BROWN BUTTER PUMPKIN CINNAMON ROLLS WITH MAPLE CREAM CHEESE

Ingrediente

Dough

¾ cup whole milk, warmed to 100–110°F

3 tsp active dry yeast

⅓ cup light brown sugar

⅔ cup pumpkin puree (not pumpkin pie filling)

¼ cup brown butter (cooled slightly)

2 large eggs

1 tsp vanilla extract

4 ½ cups bread flour (or all-purpose flour)

½ tsp salt

Filling

¼ cup brown butter

1 cup light brown sugar

1 ½ tbsp cinnamon

½ tbsp pumpkin pie spice

Frosting

8 oz cream cheese, room temperature

4 tbsp brown butter

3 tbsp maple syrup

2–2 ½ cups powdered sugar

Instrucțiuni

Brown the butter – In a saucepan, melt all the butter (3/4 cup total) you’ll need (for dough, filling, and frosting). Cook on medium heat, swirling, until golden brown with nutty aroma. Transfer to a bowl to cool.

Activate the yeast – Warm milk to 100–110°F (microwave in 20-second bursts). Stir in yeast and let sit 5–10 minutes until bubbly.

Make the dough – In a large bowl, whisk together the yeast mixture, brown sugar, pumpkin puree, ¼ cup brown butter, eggs, and vanilla. Add flour and salt. Mix until combined, then knead 8–10 minutes (stand mixer or by hand) until smooth and elastic.

First rise – Place dough in a greased bowl, cover, and let rise 60–90 minutes or until doubled in size.

Prepare filling – Mix brown sugar, cinnamon, and pumpkin pie spice in a small bowl.

Shape rolls – Roll risen dough on a floured surface into a 12×18 inch rectangle. Spread ¼ cup brown butter edge-to-edge, sprinkle sugar-spice mixture, and rub it in with your hands. Slice into 12 strips, roll each up, and place into a greased 9×13 pan. Sprinkle 2 tbsp brown sugar on the bottom if you want extra gooey rolls.

Second rise – Cover pan and let rise 30 minutes until puffy. Optional: pour ¼ cup heavy cream over rolls before baking for extra fluffiness.

Bake – Preheat oven to 350°F (175°C). Bake 20–25 minutes until golden brown on top but still soft in the center.

Make frosting – Beat cream cheese, 4 tbsp brown butter, and maple syrup until smooth. Gradually add powdered sugar (2–2 ½ cups) until fluffy.

Frost & serve – Spread frosting over warm rolls and enjoy immediately.

Overnight Instructions

Option 1 (unbaked): After placing rolls in the 9×13 pan, cover tightly with plastic wrap and refrigerate up to 18 hours. Let sit at room temp 1 hour before baking as directed.

Option 2 (par-baked): Bake rolls fully, but skip frosting. Cool, cover, and refrigerate. Reheat at 350°F for 5–10 minutes the next morning, then frost and serve.

Note

https://munchiesbymallory.com/recipe/pumpkin-cinnamon-rolls/

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