Description
Wake up to the irresistible scent of freshly baked Pumpkin Cinnamon Rolls with Browned Butter Icing. These soft, gooey rolls combine the warm flavors of pumpkin and cinnamon, swirled together and topped with a nutty, decadent icing. Perfect for cozy mornings or festive gatherings, these delightful treats will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup pumpkin puree (fresh or canned)
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ cup brown sugar
- 2 ¼ tsp active dry yeast
- 1 cup whole milk
- ½ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 tsp salt
- 1 tsp vanilla extract
- ½ cup pecans (chopped, optional)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Stir in pumpkin puree, melted butter, eggs, salt, and flour until mixed.
- Knead dough on a floured surface for about 10 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
- For the filling, mix brown sugar, granulated sugar, and cinnamon in a bowl.
- Roll out risen dough into a rectangle and spread filling evenly before rolling up tightly.
- Cut into approximately 12 rolls and place them close together in a greased baking dish.
- Cover and let rise again for 30 minutes while preheating the oven to 350°F (175°C).
- Bake rolls for about 25-30 minutes until golden brown.
- For the icing, melt butter in a saucepan until browned; whisk in powdered sugar and vanilla until smooth. Drizzle over warm rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (80g)
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg