Brown butter pumpkin cinnamon rolls

Makes about 8 · 350°F · 9×13 pan

DOUGH

• ¾ cup warm whole milk
• 1 packet (2¼ tsp) instant yeast
• ¼ cup sugar
• ½ cup canned pumpkin purée
• 1 egg, room temp
• ¼ cup unsalted butter, melted
• 2 tsp pumpkin spice
• 1 tsp salt
• 3 1/3 – 3¾ cups flour (add the last bit slowly)
• 1/3 cup warm heavy cream, to pour over

FILLING

• ½ cup brown butter, cooled until soft
• 2/3 cup packed brown sugar
• 2 tsp cinnamon
• 1 tsp pumpkin spice

ICING

• 6 oz cream cheese, room temp
• ¼ cup brown butter, cooled until soft
• 1½ cups powdered sugar
• ¾ tsp vanilla · ½ tsp pumpkin spice · pinch of salt

STEPS

1. Stir warm milk, sugar and yeast. Mix in pumpkin, egg and melted butter, then salt, spice and flour.
2. Knead 8–10 min. Cover and let rise until doubled, 1–1½ hrs.
3. Mix the filling. Roll the dough into a big rectangle and spread the filling over it.
4. Cut 8 strips, roll each one up, and set them in a greased 9×13. Rise 35 min more.
5. Pour the warm cream over the rolls. Bake at 350°F for 22–28 min, until golden.
6. Beat cream cheese and brown butter, then the sugar, vanilla, spice and salt. Frost while warm.