Brown Butter Pumpkin Cinnamon Rolls
Recipe by
Ingredients
- For the Dough:
- ½ cup (1 stick) unsalted butter (browned)
- 1 cup whole milk, warmed
- ½ cup granulated sugar, divided
- 2 ¼ teaspoons (1 packet) active dry or instant yeast
- 1 large egg + 1 egg yolk
- ¾ cup pumpkin puree
- 4 ¾ – 5 cups all-purpose flour
- 1 teaspoon kosher salt
- For the Filling:
- 1 cup packed dark brown sugar
- ¼ cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- ¼ cup (4 tbsp) unsalted butter, softened
- To Finish:
- ⅓ cup heavy cream (for drizzling before baking)
- For the Cream Cheese Icing:
- 8 oz full-fat cream cheese, softened
- ¼ cup (4 tbsp) unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon pumpkin pie spice
Directions
- Make the Dough: Brown the butter, then in a mixer combine warm milk with sugar and yeast, let proof, add remaining sugar, eggs, browned butter, pumpkin puree, flour, and salt, and knead until smooth; let rise until doubled.
- Prepare Filling: Mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a thick paste.
- Roll, Fill & Cut: On floured surface, roll dough to a 20×10” rectangle, spread softened butter, then filling paste, roll up, and slice into 12 rolls.
- Second Rise: Place rolls in a parchment-lined 9×13 pan, cover, let rise until puffy.
- Bake: Preheat oven 350°F (177°C), pour heavy cream over rolls and bake 30 min until golden.
- Frost: Beat cream cheese with butter, powdered sugar, vanilla, and pumpkin spice until fluffy, spread on warm rolls.
- Serve: Serve warm, dusted with extra pumpkin spice if desired.
Tips for Meal prep
Make ahead: Prepare up to step 4, refrigerate overnight, let come to room temp and bake as directed in morning.
Store leftovers in airtight container at room temp 1–2 days or refrigerate 3–4 days. Rewarm and frost before serving.
Makes a great fall breakfast, snack, or dessert for a crowd.
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