Brown Butter Pumpkin Cinnamon Rolls

For Browning:

• 1 cup unsalted butter total (8 tablespoons for dough, 8 tablespoons for filling)

For the Dough:

• 4 cups Bob's Red Mill Artisan Bread Flour, plus 1 tablespoon as needed
• 3/4 cup warm whole milk
• 2.5 teaspoons instant yeast
• 1 teaspoon kosher salt
• 1 large egg plus 1 large egg yolk, room temperature
• 1/2 cup granulated white sugar
• 2/3 cup pumpkin puree
• 8 tablespoons browned butter, cooled
• 1/2 tablespoon pumpkin pie spice
• 1/4 teaspoon ground cardamom (optional)
• 1/2 teaspoon vanilla extract

For the Filling:

• 8 tablespoons browned butter, cooled
• 1/4 cup pumpkin puree
• 1.25 cups light brown sugar
• 1.5 tablespoons ground cinnamon
• 1/2 tablespoon pumpkin pie spice

For the Cream Cheese Frosting:

• 8 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1.5 cups powdered sugar
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla bean paste
• 1 tablespoon heavy cream

For Assembly:

• 1/3 cup heavy cream, for brushing before baking
• Pumpkin pie spice, for garnish (optional)

Instructions

1. Brown the Butter
   In a small, light-colored saucepan, melt 1 cup unsalted butter over medium heat. Once melted, it will become foamy and you'll hear it bubbling. Stir occasionally, scraping up any browned bits on the bottom. Watch carefully as the butter transitions from light golden to a deep mahogany brown with a rich, nutty aroma. This takes about 5 to 7 minutes. Do not leave unattended as it can burn quickly. Once deep brown and smelling wonderfully nutty, remove from heat immediately. Pour into a bowl and set aside to cool completely. You will divide this into 8 tablespoons for the dough and 8 tablespoons for the filling.
2. Start the Dough
   In a large mixing bowl, pour 3/4 cup warm whole milk and sprinkle 2.5 teaspoons instant yeast on top. If using active dry yeast instead, cover and let it proof for 10 minutes. If using instant yeast, this step is not necessary. Wait 2 to 3 minutes for the yeast to bloom and become fragrant.
3. Combine Wet Ingredients
   Add 1 large egg and 1 large egg yolk (room temperature), 8 tablespoons of the cooled browned butter, 1/2 cup granulated white sugar, 2/3 cup pumpkin puree, 1/2 tablespoon pumpkin pie spice, 1/4 teaspoon cardamom (if using), and 1/2 teaspoon vanilla extract to the milk and yeast mixture. Whisk everything together until completely smooth.
4. Mix in the Flour
   Add 4 cups Bob's Red Mill Artisan Bread Flour and 1 teaspoon kosher salt to the wet mixture. Using a stand mixer with a hook attachment, or a wooden spoon and rubber spatula by hand, beat the dough together for about 5 minutes until it is very soft, smooth, and elastic. The dough will stick slightly to the sides of the bowl, and that's normal. If it seems too sticky, add flour 1 tablespoon at a time. If it seems too dry, add milk 1 tablespoon at a time.
5. First Rise
   Transfer the dough to a greased bowl and cover it with plastic wrap or a damp towel. Place in a warm, draft-free spot (like an oven with the light on) and let it rise for about 1 hour until it has doubled in size.
6. Make the Filling
   While the dough rises, in a small bowl, combine 8 tablespoons of the cooled browned butter, 1/4 cup pumpkin puree, 1.25 cups light brown sugar, 1.5 tablespoons ground cinnamon, and 1/2 tablespoon pumpkin pie spice. Mix with a spoon or spatula until completely combined into a thick paste. The filling should be spreadable but thick. Set aside.
7. Roll Out the Dough
   After the first rise, punch down the dough gently and turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out to approximately 20 by 10 inches, creating a large rectangle about 1/4-inch thick.
8. Spread the Filling
   Spread the pumpkin filling evenly over the dough, leaving about a 1/2-inch margin around all the edges. Use an offset spatula or the back of a spoon to spread it in an even layer.
9. Roll the Dough
   Starting from the longest side (the 20-inch side), roll the dough up into a tight log, keeping the seam side down as you roll. Once rolled, pinch the seam along the length to seal it shut so the filling doesn't escape during baking.
10. Cut the Rolls
    Using a large sharp knife dipped in hot water (and dried between cuts) or unscented dental floss, cut the log crosswise into 12 equal pieces, each approximately 1.5 to 1.75 inches wide. A warm knife or floss cuts cleanly without squishing the dough.
11. Arrange in Pan
    Line a 9x13-inch baking pan with parchment paper. Arrange the 12 cut rolls in the pan, spacing them about 1 inch apart (they'll expand as they rise). Cover the pan loosely with plastic wrap.
12. Preheat and Rest
    Preheat your oven to 350°F (175°C). Let the rolls rest and puff up while the oven preheats, about 25 minutes. They should look slightly puffy and risen, though they don't need to double completely.
13. Add Cream and Bake
    Remove the plastic wrap. Pour 1/3 cup heavy cream over the rolls, distributing it over the tops and in the crevices between the rolls. This keeps them moist as they bake. Bake for 22 to 23 minutes until the rolls are golden brown on top and a toothpick inserted into the center comes out clean.
14. Make the Frosting
    While the rolls bake, make the cream cheese frosting. In a medium bowl, beat 8 ounces room-temperature cream cheese and 6 tablespoons room-temperature unsalted butter together until smooth and fluffy, about 2 to 3 minutes. Add 1.5 cups powdered sugar, 1/4 cup pure maple syrup, and 1 teaspoon vanilla bean paste. Beat until completely smooth and free of lumps, about 1 to 2 minutes more. Add 1 tablespoon heavy cream and beat again until the frosting reaches a spreadable consistency. Set aside.
15. Frost the Rolls
    When the rolls come out of the oven, spread the cream cheese frosting generously over the warm rolls while they're still hot. The frosting will melt slightly into the crevices, which is exactly what you want. If desired, sprinkle additional pumpkin pie spice over the frosting for garnish and extra flavor.
16. Serve
    These brown butter pumpkin cinnamon rolls are best served warm and fresh, right out of the oven. Enjoy!

Hacks and Tips

1. Brown butter is the key. This step should not be rushed or skipped. The deep, nutty flavor is what makes these rolls spectacular. Watch carefully so it doesn't burn.
2. Cool the browned butter completely before using. Warm browned butter can cook the eggs in the dough, so let it cool to room temperature first.
3. Use room-temperature eggs and cream cheese. Cold eggs and cream cheese won't incorporate smoothly into the dough and frosting, creating lumps.
4. Don't over-proof the dough. The first rise should be about an hour until doubled. Over-proofing can lead to overly sour dough and a dense crumb.
5. Keep the filling thick and paste-like. If it's too thin, it will leak out as the rolls rise and bake. If it's too thick, it won't spread evenly.
6. Use a warm knife or dental floss to cut the rolls. This prevents squishing the dough and keeps the cuts clean.
7. Space the rolls with some room between them. They need a little space to rise and expand. Overcrowding leads to odd shapes.
8. The heavy cream pour before baking is essential. It keeps the rolls moist and soft as they bake.
9. Frost the rolls while they're still warm. The frosting will soften and melt slightly, which is perfect.
10. Make ahead: Assemble the rolls the night before, cover with plastic wrap, and refrigerate. Bake in the morning.