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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

14

Description

These rolls are soft as pillows. With a cinnamon swirl and carmely brown butter cream cheese frosting…I can’t even…

Ingredients

  • FOR THE DOUGH:
  • ½ cups Warm Water
  • 2 Tablespoons Active Dry Yeast
  • 2 Tablespoons Sugar
  • 15 ounces, weight Pumpkin Puree
  • ½ sticks Butter, Melted
  • 2 whole Eggs
  • 1 teaspoon Salt
  • 5-½ cups All-purpose Flour
  • FOR THE FILLING:
  • 2 cups Brown Sugar
  • 1 cup Room Temperature Butter
  • 4 teaspoons Cinnamon
  • FOR THE FROSTING:
  • 1 stick Butter
  • 8 ounces, weight Cream Cheese
  • 3 cups Powdered Sugar
  • ¼ cups Half-and-half

Preparation

The day before, make the dough. Start by adding the warm water, yeast and sugar into the bowl of a stand mixer. Stir just to combine. Set aside to bloom.

Combine the pumpkin puree, melted butter, eggs and salt in a separate bowl. Stir until fully incorporated.

After the yeast has had 10 minutes to bloom, add the pumpkin mixture to it and stir until combined. Add 5 cups of flour and turn on the mixer fitted with the dough hook. Mix until combined. Press your finger into the dough to test it. If it is still sticky, add the remaining 1/2 cup of flour. The dough should be soft but not sticky. Place the dough in a large bowl that you have sprayed with cooking spray. Cover it with a sheet of plastic that you’ve sprayed with cooking spray and put it in the fridge overnight. Check on it before you go to bed, I had to punch mine down as it was overflowing the bowl.

The next morning, remove the dough from the refrigerator and place it on the counter (still in the bowl).

Take the stick of butter (for the frosting) and place in a medium skillet on medium high heat. Melt the butter, stirring it constantly until little brown flecks appear on the bottom. Once that happens immediately remove pan from the heat and set aside to cool.

Next, work on the filling. Combine the brown sugar, butter and cinnamon in a large bowl until it creates a paste. Set aside for now.

Heavily dust your rolling surface with flour. Plop the dough in the middle and roll it out to about 30×16. Sprinkle the filling onto the dough and smoosh it down with your fingers. Starting with one of the long ends, roll the dough up as tightly as you can into a log.

Using a sharp knife score and slice the log into rolls. Mine were about 2 inches thick. Place the rolls in a greased 9×12 baking dish. Let the rolls rise in a warm place for an hour and a half to two hours.

Preheat the oven to 350 F. Once oven is heated, place the rolls in the oven for 15-20 minutes. Mine baked for 20 minutes. Test by pressing down in the middle of a roll. It shouldn’t sink.

While the rolls are baking, work on the frosting. In a medium bowl, combine the cream cheese, cooled brown butter, powdered sugar and half-and-half. Mix with a hand mixer until fully combined.

Remove the rolls from the oven and liberally spread the frosting over them.

En-freaking-joy.

Recipe adapted from: Mel’s Kitchen Cafe

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Avatar of jolieo

jolieo on 2.19.2014

This recipe is soooo good!!! Especially the frosting, yummo! This is my go to recipe for cinnamon rolls. I did not change a thing!

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