Pumpkin Cinnamon Rolls Brown Butter: A Delicious Fall Treat

Pumpkin Cinnamon Rolls with Brown Butter – prepare to be transported to autumnal bliss with every single bite! Imagine waking up on a crisp fall morning to the irresistible aroma of warm spices and sweet pumpkin filling. These aren’t just any cinnamon rolls; they’re a decadent, seasonal treat that will elevate your breakfast or brunch to a whole new level.

Cinnamon rolls themselves have a rich history, evolving from simple sweet breads into the swirled, frosted delights we know and love today. Adding pumpkin and brown butter takes this classic comfort food and infuses it with the cozy flavors of fall. The pumpkin adds a subtle sweetness and moistness, while the brown butter brings a nutty, caramel-like depth that is simply divine.

People adore cinnamon rolls for their soft, pillowy texture, their gooey, sweet filling, and the comforting warmth they provide. But these Pumpkin Cinnamon Rolls with Brown Butter offer so much more. The combination of pumpkin spice, cinnamon, and browned butter creates a symphony of flavors that dance on your palate. They are perfect for sharing with loved ones during the holidays, or simply enjoying as a special weekend treat. The rich, buttery flavor and the soft, melt-in-your-mouth texture make them utterly irresistible. Get ready to experience the ultimate fall indulgence!

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour, plus more for dusting
• ¼ cup granulated sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 teaspoon salt
• 1 cup milk, warmed to 110-115°F
• ¼ cup (½ stick) unsalted butter, melted
• 2 large eggs, lightly beaten
• ½ cup pumpkin puree
• For the Pumpkin Cinnamon Filling:
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed brown sugar
• ½ cup pumpkin puree
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• Pinch of salt
• For the Brown Butter Cream Cheese Frosting:
• ½ cup (1 stick) unsalted butter
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Preparing the Dough

1. Activate the Yeast: In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes, or until the yeast is foamy. This step is crucial to ensure your yeast is alive and active, which will help your rolls rise properly. If the yeast doesn’t foam, it’s likely expired, and you’ll need to start with fresh yeast.
2. Combine Wet Ingredients: Add the melted butter, beaten eggs, and pumpkin puree to the yeast mixture. Whisk everything together until well combined. The pumpkin puree adds moisture and that signature pumpkin flavor, so don’t skip it!
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook and knead on medium speed for the same amount of time. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is essential for developing the flavor and texture of the rolls. I like to place my dough in a slightly warmed oven (turned off, of course!) to create a cozy environment for rising.

Making the Pumpkin Cinnamon Filling

1. Combine Filling Ingredients: In a medium bowl, combine the softened butter, brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt. Mix with a fork or spatula until everything is well combined and forms a smooth, spreadable paste. The brown sugar adds a caramel-like sweetness that complements the pumpkin and spices perfectly.

Assembling and Baking the Cinnamon Rolls

1. Roll Out the Dough: Once the dough has doubled in size, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches. Try to keep the rectangle as even as possible for uniform rolls.
2. Spread the Filling: Spread the pumpkin cinnamon filling evenly over the entire surface of the dough, leaving a small border along one of the long edges. This border will help seal the rolls when you roll them up.
3. Roll Up the Dough: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal it tightly. A tight roll is key to preventing the filling from oozing out during baking.
4. Cut the Rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices. I find that dental floss works really well for clean cuts without squishing the rolls.
5. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes, or until they are puffy and almost doubled in size. This second rise ensures that the rolls are light and airy.
6. Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
7. Bake the Rolls: Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. A toothpick inserted into the center of a roll should come out clean. If the tops of the rolls are browning too quickly, you can tent them with foil during the last 10 minutes of baking.
8. Cool Slightly: Let the rolls cool in the baking dish for about 10-15 minutes before frosting. This allows them to set slightly and prevents the frosting from melting completely.

Making the Brown Butter Cream Cheese Frosting

1. Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. This process usually takes about 5-7 minutes. Watch the butter carefully, as it can burn quickly. Once browned, immediately pour the butter into a heatproof bowl to stop the cooking process. Let it cool slightly.
2. Combine Frosting Ingredients: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the cooled brown butter, powdered sugar, milk, vanilla extract, and salt. Beat until the frosting is smooth and fluffy. Adjust the amount of milk to achieve your desired consistency.

Frosting and Serving

1. Frost the Rolls: Generously spread the brown butter cream cheese frosting over the warm cinnamon rolls.
2. Serve and Enjoy: Serve the pumpkin cinnamon rolls warm and enjoy! These are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, warm them slightly before serving for the best flavor and texture.

Conclusion:

Okay, friends, let’s be honest – you’ve made it this far, which means you’re seriously considering diving headfirst into a batch of these Pumpkin Cinnamon Rolls with Brown Butter. And trust me, you absolutely should! This isn’t just another cinnamon roll recipe; it’s a warm, comforting hug in pastry form. The pumpkin adds a subtle sweetness and incredible moistness, while the cinnamon spice blend creates that classic, cozy flavor we all crave. But the real star of the show? That brown butter. It elevates the entire experience, adding a nutty, rich depth that will have everyone begging for seconds (and thirds!).

I know baking can sometimes feel intimidating, but I promise this recipe is totally doable, even for beginner bakers. I’ve broken down each step to be as clear and straightforward as possible, so you can confidently create a batch of these delectable rolls. And the aroma that will fill your kitchen as they bake? Pure bliss!

But the best part is the versatility! These Pumpkin Cinnamon Rolls with Brown Butter are fantastic on their own, warm from the oven with a generous slather of the brown butter glaze. But if you’re feeling adventurous, here are a few serving suggestions and variations to take them to the next level:

* Go Nuts! Add chopped pecans or walnuts to the filling for a delightful textural contrast. Toasted pecans would be especially amazing with the brown butter.
* Spice it Up! Experiment with different spices in the filling. A pinch of cardamom or ginger would add a unique and warming twist.
* Cream Cheese Frosting: While I adore the brown butter glaze, a classic cream cheese frosting is always a winner. Just make sure it’s tangy and not too sweet to balance the richness of the rolls.
* Ice Cream Sundae: Warm a cinnamon roll, top it with a scoop of vanilla ice cream, and drizzle with caramel sauce. Talk about an indulgent dessert!
* Breakfast Casserole: Cube the cinnamon rolls and bake them in a custard base for a decadent breakfast casserole. Add some sausage or bacon for a savory-sweet treat.
* Pumpkin Spice Latte Pairing: Serve these warm rolls alongside a homemade Pumpkin Spice Latte for the ultimate fall experience.

These rolls are perfect for a cozy weekend breakfast, a holiday brunch, or even a special dessert. They’re guaranteed to impress your family and friends, and they’re a wonderful way to celebrate the flavors of autumn.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic! I truly believe that these Pumpkin Cinnamon Rolls with Brown Butter will become a new family favorite.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, any tips you discovered, and most importantly, how much you enjoyed them! Don’t forget to snap a picture of your beautiful creations and tag me on social media – I can’t wait to see them! Happy baking!

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