Name: Brown Butter Pumpkin Cinnamon Rolls - Best Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 35 min
Yield: 12
Ingredients: ½ cup unsalted butter (browned); 1 cup warm whole milk; ½ cup granulated sugar (divided); 2¼ tsp active dry yeast; 1 large egg + 1 egg yolk; ¾ cup pumpkin puree; 4¾ - 5 cups all-purpose flour; 1 tsp kosher salt; 1 cup dark brown sugar; ¼ cup pumpkin puree; 1 tbsp ground cinnamon; 1 tbsp pumpkin pie spice; ¼ cup unsalted butter (softened); 8 oz cream cheese (softened); ¼ cup unsalted butter (softened)

Brown Butter Pumpkin Cinnamon Rolls are not just a breakfast treat; they are an experience. Imagine the cozy aroma filling your kitchen, a comforting embrace on a crisp autumn morning or a chilly winter’s day. These aren’t your average cinnamon rolls. We’ve taken the classic, beloved comfort food and elevated it with two key elements that transform the ordinary into the extraordinary. The first is the decadent richness of brown butter, toasted to a nutty perfection, which infuses every swirl with an unparalleled depth of flavor. The second, of course, is the heart of the season: warm, earthy pumpkin puree, adding moisture and a hint of sweetness that complements the spices beautifully.

Why do we adore Brown Butter Pumpkin Cinnamon Rolls so much? It’s the perfect harmony of textures and tastes – the pillowy soft dough yielding to a gooey, spiced filling, all topped with a luscious, creamy frosting. It’s the ideal indulgence for a leisurely weekend brunch, a special holiday gathering, or simply when you need a little bit of edible joy. This recipe promises a bake that is both impressive and delightfully achievable, ensuring you can bring this slice of autumnal heaven into your home with confidence. Get ready to fall in love with these Brown Butter Pumpkin Cinnamon Rolls.

Ingredients:

½ cup unsalted butter (browned)
1 cup warm whole milk
½ cup granulated sugar (divided)
2¼ tsp active dry yeast
1 large egg + 1 egg yolk
¾ cup pumpkin puree
4¾ – 5 cups all-purpose flour
1 tsp kosher salt
1 cup dark brown sugar
¼ cup pumpkin puree
1 tbsp ground cinnamon
1 tbsp pumpkin pie spice
¼ cup unsalted butter (softened)
8 oz cream cheese (softened)
¼ cup unsalted butter (softened)

Making the Dough

To begin crafting these delightful Brown Butter Pumpkin Cinnamon Rolls, we first need to prepare the dough. In a large mixing bowl, combine the 1 cup of warm whole milk with 2 tablespoons of the granulated sugar from your ½ cup total. Sprinkle the 2¼ tsp active dry yeast over the top. Give it a gentle stir and then let it sit for about 5-10 minutes. You’re looking for this mixture to become foamy and bubbly, which is a sign that your yeast is active and ready to work its magic. If it doesn’t foam, your yeast might be expired, and you’ll want to start with a fresh packet.

Once the yeast is activated, add the 1 large egg, the 1 egg yolk, and the ¾ cup of pumpkin puree to the bowl. Whisk everything together until it’s well combined and has a smooth consistency. Now, it’s time to start incorporating the flour. Add 4 cups of the all-purpose flour and the 1 tsp kosher salt. Using a sturdy spoon or a stand mixer with a dough hook attachment, begin to mix the ingredients. Gradually add the remaining flour, about ¼ cup at a time, until the dough starts to pull away from the sides of the bowl and forms a cohesive ball. The exact amount of flour needed can vary slightly depending on humidity and the moisture content of your pumpkin puree, so aim for a dough that is slightly tacky but not overly sticky. Once the dough has come together, turn it out onto a lightly floured surface and knead it for about 5-7 minutes, or until it’s smooth and elastic. This kneading process develops the gluten, which is crucial for achieving soft and fluffy cinnamon rolls. Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Crafting the Filling

While our dough is busily rising, let’s prepare the irresistible filling for our Brown Butter Pumpkin Cinnamon Rolls. In a medium bowl, combine the 1 cup dark brown sugar, the ¼ cup pumpkin puree, the 1 tbsp ground cinnamon, and the 1 tbsp pumpkin pie spice. Stir these ingredients together until they form a thick, fragrant paste. This filling is where the deep, warm flavors of pumpkin and spice truly shine. The dark brown sugar will lend a lovely caramel note, while the spices will create that comforting aroma we all associate with fall baking. Ensure everything is thoroughly mixed so you don’t end up with pockets of unmixed spice or sugar in your rolls. Set this delicious filling aside for now.

Assembling the Rolls

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Try to get the edges as straight as possible for even rolling later. Now, it’s time to spread the filling. Take the ¼ cup of softened unsalted butter and spread it evenly over the surface of the dough, leaving a small border along one of the longer edges. This butter acts as a binder for the filling and helps it adhere to the dough. Next, carefully spread the pumpkin and spice filling mixture evenly over the buttered surface, again leaving that same border along the long edge. This border will help to seal the roll and prevent the filling from oozing out during baking.

Starting from the long edge opposite the clean border, begin to tightly roll up the dough. Roll it as snugly as possible to ensure your cinnamon rolls have a nice, defined swirl. Once you’ve rolled the entire log, pinch the seam to seal it. To ensure even baking and prevent the log from unrolling, you can trim off the very ends of the log, as they can sometimes be a bit messy.

Cutting and Baking

Now, let’s cut our log into individual rolls. You can use a sharp knife or, for cleaner cuts, dental floss or a thin wire. If using dental floss, slide a piece under the log, cross the ends over the top, and pull to slice through the dough. Aim to cut the log into 12 equal rolls, each about 1.5 inches thick. Arrange the cut rolls cut-side up in a greased 9×13 inch baking dish. They should be close together but not tightly packed, as they will expand further during their second rise and baking. Cover the dish with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. While they are rising for the second time, preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.

Whipping Up the Brown Butter Cream Cheese Frosting

While your Brown Butter Pumpkin Cinnamon Rolls are baking, it’s time to prepare the decadent frosting. In a medium bowl, combine the 8 oz of softened cream cheese with the remaining ¼ cup of softened unsalted butter. Using an electric mixer or a whisk, beat them together until the mixture is smooth and creamy. Gradually add the ½ cup of reserved granulated sugar and the browned butter. Continue to beat until everything is well combined and you have a luscious, spreadable frosting. The browned butter adds a wonderfully nutty depth of flavor to the classic cream cheese frosting, making it truly special. If the frosting seems too thick, you can add a teaspoon of milk at a time until it reaches your desired consistency. Once the cinnamon rolls are out of the oven and have cooled slightly, generously slather this glorious frosting over the warm rolls. The heat from the rolls will help the frosting melt slightly, creating an even more irresistible glaze.

Conclusion:

And there you have it – a recipe for absolutely delightful Brown Butter Pumpkin Cinnamon Rolls! I hope you’ve enjoyed learning how to bring this cozy, autumnal treat to life. We’ve walked through creating that rich, nutty brown butter, incorporating the warm spices and sweet pumpkin puree into the dough, and finally, topping them off with a luscious cream cheese frosting. These rolls are a fantastic way to celebrate the season, perfect for a lazy weekend brunch or a special occasion.

For serving, I recommend enjoying them warm, perhaps with a steaming mug of coffee or spiced apple cider. They are also wonderful slightly cooled, making them a great option for making ahead. For variations, don’t hesitate to add chopped pecans or walnuts to the filling for extra crunch, or a sprinkle of sea salt on top of the frosting for a sweet and salty contrast. If you’re feeling adventurous, a touch of cardamom in the dough or frosting can add another layer of complexity. I truly encourage you to give these Brown Butter Pumpkin Cinnamon Rolls a try; they are guaranteed to become a new favorite in your baking repertoire. Happy baking!

Frequently Asked Questions:

Q: Can I make the dough for these Brown Butter Pumpkin Cinnamon Rolls ahead of time?

A: Yes, you absolutely can! After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let it sit at room temperature for about 30-60 minutes before rolling and filling to make it easier to work with.

Q: My brown butter has some burnt bits in it. Is that okay?

A: A few tiny brown flecks are perfectly fine and contribute to the flavor! However, if you have large, black, burnt pieces, you’ve likely overheated it. Unfortunately, you’ll need to start fresh with a new batch of brown butter to avoid a bitter taste.

Q: What can I substitute for pumpkin puree if I don’t have any?

A: While pumpkin puree is key to the flavor profile of these Brown Butter Pumpkin Cinnamon Rolls, you could try a different pureed squash like butternut squash or even sweet potato. The flavor will be slightly different, but it can still yield delicious results.