Pumpkin Cinnamon Rolls with Brown Butter

$- 1 cup pumpkin puree - 1/2 cup milk, warmed - 1/4 cup sugar - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1 teaspoon nutmeg - 1/4 teaspoon allspice - 1 packet (2 1/4 teaspoons) instant yeast - 3 tablespoons unsalted butter, melted - 3 cups all-purpose flour (plus more for dusting) - 1/4 cup brown sugar (for filling) - 2 tablespoons ground cinnamon (for filling) - 1/4 cup unsalted butter, softened (for filling) - 1 cup powdered sugar (for glaze) - 1/4 cup brown butter - Use a standard measuring cup for liquid and dry ingredients. - Make sure to pack the brown sugar lightly when measuring. - For accurate results, weigh the flour if possible. - Pumpkin Puree: This adds moisture and flavor. Canned is fine, but fresh is great too. - Milk: Warm milk helps activate the yeast. Do not boil it; just warm it slightly. - Brown Butter: This gives a nutty flavor to the glaze. Watch it closely to avoid burning. - Spices: Ground cinnamon, nutmeg, and allspice create a warm, cozy taste typical of fall. - Yeast: Instant yeast works fast and does not need proofing. This makes the process quicker and easier. These ingredients combine to create a warm, soft roll that is full of pumpkin flavor and topped with a rich brown butter glaze. Enjoy the process, and have fun baking! Start with a big bowl. Mix warm milk, sugar, and yeast. Let it sit for five minutes. The yeast will foam up. This means it’s ready. Next, add pumpkin puree, melted butter, salt, ground cinnamon, nutmeg, allspice, and two cups of flour. Stir until it’s all mixed. Now, add the rest of the flour slowly. Do this one cup at a time. You want a soft dough. When it forms, knead it on a floured surface. Knead for about five to seven minutes. The dough should feel smooth and elastic. Place it in a greased bowl. Cover it with a towel and let it rise for an hour. It should double in size. While the dough rises, let’s make the filling. Grab a small saucepan and melt the butter over medium heat. Swirl it around until it turns golden brown. This should take about five to seven minutes. It will smell nutty, which is perfect. Once done, set it aside to cool. After the dough rises, punch it down. Roll it out on a floured surface into a large rectangle. Aim for about 16x12 inches. Spread the softened butter for the filling evenly over the dough. Next, sprinkle brown sugar and ground cinnamon on top. Now comes the fun part! Starting from one long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut it into 12 equal rolls. Place the rolls in a greased baking dish. Cover them with a towel and let them rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C). When the rolls have risen, it’s time to bake! Put them in the oven for 25 to 30 minutes. They should be golden brown when ready. For the glaze, mix powdered sugar with the cooled brown butter in a bowl. Drizzle this over the warm rolls as soon as they come out of the oven. Enjoy every bite of your pumpkin cinnamon rolls with brown butter! To get the best dough, you need to knead it well. Kneading helps develop gluten, making your rolls fluffy. Aim for a smooth, elastic dough. If your dough is too sticky, add a little flour. If it's too dry, add a splash of milk. Letting your dough rise is key. Cover it with a towel and place it in a warm spot. This helps it double in size. Don't rush this step; it makes all the difference. Brown butter adds a rich, nutty flavor. To make it, melt unsalted butter in a saucepan. Watch it closely as it cooks. Swirl it around until it turns golden brown. You'll know it’s ready when it smells nutty. This step takes about 5-7 minutes. Let it cool a bit before using it in your glaze. The flavor of brown butter will elevate your rolls like nothing else. The glaze is where you can get creative. Combine powdered sugar and brown butter for a simple glaze. Drizzle it over warm rolls for a sweet finish. If you want to add a twist, mix in vanilla extract or a pinch of salt. For added texture, sprinkle crushed nuts on top. These simple changes can transform your rolls into a showstopper at any gathering. {{image_2}} To make these rolls even more exciting, you can add extra spices. Try adding cloves for a warm kick or some ginger for a zesty touch. Mix these spices into the dough for a richer flavor. You can also sprinkle some pumpkin pie spice on the filling. This adds a cozy autumn taste that everyone loves. Adding nuts gives these rolls a nice crunch. Chopped pecans or walnuts work great. Fold them into the filling with the brown sugar and cinnamon. This brings in a delightful texture. Toasting the nuts before adding them can enhance their flavor. It’s a simple step that pays off with a deep, nutty taste. For those who need a gluten-free treat, you can swap the flour. Use a gluten-free all-purpose blend that includes xanthan gum. This helps the dough rise and hold its shape. You may need to adjust the amount of liquid a bit since gluten-free flours can absorb more moisture. Keep an eye on the dough’s texture. It should still be soft and slightly sticky. Enjoy your tasty gluten-free pumpkin cinnamon rolls! To keep your pumpkin cinnamon rolls fresh, let them cool completely. Place them in an airtight container. You can store them at room temperature for up to two days. If you want to keep them longer, refrigerate them. They stay good in the fridge for about a week. When you want to enjoy your rolls again, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes. You can also use the microwave if you're in a hurry. Heat them for about 15-30 seconds, but keep an eye on them to avoid drying out. If you want to freeze the rolls, do this before glazing them. Wrap each roll tightly in plastic wrap and then in foil. Store them in a freezer bag. They can stay in the freezer for up to three months. To enjoy later, thaw them in the fridge overnight and reheat as mentioned. This way, you can savor the warm, gooey goodness whenever you want! You can use butternut squash puree or sweet potato puree as a substitute. Both have a similar texture and flavor. If you need a lighter option, try using applesauce. Just keep in mind that it will change the taste slightly. You may need to adjust the spices to balance the flavor. Yes, you can. If you use regular yeast, you need to activate it first. Mix it with warm milk and sugar, letting it sit for about 5 to 10 minutes. Once it foams, it’s ready to mix with the other ingredients. This step is key for getting fluffy rolls. The rolls are done when they are golden brown on top. You can also tap the bottom; it should sound hollow. If you're unsure, you can use a toothpick. Insert it in the center of a roll; it should come out clean. Let them cool slightly before drizzling the glaze. You learned about the key ingredients needed for delicious rolls. We discussed how to prepare the dough and filling, and the best baking steps. Tips helped you perfect your technique, and we explored tasty variations like pumpkin spice. You also gained insights on storing leftovers and reheating them. I hope you feel ready to make your own rolls. Enjoy this fun cooking adventure!$

Pumpkin Cinnamon Rolls with Brown Butter

Indulge in the ultimate fall treat with these delightful Pumpkin Cinnamon Rolls with Brown Butter Glaze! Perfectly spiced and irresistibly soft, these homemade rolls make your mornings cozy and sweet. With simple ingredients and straightforward steps, you’ll be enjoying warm, gooey goodness in no time. Click through to discover the full recipe and bring a delicious warm aroma to your kitchen this season!

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Ingredients

1 cup pumpkin puree

1/2 cup milk, warmed

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1/4 teaspoon allspice

1 packet (2 1/4 teaspoons) instant yeast

3 tablespoons unsalted butter, melted

3 cups all-purpose flour (plus more for dusting)

1/4 cup brown sugar (for filling)

2 tablespoons ground cinnamon (for filling)

1/4 cup unsalted butter, softened (for filling)

1 cup powdered sugar (for glaze)

1/4 cup brown butter (see instructions)

Instructions

In a large mixing bowl, combine the warm milk, sugar, and yeast. Allow it to sit for 5 minutes until frothy.

Add the pumpkin puree, melted butter, salt, ground cinnamon, nutmeg, allspice, and 2 cups of flour into the yeast mixture. Stir until combined.

Gradually add the remaining flour, one cup at a time, until a soft dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise for about 1 hour or until doubled in size.

While the dough is rising, make the brown butter. In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly.

After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 16x12 inches).

Spread the softened butter for the filling evenly on the dough, then sprinkle the brown sugar and ground cinnamon over the butter.

Starting from one long edge, tightly roll up the dough into a log. Cut into 12 even rolls using a sharp knife or dental floss.

Place the rolls in a greased baking dish, cover again with a towel, and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown.

For the glaze, combine the powdered sugar and brown butter in a bowl. Drizzle over the warm cinnamon rolls once they are out of the oven.

Prep Time: 20 min | Total Time: 2 hrs 0 min | Servings: 12 rolls

- Presentation Tips: Serve warm on a decorative plate, drizzled with extra brown butter glaze and garnished with a sprinkle of cinnamon. Consider adding a few pecan halves or walnuts on the side for an added crunch.