Brown Butter Pumpkin Cinnamon Rolls

Oh my gosh, these rolls are dreamy. Warm, soft, and packed with cozy fall flavors. If you love cinnamon rolls, just wait till you try them with brown butter and pumpkin.

I made these one chilly morning, and wow—they filled the whole house with that sweet, spiced smell. The brown butter gives it this deep, nutty flavor that’s just… wow. And the pumpkin makes them super soft.

You know those treats that make you close your eyes with the first bite? Yeah, it’s that kind of roll. They’re gooey in the best way and perfect for slow mornings or cozy nights.

So go on, make a batch. You’ll be hooked after one bite—promise. Let’s get baking!

Why You’ll Love This Recipe

• Rich, Layered Flavor: The brown butter deepens every bite with a toasty, nutty flavor that complements the pumpkin and spice.
• Soft and Tender Dough: Made with a high moisture content from milk, eggs, and pumpkin purée—so the texture stays fluffy, never dry.
• Perfect for Fall or Holidays: Everything from the color to the aroma screams autumn. It’s a natural choice for Thanksgiving brunch or Christmas morning.
• Make-Ahead Friendly: The rolls can be prepped the night before and baked fresh in the morning.
• Customizable: Add nuts, swap spices, or try a maple glaze. The base recipe is adaptable to your tastes.

What You Need to Know Before You Start

Time Commitment:
This is a yeast dough, so there are two rise times. The dough comes together quickly, but you’ll need to plan for about 1½–2 hours of inactive time.

• Prep Time: 30 minutes
• First Rise: 1 to 1.5 hours
• Assembly Time: 15 minutes
• Second Rise: 30–45 minutes
• Bake Time: 25 minutes
• Total Time: ~2 hours 30 minutes (plus cooling)

Yields:
12 large, bakery-style cinnamon rolls.

Difficulty Level:
Intermediate. If you’ve worked with yeast dough before, you’ll breeze through. If not, don’t worry. Each step is explained clearly, and I’ll walk you through it like we’re baking together in your kitchen.

Required Kitchen Tools

• Saucepan (for browning butter)
• Large mixing bowl
• Whisk and spatula or wooden spoon
• Rolling pin
• Measuring cups and spoons
• Stand mixer with dough hook (optional but helpful)
• Bench scraper or sharp knife
• 9×13-inch baking dish (metal or ceramic)
• Clean kitchen towel or plastic wrap (for proofing)
• Small saucepan or microwave-safe bowl (for icing)

Ingredients

Let’s break it down by section so you can prep ahead and stay organized.

For the Yeast Dough

This dough is enriched, meaning it includes fat, eggs, and sugar—giving it that soft, buttery texture similar to brioche.

• ½ cup unsalted butter – You’ll brown this first. It sets the tone for the recipe’s nutty warmth.
• 1 cup whole milk – Warm to about 115–120°F. Not too hot or it’ll kill the yeast.
• ½ cup granulated sugar, divided – Half goes into the warm milk to feed the yeast, the other half goes into the dough.
• 2 ¼ teaspoons active dry or instant yeast – One standard packet.
• 1 large egg + 1 egg yolk – Adds richness and helps create a tender dough.
• ¾ cup pumpkin purée – Not pumpkin pie filling. Use pure pumpkin for best results.
• 4 ¾ to 5 cups all-purpose flour – Start with less and add more as needed while kneading.
• 1 teaspoon kosher salt – Balances the sweetness and enhances the overall flavor.

For the Filling

Think gooey, spiced, and just the right level of sweet.

• 1 cup packed dark brown sugar – Its molasses notes add depth.
• ¼ cup pumpkin purée – Helps bind the filling and keeps it moist.
• 1 tablespoon ground cinnamon – Bold and warming.
• 1 tablespoon pumpkin pie spice – For those classic fall notes: nutmeg, ginger, cloves, and allspice.
• ¼ cup unsalted butter, softened – Easy to spread and melds into the sugar.
• ⅓ cup heavy whipping cream – Drizzled over the rolls just before baking to make them ultra-soft and gooey.

For the Cream Cheese Icing

Silky, tangy, sweet—this icing is the finishing touch that makes the rolls sing.

• 8 oz full-fat cream cheese, softened – Make sure it’s not cold to avoid lumps.
• ¼ cup unsalted butter, softened – Combines smoothly with the cream cheese.
• 2 cups powdered sugar – Sift if lumpy. Adjust to desired sweetness.
• 2 teaspoons vanilla essence or vanilla bean paste – Adds a rich depth of flavor.
• ½ teaspoon pumpkin pie spice – A subtle nod back to the filling’s flavor profile.

Variations for Brown Butter Pumpkin Cinnamon Rolls

• Add Crunch: Mix chopped pecans or walnuts into the filling for texture.
• Go Maple: Swap the vanilla in the icing for 1 tablespoon maple syrup.
• Extra Spice: Prefer more kick? Add ½ teaspoon ground ginger or cardamom.
• Vegan Option: Use dairy-free milk and butter, and substitute a flax egg for the real one.
• Mini Rolls: Cut the dough thinner for 24 smaller rolls instead of 12 large ones.

How to Make Brown Butter Pumpkin Cinnamon Rolls (Step-by-Step Instructions)

1. Brown the Butter

Start by placing ½ cup (1 stick) of unsalted butter in a small saucepan over medium heat. Let it melt, then continue cooking. Stir occasionally and watch for it to foam, then turn golden with tiny brown specks at the bottom. It will smell nutty and toasted. This takes about 5–7 minutes.
Remove from heat and let it cool slightly.

2. Bloom the Yeast

In a large bowl (or stand mixer bowl), combine the warm milk (about 115°F), 1 tablespoon of sugar (from your ½ cup), and the yeast. Stir gently and let it sit for 5–10 minutes. It should become foamy and bubbly.
If it doesn’t foam, the yeast may be expired or the milk was too hot.

3. Mix the Dough

To the yeast mixture, add the cooled brown butter, remaining sugar, egg, egg yolk, pumpkin purée, and salt. Mix until smooth.
Gradually add 4 ¾ cups of flour, one cup at a time, stirring with a wooden spoon (or using the dough hook on your mixer) until a shaggy dough forms.

4. Knead the Dough

Turn the dough out onto a lightly floured surface. Knead by hand for 8–10 minutes (or knead with a stand mixer for 5–6 minutes). The dough should be soft, slightly sticky, and elastic.
Add more flour 1 tablespoon at a time only if it’s too sticky to handle.

5. First Rise

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size—about 1 to 1.5 hours.

6. Make the Filling

In a bowl, mix the brown sugar, pumpkin purée, cinnamon, and pumpkin pie spice until it forms a paste. Set aside.
You’ll also want to have the softened butter ready for spreading.

7. Roll and Fill

Punch down the dough and roll it out on a lightly floured surface into a rectangle, about 12×18 inches.
Spread the softened butter all over the surface, then evenly spread the sugar-spice mixture on top.

8. Roll and Slice

Starting from the long side, roll the dough up into a tight log. Pinch the seam to seal.
Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces.

9. Second Rise

Place rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30–45 minutes, or until puffy and nearly doubled.

10. Bake

Preheat your oven to 350°F (175°C).
Just before baking, drizzle the heavy cream evenly over the tops of the rolls. This keeps them extra moist.
Bake for 23–27 minutes, or until golden brown and cooked through. The centers should not look doughy.

11. Make the Icing

While the rolls bake, beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and pumpkin pie spice. Beat until creamy and spreadable.

12. Ice and Serve

Let the rolls cool for 10–15 minutes, then spread the cream cheese icing generously over the warm rolls.
Serve immediately or store as directed below.

How to Serve Brown Butter Pumpkin Cinnamon Rolls

These cinnamon rolls are best served slightly warm. Here are a few serving ideas:

• Weekend Brunch: Pair with scrambled eggs or fruit salad for a balanced meal.
• Holiday Morning: A cozy option for Thanksgiving or Christmas breakfast.
• Afternoon Coffee: Serve with tea or coffee as a sweet midday break.
• Special Occasion Dessert: Top with chopped nuts and a drizzle of caramel if you’re feeling extra.

Storing Brown Butter Pumpkin Cinnamon Rolls

At Room Temperature:
Keep rolls covered in an airtight container for up to 2 days. Reheat in the microwave for 10–15 seconds to soften.

In the Refrigerator:
Store for up to 5 days. Cover tightly to prevent drying out.

In the Freezer:
Wrap unbaked, sliced rolls in plastic and freeze in a baking dish. When ready to bake, thaw overnight in the fridge, let them rise, then bake as directed.
Baked rolls can also be frozen. Wrap individually, freeze, and reheat gently.

Tips and Tricks for Success

• Don’t Rush the Yeast: Make sure your milk is warm—not hot—so the yeast activates properly. If your yeast doesn’t foam, start over with new yeast.
• Use Room Temperature Ingredients: Cold eggs or milk can slow down your dough rise. Let ingredients come to room temperature for best results.
• Brown Butter Carefully: Stir and watch closely as it cooks. The nutty flavor is worth the few extra minutes.
• Flour Gradually: Dough should feel tacky, not dry. Too much flour makes the rolls tough.
• Cut with Dental Floss: It’s the cleanest way to slice cinnamon rolls without smashing the dough.
• Add the Cream Before Baking: This is the secret to gooey, soft rolls that stay moist in the center.

Nutrition (Per Roll)

Nutrient	Amount (Approx.)
Calories	360
Carbohydrates	47g
Protein	6g
Fat	16g
Saturated Fat	10g
Fiber	2g
Sugar	22g
Sodium	220mg

Note: Nutritional values may vary based on brand and serving size.

FAQs

Can I make these the night before?
Yes. Assemble and cut the rolls, place them in the pan, cover, and refrigerate overnight. Let them come to room temperature and rise for 30–45 minutes before baking.

Can I use canned pumpkin pie filling instead of purée?
No. Pie filling has added sugar and spices that will throw off the balance. Stick to plain pumpkin purée.

Do I need a stand mixer?
Nope! A wooden spoon and your hands work just fine. It’ll just take a little more elbow grease.

Can I freeze the dough?
Yes. You can freeze the shaped, unbaked rolls. Thaw overnight in the fridge, let rise at room temp, then bake.

Why pour cream on before baking?
It seeps into the rolls as they bake, keeping them tender and adding moisture without making them soggy.

Conclusion

These Brown Butter Pumpkin Cinnamon Rolls are more than just a seasonal treat—they’re a cozy ritual. Made with pantry staples and real pumpkin, they’re ideal for chilly mornings, holiday spreads, or a comforting project on a slow afternoon. Whether you’re serving guests or keeping them all to yourself, they’re a soft, sweet way to slow down and savor fall.