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Cozy Pumpkin Cinnamon Roll Bake with Easy Brown Butter Maple Icing

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A warm and comforting pumpkin cinnamon roll bake enriched with pumpkin puree and topped with a rich brown butter maple icing, perfect for slow fall mornings or cozy weekends.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup (180g) pumpkin puree (canned or fresh-roasted, smooth)
  • ½ cup (120ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (60g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon (for filling)
  • 4 tablespoons (60g) unsalted butter, softened (for filling)
  • 4 tablespoons (60g) unsalted butter (for icing)
  • ¼ cup (60ml) pure maple syrup
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C), granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In a large mixing bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger.
  3. Combine wet ingredients: Add pumpkin puree, melted butter, and egg to the yeast mixture. Whisk lightly to combine.
  4. Make the dough: Pour wet ingredients into dry and stir until sticky dough forms. Mix with stand mixer dough hook on low for 3 minutes, then medium for 5–7 minutes until smooth and elastic, or knead by hand for about 10 minutes.
  5. First rise: Transfer dough to lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare filling: Mix brown sugar, cinnamon, and softened butter until smooth and spreadable.
  7. Roll out dough: Punch down dough, turn onto floured surface, and roll into 15×10 inch (38×25 cm) rectangle.
  8. Spread filling evenly over dough, leaving a small border around edges.
  9. Form rolls: Starting from long edge, roll dough into tight log, pinch seam to seal, and slice into 12 equal rolls (about 1 ½ inches / 4 cm thick).
  10. Arrange rolls cut-side up in greased 9×13-inch pan, snug but not squished. Cover and let rise for 30–45 minutes until puffy.
  11. Bake rolls at 350°F (175°C) for 25–30 minutes until golden brown and cooked through.
  12. Make brown butter maple icing: Melt butter in small saucepan over medium heat, cook swirling occasionally until golden brown and fragrant (4–5 minutes). Remove from heat and stir in maple syrup, powdered sugar, vanilla, and salt until smooth.
  13. Glaze and serve: Drizzle warm icing over hot rolls as soon as they come out of oven. Let soak for a few minutes before serving.

Notes

Use firm, good-quality pumpkin puree to avoid watery dough. Warm milk to about 110°F (43°C) for yeast activation. Watch butter carefully when browning to avoid burning. If icing thickens too much, stir in a teaspoon of warm milk to loosen. Dough can be prepared the night before and refrigerated after first rise. Vegan and gluten-free adaptations are possible.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin cinnamon roll bake, brown butter maple icing, fall breakfast, cozy pumpkin recipe, pumpkin dessert, cinnamon rolls, pumpkin spice

Find it online: https://cookluma.com/cozy-pumpkin-cinnamon-roll-bake-with-easy-brown-butter-maple-icing-recipe/