Maple Sage Frosted Brown Butter Pumpkin Cinnamon Rolls

December 16, 2021

Dem Buns, Dough! 😍 This isn't your average cinnamon bun recipe, these babies are Brown Buttered and use our farm's pure maple syrup and wildflower honey! 

Prep Time: 3 hours
Cook Time: 35 minutes
Total Time: 3 hours, 25 minutes Yield: 8-10 rolls

INGREDIENTS: 

Pumpkin Dough

• 1⁄4 cup lukewarm water
• 1 tbsp Uncle Pat’s Wildflower honey
• 1/3 cup (80ml) whole milk
• 4 Tablespoons (30g) unsalted butter, room temperature or melted
• 1/2 cup (115g) canned pumpkin
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
• 2 and 2/3 cups (335g) all-purpose flour (spoon & leveled), plus more as needed for hands and work surface
• Filling
• 6 Tablespoons (86g) unsalted butter, softened to room temperature 1/2 cup (100g) packed light brown sugar
• 1 Tablespoon ground cinnamon

Maple Cream Cheese Icing

• 4 oz (114g) full-fat cream cheese, softened to room temperature 2 tablespoon butter, room temperature
• 3 Tablespoons (45ml) Slate Valley Farms maple syrup
• 1 Tablespoons (15ml) whole milk or heavy cream 2 sage leaves, finely chopped
• 3/4 cup (80g) confectioners’ sugar, sifted

 

INSTRUCTIONS: 

Make the dough:
In a small saucepan add 4 tablespoons of butter. Cook on medium heat until butter is foamy and has brown bits, with a nutty scent. Remove from heat, set aside.

In the bottom of a stand mixer with dough hook attachment, add warm water and honey. Sprinkle yeast over and let sit for 5 minutes, or until foaming. Whisk the pumpkin puree, sugar, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the milk/butter, egg, until combined. Using the dough hook on low speed, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute. Keep the dough in the mixer and beat on low speed for an additional 3 minutes or knead by hand on a lightly floured surface for 3 minutes.

1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size
Grease the bottom and sides of a 9-inch square or round baking dish, 9×13 inch baking dish, or 11×7 inch baking dish.

Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×14 inch rectangle. Make sure the dough is smooth and evenly thick.
Add the filling: Spread softened butter evenly on top of the rolled-out dough. Combine the brown sugar and cinnamon into a small bowl. Sprinkle all over the top. Roll it up tightly. Using a very sharp knife, cut into 8-10 even rolls. Arrange rolls in the prepared pan.

2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. Preheat oven to 350°F (177°C).

Bake rolls for about 30-35 minutes or until they are lightly browned on top.
Make the icing: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese and butter in a medium bowl on medium speed until smooth. Add the maple syrup, chopped sage and milk and beat on high until smooth. Add the confectioners’ sugar and beat on medium speed until creamy. Spread on warm cinnamon rolls.

Share your slate valley farms syrup creations with us @slatevalleyfarms on instagram! Also if you make these feel free to drop some off to me at the farmers market to sample. 😋

Recipe written for Slate Valley Farms by Jessica Sheridan 

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Also in UNCLE PAT'S FARM JOURNAL