Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Imagine waking up to the warm, comforting aroma of freshly baked Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting filling your kitchen. These rolls combine the cozy flavors of pumpkin spice with the richness of brown butter and the tang of cream cheese frosting, creating a batch of treats that are irresistibly soft, perfectly spiced, and decadently topped. Whether you’re baking for a holiday brunch or a cozy weekend treat, these rolls promise a moment of pure joy in every bite.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The warm pumpkin spices harmonize beautifully with the nutty richness of brown butter and the tangy cream cheese frosting.
• Soft and Fluffy Texture: Each roll is pillowy soft on the inside with a tender, slightly caramelized exterior.
• Seasonal but Versatile: While it screams fall flavors, this recipe is delightful any time of year.
• Showstopper Presentation: Their golden swirls topped with luscious frosting make these perfect for special occasions or gifting.
• Simple Ingredients, Amazing Results: Uses easy-to-find pantry staples combined thoughtfully for maximum flavor.

Ingredients You’ll Need

The magic behind Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting comes from a handful of simple yet essential ingredients, each adding a unique layer of richness, moisture, and warmth that makes these rolls stand out.

• All-purpose flour: Provides the structure for light, fluffy rolls that rise beautifully.
• Pure pumpkin puree: Adds natural moisture, sweetness, and that signature fall flavor.
• Warm milk: Activates the yeast and creates tender dough.
• Brown sugar: Enhances caramel notes and adds depth to the filling.
• Ground cinnamon and pumpkin pie spice: Key spices that deliver the cozy, aromatic punch.
• Unsalted butter, browned: Imparts a nutty richness essential to the frosting and the filling.
• Cream cheese: For a tangy, creamy frosting that complements the sweet rolls perfectly.
• Active dry yeast: Ensures the dough becomes soft and airy.
• Eggs: Provide richness and bind the dough ingredients together.
• Salt: Balances the sweetness and enhances all the flavors.

Variations for Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Feel free to customize your Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting to match your dietary needs or flavor preferences. This recipe adapts beautifully, whether you’re adding nuts or dialing up the spice.

• Nuts and Seeds: Add chopped pecans or walnuts to the filling for extra crunch and flavor.
• Gluten-Free Option: Substitute with a quality gluten-free flour blend for a safe and delicious alternative.
• Vegan Version: Swap butter and cream cheese for plant-based alternatives and use a flax egg.
• Extra Spice Kick: Increase cinnamon or add a pinch of nutmeg and cloves for bolder warmth.
• Maple Drizzle: Finish with a drizzle of pure maple syrup instead of frosting for a different sweet touch.

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

Step 1: Prepare the Dough

Start by warming the milk, then combine it with active dry yeast and a pinch of sugar, letting it bloom until foamy. In a bowl, mix pumpkin puree, eggs, brown sugar, melted browned butter, and spices. Gradually add flour and salt, kneading until you get a soft, slightly sticky dough. Cover and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.

Step 2: Make the Filling and Roll Out the Dough

Mix brown sugar, cinnamon, nutmeg, and a pinch of salt for the filling. On a floured surface, roll the dough into a rectangle. Spread softened butter over the surface, then sprinkle the spiced sugar mixture evenly. Roll tightly into a log, sealing the edge to prevent filling from escaping.

Step 3: Cut and Let Rise

Slice the log into 12 equal rolls using a sharp knife or dental floss. Place the rolls in a greased baking dish, leaving a bit of room to grow, then cover loosely and let rise again until puffy, roughly 30 to 40 minutes.

Step 4: Bake the Rolls

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through but not overdone, keeping them soft and tender.

Step 5: Prepare the Brown Butter Cream Cheese Frosting

While rolls bake, brown the butter until golden and fragrant, then cool slightly. Beat cream cheese and powdered sugar together until smooth, gradually adding the brown butter and a splash of vanilla extract. Whip until creamy and spreadable.

Step 6: Frost and Serve

Once the rolls have cooled just a bit, generously spread the brown butter cream cheese frosting all over. The warmth of the rolls will soften the frosting to delicious melt-in-your-mouth perfection.

Pro Tips for Making Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

• Use Room Temperature Ingredients: Helps dough and frosting blend smoothly for the best texture.
• Don’t Over-knead the Dough: Knead just until smooth to keep rolls tender, not tough.
• Brown the Butter Carefully: Watch closely to prevent burning and to extract that perfect nutty flavor.
• Allow Proper Rising Time: Don’t rush the rises; they’re key to fluffy rolls.
• Slice with Care: Use a serrated knife or clean dental floss for neat rolls without squashing.

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

Garnishes

Add a sprinkle of toasted pecans or a dusting of extra cinnamon on top to make these rolls even more visually inviting and flavorful.

Side Dishes

Pair these rolls with a hot cup of spiced chai latte, coffee, or a creamy pumpkin soup for a cozy brunch or snack experience.

Creative Ways to Present

Serve the rolls in individual ramekins or wrapped in parchment paper tied with twine for gifting or parties, making them feel extra special and festive.

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days to keep them fresh.

Freezing

Freeze un-frosted rolls individually wrapped in plastic wrap and then foil to maintain freshness for up to 3 months; thaw overnight in the fridge before warming and frosting.

Reheating

Warm rolls gently in the microwave for 20–30 seconds or in a preheated oven at 300°F (150°C) for 10 minutes to bring back their soft, just-baked texture before adding frosting.

FAQs

Can I use canned pumpkin for these rolls?

Absolutely! Pure canned pumpkin puree works perfectly for these cinnamon rolls and keeps the texture moist and flavorful.

What if I don’t have brown butter? Can I use melted butter instead?

You can use melted butter, but browning it adds depth and nuttiness that really enhances both the dough and frosting.

How do I know when the rolls are fully cooked?

They should be golden brown on top and spring back when gently pressed; an inserted toothpick should come out clean from the center.

Can I make this recipe dairy-free?

Yes! Substitute dairy butter with vegan butter and use dairy-free cream cheese for the frosting to make this recipe vegan and dairy-free.

Is it possible to prepare the dough the night before?

Definitely! After kneading, refrigerate the dough overnight and let it come to room temperature before rolling and baking the next day.

Final Thoughts

There’s nothing quite like the cozy, irresistible charm of Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting to brighten your mornings and satisfy your sweet tooth. Each roll offers a perfect balance of warmth, richness, and sweetness that feels like a hug in pastry form. I truly hope you enjoy making and sharing this recipe as much as I enjoy indulging in every bite!

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