Pumpkin Cinnamon Rolls with Browned Butter Icing


Thank god for mid-September. I never thought I’d get sick of all the fresh berries, the juicy peaches, the purpley plums. But oh my lord, I have been bursting at the seams to cook up some fall sweets…and so (gulp) yesterday, I DID! Did it matter that it was 96 degrees out? NO, IT MOST CERTAINLY DID NOT!

These are traditional cinnamon rolls lightly scented with pumpkin and glazed with the most heavenly brown butter creaminess I’ve ever tasted. The rolls aren’t too time consuming, but you just kinda have to be around while they’re doin’ their rising thing. Make them. Your house will smell amazing and your family will give you brown butter icing kisses.

Pumpkin Cinnamon Rolls with Browned Butter Icing

Pumpkin Cinnamon Rolls with Browned Butter Icing

Ingredients

If you have a breadmaker, you can let it do the mixing, kneading and first rise for you. Then just roll out the dough, do the second rise and bake!

Rolls:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water

3 cups all-purpose flour, plus 3/4 cup extra to use as needed.

1/2 cup canned pumpkin

1/2 cup milk

1/4 cup melted butter

1 tablespoon granulated sugar

1 1/4 teaspoons salt

1/4 teaspoon ground nutmeg

Cooking spray

Filling:

3 tablespoons granulated sugar

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

2 tablespoons chilled butter, cut into small pieces

Glaze:

4 tablespoons unsalted butter

3/4 cup powdered sugar

2 ounces 1/3-less-fat cream cheese

Instructions

1. Make the rolls: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add 3 cups flour, pumpkin, milk, sugar, salt, nutmeg and melted butter; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) NOTE: If you have a breadmaker you can just throw everything in and put it on the dough cycle. That will take care of steps 1 and 2.

3. Make the filling: Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

4. Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

5. Preheat oven to 375°. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

6. To prepare the glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter is brown and aromatic, about 4-6 minutes total. Remove from heat. In a small mixing bowl, combine the powdered sugar, cream cheese and browned butter with an electric mixer. Mixture will be thicker than a glaze, more like frosting. When rolls are done, immediately top each with a dollop of the frosting and let melt, using a spoon to help spread all over rolls (as it melts it should ooze down the sides.) Enjoy!

Adapted from Cooking Light

http://sugarmamacooks.com/pumpkin-cinnamon-rolls-with-browned-butter-icing/

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