Ingredients
Dough
6 tbsp. butter
1/2 cup whole milk, warmed
2 1/4 tsp. active dry yeast (roughly 1 0.25oz or 7-gram package)
3 1/2 cups all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2/3 cup pumpkin puree
1 large egg
Filling
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/8 tsp. salt
2 tsp. ground cinnamon
Glaze
4 oz. cream cheese, softened
2 tbsp. milk
2 cups powdered sugar
Vanilla extract
Directions
1. Melt 6 tbsp. butter in a small saucepan over medium heat. Let the butter brown so it sizzles and you see little browned bits at the bottom of the pot (but don't burn it!) You'll notice it starting to smell nutty and, well, it just smells like perfection.
2. Remove from the heat and set aside to cool slightly.
3. To warm the milk, you can place it in a small saucepan and watch it with a thermometer (don't let it get over 116 degrees).
*Note: to be easy, I just put it in a microwave-safe measuring cup and nuked it for 45 seconds. You'll notice it bubbling a little around the edges and it should be warm to the touch.
4. Add yeast to the warmed milk and set aside. In five to seven minutes, it will be slightly foamy and you know your yeast is going to do it's job!
5. In a large mixing bowl fitted with a paddle attachment, combine the flour, sugars, salt, and spices.
6. Add 1/4 cup of the browned butter and stir to combine.
7. Add the yeast mixture, pumpkin, and egg, and stir until combined.
8. Now, use your dough hook instead of the paddle attachment on your mixer and let the dough hook work the mixture for five minutes on low speed.
9. Lightly oil a large mixing bowl (with olive oil or vegetable oil) and dump the dough into the bowl.
10. Cover with a clean dish towel or plastic wrap and set aside for one hour in a warm and draft-free spot. The mixture should just about double in size.
11. Combine the ingredients for the filling into a small mixing bowl and set aside.
12. Once the dough has doubled, scoop it out onto a well-floured surface. Generously flour a rolling pin and roll out the dough into a rectangle (approximately 16x11").
13. Brush with the rest of the browned butter and sprinkle the filling mixture evenly over the top.
*Note: I gently spread the mixture out (without pushing down) to make sure it's all even.
16. Now, grease two 8-inch cake pans with butter and nestle the rolls side-by-side.
17. Cover each pan with a clean dish towel or plastic wrap and set aside for rise for another 45 minutes.
18. Once they have risen, you can either refrigerate them overnight (then, in the morning, pull them out an hour before you want to bake them and allow them to warm up) OR you can keep going because, honestly, they're kinda hard to resist!
19. Preheat the oven to 350 degrees.
20. Make the glaze by beating the cream cheese until light and fluffy.
21. Add the powdered sugar and vanilla and combine.
22. Drizzle in the milk until you get the consistency you want.
*Note: I like mine at medium thickness so it drizzles but isn't too runny.
23. After 45 minutes of rising time, bake the rolls for 25 minutes until puffed and golden brown.
