Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

If you love the cozy flavors of fall and want a sweet treat that’s absolutely irresistible, you’ll adore this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe. It’s like pumpkin pie met your favorite cinnamon roll and then got a makeover with the richest brown butter frosting. Trust me, once you try these, your family’s going to beg for them on repeat — and I’m sharing all my insider tips so you can nail the recipe on your first try!

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Ingredients You’ll Need

Each ingredient in this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe plays a part in creating those soft, flavorful layers that everyone swoons over. I always recommend using fresh spices and good-quality pumpkin puree because they make a noticeable difference.

• Whole milk: Use full-fat for creaminess and to help activate the yeast gently.
• Unsalted butter: Essential for richness; for the frosting, it’s browned to bring a deep, toasty flavor.
• Pumpkin puree: 100% pure pumpkin is best—avoid pumpkin pie filling with added sugar or spices.
• Sugar (granulated and dark brown): Mixing these gives sweetness plus moistness and depth.
• Kosher salt: Balances the sweetness, bringing out the pumpkin and spice flavors.
• Egg: Adds structure and richness to the dough.
• Active dry yeast: Makes the dough rise beautifully; I sometimes use instant yeast to speed things up.
• Bread flour: Offers better gluten development for a lovely chewy texture.
• Heavy cream: Poured over the rolls before baking to keep them luscious and tender.
• Cinnamon and pumpkin pie spice: The warming spices that make this recipe seasonally magical.
• Cream cheese: Softened, for the frosting’s velvety texture and tangy balance.
• Powdered sugar and vanilla extract: Sweeten and flavor your frosting just right.

Variations

I love how flexible this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe is, so feel free to make it your own. Whether you want to amp up the spice or keep it dairy-free, there’s an easy tweak to suit your tastes.

• Dairy-Free Option: I swapped in coconut oil instead of butter and used a dairy-free cream cheese alternative for frosting—delicious and allergy-friendly.
• Spice Level: When I want a little extra warmth, I add a pinch of ground cloves or nutmeg to the filling for an even deeper autumn vibe.
• Sweetener Swap: For a less sweet roll, reduce the sugar in the filling or swap brown sugar for coconut sugar; the rolls still come out moist and flavorful.
• Mini Rolls: I’ve made smaller, bite-sized versions for brunch parties—they bake faster and are perfect for sharing!

How to Make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

Step 1: Warm the Milk and Butter

Start by gently heating the milk and butter on the stove until it reaches about 105°F-115°F—lukewarm and cozy, not hot! This is crucial because too hot will kill your yeast. I’ve learned this the hard way, so keep a thermometer handy or just test with your finger—it should feel like a warm bath, not a scald.

Step 2: Mix the Wet Ingredients

In your mixer’s bowl, whisk together the pumpkin puree, both sugars, and salt. Next, add the warmed milk and butter, the room-temperature egg, and the yeast. Give it a brief mix until everything is combined—don’t overdo it here because the flour comes next!

Step 3: Incorporate Flour and Knead

Switch to the dough hook and add your bread flour in increments, mixing for about a minute each time and scraping down the sides. Then knead on medium-low speed for about 8 minutes. You’ll want the dough to pull away from the bowl sides but still feel tacky—not sticky—when you touch it. This perfect texture took me a couple of tries to master but now it’s my dough gold standard!

Step 4: Let the Dough Rise

Grease a medium bowl lightly, place your dough inside, and turn it once to coat the top. Cover with plastic wrap or a kitchen towel and let it rise until almost doubled, about 1½ to 2 hours. I like to put mine in a warm spot—near a sunny window or my oven light turned on. Watching the dough puff up is one of the most satisfying parts of baking!

Step 5: Make the Brown Butter for Frosting

While your dough is rising, make that coveted brown butter frosting base. Melt your butter in a small pan over medium heat until it foams and turns a light toasty brown. Be patient and give it a sniff—if you catch a nutty aroma, you’re golden. Pour it into a container and chill in the fridge for 1-2 hours until solid but soft enough to beat smoothly.

Step 6: Prepare Your Pan and Filling

Grease a 9×13 inch pan with baking spray or line with parchment paper for easy cleanup. For the filling, mix softened butter, dark brown sugar, cinnamon, and pumpkin pie spice in a bowl until creamy and smooth. This fragrant filling is what makes your rolls sing!

Step 7: Roll Out the Dough and Add Filling

Flour your workspace and carefully roll the dough into a large rectangle, roughly 18 by 12 inches, about ¼ inch thick. Don’t sweat exact measurements; just aim for a rectangle that rolls nicely. Spread your luscious brown sugar-spice filling evenly over the dough, leaving a thin border to help with rolling.

Step 8: Roll and Slice

Roll your dough tightly from the long side, then slice into 8 large or 10-12 smaller rolls using a sharp knife or dental floss (my secret weapon for neat cuts). Arrange the rolls snugly in your prepared pan. Cover with plastic wrap or a warm towel and let them rise again for 30 minutes to an hour—your patience here pays off with those beautiful fluffy rolls.

Step 9: Add Cream and Bake

Preheat your oven to 350°F. Meanwhile, warm your heavy cream gently for about 15-20 seconds in the microwave until lukewarm (not hot). Pour the cream evenly over the rolls just before baking. Bake for 20-22 minutes or until golden and cooked through (about 190°F internal temperature). Let them cool for 5-10 minutes before frosting.

Step 10: Make and Spread the Brown Butter Cream Cheese Frosting

Using a mixer, beat the chilled brown butter until creamy. Add the softened cream cheese and mix until smooth. Finally, mix in powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt until fluffy and spreadable. Slather this heavenly frosting over the warm rolls right away — oh my word, it’s luscious!

How to Serve Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

Garnishes

I usually keep garnishes simple because the rolls speak for themselves, but dusting with a little extra cinnamon or pumpkin pie spice on top just before serving adds a lovely hint of spice and a touch of elegance. Toasted pecans sprinkled over the frosting are another favorite for crunch.

Side Dishes

These pumpkin cinnamon rolls pair beautifully with a cup of strong coffee or chai tea lattes. For a heartier brunch, I love serving them alongside a simple breakfast of scrambled eggs or fresh fruit salad to balance the sweetness.

Creative Ways to Present

For holiday brunches, I’ve arranged the rolls in a round cake pan to create a “pull-apart” pumpkin swirl centerpiece. You can also drizzle extra brown butter frosting in a zigzag for a fancy finish or layer with edible flowers for a stunning fall tablescape!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. They stay soft and moist, but if you need to keep them longer, refrigeration works too—just bring them back to room temp before eating.

Freezing

I’ve frozen both unbaked rolls (after shaping) and fully baked rolls. If freezing before baking, wrap you pan tightly with foil and plastic wrap and freeze for up to 3 months. Bake from frozen by adding extra baking time. For baked rolls, I freeze individually wrapped cinnamon rolls for quick thawing in the microwave.

Reheating

To warm leftover cinnamon rolls, I pop them in the microwave for 15-20 seconds or heat gently in a 300°F oven wrapped with foil for 10 minutes. Adding a small splash of cream before reheating helps bring back that fresh-baked softness.

FAQs

Final Thoughts

I absolutely love how this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe brings the best of fall flavors into a soft, gooey treat. It’s one of those recipes I keep coming back to, especially when friends come over because it fills the kitchen with the most comforting aroma. If you want to impress your loved ones or just treat yourself to a cozy weekend bake, this recipe will make you look like a total pro. Give it a try—I promise it’ll become a new favorite in your baking repertoire!

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