Ingredients
Scale
- 2 1/4 teaspoons Instant Dry Yeast (1 Standard American Package)
- 6oz (3/4 Cup) Warm Water
- 50 grams (1/4 Cup) Granulated Sugar
- 2 tablespoons Butter, browned
- 1 large Egg (or flaxseed meal mixed with water for vegan option)
- 1 tablespoon Dry Milk Powder
- 1 teaspoon Salt
- 5.3oz (2/3 Cup) Pure Pumpkin Puree
- 1 tablespoon Pumpkin Pie Spice
- 406 grams-468 grams (3 1/4–3 3/4 Cups) All-Purpose Flour
- 150 grams (3/4 Cup) Brown Sugar
- 1 1/2 teaspoons Ground Cinnamon
- 3oz (6 tablespoons) Butter, browned for frosting
- 4oz Cream Cheese, softened to room temperature
- 2oz (1/4 Cup) Browning Butter, softened to room temperature
- 1 tablespoon Pure Vanilla Extract
- 2 tablespoons Heavy Cream
- 180 grams (1 1/2 Cups) Confectioners Sugar
Instructions
- Prepare the Dough: In a bowl, dissolve yeast in warm water with granulated sugar. Let it sit until bubbly. Combine browned butter, pumpkin puree, egg (or flaxseed meal), dry milk powder, salt, spices, and flour in another bowl. Knead until smooth.
- Let It Rise: Place dough in a greased bowl, cover it with a cloth, and let rise in a warm area until doubled (about 1 hour).
- Prepare the Filling: Mix brown sugar with ground cinnamon and pumpkin pie spice.
- Roll Out & Fill: Punch down the dough and roll it into a rectangle. Spread browned butter over it and sprinkle the filling evenly. Roll tightly from one edge.
- Cut & Arrange: Slice into 2-inch pieces and place them cut-side up in a greased baking dish. Let them rise again while preheating the oven.
- Bake & Frost: Bake until golden brown (about 25 minutes). Blend cream cheese with browned butter and powdered sugar for frosting; drizzle over warm rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 290
- Sugar: 16g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg