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Cozy Pumpkin Cinnamon Rolls with Brown Butter Frosting

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These pumpkin cinnamon rolls are soft, tender, and filled with warm spices, topped with a rich and nutty brown butter cream cheese frosting. Perfect for cozy fall mornings or weekend brunches.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 tsp (1 packet) instant yeast
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp salt
  • 1 cup (240 ml) warm milk (about 110°F/43°C)
  • 4 tbsp (57 g) unsalted butter, melted
  • 1/2 cup (120 g) pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 3/4 cup (150 g) packed brown sugar
  • 2 tbsp ground cinnamon (for filling)
  • 6 tbsp (85 g) unsalted butter, softened (for filling)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 4 tbsp (57 g) unsalted butter (for frosting)
  • 8 oz (225 g) cream cheese, softened
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Dough: In a large bowl or stand mixer bowl, combine 2 cups (240 g) flour, sugar, yeast, cinnamon, nutmeg, and salt. Mix well.
  2. Add Wet Ingredients: Warm milk to about 110°F (43°C). Add melted butter, pumpkin puree, and eggs to the milk and whisk. Pour into dry ingredients and mix on low speed until combined.
  3. Knead the Dough: Gradually add remaining 2 cups (240 g) flour, 1/2 cup (60 g) at a time, kneading until dough pulls away from sides and is soft and slightly sticky (8-10 minutes by hand or 6 minutes with mixer).
  4. First Rise: Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1 1/2 hours until doubled.
  5. Prepare Filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter and nuts.
  6. Roll Out Dough: Punch down dough, roll on floured surface into 15×12-inch (38×30 cm) rectangle. Spread softened butter evenly, then sprinkle cinnamon sugar and nuts.
  7. Form Rolls: Roll dough tightly from long edge into log. Cut into 12 equal rolls. Place cut-side up in greased 9×13-inch baking dish.
  8. Second Rise: Cover rolls loosely and let rise 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden. Tent with foil if browning too fast.
  10. Make Frosting: Melt butter in saucepan over medium heat, swirling until golden brown and nutty (4-5 minutes). Cool slightly. Beat cream cheese until smooth, gradually add powdered sugar, vanilla, salt, and brown butter. Whisk until creamy.
  11. Frost Rolls: Cool rolls 10 minutes after baking, then spread frosting generously over warm rolls.

Notes

Use warm milk to activate yeast properly. Knead dough until soft and slightly sticky but workable. Brown butter carefully to avoid burning. Do not skip the second rise for fluffy rolls. Cut rolls evenly for uniform baking. For gluten-free, substitute flour with 1-to-1 gluten-free blend. For dairy-free, use plant-based butter and cream cheese alternatives.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter frosting, fall recipe, pumpkin spice, homemade cinnamon rolls, easy brunch recipe

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