Combine brown sugar and cinnamon in a bowl. spread half the pumpkin butter over each dough rectangle and sprinkle with half the cinnamon sugar. roll up dough, starting with short end, to form a 12. In a small bowl, mix together brown sugar and cinnamon. use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. tightly roll dough up, starting from the 9 inch side and place seam side down making sure to seal the edges of the dough as best you can.
In a medium bowl, combine milk and 1 tablespoon sugar. sprinkle yeast over milk and whisk to blend. let sit until yeast is foamy, about 5 minutes. add eggs; whisk until smooth. combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Preheat oven to 375°f 190°c. bake cinnamon rolls in the preheated oven for 25 30 minutes, until the tops have browned and a skewer inserted into the rolls comes out clean. if the rolls brown too fast, cover them loosely with aluminum foil. allow to cool on a wire rack before glazing. On a lightly floured counter (i use about 2 3 tablespoons flour), roll or pat the dough into about a 18x12 inch rectangle. spread the softened butter evenly across the top. combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. pat down very lightly. Mix together the cinnamon and brown sugar. sprinkle it all over the dough. roll up the dough to make a 14 inch log. cut into 10–12 even rolls and arrange in a lightly greased 9 or 10 inch round cake pan, pie dish, or square baking pan. rise: cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel.
Comments are closed.