Holy heaven on a plate, you guys. These rolls are unbelievable. The gooeyness of the cinnamon tucked inside light and puffy pumpkin dough smothered with carmely brown butter cream cheese frosting. I.can't.even.
These rolls would be purrrr-fect for Thanksgiving morning. They would really put your family into indulgence mode, which really, that is what Thanksgiving is about--indulging in the things you are thankful for. Family, friends, food, football (well some of us are thankful for that). Kick things off (ha, see how I did that) with these rolls this Thanksgiving. I promise you will add them to your "what I'm thankful for" list.
Blurry melted butter : )
Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
(makes about 14 large rolls)
For the dough:
1/2 cup warm water
2 packets quick rise (or Red Star PLATIUM) yeast--or two tablespoons
2 tablespoons sugar
1 15 oz can pumpkin puree (not pumpkin pie filling)
1/2 cup melted butter
1 teaspoon salt
5 1/2 cup all purpose flour
For the filling:
2 cups brown sugar
1 cup softened butter
4 teaspoons cinnamon
For the frosting:
8 oz cream cheese (1/3 fat is okay)
1 sick butter
3 cups powdered sugar
1/4 cup half and half or milk
The day before, make the dough. Start by adding the warm water, yeast and sugar in the bowl of a stand mixer. Stir just to combine. Set aside to bloom.
Combine the pumpkin puree, melted butter, eggs and salt in a separate bowl. Stir until fully incorporated.
After the yeast has had 10 minutes to bloom, add the pumpkin mixture and stir until combined. Add 5 cups of flour and turn on the mixer fitted with the dough hook. Mix until combined. Press your finger into the dough to test it. If it is still sticky, add the remaining 1/2 cup of flour. The dough should be soft but not sticky. Place the dough in a large bowl sprayed with cooking spray. Cover and put in the fridge over night. Check on it before you go to bed, I had to punch mine down as it was overflowing the bow.
The next morning, remove the dough from the refrigerator and place on the counter (still in the bowl).
Take the stick of butter (for the frosting) and place in a medium skillet on medium high heat. Melt the butter, stirring it constantly until little brown flecks appear on the bottom. Immediately remove from the heat and set aside to cool.
Next, work on the filling. Combine the brown sugar, butter and cinnamon in a large bowl until it creates a paste. Set aside for now.
Heavily dust your rolling surface with flour. Plop the dough in the middle and roll out to about 30x16. Sprinkle the filling onto the dough and smoosh down with your fingers. Roll the dough up as tightly as you can.
Using a measuring up score and cut the rolls. Mine were about 2 inches thick. Place the rolls in a greased 9x12 baking dish. Let rise in a warm place for an hour and a half to two hours.
Preheat the oven to 350 degrees. Once heated, place the rolls in the oven for 15-20 minutes. Mine baked for 20 minutes. Test by pressing down in the middle of a roll. It shouldn't sink.
While the rolls are baking, work on the frosting. In a medium bowl, combine the cream cheese, cooled brown butter, powdered sugar and half and half. Mix with a hand mixer until fully combined.
Remove the rolls from the oven and liberally spread the frosting over them.
Recipe adapted from: Mel's Kitchen Cafe