Brown Butter Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

pumpkin cinnamon rolls : There’s something about the warm, comforting aroma of pumpkin spice, brown butter, and freshly baked cinnamon rolls that instantly evokes the cozy charm of fall. These Brown Butter Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting combine the best of seasonal flavors into a melt-in-your-mouth treat that’s perfect for brunch, holiday mornings, or any day you’re craving something a little extra special.

This recipe doesn’t just rely on pumpkin for flavor—it incorporates browned butter for a deep, nutty richness and tops everything with a spiced cream cheese frosting that melts into the rolls while they’re still warm.

If you’re new to browning butter, you can follow this expert guide to learn how to get it perfectly golden without burning. And for those curious about the nutritional value of pumpkin, check out Harvard’s breakdown—this ingredient does more than just taste great; it’s full of vitamins and fiber.

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Why You’ll Love These Rolls

• Fluffy, pillowy dough made with pumpkin purée
• Brown butter filling that adds deep caramelized flavor
• Creamy, spiced frosting that melts into every crevice
• Make-ahead and freezer-friendly
• Perfect for fall baking and festive mornings

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Ingredients You’ll Need

Dough:

• ½ cup whole milk (warm, around 110°F)
• 2 tbsp unsalted butter
• 1 cup 100% pumpkin purée
• ¼ cup granulated sugar
• ¼ cup dark brown sugar
• 1 large egg, room temperature
• 1 packet active dry yeast (or 2¼ tsp)
• 1 tsp kosher salt
• 4 cups bread flour (AP flour works in a pinch)

Filling:

• ½ cup softened butter
• ⅔ cup dark brown sugar
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice

Spiced Cream Cheese Frosting:

• ⅓ cup brown butter (solidified after chilling)
• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• ¼ tsp pumpkin pie spice
• Pinch of kosher salt

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Tools You’ll Want

• Stand mixer with dough hook
• 9×13 baking dish
• Kitchen thermometer
• Rolling pin
• Parchment paper (optional)
• Sharp knife or unflavored dental floss

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How to Make Brown Butter

Brown butter is the heart of this recipe—it enhances the nutty, toasted flavor of the rolls and gives the frosting its signature richness.

• Melt unsalted butter over medium heat
• Stir constantly as the butter foams, then browns
• Remove from heat when golden brown with a nutty aroma
• Chill until solid before using in frosting

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Making the Dough

1. Heat the milk and butter together until warm (105°F–115°F).
2. In a mixer bowl, combine pumpkin purée, sugars, salt, egg, yeast, and the warm milk mixture.
3. Add flour one cup at a time, mixing with the dough hook.
4. Knead until dough is tacky but not sticky, about 8 minutes.
5. Place dough in a greased bowl, cover, and let rise 1.5–2 hours.

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Roll It Out and Fill

1. Punch down dough and roll it into a large rectangle (about 12×18 inches).
2. Mix together the filling ingredients until smooth.
3. Spread evenly over the dough, edge to edge.
4. Roll tightly into a log and slice into 12 rolls.
5. Place in greased 9×13 pan.

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Second Rise and Bake

1. Cover rolls and let rise again for 30 minutes to 1 hour.
2. Warm ½ cup heavy cream and pour over rolls before baking—this creates extra softness.
3. Bake at 350°F for 20–22 minutes until golden.

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Make the Frosting

1. Beat solidified brown butter until smooth.
2. Add cream cheese and mix well.
3. Gradually beat in powdered sugar, vanilla, spice, and salt until creamy.

Spread over slightly warm rolls and enjoy the melt-in-your-mouth magic!

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Tips for Perfect Rolls

• Don’t overheat your milk—it can kill the yeast
• Use room temperature eggs for a better rise
• Let brown butter cool and solidify before using
• Grease the bowl and pan well to prevent sticking
• Try using Red Star Yeast’s guide to choose the best yeast for your environment

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Variations to Try

• Add chopped pecans or walnuts for crunch
• Swap filling for apple butter or maple sugar
• Use a maple glaze or bourbon-infused icing
• Try gluten-free bread flour for dietary needs
• Make mini-rolls or roll loaves

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Storage and Make-Ahead Tips

• Store at room temp (up to 2 days) or refrigerate (up to 5 days)
• Reheat in microwave for 20 seconds for best texture
• Freeze unfrosted rolls for up to 3 months
• To make ahead: prep the night before, refrigerate after shaping, bring to room temp and bake in the morning

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FAQs

Can I make these the night before?
Yes! Shape the rolls, cover the pan, and refrigerate overnight. Let them come to room temp before baking.

Can I freeze them?
Yes, either before or after baking. Freeze unfrosted rolls for best results.

Why did my dough not rise?
Your yeast might have been expired or your milk too hot. Always check your temps.

Can I use all-purpose flour?
Yes, but bread flour makes a chewier, softer roll.

What’s the difference between pumpkin purée and pumpkin pie mix?
Purée is pure pumpkin. Pie mix has added sugars and spices. Use only 100% purée.

How do I know they’re fully baked?
Use a thermometer—look for 190°F in the center, or check that the tops are lightly golden.

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These Brown Butter Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting are more than just a treat—they’re a fall ritual. The richness of the browned butter, the warm spice of cinnamon and pumpkin, and the luscious frosting make them irresistible. Whether it’s your first time making cinnamon rolls or you’re a seasoned baker, this recipe will earn a permanent spot in your autumn baking rotation.

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