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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 138 reviews
  • Author: Hannah
  • Prep Time: 3 hours
  • Cook Time: 22 minutes
  • Total Time: 3 hours 22 minutes
  • Yield: 8 large rolls 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these soft and fluffy Pumpkin Cinnamon Rolls, infused with warm pumpkin puree and aromatic spices, topped with a decadent brown butter cream cheese frosting. Perfect for fall mornings or any cozy occasion, these rolls combine the comforting flavors of pumpkin and cinnamon in a luscious, sweet treat.

Ingredients

Units Scale

For the Dough

  • 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 package (0.25 oz / 2 1/4 tsp) active dry yeast
  • 4 cups bread flour, plus more for surface and rolling
  • 1/2 cup heavy cream

For the Filling

  • 1/2 cup unsalted butter, softened
  • 2/3 cup dark brown sugar, packed
  • 1 Tbsp. ground cinnamon
  • 1 Tbsp. pumpkin pie spice

For the Frosting

  • 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

Instructions

  1. Heat milk and butter: Warm the milk and butter in a small saucepan until it reaches 105°F-115°F. This lukewarm temperature activates the yeast without killing it. Set aside once warmed.
  2. Combine wet ingredients: In a stand mixer bowl with a whisk attachment, mix pumpkin puree, both sugars, and salt on medium speed. Add the warm milk and butter mixture, egg, and yeast; combine just until mixed. Heavy cream will be added later.
  3. Add flour and knead: Switch to the dough hook attachment. Add 1 cup bread flour and mix on medium speed for about 1 minute; repeat adding flour 1 cup at a time, mixing 1 minute after each addition, for a total of 4 cups. Scrape down the bowl as needed. Knead on medium-low speed for about 8 minutes until the dough pulls away from the sides and feels tacky but not sticky.
  4. Let dough rise: Grease a medium bowl with baking spray or oil. Place the dough inside and turn it once to coat all sides. Cover with plastic wrap or a clean towel and let it rise for 1½ to 2 hours until nearly doubled in size.
  5. Make brown butter for frosting: While dough rises, brown the 1/3 cup unsalted butter by melting it in a pan until golden and fragrant. Transfer to the fridge to solidify, which takes about 1-2 hours.
  6. Prep pan: Grease a 9×13 inch pan with baking spray. Optionally, line with parchment paper to catch any filling oozing out during baking.
  7. Make filling: In a medium bowl, combine softened butter, dark brown sugar, ground cinnamon, and pumpkin pie spice. Stir until smooth and well mixed.
  8. Roll out the dough: Flour your work surface and roll the risen dough into a rectangle approximately 18 x 12 inches and 1/4 inch thick. Evenly spread the cinnamon sugar filling over the dough, leaving a small border on the edges.
  9. Roll and slice dough: Roll the dough tightly from the long edge into a log. Slice into 8 large rolls or 10-12 smaller ones with a sharp knife or dental floss. Arrange the rolls in the prepared pan. Cover tightly with plastic wrap or a warm towel and let rise again for 30 minutes to 1 hour. (See notes for overnight option.)
  10. Add heavy cream and bake: Preheat oven to 350°F. Warm the heavy cream briefly in the microwave until lukewarm. Pour the cream over the rolls just before baking. Bake for 20-22 minutes until tops are lightly browned and internal temperature reaches 190°F. Allow to cool for 5-10 minutes after baking.
  11. Make frosting: Using a hand mixer or stand mixer, beat the chilled brown butter until smooth. Add softened cream cheese and mix until creamy. Add powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt; beat until fluffy and smooth.
  12. Frost and serve: Spread the cream cheese frosting over the warm pumpkin cinnamon rolls and enjoy.

Notes

  • Overnight instructions: After slicing the rolls and placing them in the pan, cover with plastic wrap and refrigerate overnight. In the morning, let them come to room temperature for 30-45 minutes, pour warmed heavy cream on top, and bake as directed.
  • Instant yeast: You can substitute active dry yeast with instant yeast to reduce rise times slightly, following the same procedure.
  • Recipe inspiration: This recipe is inspired by Sally’s Baking Addiction and was updated with new photos in September 2025.

Nutrition

  • Serving Size: 1 roll
  • Calories: 440
  • Sugar: 32g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 75mg

Find it online: https://cookesrecipes.com/pumpkin-cinnamon-rolls-with-brown-butter-cream-cheese-frosting-recipe/