Description

These Brown Butter Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, incorporating rich brown butter and pumpkin puree into the dough and filling for a warm, autumn-inspired treat. Soft, fluffy rolls filled with a spiced pumpkin paste and topped with a luscious pumpkin pie spice cream cheese icing make these rolls perfect for cozy mornings or festive gatherings.

Ingredients

Scale

Dough

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

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

Baking

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

Cream Cheese Icing

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

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Instructions

Brown the butter: Melt the butter in a small light-colored saucepan over medium heat. Stir occasionally to scrape up the browned bits. When it turns deep brown with a nutty aroma, remove from heat and let cool.
Make the dough: Combine warm milk and 2 tablespoons sugar in a bowl. Sprinkle yeast over and let it foam for 10-15 minutes. Then add the remaining sugar, eggs, browned butter, pumpkin puree, 4 ¾ cups flour, and salt.
Knead the dough: Using a stand mixer with a dough hook, mix on low until combined, then knead on medium speed for 5-6 minutes until dough is smooth and elastic. Alternatively, knead by hand for 10 minutes. Add extra flour if sticky.
First rise: Shape dough into a ball, place in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1 hour.
Prep the filling: In a medium bowl, mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice until a thick paste forms.
Roll out and fill: Punch down dough, roll out on a floured surface to 20×10 inches. Spread softened butter evenly leaving margins, then spread filling over butter, leaving edges clear.
Shape and cut rolls: Roll dough tightly from the long side with seam down. Pinch seam to seal. Trim ends if desired. Cut into 12 equal pieces using a sharp knife or floss.
Prepare for baking: Line a 9×13-inch baking pan with parchment paper. Place rolls spaced apart. Cover with plastic wrap or towel and let rest while preheating oven to 350°F.
Drizzle cream and bake: Remove covering, pour heavy cream over rolls, including crevices. Bake for about 30 minutes until golden brown.
Make cream cheese icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla essence, and pumpkin pie spice. Mix until lump-free.
Serve: Spread the cream cheese icing over warm rolls. Optionally sprinkle more pumpkin pie spice on top. Best served fresh and warm. Enjoy!

Notes

Use a light-colored pan for browning butter to monitor color changes and prevent burning.
If dough is too sticky during kneading, add flour gradually until manageable.
Let rolls rest uncovered while oven preheats to puff up for a softer texture.
Parchment paper prevents sticking and makes cleanup easier if filling leaks.
Use sharp knife or unscented dental floss for clean roll cuts.
For extra flavor, you can garnish rolls with a sprinkle of pumpkin pie spice before serving.