Description
Soft pumpkin cinnamon rolls flavored with browned butter and topped with a simple glaze.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar, divided
- 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour, plus more for dusting
- 1 cup canned pumpkin puree
- 1/2 cup (1 stick) unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Activate the yeast: In a large bowl, mix the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
- Make the dough: Add the remaining granulated sugar, the browned butter, egg, vanilla extract, salt, pumpkin puree, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Add the remaining flour gradually until the dough is soft and slightly sticky.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon in a small bowl until well combined.
- Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the filling evenly over the dough, leaving a small border on one long edge.
- Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
- Second rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30-45 minutes, or until puffy.
- Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- Make the glaze: While the rolls cool slightly, whisk together the powdered sugar and 2 tablespoons of milk until smooth. Add more milk if needed for desired consistency.
- Glaze and serve: Drizzle the glaze over the warm rolls. Serve warm.
Notes
- To brown butter, melt the butter in a light-colored pan over medium heat. Continue cooking, swirling often, until the milk solids turn brown and the butter smells nutty. Immediately pour into a heatproof bowl to stop cooking.
- For extra flavor, add 1/2 teaspoon of ground nutmeg to the filling mixture.
- If the dough is too sticky after kneading, add flour one tablespoon at a time.
- Prep Time: 45 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: pumpkin, cinnamon rolls, browned butter, sweet rolls, breakfast pastry, yeast dough