Irresistible Pumpkin Cinnamon Rolls with Brown Butter Frosting

As the cool autumn breeze drifts through your kitchen and the scent of warm pumpkin and cinnamon fills the air, you can’t help but smile at the thought of indulging in decadent Pumpkin Cinnamon Rolls with Brown Butter Frosting. brown butter snickerdoodles These deliciously fluffy rolls are a hug for your taste buds, embodying everything cozy about this season with their warm spices and sweet, gooey frosting. cozy pumpkin spice cookies.

Picture this: you wake up on a Sunday morning, sunlight streaming through the window, promising a day filled with laughter and maybe a little too much pumpkin spice. pumpkin overnight oats You gather your family around the breakfast table, and as you pull these golden rolls from the oven, they erupt into joyful cheers. It’s not just breakfast; it’s magical!

Nothing beats the smiles on my friends’ faces when I surprise them with these delightful rolls during our fall brunches; they always ask for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned or homemade puree for a rich, moist texture that enhances the flavor.
• All-Purpose Flour: A basic staple; it gives structure to your rolls. Make sure it’s fresh for best results.
• Brown Sugar: Adds depth and caramel notes to the filling—absolutely essential for sweetness.
• Cinnamon: The warm spice that brings comfort; don’t skimp on this aromatic wonder! For more inspiration, check out this Whole30 Cinnamon Apple Muffins recipe.
• Yeast: Instant or active dry yeast will work wonders in making your rolls rise fluffy and light.
• Milk: Use whole milk for creaminess; warm it slightly before mixing to activate your yeast. For more inspiration, check out this Blueberry Cream Cheese Muffins recipe.
• Butter: Always use unsalted butter; it elevates flavors without adding extra saltiness.
• Eggs: They provide richness and help bind everything together for perfectly soft rolls.
• Powdered Sugar: Essential for that dreamy brown butter frosting—sweetness overload!
• Vanilla Extract: A splash adds depth to your frosting; always choose pure vanilla extract if possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Create the Dough: In a mixing bowl, combine warm milk and yeast. Let it sit until frothy—about 5 minutes. This ensures your dough rises beautifully.

Add Wet Ingredients: Mix in pumpkin puree, melted butter, sugar, eggs, and vanilla extract until well combined. The mixture should feel smooth and fragrant.

Add Dry Ingredients Gradually: Slowly incorporate flour, cinnamon, and salt until a sticky dough forms. Don’t rush this step; patience leads to fluffy rolls!

Knead Your Dough: Transfer dough onto a floured surface and knead for about 8 minutes until smooth. You’ll love how stretchy it feels under your hands.

First Rise Time!: Place dough in an oiled bowl covered with plastic wrap. Let it rise in a warm spot until doubled in size—about 1 hour. Go watch some cute cat videos while waiting!

Prepare Filling & Shape Rolls : Roll out the dough on a floured surface into a rectangle. Spread softened butter over it generously before sprinkling brown sugar and cinnamon evenly.

Roll & Cut : Starting from one long edge, roll up tightly into a log shape. Slice into equal pieces—about 12 rolls—then place them in a greased baking dish.

Bake Those Sweet Rolls!: Preheat oven to 350°F (175°C). Let rolls rise again while the oven warms up—around 30 minutes. Bake for 20-25 minutes until golden brown.

Make Brown Butter Frosting : In a saucepan over medium heat, melt butter until browned lightly—keep stirring! Remove from heat and whisk in powdered sugar and vanilla until smooth.

Once those heavenly Pumpkin Cinnamon Rolls with Brown Butter Frosting are out of the oven and drizzled generously with frosting, you might want to hide them away from family members who could easily swoop in! Enjoy every bite of this delightful treat that captures all things cozy about fall! pumpkin maple cookies.

Perfecting the Cooking Process

Start by preparing the dough first. While it rises, mix your filling to save time. Once rolled and cut, let them rise again before baking for a fluffy texture.

Add Your Touch

Feel free to experiment with spices! Adding nutmeg or ginger can elevate the flavor profile. You might also swap out pumpkin puree for applesauce if you’re feeling adventurous.

Storing & Reheating

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to three days. Reheat them in the microwave for about 15 seconds to regain their gooeyness.

The first time I made pumpkin cinnamon rolls, my friends were skeptical about pumpkin in pastries. They devoured every last bite and now request them at every gathering!

FAQ

Can I use store-bought pumpkin puree?

Absolutely! Store-bought saves time and still provides great flavor.

How do I know when my dough has risen enough?

The dough should double in size, typically taking about one hour.

Can I freeze these cinnamon rolls?

Yes! Freeze them before baking for up to three months; just thaw and bake when ready.

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Pumpkin Cinnamon Rolls with Brown Butter Frosting

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• Author: mydishtoday
• Total Time: 55 minutes
• Yield: Serves approximately 12 rolls 1x

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Description

Pumpkin Cinnamon Rolls with Brown Butter Frosting are the ultimate autumn treat, combining the warm flavors of pumpkin and cinnamon into fluffy, gooey rolls. Perfect for a cozy brunch or a sweet dessert, these delightful rolls are topped with a rich brown butter frosting that adds an irresistible touch to each bite. Gather your loved ones and enjoy the magic of fall with this easy-to-follow recipe!

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Ingredients

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• 1 cup pumpkin puree
• 4 cups all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons instant yeast
• 1 cup whole milk (warmed)
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 2 cups powdered sugar (for frosting)
• 1 teaspoon pure vanilla extract

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Instructions

1. In a mixing bowl, combine warm milk and yeast; let sit for 5 minutes.
2. Mix in pumpkin puree, melted butter, brown sugar, eggs, and vanilla until smooth.
3. Gradually add flour, cinnamon, and salt to form a sticky dough.
4. Knead on a floured surface for about 8 minutes until smooth.
5. Place in an oiled bowl, cover with plastic wrap, and let rise for about 1 hour until doubled in size.
6. Roll out dough into a rectangle, spread softened butter over it, and sprinkle with brown sugar and cinnamon.
7. Roll tightly into a log and cut into 12 equal pieces; place in a greased baking dish.
8. Let rolls rise again while preheating the oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
9. For frosting: melt butter until browned, then whisk in powdered sugar and vanilla until smooth.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll (100g)
• Calories: 320
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg