Brown Butter Pumpkin Spice Cinnamon Rolls 🎃🍂 (recipe makes ~8 rolls) Dough: ¾ cup (180g) warm whole milk 1 packet (2¼ tsp/7g) instant yeast ¼ cup (50g) granulated sugar ½ cup (120g) canned pumpkin purée 1 egg, room temp ¼ cup (57g) unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt 3⅓-3¾ cups (400-450g) all-purpose flour (start low and only add more, a little at a time, if it’s too sticky) + ⅓ cup warm heavy cream to pour over rolls right before baking (I used the good & gather brown butter pumpkin heavy cream!) Filling: ½ cup (113g) brown butter, cooled until soft/opaque (you can place it in the fridge to speed this up) ⅔ cup (135g) packed brown sugar 2 tsp cinnamon 1 tsp pumpkin spice Frosting: 6 oz (170g) cream cheese, room temp ¼ cup (57g) brown butter, cooled until soft/opaque 1½ cups (180g) powdered sugar ¾ tsp vanilla extract ½ tsp pumpkin spice Pinch of salt Instructions: Combine the warm milk, sugar, and instant yeast. *if using active dry yeast, gently stir it and let it sit 5-10 min until foamy before proceeding. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1-1½ hrs/until doubled. For the filling, mix the soft brown butter, brown sugar, pumpkin spice, and cinnamon until combined/spreadable. Roll dough into a large rectangle on a lightly floured surface. Spread the filling evenly over it. I like to use a pizza cutter to first slice 8 pieces then roll them each up tightly. (Or you can tightly roll the whole thing then slice) Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 22-28 min until golden. To make the icing, beat cream cheese and brown butter together until smooth. Then, beat in powdered sugar, vanilla, pumpkin spice, and salt until fully combined. Spread over the warm rolls. Enjoy! #bakingrecipe #cinnamonrolls #pumpkin #pumpkinspice #fallrecipes - @audreybakes