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To create delicious brown butter pumpkin cinnamon rolls, you will need the following ingredients: - 1/2 cup unsalted butter (plus 2 tablespoons for browning) - 1/2 cup whole milk, warmed - 1/4 cup white sugar - 1/4 cup brown sugar, packed - 1/2 teaspoon salt - 2 1/4 teaspoons active dry yeast (1 packet) - 1 large egg, room temperature - 1 cup pumpkin puree (fresh or canned) - 3 1/2 cups all-purpose flour (plus more for dusting) - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1 cup powdered sugar (for frosting) - 2-3 tablespoons milk (for frosting) If you need to make changes, here are some options: - Use coconut oil instead of butter for a dairy-free version. - Almond milk can replace whole milk for a lighter touch. - Maple syrup works great as a substitute for white sugar. - You can use whole wheat flour instead of all-purpose flour for a healthier roll. Gather these tools to make your baking easy: - Mixing bowls for wet and dry ingredients - A whisk for combining ingredients - A rolling pin to roll out the dough - A baking dish to hold your rolls - A sharp knife or dough cutter for slicing the rolls - A warm place for dough rising, like near your oven Having these ingredients and tools ready will make your baking process smooth and enjoyable. You can find the full recipe to guide you through each step. Start by melting 1/2 cup of unsalted butter in a small pot over medium heat. Stir often to prevent burning. Keep cooking until the butter turns golden brown and gives off a nutty smell. This usually takes about five minutes. Once it's ready, take it off the heat and let it cool slightly. In a separate bowl, mix 1/2 cup of warm milk, 1/4 cup of white sugar, and 2 1/4 teaspoons of active dry yeast. Let this sit for about 5 to 10 minutes. You will know it's ready when it becomes foamy on top. This step wakes up the yeast and gets it ready for the dough. Now, add the brown butter, one large room-temperature egg, 1 cup of pumpkin puree, and 1/2 teaspoon of salt to the yeast mixture. Use a whisk to mix everything until it is smooth. This creates a rich and flavorful base for your rolls. Gradually add in 2 cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. Mix well after each addition. Continue adding flour until the dough is soft but not sticky. Flour your work surface lightly and turn the dough out onto it. Knead the dough for about 5 to 7 minutes. You want the dough to feel smooth and elastic. If it sticks to your hands, sprinkle a bit more flour as you knead. Place the dough in a greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour. The dough should double in size during this time. In a small bowl, combine 1/4 cup of packed brown sugar, 1 tablespoon of ground cinnamon, and 2 tablespoons of melted non-browned butter. Mix these well to create a sweet filling for your rolls. After the first rise, punch down the dough to release air. Roll it out on a floured surface into a rectangle about 14 by 18 inches. Aim for an even thickness throughout. Spread the filling evenly over the rolled-out dough. Starting at one edge, carefully roll the dough into a tight log. Cut this log into 12 equal pieces. Place the rolls in a greased baking dish with the cut sides up. Cover the rolls loosely with a cloth and let them rise for another 30 minutes. They should puff up and look fluffy. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes. They should turn lightly golden brown on top when they are ready. While the rolls bake, mix 1 cup of powdered sugar with 2 to 3 tablespoons of milk in a bowl. Whisk until you get a smooth, drizzling consistency. Once the rolls are out of the oven, let them cool slightly. Drizzle the frosting over the warm rolls. Serve them warm for the best flavor experience. Enjoy your delicious Brown Butter Pumpkin Cinnamon Rolls! You can find the Full Recipe for detailed measurements and steps. One common mistake is not browning the butter enough. You want it a deep golden color. If it stays too light, you miss the nutty flavor. Another mistake is not letting the dough rise fully. If it doesn’t double in size, your rolls will be dense. Also, avoid over-kneading the dough. This can make it tough. For perfect dough, use the right amount of flour. Start with 3 1/2 cups, but add more as needed. The dough should be soft but not sticky. A soft touch helps keep it fluffy. If it sticks to your hands, add small amounts of flour. Knead until smooth, about 5-7 minutes. Baking at 350°F (175°C) is key. Set your timer for 25-30 minutes. Check for a light golden color on top. If you poke a roll, it should spring back. Let the rolls cool for a few minutes. This helps the frosting stick better. You can find the full recipe above for more details. {{image_4}} You can change the flavor by using different spices. Try adding cardamom for a floral note. Allspice gives a warm, rich taste. You can also use pumpkin pie spice for added warmth. Just mix it into the dough or filling. Each spice brings its own flavor twist. Experiment to find your favorite blend! Want to make these rolls vegan? It’s easy! Substitute the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based butter instead of regular butter. You can also use almond or oat milk. These swaps keep the rolls soft and tasty while being friendly to a vegan diet. To make these rolls gluten-free, switch the flour. Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the right texture. You might need to adjust the liquid a bit. Start with less, then add more as needed. This keeps the dough from becoming too sticky. Enjoy the same flavors without gluten! For full details on making these delicious rolls, check out the Full Recipe. After you enjoy your Brown Butter Pumpkin Cinnamon Rolls, store leftovers properly. Place them in an airtight container. Keep the container at room temperature for up to three days. If you want to keep them longer, use the freezing method. To freeze your rolls, first let them cool completely. Wrap each roll tightly in plastic wrap. Then, place the wrapped rolls in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat, just thaw them overnight in the fridge. Reheat the rolls for the best taste and texture. You can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place your rolls on a baking sheet and warm for about 10 minutes. If using the microwave, heat each roll for about 15-20 seconds. Enjoy your warm, gooey treat! Yes, you can use store-bought pumpkin puree. It saves time and works well. Just make sure it is pure pumpkin, not a pie filling. Homemade puree can taste fresher, but the store-bought version still gives great flavor. You will know the rolls are done when they turn light golden brown. If you tap the top, it should sound hollow. The rolls should also feel firm and spring back lightly when pressed. Yes, you can make the dough ahead of time. After kneading, place it in the fridge for up to 24 hours. Just let it come to room temperature before the first rise. This can add more flavor. If you don’t want to use brown butter, melted regular butter works. You can also use coconut oil or any neutral oil. These options will change the flavor but still give you soft rolls. To make rolls without cinnamon, simply leave it out of the filling. You can add other spices like nutmeg or cardamom for flavor. You can also use vanilla or orange zest for a different twist. For the full recipe, check out Brown Butter Pumpkin Cinnamon Rolls. This blog post covered how to make delicious rolls with easy steps and helpful tips. You learned about key ingredients, tools, and how to store leftovers. I shared ways to avoid common mistakes and adapt the recipe for different diets. As you bake, remember that practice makes perfect. Enjoy the process and create your own tasty variations! These rolls can be a special treat for any occasion.

Brown Butter Pumpkin Cinnamon Rolls

Indulge in the cozy flavors of fall with these irresistible brown butter pumpkin cinnamon rolls! Perfectly soft and topped with a delightful frosting, they're the ultimate treat for any autumn gathering. Follow our easy step-by-step recipe to create these warm, gooey delights at home. Whether it's for breakfast or dessert, your taste buds will thank you! Click through to explore the full recipe and impress your friends and family today.
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Ingredients
  

1/2 cup ungesalzene Butter (plus 2 Esslöffel zum Bräunen)

1/2 cup Vollmilch, leicht erwärmt

1/4 cup weißer Zucker

1/4 cup brauner Zucker, fest gepackt

1/2 Teelöffel Salz

2 1/4 Teelöffel aktive Trockenhefe (1 Päckchen)

1 großes Ei, zimmerwarm

1 cup Kürbispüree (frisch oder aus der Dose)

3 1/2 cups Weizenmehl (plus mehr zum Bestäuben)

1 Esslöffel gemahlener Zimt

1/2 Teelöffel gemahlene Muskatnuss

1/4 Teelöffel gemahlener Ingwer

1/4 Teelöffel gemahlene Nelken

1 cup Puderzucker (für das Frosting)

2-3 Esslöffel Milch (für das Frosting)

Instructions
 

Butter Bräunen: In einem kleinen Topf 1/2 cup Butter bei mittlerer Hitze schmelzen. Häufig umrühren und weiter erhitzen, bis die Butter goldbraun wird und ein nussiges Aroma verströmt (ca. 5 Minuten). Vom Herd nehmen und leicht abkühlen lassen.

    Hefe Aktivieren: In einer Schüssel die erwärmte Milch, den weißen Zucker und die aktive Trockenhefe vermengen. Ca. 5-10 Minuten ruhen lassen, bis die Mischung schaumig wird.

      Nassen Zutaten Mischen: Die abgekühlte, gebräunte Butter, das Ei, das Kürbispüree und das Salz zur Hefe-Milch-Mischung hinzufügen und alles gut verrühren, bis eine glatte Konsistenz erreicht ist.

        Trockene Zutaten einarbeiten: Nach und nach 2 cups Mehl, Zimt, Muskatnuss, Ingwer und Nelken hinzufügen und gut vermengen. Weiteres Mehl hinzufügen, bis ein weicher Teig entsteht.

          Teig Kneten: Den Teig auf eine bemehlte Arbeitsfläche legen und ca. 5-7 Minuten kneten, dabei bei Bedarf mehr Mehl hinzufügen, bis der Teig glatt und elastisch ist.

            Erster Aufgang: Den Teig in eine gefettete Schüssel legen, mit einem feuchten Tuch oder Frischhaltefolie abdecken und an einem warmen Ort ca. 1 Stunde gehen lassen, bis er sich verdoppelt hat.

              Füllung Vorbereiten: In einer kleinen Schüssel braunen Zucker, Zimt und 2 Esslöffel geschmolzene Butter (nicht gebräunt) vermengen, um die Füllung herzustellen.

                Teig Ausrollen: Nach dem Aufgang den Teig durchkneten und auf einer bemehlten Fläche zu einem Rechteck (ca. 35x45 cm) ausrollen.

                  Füllen und Rollen: Die Füllung gleichmäßig auf dem ausgerollten Teig verteilen. Vom Rand beginnend den Teig vorsichtig zu einer engen Rolle aufwickeln.

                    Schneiden: Die gerollte Teigrolle in 12 gleichmäßige Stücke schneiden und diese in eine gefettete Auflaufform mit der Schnittseite nach oben legen.

                      Zweiter Aufgang: Abdecken und weitere 30 Minuten gehen lassen, bis die Rollen aufgegangen und luftig sind.

                        Backen: Den Ofen auf 350°F (175°C) vorheizen. Die Rollen 25-30 Minuten backen, bis sie leicht goldbraun sind.

                          Frosting Zubereiten: In einer Schüssel den Puderzucker mit 2-3 Esslöffeln Milch vermengen, bis eine drizzle-fähige Konsistenz erreicht ist.

                            Rollen Füllen: Sobald die Rolls aus dem Ofen kommen und leicht abgekühlt sind, das Frosting gleichmäßig über die Oberseite träufeln.

                              Warm Servieren: Die Zimtschnecken warm servieren, um das beste Geschmackserlebnis zu genießen.

                                Vorbereitungszeit: 1 Stunde | Gesamtzeit: 2 Stunden | Portionen: 12 Rolls