It’s been hard for me to find a good cinnamon roll recipe. Not just because of the recipe itself but because, once you find a good one, it isn’t as simple as it seems.
Recently, my dad explained to me that the amount of flour used in recipes might vary because of differences between brands and regions. Additionally, the amount of flour will also depend on our altitude! It is all about protein content.
I thought I would have to make some flour adjustments to this recipe (as I am currently doing with the classic cinnamon rolls recipe) but the first batch turned out to be perfect!
These cinnamon rolls are made with Deb’s instructions in smitten kitchen. They are fluffy, soft and have the perfect fall taste combining pumpkin, cinnamon and brown butter.
It’s time to indulge this fall!
Brown Butter Pumpkin Cinnamon Rolls: 16 rolls
Recipe from smitten kitchen with few changes
- 85g unsalted butter
- ½ cup (120ml) low fat milk (the original recipe calls for whole milk)
- 2 ¼ teaspoons active dry yeast
- 440g all-purpose flour
- 50g light brown sugar
- 50g granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom (optional, I didn’t add it)
- ¼ teaspoon ground ginger
- 170g pumpkin puree
- 1 large egg (mine was medium)
- Oil for coating rising bowl
- Additional flour for rolling out
- 145g light or dark brown sugar
- 50g granulated sugar
- 1/8 teaspoon salt
- 2 teaspoons ground cinnamon
For glaze: (mine is less thick and sweet than the original one)
- 115g low fat cream cheese
- 6 tablespoons low fat milk
- 100g powdered sugar, sifted
- Drop of vanilla extract
- Brown the butter in a saucepan cooking it over medium heat. It will be ready once it gets a brownish color, nutty smell and has golden bits at the bottom of the saucepan. Set aside and let cool.
- Warm milk in the microwave or a saucepan.
- Add yeast to the warmed milk, set aside. After five minutes it will be foamy.
- Mix flour, sugars, salt, spices and two thirds of the melted butter in an electric mixer with the dough hook (the rest of the butter will be used for assembly).
- Add yeast-milk mixture, pumpkin and egg and run the electric mixer for 5 minutes on low.
- Oil a big bowl.
- Put the dough in the bowl and cover it with plastic wrap. Set aside for one hour for rising (it should almost double).
- Line the cake pans with butter at the bottom and sides. You will probably need two because they are about 16 rolls and rise a lot.
Assembling the rolls:
- Mix sugar, cinnamon and salt with a fork.
- Flour the surface (not too much) and put the dough on it.
- Sprinkle some flour on top of the dough.
- Roll dough with a rolling pin into a rectangle of about 40×28 centimeters.
- Brush reserved browned butter and distribute evenly the sugar-cinnamon mixture over dough.
- Roll the dough into a tight spiral starting on a longer side.
- Cut the rolls. This is not as simple as it sounds… This is a quote on Deb’s perfect explanation:
“Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections”
- Put rolls in the prepared cake pans and cover them with plastic wrap.
- Let rise for 45 minutes.
- Remove plastic wrap and bake the rolls in a preheated oven at 170ºC for 25 minutes. You can also put them in the fridge and bake them the next morning or the other! I made them on Friday, baked a batch on Saturday and the other one on Sunday. You just have to take them out of the fridge one hour before baking.
- While baking, make the glaze. Soften the cream cheese and then add powdered sugar, vanilla and milk. Adjust milk until you get the consistency you wish.
- Take the rolls out of the oven and put them in a cooling rack and drizzle the glaze.
Serving: 1 roll
Total Fat (g): 6.2
Carbohydrates (g): 46.5
Protein (g): 4.5