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Brown Butter Pumpkin Cinnamon Rolls
3 uVoor 12Nutri-Score D€€
D
3 u
3 uBrown Butter Pumpkin Cinnamon Rolls
wat u nodig heeft
Ingrediënten
milk (warmed to 100–110 °F)Zuivel120 ml
active dry yeastVoorraadkast7 g- brown sugar (packed, divided)Voorraadkast68 g
egg (large)Zuivel1 stuk
egg yolkZuivel1 stuk- pumpkin puréeVoorraadkast240 g
butter (melted)Zuivel57 g- vanillaVoorraadkast5 ml
bread flour (added as needed)Granen525 g
saltKruiden en specerijen9 g
cinnamonKruiden en specerijen4 g
nutmegKruiden en specerijen1,5 g- allspiceKruiden en specerijen500 mg
olive oil (for hands and work surface)Voorraadkast10 ml- butter (browned, for the filling)Zuivel113 g
- brown sugar (packed, for the filling)Voorraadkast200 g
- cinnamon (for the filling)Kruiden en specerijen10 g
- nutmeg (for the filling)Kruiden en specerijen1,5 g
- allspice (for the filling)Kruiden en specerijen500 mg
- vanilla (for the filling)Voorraadkast5 ml
- salt (pinch, for the filling)Kruiden en specerijen1 g
- heavy cream (for pouring over the rolls)Zuivel180 ml
cream cheese (softened)Zuivel113 g- powdered sugarVoorraadkast120 g
pure maple syrupVoorraadkast60 ml- vanilla (for the glaze)Voorraadkast5 ml
- cinnamon (for the glaze)Kruiden en specerijen2,5 g
- heavy cream (as needed, for the glaze)Zuivel68 ml
- salt (pinch, for the glaze)Kruiden en specerijen1 g
per portie
Voedingswaarden
348kcal
- Koolhydraten
- 53 g
- Eiwitten
- 7 g
- Vetten
- 12 g
wat u gebruikt
Keukengerei
Mengkom ×2
Steelpan
Deegroller
Ovenschaal
Oven
Garde
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Let the dough rise
- Cover the dough and let it rise until doubled in size.
- Stap 4
Brown the butter for the filling
- Brown the butter until golden and fragrant, then let it cool slightly.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 9
Glaze and serve
- Let the rolls cool for a few minutes, then spread the glaze over the warm rolls.
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