brown butter pumpkin cinnamon roll cake 🤎🍂 EP. 4 of my giant cinnamon roll cake series! Ingredients Pumpkin cinnamon roll dough: ½ cup whole milk, lukewarm ¼ cup granulated sugar 2¼ tsp active dry yeast (1 packet) ½ cup pumpkin purée ¼ cup unsalted butter (melted and cooled slightly) 1 large egg (room temperature) 3¼ cups all-purpose flour, plus a little extra if needed 1½ tsp ground cinnamon 1 tsp pumpkin pie spice 1 tsp salt Brown butter cinnamon filling: 5 tbsp unsalted brown butter ¾ cup packed brown sugar 2 tsp ground cinnamon 1 tsp pumpkin pie spice Pinch of salt Brown butter cream cheese frosting: 4 tbsp unsalted brown butter 4 oz cream cheese (softened) 1 cup powdered sugar 1 tsp vanilla extract Pinch of salt 1–2 tbsp heavy cream or milk, as needed Instructions pumpkin dough: -In a small bowl, combine the lukewarm milk, a teaspoon of the measured sugar, and the yeast. Let stand for 5–10 minutes until foamy. -In the bowl of a stand mixer or large bowl, add the yeast mixture, pumpkin purée, melted butter, and egg. Mix until egg is lightly beaten. -Add the flour, salt, cinnamon, and pumpkin pie spice. -Mix until a rough dough forms. Knead on low to medium-low for about 8–10 minutes, until smooth, elastic, and slightly tacky. -If the dough is very wet and sticking heavily to the bowl, add flour 1 tablespoon at a time. -Transfer to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours. brown butter filling: -Melt the butter in a light-colored saucepan over medium heat, stirring frequently. -Once it foams and develops golden-brown flecks with a nutty aroma, remove it from the heat immediately. Let it cool. -Add the brown sugar, cinnamon, pumpkin pie spice, and salt and mix until combined. assemble giant cinnamon roll cake: -Grease a 9-inch springform pan and line the bottom with parchment paper. -Once the dough has doubled, gently punch it down and roll it into a rectangle about 12 × 16 inches. -Spread the cooled brown butter filling evenly. -Cut the dough into 12 long strips, approximately 1½–2 inches wide. -Roll the first strip into a small spiral and place it in the center of your pan. -Wrap each remaining strip around the outside of the previous strip, building one giant cinnamon roll. -Keep the spiral snug but not tightly compressed, so the dough has room to expand. -Cover the pan and let the cake rise for approximately 30-45 minutes, or until visibly puffy. Bake: -Preheat your oven to 350°F . Bake for approximately 35–45 minutes, checking the center carefully. -If the top becomes too brown before the middle is cooked, tent loosely with foil. The center should reach about 190°F, with no raw or doughy layers remaining. -Let cool in the pan for 15–20 minutes before frosting. brown butter cream cheese frosting: -Brown the butter in a saucepan, then let it cool until thickened but still soft. -Beat the cream cheese until smooth. -Add the cooled brown butter, powdered sugar, vanilla, and salt. -Beat until fluffy, adding cream or milk a little at a time until you reach your preferred consistency. -Spread over the slightly cooled cake and enjoy! #cinnamonroll #brownbutter #cozybaking #creatorsearchinsights #bakinggoods — @lori_ilcのTikTok