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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting combine the warm, cozy flavors of pumpkin spice with rich browned butter and tangy cream cheese frosting. These irresistibly soft and fluffy rolls are perfect for fall or any time you crave a comforting sweet treat. Whether for brunch, gifting, or comforting yourself, these rolls deliver a perfect balance of spice, sweetness, and richness in every bite.

Ingredients

Scale

Dough Ingredients

  • 1 cup warm milk (about 110°F/43°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup pure pumpkin puree
  • 2 large eggs
  • 1/2 cup brown sugar
  • 6 tbsp unsalted butter, browned and melted
  • 1 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 4 cups all-purpose flour
  • 1 tsp salt

Filling Ingredients

  • 1/2 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 4 tbsp unsalted butter, softened (for spreading)

Brown Butter Cream Cheese Frosting Ingredients

  • 6 tbsp unsalted butter, browned and cooled
  • 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk to about 110°F (43°C), then combine it with active dry yeast and a pinch of sugar. Let the mixture bloom until it becomes foamy, about 5 to 10 minutes. In a separate bowl, mix pumpkin puree, eggs, brown sugar, melted browned butter, ground cinnamon, and pumpkin pie spice. Gradually add the flour and salt, kneading until you have a soft, slightly sticky dough. Cover the bowl and let the dough rise in a warm spot until doubled in size, around 1 to 1.5 hours.
  2. Make the Filling and Roll Out the Dough: Combine brown sugar, cinnamon, nutmeg, and a pinch of salt for the filling. On a floured surface, roll the risen dough into a large rectangle. Spread softened butter evenly over the dough, then sprinkle the spiced sugar mixture on top. Roll the dough tightly into a log, sealing the edge well to keep the filling inside.
  3. Cut and Let Rise Again: Using a sharp knife or dental floss, slice the log into 12 equal rolls. Arrange the rolls in a greased baking dish, leaving some room between them to expand. Cover loosely and allow the rolls to rise again until puffy, about 30 to 40 minutes.
  4. Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown and cooked through but still soft and tender. Avoid overbaking to keep the rolls fluffy.
  5. Prepare the Brown Butter Cream Cheese Frosting: While the rolls bake, brown butter in a pan until golden and fragrant, then remove from heat and let it cool slightly. In a bowl, beat the cream cheese and powdered sugar together until smooth. Gradually add the browned butter and vanilla extract, then whip until creamy and spreadable.
  6. Frost and Serve: Once the rolls have cooled slightly, generously spread the brown butter cream cheese frosting over the top. The residual warmth of the rolls will soften the frosting perfectly for a rich, melt-in-your-mouth experience.

Notes

  • Use room temperature ingredients to ensure smooth dough and frosting.
  • Do not over-knead the dough; knead only until smooth to keep rolls tender.
  • Brown the butter carefully by watching closely to avoid burning and to develop a nutty flavor.
  • Allow proper rising time for both rises; rushing them will affect the fluffiness.
  • Slice rolls carefully using a serrated knife or dental floss to avoid squashing them.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter frosting, cream cheese frosting, fall desserts, breakfast rolls, pumpkin spice, holiday baking

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