Brown Butter Pumpkin Cinnamon Rolls Recipe

If you’re on the lookout for a cozy, irresistible treat that fills your kitchen with the warm scents of autumn, these Brown Butter Pumpkin Cinnamon Rolls are pure magic. Infused with the nutty depth of brown butter and the comforting spices of pumpkin pie seasoning, each bite offers a tender, pillowy roll generously swirled with a luscious pumpkin-cinnamon filling and crowned with a dreamy cream cheese frosting. Whether it’s a weekend brunch or a special holiday gathering, Brown Butter Pumpkin Cinnamon Rolls provide that perfect balance of sweet, spice, and buttery richness that will have everyone asking for the recipe.

Ingredients You’ll Need

These ingredients may look simple, but they each play an essential role in creating the perfect Brown Butter Pumpkin Cinnamon Rolls. From the browned butter that adds a deep, nutty flavor, to the pumpkin puree which brings moisture and an autumnal touch, everything combines to produce a roll that’s soft, flavorful, and downright addictive.

• Unsalted butter (½ cup + ¼ cup + ¼ cup): Browning part of the butter adds a nutty aroma, while softened butter provides richness and helps create the tender dough and moist filling.
• Whole milk (1 cup, warmed to 115-120°F): Essential for activating yeast and producing a soft, tender crumb.
• Granulated sugar (½ cup, divided): Adds sweetness and feeds the yeast for a good rise.
• Active dry or instant yeast (2 ¼ teaspoons): Gives the rolls their perfect light and fluffy texture by encouraging dough to rise.
• Egg + egg yolk (1 large + 1 yolk): Adds richness and structure to the dough.
• Pumpkin puree (¾ cup + ¼ cup): Provides moisture, vibrant color, and that signature pumpkin flavor.
• All-purpose flour (4 ¾ to 5 cups): The main structure builder of the dough; dusting more ensures easy handling.
• Kosher salt (1 teaspoon): Balances sweetness and enhances overall flavor.
• Dark brown sugar (1 cup, packed): For a deep, caramel-like sweetness in the filling.
• Ground cinnamon (1 tablespoon): The classic spice that pairs beautifully with pumpkin.
• Pumpkin pie spice (1 tablespoon + ½ teaspoon): Adds a warm, complex blend of spices that lifts the roll’s flavor.
• Heavy whipping cream (⅓ cup): Drizzled over rolls before baking to help caramelize and keep them moist.
• Full-fat cream cheese (8 ounces): Creates a rich and tangy frosting that perfectly complements the rolls.
• Powdered sugar (2 cups): Sweetens and thickens the cream cheese icing.
• Vanilla essence or vanilla bean paste (2 teaspoons): Adds fragrant warmth and depth to the icing.

How to Make Brown Butter Pumpkin Cinnamon Rolls

Step 1: Brown the Butter

Start by melting unsalted butter in a light-colored saucepan over medium heat. Watch carefully as the butter foams and then begins to turn a clear golden color. Keep stirring gently to prevent burning, scraping up the little browned bits that form on the bottom. When your butter reaches a rich brown color with a toasty, nutty aroma, remove it from heat and let it cool. This step is where your rolls get a luxurious, deep flavor that’s totally worth the little extra attention.

Step 2: Prepare the Dough

Warm milk mixed with a bit of sugar creates the perfect environment for yeast to bloom. Sprinkle yeast onto this warm mixture and let it foam up for 10-15 minutes; this is the sign your yeast is alive and ready to work its magic. Then add the rest of the sugar, eggs, browned butter, pumpkin puree, most of your flour, and salt. Using a stand mixer fitted with a dough hook or your own two hands, knead the dough until it’s smooth, elastic, and just a touch tacky. This mixing process develops the gluten that will give your cinnamon rolls their incredible fluffy texture.

Step 3: First Rise

Once kneaded, shape your dough into a ball and place it in a greased bowl, then cover it with plastic wrap or a clean towel. Let it proof in a warm spot until it doubles in size—about an hour. This rise deepens flavor and lightens the dough, so patience here pays off big time!

Step 4: Prepare the Filling

While the dough rests, mix together brown sugar, pumpkin puree, ground cinnamon, and pumpkin pie spice. This thick, fragrant paste is what gets spread inside the rolls, delivering pockets of warmly spiced sweetness in every bite.

Step 5: Roll, Fill, and Slice

Once the dough has doubled, punch it down gently and roll it out into a large rectangle, about 20 by 10 inches. Spread softened butter over your dough, followed by an even spread of the pumpkin-cinnamon filling, leaving a small border around the edges so it won’t spill out. Roll the dough tightly from the long side, pinch the seam, and trim the ends for even rolls. Slice into 12 generous pieces with a sharp knife or dental floss for clean cuts.

Step 6: Second Rise and Bake

Place your rolls spaced slightly apart in a parchment-lined 9 by 13-inch pan, cover again, and let them rest while your oven preheats to 350°F. Before baking, drizzle heavy cream over the rolls, which helps create a tender crust and caramelized edges during baking. Bake for about 30 minutes until they’re golden and puffed up with sweet pumpkin-scented goodness.

Step 7: Make the Cream Cheese Icing

While the rolls bake, beat softened cream cheese and butter until smooth, then add powdered sugar, vanilla, and a touch of pumpkin pie spice. This luscious icing is the final flourish that makes these rolls irresistibly creamy, tangy, and sweet.

Step 8: Ice and Serve

Spread your freshly baked, warm rolls generously with cream cheese icing and if you love, sprinkle a little extra pumpkin pie spice on top for that final aromatic touch. Serve immediately and savor the comforting flavors and soft, tender texture of these fantastic Brown Butter Pumpkin Cinnamon Rolls.

How to Serve Brown Butter Pumpkin Cinnamon Rolls

Garnishes

A dusting of pumpkin pie spice or a few toasted pecans on top adds a delightful crunch and an extra hint of fall to brighten the presentation. You can even drizzle a little maple syrup for a shiny, sticky finish that pairs beautifully with the pumpkin and spices.

Side Dishes

These rolls are a showstopper on their own, but if you want to build a festive brunch spread, serve them alongside a fresh fruit salad or a simple green salad with a tangy vinaigrette to balance the sweetness. A cup of spiced chai tea or rich coffee pairs perfectly, enhancing the cozy feel.

Creative Ways to Present

Try serving your Brown Butter Pumpkin Cinnamon Rolls in individual ramekins or mini cast iron skillets for that rustic charm. You can also layer cut rolls in a trifle dish with whipped cream and crushed ginger snaps for a stunning dessert presentation that wows guests.

Make Ahead and Storage

Storing Leftovers

Keep your rolls fresh by storing them in an airtight container at room temperature for up to two days. To prevent drying out, you can wrap them tightly with plastic wrap before placing them in the container.

Freezing

Brown Butter Pumpkin Cinnamon Rolls freeze beautifully. Wrap each roll individually or freeze the whole batch in an airtight container. Thaw in the refrigerator overnight and reheat gently in the oven to bring back their soft, fresh-baked feel.

Reheating

To enjoy these rolls warm, reheat individually in the microwave for 20-30 seconds or place in a preheated oven at 300°F for about 10 minutes. This warms the cream cheese icing and restores that just-baked softness we all love.

FAQs

Can I use canned pumpkin puree for the rolls?

Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor for your Brown Butter Pumpkin Cinnamon Rolls.

Do I need to brown the butter, or can I just melt it?

While you can melt butter, browning it adds a rich, nutty flavor that really elevates these rolls. It’s worth taking the extra minute to get that golden color and aroma.

What type of flour is best for these rolls?

All-purpose flour is the best choice here for a tender but sturdy roll. It provides just the right balance of gluten development for fluffy, soft cinnamon rolls.

Can I make these rolls vegan or dairy-free?

For a vegan version, substitute the dairy butter and milk with plant-based alternatives, and use a flax egg or another egg replacer. Keep in mind that texture and flavor might differ slightly.

How long do I need to proof the dough?

Proofing times vary depending on room temperature but typically an hour or until the dough doubles in size is perfect to develop flavor and make the rolls light and fluffy.

Final Thoughts

I cannot recommend these Brown Butter Pumpkin Cinnamon Rolls enough for anyone craving a taste of cozy, homemade autumn magic. The tender dough, rich pumpkin filling, and velvety cream cheese icing come together into an unforgettable treat that makes every bite feel like a warm hug. Give this recipe a try—you might just find your new favorite way to celebrate pumpkin season!

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