Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing

Dough:

• 3/4 cup (180g) milk (110 degrees) 
• 2 1/4 active yeast
• 1 TBSP sugar
• 5 TBSP (75g) softened butter
• 1 egg
• 2 tsp vanilla extract
• 3/4 cup (200g) pumpkin puree (not pumpkin pie filling) 
• 4 1/4 bead flour
• 2 tsp salt
• 1/2 tsp ginger
• 2 tsp cinnamon
• 1/8 tsp ground clove
• 1/4 tsp nutmeg powder

Filling:

• 1/2 cup (113) unsalted butter to be browned
• 1 cup (210g) dark brown sugar
• 1 1/2 TBSP cinnamon powder
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp cardamon powder
• 1/8 tsp salt
• pinch of ground clove

Pour over dough before baking:

• 1/3 cup (80ml) heavy cream

Icing:

• 8 oz softened cream cheese
• 4 TBSP unsalted butter to be browned
• 2 cups (240g) powdered sugar
• 3-4 TBSP milk
• 1 1/2 tsp vanilla extract
• 1/8 tsp salt

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1. Bloom the yeast.
Warm milk to 110°F (43°C). Add yeast and sugar. Stir and let sit 5–10 minutes until foamy.

2. Mix the wet ingredients.
In a stand mixer bowl, add softened butter, egg, vanilla, and pumpkin purée. Mix on low until smooth and combined.

3. Combine and knead the dough.
Add yeast mixture, bread flour, salt, and spices (cinnamon, ginger, nutmeg, clove). Mix with a dough hook on medium speed 8–10 minutes, until smooth and elastic.
By hand: stir with a spoon, then knead 10–12 minutes on a lightly floured surface until tacky but not sticky.

4. First rise.
Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise for 60–90 minutes or until doubled in size.

5. Make the filling.
Brown butter in a saucepan until golden and nutty. Cool 10 minutes.
Mix browned butter with dark brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt until combined.

6. Roll and fill.
Once the dough has doubled in size, roll it into a 14×18-inch rectangle (¼–⅓ inch thick). Spread filling evenly over the dough, leaving a 1-inch border.

7. Roll up and slice.
Roll tightly from the long side. Slice into 12 even pieces (about 1½ inches each). Use unflavored dental floss or a sharp knife for clean cuts.

8. Second rise.
Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.

9. Bake.
Preheat oven to 350°F (177°C). Pour ⅓ cup heavy cream over the rolls before baking.. Bake 25–28 minutes, until golden brown on top and set in the center. If tops brown too fast, tent with foil.

10. Make the icing.
Brown 4 tbsp butter, then cool slightly. In a bowl, beat cream cheese and brown butter until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy.

11. Ice the rolls.
Spread icing on warm rolls for a gooey glaze, or once cooled for a thicker frosting layer.

Baking Tips: 

Make-Ahead:
Shape rolls, cover tightly, and refrigerate overnight. Let sit at room temperature 45–60 minutes before baking.

Storage:
Store covered at room temperature for 2 days or refrigerate up to 5 days. Warm before serving.

Substitution Tip:
Use all-purpose flour for softer, less chewy rolls, or add a tablespoon of maple syrup to the icing for deeper flavor.

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