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Brown Butter Pumpkin Cinnamon Rolls Recipe

Brown Butter Pumpkin Cinnamon Rolls Recipe
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★★★★★

5.2 from 18 reviews

These Brown Butter Pumpkin Cinnamon Rolls combine the rich, nutty flavors of browned butter with the warm spiciness of pumpkin pie spices in a soft, fluffy yeast dough. Filled with a luscious pumpkin-spiced brown sugar mixture and topped with a creamy, spiced cream cheese frosting, these rolls are perfect for fall breakfasts, brunches, or holiday treats.

Ingredients

Scale

Dough Ingredients

  • ½ cup (1 stick) unsalted butter
  • 1 cup whole milk, warmed to about 115–120°F
  • ½ cup granulated sugar, divided
  • 2 ¼ teaspoons (1 packet) active dry or instant yeast
  • 1 large egg + 1 egg yolk
  • ¾ cup pumpkin puree
  • 4 ¾ cup – 5 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt

Filling Ingredients

  • 1 cup packed dark brown sugar
  • ¼ cup pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • ¼ cup (4 tablespoons) unsalted butter, softened

Topping and Baking Ingredients

  • ⅓ cup heavy whipping cream, for drizzling over rolls before baking

Cream Cheese Icing Ingredients

  • 8 ounces (block-style) full-fat cream cheese, softened
  • ¼ cup (4 tablespoons) unsalted butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla essence (vanilla bean paste preferred)
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Brown the butter: In a small, light-colored saucepan, melt the butter over medium heat. Stir occasionally, scraping up any browned bits, until the butter turns a deep brown color with a nutty aroma. Remove from heat and let cool while preparing the dough.
  2. Activate the yeast: In a stand mixer bowl or large mixing bowl, combine the warm milk with 2 tablespoons of sugar and sprinkle the yeast on top. Stir gently and let sit for 10-15 minutes until the mixture is foamy.
  3. Make the dough: Add remaining sugar, eggs, browned butter, pumpkin puree, 4 ¾ cups flour, and salt to the yeast mixture. Attach the dough hook to the mixer and mix on low until ingredients combine, then increase to medium speed and knead for 5-6 minutes until smooth and elastic. If kneading by hand, knead on a floured surface for about 10 minutes, adding up to ¼ cup extra flour if dough is sticky.
  4. First rise: Shape the dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap or towel and let it rise in a warm spot until doubled in size, approximately 1 hour.
  5. Prepare the filling: In a medium bowl, mix together the brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice until well combined into a thick paste. Set aside.
  6. Roll out and fill the dough: Punch down the risen dough and turn it onto a floured surface. Roll out into a 20×10 inch rectangle. Spread softened butter over the surface, then evenly spread the pumpkin filling on top, leaving a small border around the edges.
  7. Form the rolls: Roll the dough tightly from the long side into a log with the seam underneath. Pinch the seam to seal and trim the ends for even rolls. Slice the log into 12 equal pieces using a sharp knife or dental floss.
  8. Second rise: Line a 9×13-inch baking pan with parchment paper. Place the rolls in the pan with some space between each. Cover with plastic wrap or towel and allow to rest while preheating the oven to 350°F.
  9. Prepare for baking: Remove the cover and drizzle heavy cream over the top and in between the rolls. Bake for about 30 minutes or until golden brown.
  10. Make the cream cheese icing: Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, vanilla essence, and pumpkin pie spice, mixing until creamy and lump-free.
  11. Serve: Once rolls are baked, spread the cream cheese icing generously over them. Optionally sprinkle extra pumpkin pie spice on top. Serve warm for best flavor and texture. Enjoy!

Notes

  • Use fresh pumpkin puree for best flavor; canned can be used but avoid pumpkin pie filling.
  • Watch the butter closely while browning to prevent burning.
  • Dough rising times may vary based on room temperature.
  • Dental floss can be used to cut the rolls cleanly without squishing.
  • These rolls are best enjoyed fresh but can be stored covered at room temperature for 2 days or frozen for longer storage.
  • Reheat gently before serving to restore softness and melty icing texture.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter cinnamon rolls, pumpkin spice rolls, fall breakfast recipes, cream cheese frosting rolls

Find it online: https://kitchenbyrita.com/brown-butter-pumpkin-cinnamon-rolls-recipe/