Pumpkin Cinnamon Rolls

(With browned butter cream cheese frosting)

If you've never tried browned butter, I highly suggest you do. It's very simple to make and tastes wonderfully decadent over pasta (like butternut squash ravioli), roasted vegetables, or in this case, whipped in to frosting! It has a very caramel-like taste, with a salty undertone. It really adds a whole new dimension to this cinnamon roll, and would be great atop pumpkin cookies, banana bread, bran muffins, etc. (here's a link to learn more about browned butter)

I don't fancy myself a bread baker, so I got the recipe for the cinnamon rolls here, at The Girl Who Ate Everything. The only change I made to the recipe was to omit the pumpkin pie spices (merely because I don't care for them), and add cinnamon instead.

While the rolls were baking I made my browned butter frosting. Here's what you'll need:

Browned Butter Cream Cheese Frosting

4 Tablespoons Butter (browned)

8 oz Cream Cheese (softened)

4 Cups Powdered Sugar

1/2 teaspoon Vanilla Extract

To make your browned butter, heat the 4 Tablespoons butter in a sauce pan over medium heat until the butter begins to foam and turns a nice golden brown (3-5 mins). Remove from heat and pour into a small dish to set aside and let cool completely.

In your mixing bowl beat the cream cheese and browned butter until smooth. Scrape sides of bowl. Gradually beat in powdered sugar on low speed until combined, add vanilla. Then turn mixer up to medium high and beat until light and fluffy, scraping sides as necessary.

Spread generously over hot rolls. Enjoy!

(And graciously accept all of the complements people shower upon you after tasting these.)