Description
Indulge in the delightful warmth of Brown Butter Pumpkin Cinnamon Rolls, a perfect autumn treat that elevates any breakfast or brunch. These soft and gooey rolls are filled with the rich flavors of pumpkin and warm spices, all enhanced by the nutty depth of brown butter. Ideal for cozy family gatherings or weekend brunches, this recipe is straightforward and sure to impress your loved ones. Serve them fresh from the oven, topped with a luscious glaze for an irresistible experience.
Ingredients
Scale
- 226g or 1 cup unsalted butter (cold is fine)
- 7g or 2 ¼ teaspoons instant or quick rise yeast (active dry works too)
- 60g or ¼ cups warm water
- 520g or 4 cups all-purpose flour
- 190g or ¾ cup pumpkin puree
- 120g or ½ cup Greek yogurt
- 100g or ½ cup brown sugar
- ½ tsp fine sea salt
- 1 teaspoon pure vanilla extract
- 57g or ¼ cup browned butter (from above)
- 113g or ½ cup browned butter (from above)
- 150g or ¾ cup brown sugar
- 1–2 tablespoons pumpkin pie spice (depending on preference)
- ¼ teaspoon fine sea salt
- 120g or ½ cup heavy cream (for bath)
- 190g or 1 ½ cups powdered sugar
- 1 tablespoon vanilla bean paste or 2 teaspoons pure vanilla extract
- Pinch fine sea salt
- 2–4 tablespoons heavy cream or milk
- 1–2 tablespoons browned butter (from above, mostly brown bits)
- ¼ cup whipped cream cheese
Instructions
- Step 1: Brown the Butter – Set the butter in a light-colored frying pan over medium heat. Cook until the butter melts and begins to sputter. Stir continuously as small panko-like bits fall to the bottom until they turn brown. The butter will emit a nutty aroma; once it stops sputtering, pour it into a bowl, scraping all brown bits from the pan. Let cool.
- Step 2: Divide the Butter – Reserve 113g of browned butter for filling. Set aside 57g for dough preparation. Reserve 1–2 tablespoons of mostly brown bits for glaze.
- Step 3: Make the Dough – Pour warm water into a stand mixer bowl. Sprinkle yeast over water along with a pinch of sugar; gently whisk and let foam for a few minutes. Add flour, pumpkin puree, Greek yogurt, vanilla extract, salt, and remaining sugar. Attach dough hook; knead on low speed then medium speed until dough clears edges of bowl. Add reserved browned butter for dough; knead until supple then transfer to an oiled bowl. Cover with plastic wrap.
- Step 4: First Rise – Allow dough to rise at room temperature until doubled in size (about 2–3 hours). If rising overnight, let it increase by only about half before refrigerating.
- Step 5: Fill the Dough – Roll out dough on floured countertop into a large rectangle (14 inches x 12 inches). Spread cooled browned butter over dough evenly. Mix brown sugar with pumpkin spice and salt in a separate bowl; spread this mixture over the butter layer. Roll up dough tightly into a long rope; slice into 10–12 rolls.
- Step 6: Second Rise – Grease a cake pan with oil/butter; arrange rolls with space between them. Cover with plastic wrap/tea towel; let rise until puffy (about 1–2 hours).
- Step 7: Bathe and Bake – Preheat oven to 350°F (175°C). Pour heavy cream around rolls in pan ensuring coverage. Bake until golden brown (25–35 minutes); check doneness with thermometer reaching at least 190°F in center roll.
- Step 8: Top the Rolls – Whisk together reserved brown butter bits with powdered sugar, vanilla extract, salt, milk/heavy cream until smooth. Optionally add cream cheese; whisk again until thick but spreadable. Spread glaze over warm rolls for melting effect or wait until cool for thicker topping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg