Brown Butter Pumpkin Cinnamon Roll

Ingredients

Steps

1. Make the dough
2. At least 4 hours before making the dough, brown 3/4 cup butter in a medium saucepan over medium heat until melted, foamy, deeply golden, and fragrant with brown flecks, stirring frequently. Immediately transfer to a stand mixer bowl or large mixing bowl.
3. You can also brown all portions of your butter for this recipe at once and divide them equally into three servings.
4. Let the browned butter cool until resolidified.
5. Once butter is cooled - In a small bowl, whisk together lukewarm milk, instant yeast, and 2 teaspoons sugar. Let sit 5 to 10 minutes until slightly foamy.
6. Add the resolidified browned butter, remaining 1/2 cup sugar, eggs, cinnamon, flour, pumpkin puree, salt, and the yeast mixture to the mixing bowl.
7. Using a dough hook, mix on low until combined, then knead on medium speed for 6 to 8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, knead about 10 minutes until well mixed and somewhat smooth.
8. Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour.
9. Perform one stretch and fold by lifting each side of the dough and folding it over itself. Cover again.
10. Refrigerate the covered dough for at least 2 hours or up to 12 hours.
11. Make filling and shape
12. Brown the butter for the filling and frosting in a medium saucepan until melted, foamy, deeply golden, and fragrant with brown flecks, stirring frequently. Divide evenly between two bowls, one for the filling and one for the frosting.
13. When the filling portion of butter is warm but not hot, whisk it with brown sugar and 2 tablespoons cinnamon until creamy and spreadable.
14. Lightly flour a work surface. Roll the chilled dough into a 10x16-inch rectangle about 1/4 inch thick, flouring the top as needed because the dough is sticky.
15. Spread the filling evenly over the dough, leaving a 1/2-inch bare border on one long side.
16. Using a sharp pizza cutter, cut the dough into 12 even strips, each about 1 1/3 inches wide.
17. Roll each strip into a tight spiral, tucking in any escaping filling and lightly pinching the end seam closed.
18. Grease or line a 9x13-inch baking pan with parchment paper.
19. Arrange the 12 rolls in the pan with a little space between them. Let rise 45 to 60 minutes.
20. Bake
21. Preheat the oven to 375°F once the rolls have nearly finished the second rise.
22. Warm the heavy cream just until no longer cold, about 15 to 20 seconds in the microwave, and pour it evenly over the tops of the rolls.
23. Bake at 375°F for 10 minutes, then reduce the oven temperature to 350°F and bake 20 to 25 minutes more, until deep golden brown.
24. If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
25. Let cool at least 15 minutes before frosting.
26. Make frosting and assemble
27. Make sure the reserved browned butter for the frosting is completely cool. Beat cream cheese and browned butter together on medium speed for 2 minutes, scrape the bowl, then beat 2 minutes more until smooth and fluffy.
28. With the mixer on low, add powdered sugar, then vanilla, cinnamon, and a pinch of salt. Mix until combined.
29. Increase speed to medium-high and beat 2 to 3 minutes until light and fluffy. If too soft to pipe, chill 10 to 15 minutes.
30. Spread or pipe the frosting over the slightly cooled rolls. Serve warm or at room temperature.