Panadería
Brown Butter Pumpkin Cinnamon Rolls
3 hPara 12Nutri-Score D€€
D
3 h
3 hBrown Butter Pumpkin Cinnamon Rolls
lo que necesita
Ingredientes
milk (warmed to 100–110 °F)Lácteos120 ml
active dry yeastDespensa7 g- brown sugar (packed, divided)Despensa68 g
egg (large)Lácteos1 pieza
egg yolkLácteos1 pieza- pumpkin puréeDespensa240 g
butter (melted)Lácteos57 g- vanillaDespensa5 ml
bread flour (added as needed)Cereales525 g
saltEspecias9 g
cinnamonEspecias4 g
nutmegEspecias1,5 g- allspiceEspecias500 miligramos
olive oil (for hands and work surface)Despensa10 ml- butter (browned, for the filling)Lácteos113 g
- brown sugar (packed, for the filling)Despensa200 g
- cinnamon (for the filling)Especias10 g
- nutmeg (for the filling)Especias1,5 g
- allspice (for the filling)Especias500 miligramos
- vanilla (for the filling)Despensa5 ml
- salt (pinch, for the filling)Especias1 g
- heavy cream (for pouring over the rolls)Lácteos180 ml
cream cheese (softened)Lácteos113 g- powdered sugarDespensa120 g
pure maple syrupDespensa60 ml- vanilla (for the glaze)Despensa5 ml
- cinnamon (for the glaze)Especias2,5 g
- heavy cream (as needed, for the glaze)Lácteos68 ml
- salt (pinch, for the glaze)Especias1 g
por ración
Nutrición
348kcal
- Carbohidratos
- 53 g
- Proteínas
- 7 g
- Grasas
- 12 g
lo que usará
Utensilios
Bol ×2
Cazo
Rodillo
Fuente de horno
Horno
Varillas
paso a paso
Preparación
- Paso 1
Activate the yeast
- Warm the milk until just warm to the touch (100–110 °F).
- Mix in the yeast and a spoonful of the brown sugar, then let sit until foamy.
- Paso 2
Make the pumpkin dough
- Add the remaining brown sugar, egg, egg yolk, pumpkin purée, melted butter and vanilla and mix until combined.
- Add the cinnamon, nutmeg, allspice and salt, then gradually add the bread flour until a soft, slightly tacky dough forms.
- Knead until smooth and elastic, using a little olive oil on your hands or work surface instead of extra flour.
- Paso 3
Let the dough rise
- Cover the dough and let it rise until doubled in size.
- Paso 4
Brown the butter for the filling
- Brown the butter until golden and fragrant, then let it cool slightly.
- Paso 5
Make the cinnamon filling
- Mix the browned butter with the brown sugar, cinnamon, nutmeg, allspice, vanilla and salt until a thick, spreadable paste forms.
- Paso 6
Shape the rolls
- Roll the dough into a large rectangle and spread the filling evenly over it.
- Slice into 12 even strips, roll them up and place them in a lined baking dish.
- Cover and let rise again until puffy.
- Paso 7
Bake the rolls
- Preheat the oven to 350 °F and pour the heavy cream evenly over the risen rolls right before baking.
- Bake until lightly golden and cooked through but still soft; tent with foil if browning too fast.
- Paso 8
Make the maple cinnamon cream cheese glaze
- Mix the softened cream cheese until smooth.
- Mix in the powdered sugar, maple syrup, cinnamon, vanilla and salt.
- Add the heavy cream a little at a time until thick but pourable.
- Paso 9
Glaze and serve
- Let the rolls cool for a few minutes, then spread the glaze over the warm rolls.
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