If you are craving that perfect cozy treat that screams fall in every bite, you have to try this Brown Butter Pumpkin Cinnamon Rolls Recipe. It’s an absolute game changer, bringing the nutty richness of brown butter and the warm, spiced pumpkin flavor together inside soft, fluffy cinnamon rolls that practically melt in your mouth. These rolls are ideal for a weekend brunch or a special breakfast that feels like a warm hug, guaranteed to fill your kitchen with irresistible aromas and bring a smile to everyone at the table.

This image shows a close-up of a cinnamon roll with three visible layers. The base layer is a dark golden brown soft dough with some caramelized cinnamon spots. Above that, there is an orange-brown inner dough swirl with a soft, fluffy texture. The top layer is thick white cream cheese frosting generously spread over the roll, with a smooth and slightly uneven texture, sprinkled lightly with ground cinnamon powder. A golden spoon with some frosting and cinnamon roll crumbs rests on the edge of the white plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Brown Butter Pumpkin Cinnamon Rolls Recipe uses simple, wholesome ingredients that come together beautifully to create layers of flavor and texture. Each ingredient plays a crucial role in making these rolls tender, flavorful, and perfectly spiced.

Unsalted butter: Browned for a nutty, deep flavor that elevates the dough and filling.
Whole milk: Warmed to activate the yeast and create a soft dough.
Granulated sugar: Divided to feed the yeast and sweeten the dough and filling.
Active dry or instant yeast: Essential for that light, fluffy rise.
Eggs: Add richness and structure to the dough.
Pumpkin puree: Infuses the dough and filling with autumnal sweetness and moisture.
All-purpose flour: The foundation that builds the structure of the rolls.
Kosher salt: Balances the sweetness and enhances all flavors.
Dark brown sugar: Adds molasses notes and caramel sweetness to the filling.
Ground cinnamon and pumpkin pie spice: The iconic warm spices that bring delicious depth.
Heavy whipping cream: Drizzled before baking to create a tender crust.
Cream cheese, powdered sugar, and vanilla: Whipped into a luscious icing that perfectly complements the rolls.

How to Make Brown Butter Pumpkin Cinnamon Rolls Recipe

Step 1: Brown the Butter

Start by melting unsalted butter in a light-colored saucepan over medium heat. You’ll notice it foaming and bubbling, which is just the water content evaporating. Keep stirring and watching carefully, because the butter will soon turn a deep brown with a fragrant, nutty aroma. Those browned bits at the bottom are pure flavor gold. Once browned, remove from heat and let it cool while you prepare the dough.

Step 2: Make the Dough

In a large bowl or stand mixer, combine warm milk (around 115-120°F) with 2 tablespoons of granulated sugar and sprinkle the yeast on top. Wait until the mixture is foamy, about 10-15 minutes, indicating the yeast is alive and kicking. Then add the remaining sugar, eggs, pumpkin puree, browned butter, flour (start with 4 ¾ cups), and salt. Knead on medium speed with a dough hook until the dough is smooth and elastic—about 5-6 minutes, or 10 minutes by hand. If sticky, sprinkle in the extra flour little by little.

Step 3: Let the Dough Rise

Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap or a kitchen towel and find a warm spot to let it double in size, about one hour. This patience is key for soft, airy rolls that practically puff up in your mouth.

Step 4: Prepare the Filling

While the dough rises, mix dark brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice until it becomes a thick, spreadable paste. This mixture packs the sweet and spicy punch that makes these rolls irresistible.

Step 5: Roll, Fill, & Cut the Rolls

Once your dough has risen, punch it down gently to release air. On a floured surface, roll it out to a 20×10 inch rectangle. Spread softened butter over the dough, then evenly spread the pumpkin-cinnamon filling, leaving a small margin on the edges. Roll it up tightly from the long side and pinch the seams shut to keep all the goodness inside. Cut into 12 equal pieces with a sharp knife or dental floss for smooth edges.

Step 6: Arrange & Allow to Rest

Line a 9×13 inch pan with parchment for easy cleanup. Place the rolls spaced slightly apart to allow expansion. Cover with plastic wrap or a towel and let them rest while your oven preheats to 350°F, letting the rolls puff just a bit more.

Step 7: Bake with Cream Drizzle

Remove the cover and drizzle heavy cream all over the rolls, letting it settle into the crevices. Bake for about 30 minutes until golden brown and heavenly. While baking, prepare your cream cheese icing—a luscious swirl of cream cheese, butter, powdered sugar, vanilla, and pumpkin pie spice.

Step 8: Ice & Serve

Once out of the oven, slather the warm rolls with the smooth cream cheese icing and sprinkle a little pumpkin pie spice on top for that final touch. Serve immediately to enjoy the perfect melty, spicy-sweet bite that makes this Brown Butter Pumpkin Cinnamon Rolls Recipe truly unforgettable.

How to Serve Brown Butter Pumpkin Cinnamon Rolls Recipe

Three cinnamon rolls are on white plates placed on a white marbled surface. Each roll has two main layers: a soft, golden-yellow dough base rolled with a dark brown cinnamon filling visible in the spiral, topped with a thick layer of creamy, light beige frosting sprinkled with brown cinnamon powder. Around the plates and on the surface, there are several star anise spices and scattered cinnamon powder, adding texture to the scene. A beige striped cloth is partly visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a light dusting of pumpkin pie spice or a pinch of cinnamon on top of the cream cheese icing to enhance that cozy aroma. For an extra touch, a few chopped toasted pecans add crunch and a festive look that’s hard to resist.

Side Dishes

Pair these rolls with a steaming cup of spiced latte, chai tea, or even a cinnamon-spiked hot apple cider to stay enveloped in fall flavors. Fresh fruit or a simple green salad can balance the richness if serving as part of a larger brunch spread.

Creative Ways to Present

For a delightful twist, try serving individual rolls in mini ramekins or beautiful ceramic bowls, each with its own drizzle of icing and a little extra swirl of brown butter on top. You can also create a pull-apart cinnamon roll bread by keeping the pieces close in a larger pan, making for a fun family-style experience.

Make Ahead and Storage

Storing Leftovers

Keep leftover rolls fresh by storing them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigeration is fine but can dry the rolls out slightly, so consider reheating gently.

Freezing

This Brown Butter Pumpkin Cinnamon Rolls Recipe freezes beautifully. Wrap unbaked or baked rolls tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat rolls in a warm oven (about 300°F) for 10-15 minutes until warmed through, or microwave briefly covered with a damp paper towel to maintain moisture. Add a fresh drizzle of cream cheese icing after reheating for that freshly-baked feel.

FAQs

Can I use canned pumpkin puree for these rolls?

Absolutely! Canned pumpkin puree works perfectly and is actually quite convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend using cinnamon, nutmeg, ginger, and a little allspice or cloves. It’s a great way to customize the flavor to your liking.

Can I make these rolls vegan?

With a few substitutions like plant-based butter, non-dairy milk, and an egg replacer, you can definitely create a vegan version. The brown butter flavor can be mimicked using browned vegan butters or oils infused with toasted nuts.

How soft will these rolls be the next day?

These rolls stay soft and tender for at least two days if stored properly. Reheating them with a bit of moisture will help restore freshness, making them taste almost as good as freshly baked.

Is it necessary to brown the butter?

While you can skip browning the butter, it adds an incredible depth of flavor you won’t want to miss. The nutty aroma and richness make these pumpkin cinnamon rolls truly standout.

Final Thoughts

This Brown Butter Pumpkin Cinnamon Rolls Recipe is a must-try if you want to bring warmth, comfort, and delight to your table. The beautiful combination of rich brown butter, spiced pumpkin, and creamy icing will make these rolls your new seasonal favorite. Dive into the process, enjoy the delightful smells, and savor every bite—you’re in for a seriously wonderful treat.

Brown Butter Pumpkin Cinnamon Rolls Recipe