Pumpkin Cinnamon Rolls

Ingredients

3/4 cup light or dark brown sugar packed

6 tablespoons unsalted butter divided

1/2 cup whole milk warmed, but not over 116 degrees

2 1/4 teaspoons active dry yeast from 1 .25-ounce or 7 gram envelope yeast

3 1/2 cups all-purpose flour

1/4 cup light or dark brown sugar packed

1/4 cup granulated sugar

1 teaspoon table salt

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg freshly grated

1/8 teaspoon ground cardamom optional

1/4 teaspoon ground ginger

2/3 cups pumpkin puree canned or homemade

1 large egg

1/4 cup granulated sugar

1/8 teaspoon table salt

2 teaspoons ground cinnamon

4 ounces cream cheese softened

2 tablespoons milk or buttermilk

2 cups powdered sugar sifted

Few drops vanilla extract optional

Equipment

saucepan

electric mixer

rolling pin

sharp serrated knife

9-inch round cake pans

Directions

Melt your butter in a small saucepan, and brown it for extra flavor by cooking for a few additional minutes until it takes on a nutty flavor. Remove from heat and set aside to cool slightly.

Combine warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If not, start again with a newer packet.

In the bowl of an electric mixer, combine flour, sugars, salt, and spices. Add 1/4 cup of the browned butter and stir to combine. Add yeast-milk mixture, pumpkin, and egg and mix until combined. Switch to a dough hook and knead for 5 minutes on low.

Scrape mixture into an oiled bowl and cover with plastic wrap. Let rise for 1 hour in a draft-free place until it doubles in size.

While dough is rising, line the bottom of two 9-inch round cake pans with parchment paper and butter the sides and paper.

Once risen, scoop dough onto a well-floured surface and roll it to a 16x11-inch rectangle. Brush remaining browned butter over dough. Stir together filling ingredients and sprinkle over dough.

Starting on a longer side, roll the dough into a tight spiral and cut using a sharp serrated knife into approximately 1-inch sections.

Divide buns between prepared pans. Cover with plastic wrap and let rise for another 45 minutes.

If making ahead, refrigerate overnight. In the morning, let them warm up for an hour and finish rising.

15 minutes before baking, preheat oven to 350°F. Beat cream cheese until light and fluffy. Add powdered sugar, vanilla, and milk until desired consistency for glaze.

Remove plastic from buns and bake for 25 minutes until golden and fragrant. Transfer to wire racks and drizzle with cream cheese glaze before serving.