Name: Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1/2 cup whole milk; 2 Tbsp. unsalted butter; 1 cup 100% pumpkin puree; 1/4 cup sugar; 1/4 cup dark brown sugar (packed); 1 tsp. kosher salt; 1 large egg (room temperature); 1 (0.25 oz.) package active dry yeast (2¼ tsp.); 4 cups bread flour (plus more as needed for surface and rolling); 1/2 cup heavy cream; 1/2 cup unsalted butter (softened); 2/3 cup dark brown sugar (packed); 1 Tbsp. ground cinnamon; 1 Tbsp. pumpkin pie spice; 1/3 cup unsalted butter; 8 oz. cream cheese (softened); 2 cups powdered sugar; 1 tsp. vanilla extract; 1/4 tsp. pumpkin pie spice; Pinch of kosher salt

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why make this recipe

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting are a delightful twist on a classic favorite. They’re soft, fluffy, and bursting with warm spices that make them perfect for any autumn morning or festive gathering. The creamy frosting adds a rich sweetness that complements the pumpkin flavor beautifully. This recipe not only offers a treat for your taste buds but also fills your kitchen with an inviting aroma as they bake.

how to make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Ingredients:

1/2 cup whole milk
2 Tbsp. unsalted butter
1 cup 100% pumpkin puree
1/4 cup sugar
1/4 cup dark brown sugar (packed)
1 tsp. kosher salt
1 large egg (room temperature)
1, .25 oz. package active dry yeast (2¼ tsp.)
4 cups bread flour (plus more as needed for surface and rolling)
1/2 cup heavy cream
1/2 cup unsalted butter (softened)
2/3 cup dark brown sugar (packed)
1 Tbsp. ground cinnamon
1 Tbsp. pumpkin pie spice
1/3 cup unsalted butter
8 oz. cream cheese (softened)
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
Pinch of kosher salt

Directions:

Heat milk and butter: In a small saucepan, gently heat the milk and butter until they reach 105°F-115°F. This warm mixture helps activate the yeast. If it gets too hot, it can kill the yeast, so keep an eye on it. Set aside.
Combine wet ingredients: In the bowl of a stand mixer with the whisk attachment, mix the pumpkin, both sugars, and salt at medium speed. Then, add the warm milk-butter mixture, egg, and yeast. Mix until just combined.
Add flour and knead: Switch to the dough hook and add 1 cup of bread flour. Mix for about 1 minute. Continue adding flour, one cup at a time, mixing for 1 minute after each addition. Scrape down the sides of the bowl as needed. Once all flour is combined, knead the dough on medium-low speed for approximately 8 minutes until it pulls away from the sides but is still tacky.
Let dough rise: Grease a medium bowl with baking spray or oil and place the dough in it, turning to grease the top. Cover with plastic wrap or a kitchen towel and let it rise for 1½ to 2 hours until almost doubled in size.
Make brown butter: While the dough is rising, prepare the brown butter for the frosting. Place the brown butter in the fridge to cool and solidify, which takes about 1-2 hours.
Prepare the pan: Grease a 9×13 inch pan with baking spray. You may line it with parchment paper to catch any filling that may leak out.
Make filling: In a mixing bowl, mix together the filling ingredients until smooth.
Roll out the dough: Once risen, turn the dough onto a well-floured surface and roll it into a large rectangle. Spread the brown sugar filling over the dough, leaving a small margin on the edges.
Roll and slice dough: Roll the dough tightly from one end to the other. Use a sharp knife or dental floss to slice the rolls and arrange them in the prepared pan. Cover with plastic wrap and a kitchen towel and let rise again for 30 minutes to 1 hour.
Add heavy cream: Preheat the oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds until lukewarm. Pour the cream over the rolls just before baking.
Bake: Bake for 20-22 minutes until the rolls are lightly browned on top and reach an internal temperature of 190°F. Allow to cool for 5-10 minutes.
Make frosting: Using an electric mixer, beat the cooled brown butter to make it smooth. Add cream cheese and mix until smooth, then add in the remaining frosting ingredients and beat until creamy.
Frost: Spread the frosting generously over the warm cinnamon rolls and enjoy!

how to serve Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

These pumpkin cinnamon rolls are best served warm and fresh from the oven. They make a great breakfast or a cozy treat with coffee or tea. You can also pair them with a scoop of vanilla ice cream for a delicious dessert.

how to store Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

To keep the rolls fresh, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. You can also freeze the rolls (without frosting) for up to 2 months. When ready to eat, simply reheat them in the oven.

tips to make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too.
Don’t skip the double rise. It helps the rolls become fluffy and airy.
Adjust the frosting sweetness to your liking by adding more or less powdered sugar.

variation

For an extra twist, consider adding nuts like pecans or walnuts to the filling for a satisfying crunch. You can also experiment with different spices, such as nutmeg or allspice, to enhance the flavor further.

FAQs

Q1: Can I make these cinnamon rolls the night before?
Yes! After slicing and arranging the rolls in the pan, cover them tightly and refrigerate overnight. In the morning, let them rise at room temperature for about 30 minutes before baking.

Q2: Is there a way to make these rolls dairy-free?
Absolutely! You can substitute plant-based milk and vegan butter for the dairy ingredients. Make sure to use a dairy-free cream cheese for the frosting as well.

Q3: Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used, but the texture might be slightly different. Bread flour generally provides a chewier, more elastic texture.