Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Prep Time3hours hours

Cook Time22minutes minutes

Total Time3hours hours 22minutes minutes

Servings24 rolls

Ingredients

For the dough

• 1 cup whole milk
• 4 Tbsp. unsalted butter
• 1 can pumpkin puree
• ½ cup sugar
• ½ cup brown sugar, packed
• 2 tsp. kosher salt
• 2 large eggs, room temperature
• 2, .25 oz. packages active dry yeast (2 1/4 tsp.)
• 8 cups flour, plus more as needed for surface and rolling

For the filling

• 1 cup softened butter, unsalted
• 1 ⅓ cup dark brown sugar, packed
• 2 Tbsp. ground cinnamon
• 2 Tbsp. pumpkin pie spice

For the frosting

• ⅔ cup butter, unsalted
• 16 oz. cream cheese, softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract
• ½ tsp. pumpkin pie spice

Instructions

• Warm butter and milk in microwave until just warm - not hot. 
• In the bowl of a stand mixer dough attachment, add milk, butter and yeast. Let proof. Combine the pumpkin, both sugars and salt. Add eggs until combined.
• Add 1 cup of bread flour on medium speed. Continue to add flour and knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.
• Allow dough to rise for  1 ½ hours - 2 hours. The dough should almost double in size.
• During this time, make the brown butter for the cream cheese frosting by heating it on pan on medium high until it foams and then brown bits gather on the bottom of the pan. Place the brown butter in the fridge so the butter can cool and solidify. This will take ~1-2 hours to solidify.
• Line a 18x26" cookie sheet with parchment paper.
• Combine the ingredients together for the filling in a medium sized mixing bowl until smooth.
• Roll out the dough. Turn out the dough onto a well floured work surface. Roll the dough into a large rectangle, spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!
• Roll the dough up tightly the long way, slice with a sharp knife and arrange the rolls in the prepared cookie sheet. Cover with kitchen towel and allow to rise again for 30 minutes - 1 hour.
• Preheat the oven to 350°F.  Bake for 20-22 minutes or until cinnamon rolls are lightly browned on top and just done inside. Allow to cool for 5-10 minutes while you make the frosting.
• Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy. Spread the frosting over warm rolls and enjoy!

Cherry Sweet Rolls

 Cherry Sweet Rolls

Ingredients

• ¼ ounce active dry yeast (1 package)
• 1 cup milk warm
• ½ cup sugar granulated
• ⅓ cup butter unsalted
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• 21 ounce cherry pie filling (1 can), blended up so there aren’t huge cherry chunks

Cream Cheese Icing

• 6 tablespoons butter unsalted, softened, or margarine
• 1½ cups powdered sugar also known as icing sugar, or confectioners sugar
• ¼ cup cream cheese at room temperature
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1.                   Bloom the yeast. Pour the lukewarm milk into a small bowl and mix in a teaspoon of the sugar from the dough. Then sprinkle the yeast over the milk and let it set for about 20 seconds before gently stirring it once or twice to fully dissolve. Now, leave it alone to sit for about 5 to 10 minutes until it gets foamy and begins to smell yeasty.

2.                   Make the dough. Add the remaining sugar, unsalted butter, salt, eggs, and all-purpose flour to the bowl of your stand mixer and then mix until well combined. Now, pour the bloomed yeast milk mixture over the flour mixture and fully incorporate all the ingredients together using the dough hook.

3.                   Let the dough rise. Transfer the dough to an oiled bowl and cover it with plastic wrap or a clean kitchen towel. Then put it in a warm place to let it rise for about 1 hour or until the dough has doubled in size.

4.                   Assemble the rolls. Once the dough has doubled in size, place it on a lightly floured surface and roll it out until it is about 16 inches long by 12 inches wide.

5.                   Spread with pie filling. Then spread your favorite cherry pie filling evenly over the dough making sure to cover the entire surface. Now, working carefully, from the long edge, roll the dough down to the bottom of the other edge. It should look like a long swirled log when you are done rolling. Then cut the rolled dough into 1¾-inch slices and place them on a lightly greased baking pan.

6.                   Let the rolls rise. Cover the rolls on a cookie sheet covered in parchment paper with a clean kitchen towel and leave them to rise for about 30 minutes or until doubled in size.

7.                   Bake the cherry rolls. Bake the rolls in a preheated 350℉ oven for 20 minutes or until light golden brown. Baking time can vary, so be sure to check them at 15 minutes and it could take up to 25 minutes. Every oven is different.

8.                   Make the icing. While the cherry rolls are baking in the oven make the cream cheese frosting by adding all the icing ingredients to a large bowl and beating them together with an electric mixer until smooth and fluffy.

9.                   Top the cherry rolls with icing. When the cherry buns are done baking, generously spread them with the prepared icing and enjoy.

Fresh Lemon Sweet Rolls

 Fresh Lemon Sweet Rolls

Author abountifulkitchen

Ingredients

·        2 cups warm water

·        1 cup non fat dry milk powder

·        2 tablespoons dry yeast

·        1 teaspoon sugar

·        1 egg plus one egg yolk

·        1/3 cup sugar

·        1/3 cup butter melted

·        1 teaspoon vanilla

·        2 teaspoons salt

·        5 -6 cups all-purpose flour or bread flour or a mixture see notes

filling:

·        1/2 cup butter room temperature (microwave for 20-30 seconds until about half of it is melted)

·        1/2 cup granulated sugar

·        rind of one lemon grated

·        ½ teaspoon lemon extract or lemon emulsion

·        ½ teaspoon almond extract

glaze:

·        3 tablespoons butter melted

·        3/4 cup powdered sugar

·        juice of one to one and one half lemon also rind grated* see notes

·        milk or cream to thin if needed

Instructions

1.       In large bowl of electric mixer, combine water and milk powder, yeast and 1 teaspoon of sugar. Stir.

2.       Let sit until yeast bubbles. Add egg and egg yolk, additional 1/3 cup of sugar, melted butter, vanilla and salt.

3.       Mix on low speed until ingredients are incorporated.

4.       Add 3 cups of the flour. Mix well on low speed for about 2-3 minutes.

5.       Increase speed of mixer for 2 minutes at medium speed. Add about 1/4 cup flour at a time until dough loses its shiny appearance and is no longer sticky.

6.       Cover with dish towel and allow to rise in warm place until double in size, about one hour.

7.       After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.

8.       Roll out dough into a large rectangle, about 25 long x 8-10 inches wide.

9.       Mix the filing in a small bowl with a fork or spoon until smooth (this should be almost like a light frosting consistency). Spread filing evenly onto rolled out dough.

10.     Roll the dough up as you would for cinnamon rolls. Use a sharp knife to cut off one inch pieces of the dough.

11.     Place the buns on a parchment lined or well greased cookie sheet or jelly roll pan. If you want the buns to have soft sides, place close together (about 1 inch apart). If you would like the buns to have a pronounced edge, without touching another roll, place no more than three to a row, with about 2-3 inches in between buns, you will need two baking sheets for this.

12.     Let rise in warm place until rolls are double in size (about 1 hour).

13.    Bake at 350 for 15 to 20 minutes or until golden on center rack of oven. Or if baking using a convection setting 350 for about 10 minutes.

14.     Make the glaze by whisking the ingredients in a small bowl.

15.  Remove buns when done, let cool for at least 15 minutes and drizzle glaze onto buns with a spoon. You may also spoon glaze into a small ziplock bag, squeeze glaze to bottom of bag. Snip off a small end of the bag and force glaze out of small opening onto buns.

****Best eaten fresh

https://abountifulkitchen.com/fresh-lemon-buns/