brown butter pumpkin cinnamon rolls 🍂🎃 pumpkin dough: ½ cup warm milk (120g) 2¼ tsp active dry yeast (7g) ⅓ cup packed brown sugar (65–70g), divided 1 large egg + 1 egg yolk 1 cup pumpkin purée (240g) ¼ cup melted butter (57g) 1 tsp vanilla 4¼–4½ cups bread flour (510–540g), added as needed 1½ tsp salt 1½ tsp cinnamon ½ tsp nutmeg ¼ tsp allspice warm the milk until just warm to the touch. (100-110f) mix in the yeast and about 1 tbsp of the brown sugar, then let sit for 5–10 minutes until foamy. add the remaining brown sugar, egg, egg yolk, pumpkin purée, melted butter and vanilla. mix until combined. add the cinnamon, nutmeg, allspice and salt, then gradually add the bread flour until a soft, slightly tacky dough forms. knead until smooth and elastic, using a little olive oil on your hands or work surface as needed instead of adding too much flour. cover and let rise until doubled in size. ( about an hour ) brown butter cinnamon filling: ½ cup butter (113g) browned 1 cup packed brown sugar (200g) 1½ tbsp cinnamon ½ tsp nutmeg ¼ tsp allspice 1 tsp vanilla pinch of salt brown the butter until golden and fragrant. let it cool slightly, then mix with the brown sugar, cinnamon, nutmeg, allspice, vanilla and salt until a thick, spreadable paste forms. roll the dough into a large rectangle, spread the filling evenly over the dough, then slice 12 even strips. roll them up and place in a lined baking dish, cover and let rise again until puffy. (20 minutes) for baking: ½–¾ cup heavy cream preheat oven to 350°F. pour the heavy cream evenly over the risen rolls right before baking. bake for 22–28 minutes, or until lightly golden and cooked through but still soft. ( if the start browning too fast tent with foil ) maple cinnamon cream cheese glaze: 4 oz cream cheese (113g), softened 1 cup powdered sugar (120g) 4 tbsp pure maple syrup 1 tsp vanilla 1 tsp cinnamon 4-5 tbsp heavy cream , as needed pinch of salt mix the softened cream cheese until smooth. mix in the powdered sugar, maple syrup, cinnamon, vanilla and salt. add the heavy cream or milk a little at a time until thick but pourable. let the rolls cool for about 8–10 minutes, then spread the glaze over the warm rolls. #pumpkin #cinnamonroll #Recipe #fallbaking #cinnamonrolls — @sugarspiceddreamsのTikTok