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Friday 09 October 2026 13:57:39 GMT

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2026-10-10 14:04:16

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Brown Butter Pumpkin Cinnamon Rolls🎃🥧🍁🍂 Let the fall baking begin!!! Recipe yields ~8 large rolls Dough: 180 g whole milk, warm 7 g Active dry yeast 50 g granulated sugar 120 g canned pumpkin purée 50 g egg (1 large egg, without shell) 57 g unsalted butter, melted 4-5 g pumpkin spice 6 g salt 450 g all-purpose flour (Add flour as need be) Filling: 113 g brown butter, cooled, soft, and no longer transparent 135 g packed brown sugar 5 g ground cinnamon 2 g pumpkin spice Pumpkin spice cream cheese frosting: 225 g cream cheese, room temperature 180 g powdered sugar 3-4 g vanilla extract 1 g pumpkin spice 0.3 g salt (a pinch) Before baking: Add 120 g of warm heavy cream (½ cup) NOTES!!✏️ 📄 I used a pastry cutter set at two inches pero roll but you do not have to do that. A kitchen knife or pizza cutter will do. Preheat your oven to 350°F and bake for 24-28 minutes. I left mine a little blonde at the top but that’s personal preference. When rolling out your dough, flour your surface lightly and start rolling into a big rectangle, using an average-size cutting board for reference. Place your cinnamon rolls in your lightly buttered 9x13 pan and let them proof for 30 minutes or until slightly doubled in size. Instructions for dough: Combine the warm @100-100°F milk, 5g of your 50g granulated sugar, and active yeast in a large bowl. Gently stir and let sit for 5-10 minutes until foamy. Add the pumpkin purée, egg, and melted butter. Mix until combined. Stir in the salt, pumpkin spice, and 450g of flour. Mix until a dough forms. Add more flour gradually, only if need be. Knead for 10-12 minutes, until the dough is smooth and elastic. Place the dough in a lightly buttered bowl. Cover and let rise for 1–1½ hours, or until doubled in size. I had cold-proofed mine overnight. That allowed me to roll out my dough easily without it fighting back with me 🥊🥊 Filling: Mix the softened brown butter, brown sugar, cinnamon, and pumpkin spice until combined and spreadable. Set aside while you roll out the dough. Frosting: Beat the cream cheese by hand or in a stand mixer. I have a stand mixer but for aesthetic purposes I did everything by hand😓 Add the powdered sugar, vanilla extract, pumpkin spice, and salt. Beat until fully combined and creamy. #fallbaking #baking #recetas #cinnamonroll #fall

Brown Butter Pumpkin Cinnamon Rolls🎃🥧🍁🍂 Let the fall baking begin!!! Recipe yields ~8 large rolls Dough: 180 g whole milk, warm 7 g Active dry yeast 50 g granulated sugar 120 g canned pumpkin purée 50 g egg (1 large egg, without shell) 57 g unsalted butter, melted 4-5 g pumpkin spice 6 g salt 450 g all-purpose flour (Add flour as need be) Filling: 113 g brown butter, cooled, soft, and no longer transparent 135 g packed brown sugar 5 g ground cinnamon 2 g pumpkin spice Pumpkin spice cream cheese frosting: 225 g cream cheese, room temperature 180 g powdered sugar 3-4 g vanilla extract 1 g pumpkin spice 0.3 g salt (a pinch) Before baking: Add 120 g of warm heavy cream (½ cup) NOTES!!✏️ 📄 I used a pastry cutter set at two inches pero roll but you do not have to do that. A kitchen knife or pizza cutter will do. Preheat your oven to 350°F and bake for 24-28 minutes. I left mine a little blonde at the top but that’s personal preference. When rolling out your dough, flour your surface lightly and start rolling into a big rectangle, using an average-size cutting board for reference. Place your cinnamon rolls in your lightly buttered 9x13 pan and let them proof for 30 minutes or until slightly doubled in size. Instructions for dough: Combine the warm @100-100°F milk, 5g of your 50g granulated sugar, and active yeast in a large bowl. Gently stir and let sit for 5-10 minutes until foamy. Add the pumpkin purée, egg, and melted butter. Mix until combined. Stir in the salt, pumpkin spice, and 450g of flour. Mix until a dough forms. Add more flour gradually, only if need be. Knead for 10-12 minutes, until the dough is smooth and elastic. Place the dough in a lightly buttered bowl. Cover and let rise for 1–1½ hours, or until doubled in size. I had cold-proofed mine overnight. That allowed me to roll out my dough easily without it fighting back with me 🥊🥊 Filling: Mix the softened brown butter, brown sugar, cinnamon, and pumpkin spice until combined and spreadable. Set aside while you roll out the dough. Frosting: Beat the cream cheese by hand or in a stand mixer. I have a stand mixer but for aesthetic purposes I did everything by hand😓 Add the powdered sugar, vanilla extract, pumpkin spice, and salt. Beat until fully combined and creamy. #fallbaking #baking #recetas #cinnamonroll #fall

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