Pumpkin Cinnamon Rolls
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Ultra soft, fluffy, pumpkin cinnamon rolls with an incredible brown butter cream cheese frosting. This recipe is a must for the holiday season!
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To make,
heat the milk and butter in a small saucepan just until it reaches 105°F-115°F.
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In the bowl of a stand mixer with the whisk attachment on medium speed, combine the pumpkin, both sugars and salt.
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Add in the milk/butter mixture, egg and yeast just until combined.
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Add the dough hook and add the flour (1 cup at a time).
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With the mixer on medium-low speed, knead the dough for ~8 minutes.
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Cover with plastic wrap or a clean kitchen towel and allow to rise for 1½ hours-2 hours. The dough should almost double in size.
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During this time, make the brown butter for the cream cheese frosting.
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Combine the ingredients together for the filling in a medium-sized mixing bowl until smooth.
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Turn out the dough onto a well-floured work surface. Roll the dough into a large rectangle
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Spread the brown sugar filling all over the dough.
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Roll the dough up tightly, slice with a sharp knife, and arrange the rolls in the prepared pan. Cover and let rise for 30 minutes-1 hour.
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Warm the heavy cream in the microwave for 15-20 seconds, just until lukewarm to the touch. Pour the cream over the cinnamon rolls right before you put in the oven.
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Bake for 25-30 minutes.
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Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth.
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Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy.
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Spread the frosting over warm rolls and enjoy!
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