I’m HOME! I spent the end of last week and all weekend at Feast Portland and I am BEAT! It was so tiring but oh-so-fun and I cannot wait to give you all a run down at the end of the week. But let’s be real, it probs won’t be ready until the beginning of next :). But I had to start the week with a….
Recipe revamp! Another amazing recipe from the archives that I’ve meticulously dug up, retested, changed and re-shot for this fall. Why? Because sometimes those first little posts of mine get lost in there and no one ever get’s to see them or use them. It has to do with SEO and possibly something to do with sub-par photography from those first few months (slash year, let’s be honest). Therefore, Pumpkin Cinnamon Rolls with Browned Butter Frosting have cleaned up for a night on the town. Or a morning in your kitchen, more accurately.
These Cinnamon rolls are really, comfort in a swirl of carbs. Can you even wait to eat them before they cool down to temp? I start asking myself if it’s worth a third degree burn on the roof of my mouth. Because, they might be… They really might just be. Cinnamon rolls are on the top of my favorite things snuggled right next to, if not slightly below a chocolate chip cookie. Cinnamon rolls imply hanging with family on a holiday morning or bake sale fun with friends. They grace all the best stories in my life.
I judge breakfast joints on their cinnamon rolls. Plus 1 point if they are as soft on the outside as the inside. Minus 7 points if they have raisins or nuts. Bye! Plus infinity points if they have the correct frosting to roll ratio. It’s a very exact science. Some places try to make their rolls XXL which only leaves them bready and dry. It’s like putting too much frosting on a sub-par cupcake to make-up for it. Hey word, I’m really okay with a small cinnamon roll. No need to make it the size of my face.
Making them at home, I’ve found, is my best bet. No, I’m not picky, I’m unwilling to compromise. These Pumpkin Cinnamon Rolls bring all of my necessary requirements to the table.
- Soft… Like, softer than soft.
- They bake evenly and all the way through but still have a gooey quality to them.
- The dough has ample flavor so it can stand on its own.
- Browned butter frosting… I mean… come on.
- Thin rolls so that all the cinnamon/sugar/allspice/butter is in every bite.
- Each bite must be as good as the middle bite. Duh.
Okay, we are t-minus two days until fall so don’t you dare tell me I’m too early for this. I. Just. Can’t hear that right now. I’m nose deep in warm/spicy candles and pumpkins are gracing my mantle. No fall bahumbugs are allowed here. And If you’re not ready for fall yet, that’s okay, this just might not be a safe place for you.
Pumpkin Cinnamon Rolls with Browned Butter FrostingPrint Recipe
- 2 cups whole milk
- 1 cup pumpkin puree
- ½ cup sugar
- 1 tablespoon active dry yeast
- 6 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- - butter or baking spray for coating pans -
- 1/2 cup melted butter
- 1 ½ cup sugar
- ¼ cup cinnamon
- 1/2 teaspoon all spice
- -brown butter frosting-
- 1 cup butter
- 3 cups powdered sugar
- 2 teaspoon vanilla
- salted caramel for drizzling
Warm milk, pureed pumpkin, and sugar in a medium sauce pan under medium heat. Whisk until mixture is lukewarm and sugar is dissolved.
Remove from heat and transfer into a mixing bowl. Sprinkle yeast on top and let sit for 5 minutes to make sure the yeast is active.
Add 4 cups of flour and mix until just incorporated. Cover with plastic wrap and set aside in a dry warm place to rise for one hour. The mixture should double in size.
In another bowl mix the sugar, cinnamon and all spice together for the filling and set aside.
Once the hour has past add the rest of the flour and baking soda and salt to the dough and mix. Transfer onto a floured surface and knead just until a ball forms. The dough will be sticky but shouldn't be wet. Add more flour as needed. Cut in half and set one part aside.
Preheat the oven to 375 degrees.
Roll out one half of the dough into a long rectangle. Drizzle ¼ cup melted butter and spread throughout the dough with your fingers.
Sprinkle half of the sugar/cinnamon mixture evenly on the dough making sure it reaches all edges. Roll the dough from the longest side to the longest end. Pinch the end of the dough together so it stays.
Cut the dough into one-inch rolls and place into a buttered dish. Set aside to rise for another 15 minutes.
Repeat steps 7-9 with the last half of the dough.
Place raised cinnamon rolls in the oven for about 13-15 minutes. You do not want to over bake these rolls. I promise they will be done in the middle.
For the frosting, heat the butter for the frosting over medium heat until it becomes frothy and the milk fats start to brown. Mix the browned butter in a bowl with the powdered sugar and vanilla until smooth. Spread on top of the warm cinnamon rolls. Drizzle with salted caramel if preferred.