Print

Cozy Pumpkin Cinnamon Rolls Recipe with Easy Brown Butter Frosting

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, pillowy pumpkin cinnamon rolls with a warm cinnamon swirl and rich brown butter cream cheese frosting, perfect for cozy fall mornings or special gatherings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • ⅓ cup (67g) granulated sugar
  • 2 ¼ tsp (7g) active dry yeast (one packet)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup (180ml) warm whole milk (about 110°F / 43°C)
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (57g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • ⅓ cup (67g) brown sugar, packed
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ⅓ cup (76g) unsalted butter, softened
  • 4 tbsp (57g) unsalted butter (for frosting)
  • 4 oz (115g) cream cheese, softened
  • 1 to 1 ½ cups (120-180g) powdered sugar, sifted
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Warm the milk to about 110°F (43°C). Pour into a large bowl, stir in yeast and 1 tablespoon sugar. Let sit 5-10 minutes until foamy.
  2. Add pumpkin puree, melted butter, egg, remaining sugar, cinnamon, and salt to yeast mixture. Stir to combine. Gradually add flour about 1 cup at a time until soft dough forms.
  3. Turn dough onto floured surface and knead 8-10 minutes until smooth and elastic. Or knead with stand mixer dough hook on medium speed for 6 minutes.
  4. Place dough in lightly greased bowl, cover, and let rise in warm spot until doubled, about 1 to 1 ½ hours.
  5. Mix softened butter, brown sugar, cinnamon, and nutmeg in small bowl until smooth.
  6. Punch down dough, roll out on floured surface into 15×10 inch rectangle. Spread filling evenly, leaving small border.
  7. Roll dough tightly from long edge into log. Slice into 12 equal rolls using sharp knife or dental floss.
  8. Arrange rolls in greased 9×13 inch pan with space between. Cover and let rise until puffy, about 45 minutes.
  9. Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  10. While baking, melt butter in small saucepan over medium heat, swirling until golden and nutty, about 4-5 minutes. Remove from heat and cool slightly.
  11. Beat cream cheese until smooth. Add brown butter, vanilla, salt, and powdered sugar gradually until creamy and spreadable.
  12. Spread frosting over warm rolls immediately after baking. Serve warm.

Notes

Use plain pumpkin puree, not pumpkin pie filling. For gluten-free, substitute flour with gluten-free baking mix. For dairy-free, use coconut yogurt instead of cream cheese but frosting texture will differ. Keep an eye on brown butter to avoid burning. Use dental floss to slice rolls cleanly. Brush rolls with melted butter after baking for extra gooeyness.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter frosting, fall baking, pumpkin puree, cinnamon rolls recipe, easy cinnamon rolls, cream cheese frosting

Find it online: https://emmastirs.com/cozy-pumpkin-cinnamon-rolls-recipe-with-easy-brown-butter-frosting/