Saturday, September 24, 2011

Pumpkin Cinnamon Rolls with Brown Butter Icing

I did it, friends-I had a big bowl of instant potatoes and a glass of chocolate milk, and felt good enough to bake something and take a picture of it. And I even went as far as to have some, and I will tell you I had 3. But the good news is that these are from Cooking Light, therefore making 3 a natural serving size. 
You may have the same concerns about their "lightness" that I did while making them-"2 Tablespoons of butter in the filling? Because I'm pretty sure The Pioneer Woman's calls for 2 sticks." But rest assured, friends-you totally can't tell they're light. And the icing is so rich and flavorful, you don't need a whole ton-it's the perfect amount.
These are best served warm, but Dylan can tell you from experience that 3 minutes in the microwave is a tad too long-and something you do not want to hear when coming out of the shower (obviously, completely unclothed) is, "mom-there's smoke everywhere!" I have never seen such a black cinnamon roll smoke so profusely. 
After you get all the ingredients for the dough into the mixing bowl, be sure to take a big sniff of the yeast, pumpkin, warm butter and nutmeg. You'll be glad it's fall time. Even if you have developed a new hatred for the fall-since it is the time of year when the schools steal our babies away from us and teach them such annoying phrases as, "SERIOUSLY, Mom?!" Happy Fall Time friends and neighbors.

Pumpkin Cinnamon Rolls with Brown Butter Icing
Makes 12

1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3 cups all-purpose flour, plus 3/4 cup extra to use as needed.
1/2 cup canned pumpkin
1/2 cup milk
1/4 cup melted butter
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
4 tablespoons unsalted butter
3/4 cup powdered sugar
2 ounces 1/3-less-fat cream cheese
1. Make the rolls: Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Add 3 cups flour, pumpkin, milk, sugar, salt, nutmeg and melted butter; beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.) NOTE: If you have a breadmaker you can just throw everything in and put it on the dough cycle. That will take care of steps 1 and 2.
3. Make the filling: Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
5. Preheat oven to 375°. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
6. To prepare the glaze, melt the butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter is brown and aromatic, about 4-6 minutes total. Remove from heat. In a small mixing bowl, combine the powdered sugar, cream cheese and browned butter with an electric mixer. Mixture will be thicker than a glaze, more like frosting. When rolls are done, immediately top each with a dollop of the frosting and let melt, using a spoon to help spread all over rolls (as it melts it should ooze down the sides.) 


  1. Will you be serving these at book club? I hope so! They look really good.

  2. Can't wait to try these Tiff - I like the butter content much more than the recipe I was going to try that has 2 1/2 sticks of butter! Oh and congratulations!