming a light golden color. Stir occasionally, scraping up any bits until it turns a deep brown with a nutty aroma. Remove from heat and set aside to cool.
Prepare the Dough: In a stand mixer bowl or a large bowl, combine the warm milk and 2 tablespoons of sugar. Sprinkle the yeast on top and mix well. Let it sit for 10-15 minutes until frothy.
Mix Ingredients: Once the mixture is foamy, add the remaining sugar, egg, egg yolk, browned butter, pumpkin puree, 4 ¾ cups flour, and salt. Mix on low speed until it comes together, then knead for 5-6 minutes on medium speed (or knead by hand for 10 minutes).
First Proof: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a kitchen towel and let it rise until doubled in size, about 1 hour.
Prepare Filling: In a medium bowl, combine brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice. Mix until it forms a thick paste and set aside.
Roll Out Dough: After the first proof, punch down the dough to remove air. Turn it out onto a floured surface and roll it into a 20×10-inch rectangle. Spread softened butter over the dough, then spread the filling mixture.
Form Rolls: Roll the dough tightly into a log starting from the longest side, pinching the seam to seal. Cut into 12 pieces with a sharp knife or dental floss.
Prepare for Baking: Line a 9×13-inch pan with parchment paper. Place rolls in the pan, allowing space for expansion. Cover with plastic wrap or a kitchen towel and set aside while preheating the oven to 350°F.
Bake the Rolls: Uncover the rolls and drizzle heavy cream over them. Bake for about 30 minutes, or until golden brown.
Prepare Icing: While the rolls are baking, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla, and pumpkin pie spice, mixing until there are no lumps.
Finish and Serve: Once the rolls are baked, spread cream cheese icing over them and garnish with additional pumpkin pie spice if desired. Serve warm for the best experience.

Benefits of This Craft

Making Brown Butter Pumpkin Cinnamon Rolls at home comes with numerous advantages. Firstly, you get to enjoy the therapeutic process of baking, which can be very rewarding. Baking also allows you to control the quality of ingredients, opting for fresh, organic components when available. Furthermore, sharing such delightful treats with family and friends fosters social connections and creates beloved memories. Not to mention, the irresistible aroma of cinnamon and pumpkin wafting through your home can brighten anyone’s day.

Tips for Perfect Rolls

Don’t Rush the Browning: When browning the butter, keep an eye on it and stir frequently to ensure it doesn’t burn. The nutty flavor is what makes these rolls special, so take your time with this step.
Check Yeast Freshness: Ensure that your yeast is fresh for the dough to rise properly. If it does not foam when dissolved in warm milk, it’s best to start over with fresh yeast.
Use Room Temperature Ingredients: Having eggs, butter, and cream cheese at room temperature aids in achieving a smoother dough and icing.
Kneading Technique: Whether using a stand mixer or your hands, ensure the dough reaches the right elasticity for the best texture in the rolls.

What Do These Rolls Taste and Look Like?

Brown Butter Pumpkin Cinnamon Rolls are visually captivating with their rich, golden-brown hue and a glossy icing that glistens atop the soft rolls. The moment you take a bite, you’ll experience a melt-in-your-mouth texture alongside a perfect balance of sweet and spicy flavors. The nutty undertones from the browned butter complement the warm spices beautifully, while the pumpkin puree provides a delightful moistness to every roll.

How to Store

To store your Brown Butter Pumpkin Cinnamon Rolls, allow them to cool completely after baking. Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. If you want to keep them even longer, wrap each roll tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw and reheat in the oven at a low temperature or in the microwave.

Conclusion

Brown Butter Pumpkin Cinnamon Rolls encapsulate the warmth and comfort of fall, making them the perfect treat for any occasion. These rolls not only bring joy to your palate but also create wonderful moments with loved ones as you enjoy them together. With their rich flavors, delectable fillings, and creamy icing, they are truly an autumn delight that you won’t want to miss.

FAQ

Can I make these cinnamon rolls ahead of time?
Yes, you can prepare the dough and filling the night before. After assembling the rolls, place them in the fridge for a slower rise overnight. Allow them to come to room temperature before baking.

Can I substitute pumpkin puree with fresh pumpkin?
Yes, if you have access to fresh pumpkin, you can roast and puree it to use in place of canned pumpkin puree. Just ensure it is smooth with no chunks.

What can I use as a substitute for brown sugar?
If you don’t have brown sugar, you can use a mixture of granulated sugar and molasses as a substitute. For every cup of brown sugar, combine 1 cup of granulated sugar with about 1 tablespoon of molasses.

How do I know when my rolls are done baking?
The rolls are done when they are a golden brown color on top and sound hollow when tapped on the bottom. You can also insert a toothpick; it should come out clean.

Can I make these rolls vegan?
Yes, you can substitute dairy ingredients with plant-based alternatives, such as almond milk, coconut cream, and a flax egg for the egg. Ensure to use vegan butter as well.

Brown Butter Pumpkin Cinnamon Rolls