Introduction

These Brown Butter Pumpkin Cinnamon Rolls are a cozy twist on a classic favorite, perfect for fall mornings or special occasions. Rich pumpkin flavor combines with warm spices and nutty brown butter to create irresistibly soft, flavorful rolls topped with a luscious cream cheese icing.

The image shows a close-up of a cinnamon roll with a thick layer of creamy light beige icing dripping over the top. The roll reveals soft, flaky layers of golden-yellow dough swirled with darker brown cinnamon filling inside. It sits slightly tilted on a small white round plate that rests on a white marbled surface. A golden fork is held by a woman's hand lifting a sticky, gooey piece from the roll. In the background, parts of a silver baking tray with more cinnamon rolls covered in the same creamy icing are visible, creating a cozy and fresh-baked feeling. Photo taken with an iphone --ar 4:5 --v 7

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
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
⅓ cup heavy whipping cream, for drizzling over rolls before baking
8 ounces (block-style) full-fat cream cheese, softened
¼ cup (4 tablespoons) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla essence (or vanilla bean paste)
½ teaspoon pumpkin pie spice

Instructions

Step 1: Brown the butter in a small, light-colored saucepan over medium heat. Melt the butter, letting it foam and bubble until it turns deep brown with a nutty aroma, stirring occasionally and scraping up any bits. Remove from heat and set aside to cool.
Step 2: In a stand mixer bowl or large bowl, combine warm milk and 2 tablespoons sugar. Sprinkle yeast on top, stir, and let sit for 10-15 minutes until foamy.
Step 3: Add remaining sugar, eggs, browned butter, pumpkin puree, 4 ¾ cups flour, and salt to the yeast mixture. Mix on low speed with dough hook until combined, then medium speed until smooth and elastic, about 5-6 minutes. Add up to ¼ cup more flour if dough is too sticky. Alternatively, knead by hand for 10 minutes.
Step 4: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or towel and let rise in a warm spot until doubled, about 1 hour.
Step 5: While dough rises, prepare the filling by mixing brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a thick paste. Set aside.
Step 6: Punch down the risen dough on a floured surface. Roll it out to a 20×10 inch rectangle. Spread softened butter over the dough, leaving a small margin, then spread filling on top similarly.
Step 7: Roll dough tightly from the long side with seam down. Pinch seam to seal. Trim ends if desired. Slice roll into 12 equal pieces using a sharp knife or dental floss.
Step 8: Line a 9×13-inch pan with parchment paper. Place rolls in pan with space between. Cover and let rest while preheating oven to 350°F; the rolls will puff up.
Step 9: Remove cover and drizzle heavy cream over the rolls. Bake for about 30 minutes until golden brown.
Step 10: Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and pumpkin pie spice. Mix until smooth and set aside.
Step 11: Spread cream cheese icing over warm rolls. Optionally sprinkle extra pumpkin pie spice on top. Serve immediately for best flavor and texture.

Tips & Variations

Use a light-colored saucepan to better monitor the butter browning and prevent burning.
For extra moist rolls, don’t skip the heavy cream drizzle before baking.
If you like more spice, increase pumpkin pie spice slightly in both the filling and icing.
Make the dough the night before and let it rise slowly in the fridge for deeper flavor.
Substitute maple syrup or honey for some sugar in the filling for a different sweetness profile.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze wrapped tightly for up to 2 months. Reheat rolls in a warm oven or microwave briefly, then spread additional icing if desired.

How to Serve

A close-up of a three-layer cinnamon roll with bright yellow dough, dark brown swirls of cinnamon filling, and a thick, creamy off-white frosting spread over the top. The cinnamon roll is sitting on a small white plate, with a portion lifted by a gold spoon showing the soft, fluffy interior and gooey filling inside. Some cinnamon powder is lightly dusted on the frosting and plate edge. In the background, a white tray holds more cinnamon rolls. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if fresh pumpkin isn’t available.

Do I need a stand mixer to make the dough?

No, you can knead the dough by hand on a lightly floured surface for about 10 minutes until it’s smooth and elastic. A stand mixer just makes the process easier and faster.

Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

Delight in these luscious Brown Butter Pumpkin Cinnamon Rolls, a perfect fall-inspired treat that blends rich brown butter, pumpkin puree, and aromatic spices into soft, fluffy rolls topped with creamy pumpkin-spiced cream cheese icing. Ideal for cozy mornings or festive gatherings, these rolls boast a flavorful filling and a tender crumb that melts in your mouth.

Author: zara
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Yield: 12 rolls 1x
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

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 Icing Ingredients

⅓ cup heavy whipping cream, for drizzling over rolls before baking
8 ounces (block-style) full-fat cream cheese, softened
¼ cup (4 tablespoons) unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla essence (or vanilla bean paste)
½ teaspoon pumpkin pie spice

Instructions

Brown the Butter: In a small, light-colored saucepan over medium heat, melt the butter. It will foam and bubble, then develop a clear, light golden color. Stir occasionally, scraping the bottom to collect brown bits as the butter turns a deep brown with a nutty aroma. Remove from heat and set aside to cool.
Prepare the Yeast Mixture: In a stand mixer bowl or large bowl, combine warm milk with 2 tablespoons sugar. Sprinkle yeast on top and mix. Let stand 10-15 minutes until foamy.
Make the Dough: Add remaining sugar, eggs, browned butter, pumpkin puree, flour, and salt to the yeast mixture. Using a dough hook, mix on low until combined (1-2 minutes), then knead on medium speed until smooth and elastic, about 5-6 minutes. Alternatively, knead by hand for 10 minutes. Add extra flour if dough is too sticky.
First Rise: Shape dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, around 1 hour.
Prepare the Filling: In a medium bowl, mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a thick paste. Set aside.
Roll and Fill Dough: Punch down dough, turn onto a floured surface, and roll into a 20×10 inch rectangle. Spread softened butter over dough, leaving edges clear, then spread filling evenly over the butter.
Shape and Cut Rolls: Roll dough tightly into a log from the long side with seam down. Pinch edges to seal and trim ends if uneven. Using a sharp knife or dental floss, cut into 12 equal pieces.
Second Rise: Place rolls in a parchment-lined 9×13-inch baking pan with space between. Cover and let rest while preheating oven to 350°F, allowing rolls to puff up.
Add Cream and Bake: Remove cover, drizzle heavy cream over rolls including crevices, and bake 30 minutes until golden brown.
Prepare Cream Cheese Icing: Beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla essence, and pumpkin pie spice. Mix until smooth and creamy.
Serve: Spread cream cheese icing over warm rolls. Optionally sprinkle extra pumpkin pie spice on top. Serve immediately for best flavor.

Notes

Ensure milk is warmed to 115-120°F to activate yeast without killing it.
Do not leave butter unattended while browning to prevent burning.
If dough feels sticky while kneading, gradually add extra flour up to ¼ cup.
Using dental floss is a clean way to slice rolls evenly without squishing.
For fluffier rolls, allow the second rise after shaping before baking.
Serve rolls fresh as they are best enjoyed warm and soft.

Keywords: pumpkin cinnamon rolls, brown butter rolls, fall recipes, pumpkin dessert, cream cheese icing, homemade cinnamon rolls, pumpkin spice rolls