Pumpkin Cinnamon Rolls with Brown Butter Frosting

$To make these pumpkin cinnamon rolls, gather the following items: - 2 cups all-purpose flour - 1/2 cup pumpkin puree - 1/4 cup granulated sugar - 1/4 cup brown sugar - 1/2 teaspoon salt - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon ginger - 1/2 cup warm milk (around 110°F) - 1/4 cup unsalted butter, melted - 1 large egg - 1/4 cup finely chopped pecans (optional) For the sweet brown butter frosting, you will need: - 1/2 cup unsalted butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (or more as needed) To make your rolls even more special, consider these add-ins: - 1/4 cup finely chopped pecans for a crunchy twist - 1/4 cup raisins or cranberries for a fruity kick - A dash of orange zest for a fresh, bright flavor These ingredients create a delicious base for the pumpkin cinnamon rolls. They blend well together and give a warm, cozy taste. Don't forget to check the Full Recipe for detailed steps and tips! To make the dough, start with a large bowl. Combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/4 cup of brown sugar, 1/2 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon. Add 1/2 teaspoon of nutmeg and 1/2 teaspoon of ginger for that cozy flavor. Mix all of these dry ingredients well. In another bowl, whisk together 1/2 cup of warm milk, 1/4 cup of melted unsalted butter, and 1 large egg until they blend. Then, fold in 1/2 cup of pumpkin puree until smooth. Pour this mixture into the dry ingredients and stir until a sticky dough forms. Knead the dough on a floured surface for about 5 minutes until it feels smooth. For the filling, mix softened butter, 1/4 cup of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Stir until it forms a smooth paste. If you want, add 1/4 cup of finely chopped pecans for extra crunch. This mix will give your rolls a delightful flavor. After the dough rises for about 1 hour, roll it out on a floured surface into a rectangle. Aim for about 14x10 inches. Spread the filling evenly on the dough, leaving a small border. Starting from one long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces. Place these rolls in a greased baking dish, making sure to leave space between each. Cover the rolls with a towel and let them rise again for about 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they turn golden brown. While they bake, prepare the brown butter frosting. Melt 1/2 cup of unsalted butter over medium heat until it turns golden brown and smells nutty. Let it cool slightly. Mix the brown butter with 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and enough milk to reach your desired consistency. Once the rolls are done, let them cool for a few minutes. Drizzle the frosting generously over the warm rolls. For the full recipe, check out the detailed instructions. Enjoy your delicious pumpkin cinnamon rolls! To get fluffy cinnamon rolls, you need to focus on the dough. Start with warm milk, about 110°F, to wake up the yeast. This heat helps it bloom well. Knead your dough until it feels smooth and elastic, which usually takes about five minutes. After mixing, let it rise in a warm spot. This helps the dough double in size, giving you those soft rolls you crave. Brown butter adds a deep, nutty taste to your frosting. To make it right, cook the butter over medium heat. Watch it closely as it melts. Stir often until it turns golden brown. The nutty aroma means it’s ready. Let it cool a bit before mixing it with the sugar and milk. This will keep the frosting creamy and smooth. Adjust the milk to get your desired thickness. One big mistake is rushing the rising time. Don’t skip letting the dough rise twice. This step is key for fluffiness. Also, be careful not to overbake your rolls. They should be golden, not dark brown. For the frosting, don’t skip browning the butter; it makes a huge difference. For more tips, check out the full recipe for further guidance. {{image_2}} You can switch things up with different spices. Try adding allspice or cardamom for a new twist. You can also use sweet potato or butternut squash instead of pumpkin. These changes make the rolls unique but still tasty. To make these rolls vegan, replace the egg with flaxseed meal mixed with water. Use almond milk instead of warm milk. For gluten-free rolls, swap all-purpose flour for a gluten-free blend. Just make sure it has xantham gum to help with texture. These small changes keep the flavor while accommodating different diets. Adding nuts or dried fruits can make these rolls even better. Chopped pecans or walnuts give a nice crunch. You can also fold in raisins or cranberries into the filling. This adds sweetness and chewiness. For even more fun, sprinkle some chocolate chips on top before rolling. It makes a delightful treat that everyone will love. To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. This helps seal in moisture and keeps them soft. You can leave them out at room temperature for up to two days. If you want to keep them longer, refrigeration is a good option. Just remember to wrap them in plastic wrap or foil first. If you want to save some cinnamon rolls for later, freezing works well. First, let the rolls cool completely. Then, wrap each roll tightly in plastic wrap. Place the wrapped rolls in a freezer bag or a container. They can last up to three months in the freezer. When you’re ready to enjoy them, just thaw them in the fridge overnight. To reheat your rolls, you have options. For a quick fix, use the microwave. Heat them for about 15 to 20 seconds. If you prefer a crispy outside, use the oven. Preheat it to 350°F (175°C) and warm the rolls for about 5–10 minutes. This keeps the insides soft while giving the outside a nice texture. Enjoy your delicious pumpkin cinnamon rolls warm! You can find the full recipe above. Yes, you can use canned pumpkin puree. It saves time and works well. Just make sure it is pure pumpkin and not a pie filling. This will keep your rolls tasty and authentic. These cinnamon rolls stay fresh for about 2 to 3 days at room temperature. Store them in an airtight container. You can also freeze them for longer storage, up to 3 months. Yes, you can prepare the dough the night before. Just cover it tightly and place it in the fridge. Let it rise the next day for about an hour at room temp before using. If you prefer not to use brown butter, regular melted butter works great. The flavor will be different, but it will still taste good. You can also try cream cheese for a richer taste. For the full recipe, check out the details above! In this post, we explored the tasty world of pumpkin cinnamon rolls. We covered the key ingredients, detailed steps to make them, and shared tips for perfect results. We also looked at variations and storage options to keep your rolls fresh. These warm rolls can bring joy to any table. Enjoy making them and trying your favorite flavors!$

Pumpkin Cinnamon Rolls with Brown Butter Frosting

Indulge in the ultimate comfort food with these delightful pumpkin spice cinnamon rolls that are perfect for fall! Bursting with warm flavors and topped with a rich brown butter frosting, these rolls will elevate your baking game. Learn how to make this easy recipe from scratch, complete with tips for perfecting the dough and frosting. Click to explore the full recipe and treat your family to a seasonal favorite!

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Ingredients

2 cups all-purpose flour

1/2 cup pumpkin puree

1/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 cup warm milk (around 110°F)

1/4 cup unsalted butter, melted

1 large egg

1/4 cup finely chopped pecans (optional)

Brown Butter Frosting:

1/2 cup unsalted butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (or more as needed to reach desired consistency)

Instructions

Make the Dough: In a large bowl, combine flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger. Mix well.

In a separate bowl, whisk together the warm milk, melted butter, and egg until combined. Add the pumpkin puree and mix until smooth.

Gradually add the wet mixture to the dry ingredients and stir until a sticky dough forms. Knead the dough on a floured surface for about 5 minutes or until smooth.

Let It Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling: In a small bowl, mix together softened butter, brown sugar, and cinnamon until it forms a paste. If desired, fold in the chopped pecans for added crunch.

Shape the Rolls: Once the dough has risen, roll it out on a floured surface into a rectangle (about 14x10 inches). Spread the filling evenly over the dough, leaving a small border.

Roll and Slice: Starting from one long edge, carefully roll the dough into a tight log, then slice into 12 equal pieces. Arrange the rolls in a greased baking dish, leaving a little space between each roll.

Second Rise: Cover the rolls with a towel and let them rise again for about 30 minutes. Preheat your oven to 350°F (175°C).

Bake the Rolls: Bake the rolls in the preheated oven for 20–25 minutes, or until golden brown and cooked through.

Make the Frosting: While the rolls are baking, prepare the frosting. In a small saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

In a mixing bowl, combine the brown butter, powdered sugar, vanilla extract, and milk. Whisk until smooth and creamy. Adjust the milk quantity for desired consistency.

Frost the Rolls: Once the cinnamon rolls are out of the oven, allow them to cool for a few minutes before drizzling the brown butter frosting generously over the top.

Prep Time: 45 minutes | Total Time: 2 hours | Servings: 12 rolls

- Presentation Tips: Serve the cinnamon rolls warm on a decorative platter, and sprinkle with additional chopped pecans or cinnamon for an appealing finish! Enjoy!