Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Brown the Butter: In a small saucepan over medium-high heat, melt 1/4 cup of butter. Whisk constantly until it foams, crackles, and transforms into a nutty, caramel-scented brown butter. Immediately remove from heat and transfer to a bowl to cool. (5-7 minutes)

Activate the Yeast: In the bowl of an electric mixer, combine warm almond milk, yeast, and granulated sugar. Allow to sit for 5 minutes until foamy, indicating the yeast is active. (5 minutes)

Combine Dry Ingredients: While the yeast activates, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.

Make the Dough: Once the yeast mixture is foamy, add half of the flour mixture, pumpkin puree, egg, and cooled brown butter. Stir with a wooden spoon until just combined. Add the remaining flour and stir again until just combined. Attach the dough hook to your mixer and knead on medium-low speed for 8 minutes. Alternatively, knead by hand for 10 minutes.

First Rise: Grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours, or until doubled in size. (90 minutes)

Prepare Filling and Shape Rolls: In a small bowl, combine softened butter, 2/3 cup brown sugar, and cinnamon for the filling. Once the dough has doubled, place it on a floured surface. Punch down the dough and roll it into a 15x9-inch rectangle. Spread the butter and cinnamon sugar mixture evenly over the dough, leaving a 1/2-inch border. Beginning at the 15-inch side, roll up tightly and pinch the edges to seal. Using a serrated knife, gently cut into 12 slices.

Second Rise: Grease the bottom of a 9x13-inch or 8x11-inch pan generously with butter or cooking spray. Place the cinnamon roll slices in the pan, cover with plastic wrap, and let rise again for 30-45 minutes, or until doubled in size. At this point, you can bake immediately or refrigerate overnight (covered well). If refrigerating, remove from the refrigerator 30 minutes prior to baking to allow the dough to come to room temperature. (30-45 minutes)

Bake: Preheat oven to 350 degrees F. Bake for 20-25 minutes, or until barely golden brown. Cool for 5-10 minutes. (25-35 minutes)

Make the Frosting: While the rolls cool, combine cream cheese, powdered sugar, vanilla, cinnamon, and 2 teaspoons almond milk in a medium bowl. Spread evenly over the warm rolls. Enjoy immediately!