Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe

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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Step 9: Remove cover and drizzle heavy cream over the rolls. Bake for about 30 minutes until golden brown.
10. Step 10: Meanwhile, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and pumpkin pie spice. Mix until smooth and set aside.
11. 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

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

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★★★★★

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 1x2x3x

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Prepare the Filling: In a medium bowl, mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a thick paste. Set aside.
6. 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.
7. 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.
8. 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.
9. Add Cream and Bake: Remove cover, drizzle heavy cream over rolls including crevices, and bake 30 minutes until golden brown.
10. 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.
11. 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