Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

If you love fall flavors and fluffy pastries as much as I do, you’re going to absolutely adore this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe. Imagine soft, pillowy rolls infused with pumpkin and warm spices, baked to golden perfection, then slathered with a luscious brown butter cream cheese frosting that’s downright irresistible. Whether it’s for a cozy weekend brunch or a holiday treat, this recipe will wow your family and friends—and I can’t wait to share all the tips I’ve learned to make sure you nail it every time.

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Ingredients You’ll Need

Each ingredient in the Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe plays a specific role, from the pumpkin puree that adds moisture and flavor to the mix, to the breads flour which ensures a chewy, structured roll you can roll out easily. Let’s talk about the must-haves.

• Whole milk: Warms up gently to activate the yeast without killing it—temperature control is key!
• Unsalted butter: Used in both dough and filling; unsalted lets you control the saltiness perfectly.
• 100% pumpkin puree: This natural ingredient moistens the dough and delivers that classic pumpkin flavor.
• Sugar and dark brown sugar: The combination adds sweetness plus a hint of molasses flavor for richness.
• Kosher salt: Balances flavors and enhances the dough.
• Large egg: Helps bind the dough and enriches it.
• Active dry yeast: The magic behind the rise – just make sure it’s fresh!
• Bread flour: Gives your rolls the ideal chew and structure without being tough.
• Heavy cream: Poured over rolls before baking for extra moisture and softness.
• Ground cinnamon and pumpkin pie spice: Essential warming spices both in the filling and the frosting to tie everything together beautifully.
• Cream cheese: For the frosting, softened to creamy perfection.
• Powdered sugar: To sweeten and thicken the frosting gently.
• Vanilla extract and a pinch of salt: These bring out the flavors and balance the sweetness of the frosting.

Variations

I love that this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe is flexible! Over time I’ve played with a few tweaks, and it’s fun to make it your own depending on what you have or your dietary needs.

• Gluten-Free Version: I’ve tried swapping bread flour for a gluten-free baking blend with good results—just expect a slight texture difference but still delicious.
• Vegan Adaptation: Replace butter with coconut oil and use a store-bought vegan cream cheese—you’ll need a little extra kneading, but it works great.
• Spice Variations: If you like it spicy, I sometimes add a pinch of ground cloves or nutmeg to the filling for an extra cozy depth.
• Mini Rolls: For parties, rolling into smaller pieces for bite-sized versions makes these even more irresistible and easier to share.

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

Step 1: Warm the Milk with Butter Just Right

The first step is heating your milk and butter gently until just between 105°F and 115°F—that lukewarm zone wakes up the yeast without scorching it. I found using a thermometer helps so much here, or you can test by feeling: it should feel warm but not hot on your wrist. Too hot? Yeast goes kaput, and your rolls won’t rise properly, which is exactly what I struggled with the first few times!

Step 2: Whip Together the Wet Ingredients and Yeast

In your mixer, combine pumpkin puree, both sugars, salt, and then add in your warmed milk/butter, egg, and yeast. I mix this just until everything comes together; no over-mixing here. The heavy cream stays for the end—it’s a secret ingredient that helps make the rolls ultra soft and tender after baking.

Step 3: Add Flour and Knead to Perfection

Swapping your whisk for the dough hook attachment, add the bread flour gradually—about a cup at a time—letting your mixer work for about a minute between additions. This got me flawless dough that’s tacky but not sticky, which means when you touch it, it leaves a little stick but pulls cleanly away from the sides of the bowl. Knead on medium-low speed for about 8 minutes—trust me, it’s worth the patience. Then, scrape down your dough hook and sides so everything incorporates evenly.

Step 4: The First Rise—Let it Grow

Grease a medium bowl and tuck your dough inside, turning once so the whole surface is lightly coated. Cover tightly with plastic wrap or a kitchen towel and set aside in a warm spot for about 1½ to 2 hours. You’ll see it nearly double and feel all the strength and elasticity ready for shaping.

Step 5: Brown Butter for That Dreamy Frosting

While the dough rises, brown the butter for your cream cheese frosting. It’s simple, but makes all the difference—nutty, fragrant, and rich. Cook it over medium heat until it foams, then the solids brown gently, stirring often to avoid burning. Pour it into a bowl and refrigerate to firm up for about 1-2 hours. You’ll thank me later.

Step 6: Prep Your Pan and Filling

Grease a 9×13 inch pan generously or line it with parchment to catch any ooze—because this filling is sweet and buttery and might try to escape during baking! For the filling, just mix softened butter, dark brown sugar, cinnamon, and pumpkin pie spice until smooth and dreamy. The smell alone will have you reaching for the dough.

Step 7: Roll Out and Fill

Flour your surface liberally and roll your dough into a rectangle roughly 18 by 12 inches, about 1/4 inch thick. I usually don’t fuss about perfect measurements here—it just helps to get an even layer. Spread your filling evenly, almost to the edges but leave a tiny gap so you can roll neatly without squishing the filling out the sides.

Step 8: Roll Up, Slice, and Second Rise

Roll the dough tight from the long end. Slice it into 8 large or 10-12 smaller rolls—my family prefers bigger ones so I go large. I like to use floss or a sharp serrated knife for a clean cut—floss is my secret weapon! Arrange them snugly in your pan, then cover and let them rise for another 30 minutes to 1 hour until puffy and soft.

Step 9: Bake with Heavy Cream and Make the Frosting

Right before baking, warm your heavy cream briefly and pour it evenly over the rolls—this keeps them tender and rich. Bake at 350°F for 20–22 minutes until golden and the internal temp hits about 190°F. Let them cool a bit—the anticipation is the hardest part! Meanwhile, beat your chilled brown butter with cream cheese until smooth, then add powdered sugar, vanilla, pumpkin pie spice, and a pinch of salt to finish your frosting. Creamy, spiced, irresistible.

Step 10: Frost and Enjoy!

Spread that gorgeous, brown butter cream cheese frosting atop your warm cinnamon rolls. Don’t be shy here—the frosting is the grand finale that everything leads to. Serve warm, dig in, and watch your loved ones go crazy for these.

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

Garnishes

I love to add a light dusting of cinnamon or a sprinkle of finely chopped toasted pecans for a little added crunch and a beautiful presentation. Sometimes, a few little pumpkin seeds on top add a rustic look and extra texture that my family enjoys.

Side Dishes

These pumpkin cinnamon rolls stand out on their own but if you want to build a brunch spread, I like pairing them with fresh fruit salad, creamy scrambled eggs, or even a savory quiche to balance the sweetness.

Creative Ways to Present

For special occasions, try serving these rolls in a large round pan for a “pull-apart” style presentation—add a few edible flowers or drizzle extra brown butter glaze right before serving for a wow factor that feels fancy yet cozy.

Make Ahead and Storage

Storing Leftovers

Leftover rolls store beautifully in an airtight container at room temperature for up to two days. I usually wrap each roll individually in plastic wrap to keep moisture locked in—my family actually enjoys them just as much slightly stale and warmed up!

Freezing

This Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe freezes well either before or after baking. For best results, freeze the unbaked rolls after the second rise, covered tightly, then thaw overnight in the fridge and bake fresh the next day. You can also freeze baked rolls; just thaw and reheat gently.

Reheating

I pop leftover rolls in the microwave for about 20-30 seconds or warm them in a 300°F oven for 10 minutes to bring back that fresh-baked softness. Add a little extra frosting or warm butter for a treat that tastes freshly made.

FAQs

Final Thoughts

These Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting have become my go-to for special fall mornings, lazy weekend breakfasts, or whenever I want to impress with minimal fuss. I love how the pumpkin adds subtle moisture and flavor without weighing them down, and that brown butter frosting? Total showstopper. Give this recipe a try—you’ll soon find it’s a new family favorite that brings warmth and smiles every time you bake it.

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