Pumpkin Cinnamon Rolls (Healthier Version)

This HEALTHIER version of PUMPKIN CINNAMON ROLLS gives me all the FALL VIBES, and I'm not mad about it!

I made these delicious cinnamon rolls with a melty, brown butter mixture that will literally melt in your mouth!

All you need are just a few simple ingredients and a little bit of time. It's worth it, trust me!

Brown butter filling:

Cream cheese glaze:

Add the butter to sauce pan and warm over medium heat and stir often until brown (it will start to bubble and that is ok – just turn heat down to low!)
Once the butter is just melted, not scorching hot, remove from heat and add in the milk
In a large bowl, mix the pumpkin puree, coconut sugar and cinnamon together on medium speed
Add the warmed milk/butter and beat until combined, then beat in the egg and yeast
Next add in the flour and mix until dough is formed and take the dough out and grease the bowl with a little oil and add back in
Cover dough tightly with plastic wrap and allow to rise on counter for about 1 hour
While the dough rises, make the filling by browning the butter in a pan then remove from heat and the coconut sugar and cinnamon. Let the filling sit out so it thickens a bit
Lightly flour the counter surface and add the dough then knead a few times and roll out into a large rectangle about 14×6 or so
Spread the filling evenly on top and toll it up tightly
Using a very sharp knife, cut into 9-10 pieces, about 1.5 inches each
Arrange rolls into a greased 9-inch dish
Preheat oven to 350 degrees
Bake the rolls for 20-22 minutes, remove from oven and allow to slightly cool as you prepare the icing
Mix together the glaze ingredients until smooth then drizzle on top of the rolls and enjoy!

Store up to 5 days in the fridge!

Recipe inspired and adapted by Rachlmansfield