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Cozy Maple Brown Butter Pumpkin Cinnamon Rolls

maple brown butter pumpkin cinnamon rolls - featured image
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Soft, spiced pumpkin cinnamon rolls infused with brown butter and topped with a maple brown butter glaze, perfect for cozy fall mornings.

Ingredients

Scale
  • 4 cups all-purpose flour (480 grams)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup pumpkin puree (240 ml), canned or fresh
  • 4 tablespoons unsalted butter, browned and cooled slightly (56 grams)
  • ¾ cup whole milk, warmed to about 110°F (180 ml)
  • ¼ cup granulated sugar (50 grams)
  • ¼ cup packed brown sugar (55 grams)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 3 tablespoons unsalted butter, softened (42 grams) – for filling
  • ½ cup packed brown sugar (110 grams) – for filling
  • 2 tablespoons ground cinnamon – for filling
  • ½ teaspoon ground ginger (optional) – for filling
  • ½ cup chopped pecans or walnuts (60 grams) – optional, for filling
  • 3 tablespoons unsalted butter, browned (42 grams) – for glaze
  • ¼ cup pure maple syrup (60 ml)
  • 1 cup powdered sugar, sifted (120 grams)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the pan gently as the butter foams and turns golden with a nutty aroma (about 5 minutes). Pour into a bowl and let cool slightly.
  2. Warm the milk: Heat ¾ cup whole milk in the same or a separate pan until it reaches about 110°F (43°C). Pour into a large mixing bowl.
  3. Activate the yeast: Sprinkle 2 ¼ teaspoons active dry yeast over the warm milk, stir gently, and let sit for 5-7 minutes until foamy.
  4. Mix wet ingredients: Add browned butter, 1 cup pumpkin puree, ¼ cup granulated sugar, ¼ cup brown sugar, 1 large egg, and 1 teaspoon salt to the yeast mixture. Stir to combine.
  5. Add dry ingredients and knead: Gradually add 4 cups all-purpose flour, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Mix until a soft dough forms. Knead with a stand mixer dough hook for 6-7 minutes or by hand for 8-10 minutes until smooth and elastic.
  6. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  7. Prepare filling: Mix 3 tablespoons softened butter, ½ cup packed brown sugar, 2 tablespoons cinnamon, ½ teaspoon ground ginger, and ½ cup chopped nuts (optional) in a small bowl.
  8. Roll out dough: Punch down dough and roll on a floured surface into a 12×16 inch rectangle.
  9. Spread filling: Evenly spread cinnamon-sugar butter mixture over dough, leaving a small border.
  10. Form rolls: Roll dough tightly from the longer side into a log. Pinch seam to seal and cut into 12 equal slices about 1.5 inches thick.
  11. Second rise: Arrange rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  13. Make glaze: Brown 3 tablespoons butter in a small pan, then stir in ¼ cup maple syrup, 1 cup powdered sugar, ½ teaspoon vanilla extract, and a pinch of salt. Whisk until smooth.
  14. Glaze and serve: Remove rolls from oven, cool 5 minutes, drizzle with glaze, and serve warm.

Notes

Watch butter closely when browning to avoid burning; use a kitchen thermometer or wrist test to warm milk properly; knead dough until tacky but not sticky; allow proper rising time for best texture; use dental floss or serrated knife for clean roll slices; glaze rolls when warm but not hot for best setting.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter, maple glaze, fall recipe, cozy breakfast, homemade cinnamon rolls

Find it online: https://cookluma.com/cozy-maple-brown-butter-pumpkin-cinnamon-rolls-easy-homemade-recipe/