Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing

Warm milk to 110°F (43°C). Add yeast and sugar. Stir and let sit 5–10 minutes until foamy.

In a stand mixer bowl, add softened butter, egg, vanilla, and pumpkin purée. Mix on low until smooth and combined.

Add yeast mixture, bread flour, salt, and spices (cinnamon, ginger, nutmeg, clove). Mix with a dough hook on medium speed 8–10 minutes, until smooth and elastic.

Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise for 60–90 minutes or until doubled in size.

Brown butter in a saucepan until golden and nutty. Cool 10 minutes.

Mix browned butter with dark brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt until combined.

Once the dough has doubled in size, roll it into a 14×18-inch rectangle (¼–⅓ inch thick). Spread filling evenly over the dough, leaving a 1-inch border.

Roll tightly from the long side. Slice into 12 even pieces (about 1½ inches each). Use unflavored dental floss or a sharp knife for clean cuts.

Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.

Preheat oven to 350°F (177°C). Pour ⅓ cup heavy cream over the rolls before baking.. Bake 25–28 minutes, until golden brown on top and set in the center. If tops brown too fast, tent with foil.

Brown 4 tbsp butter, then cool slightly. In a bowl, beat cream cheese and brown butter until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy.

Spread icing on warm rolls for a gooey glaze, or once cooled for a thicker frosting layer.