This recipe is perfect for a crisp autumn morning, soft and gooey pumpkin cinnamon rolls with a touch of nutty brown butter and a creamy pumpkin cream cheese frosting 🎃🍂 Pumpkin rolls: - 1/2 cup unsalted butter; browned - 1 cup warm milk - 2 1/4 tsp instant yeast - 1 tbsp granulated sugar - 2 1/2 cups bread flour - 2 1/2 cups all-purpose flour - 1/2 tsp salt - 1 tbsp pumpkin spice - 1 tsp cinnamon - 1/2 cup brown sugar - 1/2 cup pumpkin puree - 2 large eggs - 1 tsp vanilla extract Filling: - 1/2 cup unsalted butter; softened - 1 cup brown sugar - 2 tsp cinnamon - 1 tbsp pumpkin spice Pumpkin cream cheese frosting: - 8 oz cream cheese; softened - 1/2 cup unsalted butter; softened - 1 cup powdered sugar - 2 tbsp pumpkin puree - 1 tsp vanilla extract - 1 tsp pumpkin spice Instructions in comments 🎃 Instructions: Place butter in a small saucepan over medium-high heat, stir continuously until you have a golden nutty butter. Transfer to a small container and set aside to cool. In a small container, add warm milk, instant yeast, and a tbsp of sugar, mix, cover, and set aside for 10 minutes to allow the yeast to bloom. In a large bowl, add bread flour, all-purpose flour, salt, pumpkin spice, cinnamon, and brown sugar. Give a quick mix, then add brown butter, yeast mixture, pumpkin puree, eggs, and vanilla extract. Mix until you have a shaggy dough, dump onto a flat surface, and knead by hand for 10-15 minutes. You’ll know when your dough is ready when it’s not longer sticky and you press with a finger and the dough bounces back.Transfer to a lightly greased bowl, cover, and rest for an hour or until the dough doubles in size. While the dough rises, work on the cinnamon filling. To a small bowl, add softened butter, brown sugar, cinnamon, and pumpkin spice. Mix until everything is well combined and smooth, set aside. Once the dough has doubled punch it down and turn dough onto a flat surface, using a rolling pin roll out dough to a 20 x 24 rectangle. Spread the cinnamon filling evenly all over the dough, cut 12 2” strips and start rolling each strip individually. Place cinnamon rolls in a greased and lined 9 x 13 pan, coven and allow to rest for another 30 minutes. Bake for 25-30 minutes, in the meantime start working on the pumpkin cream cheese frosting. In a small bowl beat softened cream cheese and butter until smooth. add powdered sugar, pumpkin puree, vanilla extract and pumpkin spice, mix until everything is well combined and set aside. Once the cinnamon rolls are done baking allow to cool for 30 minutes before frosting and enjoy! #cinnamonroll #pumpkinseason #pumpkinrecipes #fallbaking #fallrecipes - @theemilyrangel