Brown Butter Pumpkin Cinnamon Roll
Nutty, fluffy pumpkin cinnamon rolls with brown butter in the dough, filling, and cream cheese frosting.
12 servings · 1 min prep · 35 min cook
| ¾ cup unsalted butter (170 g; browned and cooled until resolidified) | |||||||||
| 2 teaspoon granulated sugar (for blooming yeast; 6 g) | |||||||||
| ½ cup granulated sugar | |||||||||
| ¼ cup heavy whipping cream( 60 g, warmed slightly) | |||||||||
| ¾ cup unsalted butter (170 g, browned) | |||||||||
| ¾ cup unsalted butter (170 g, browned) | |||||||||
| 1 cup milk (lukewarm) | |||||||||
| 1½ teaspoon instant yeast | |||||||||
| 3 whole eggs (large) | |||||||||
| 1 teaspoon ground cinnamon | |||||||||
| 5¾ cup all-purpose flour( plus more for dusting; 720 g) | |||||||||
| 1 cup pumpkin puree | |||||||||
| 2¼ teaspoon salt | |||||||||
| 1 cup packed brown sugar | |||||||||
| 2 tablespoon ground cinnamon | |||||||||
| Unsalted butter (170 g, browned) | |||||||||
| 4 ounce cream cheese (softened; 113 g) | |||||||||
| 1 teaspoon vanilla extract | |||||||||
| 3 cup powdered sugar | |||||||||
| 1 teaspoon ground cinnamon | |||||||||
| salt (pinch) | |||||||||
Steps in full
- Make the dough
- 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.
- You can also brown all portions of your butter for this recipe at once and divide them equally into three servings.
- Let the browned butter cool until resolidified.
- 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.
- Add the resolidified browned butter, remaining 1/2 cup sugar, eggs, cinnamon, flour, pumpkin puree, salt, and the yeast mixture to the mixing bowl.
- 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.
- Transfer dough to a lightly oiled bowl, cover, and let rise at room temperature for 1 hour.
- Perform one stretch and fold by lifting each side of the dough and folding it over itself. Cover again.
- Refrigerate the covered dough for at least 2 hours or up to 12 hours.
- Make filling and shape
- 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.
- When the filling portion of butter is warm but not hot, whisk it with brown sugar and 2 tablespoons cinnamon until creamy and spreadable.
- 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.
- Spread the filling evenly over the dough, leaving a 1/2-inch bare border on one long side.
- Using a sharp pizza cutter, cut the dough into 12 even strips, each about 1 1/3 inches wide.
- Roll each strip into a tight spiral, tucking in any escaping filling and lightly pinching the end seam closed.
- Grease or line a 9x13-inch baking pan with parchment paper.
- Arrange the 12 rolls in the pan with a little space between them. Let rise 45 to 60 minutes.
- Bake
- Preheat the oven to 375°F once the rolls have nearly finished the second rise.
- 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.
- 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.
- If the tops brown too quickly, loosely tent with foil during the last 10 minutes.
- Let cool at least 15 minutes before frosting.
- Make frosting and assemble
- 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.
- With the mixer on low, add powdered sugar, then vanilla, cinnamon, and a pinch of salt. Mix until combined.
- 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.
- Spread or pipe the frosting over the slightly cooled rolls. Serve warm or at room temperature.