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Pumpkin Cinnamon Rolls

Soft pumpkin-spiced cinnamon rolls are layered with a brown sugar and warm spice filling, baked until golden, and finished with a smooth brown butter cream cheese frosting. Pumpkin purée enriches the dough with moisture and seasonal flavor, while browned butter is incorporated throughout the dough, filling, and frosting for a deep, nutty finish.
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Course: Breakfast and Brunch
Cuisine: American
Keyword: Pumpkin Cinnamon Rolls
Cook Time: 22 minutes
Cooling time before frosting: 5 minutes
Total Time: 27 minutes

Ingredients

For the Pumpkin Dough

  • 2/3 cup pure pumpkin purée not pumpkin pie filling
  • 1 large egg brought to room temperature
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons melted browned butter
  • 1 teaspoon salt
  • 3/4 cup warm water approximately 115°F
  • 1 tablespoon dry milk powder
  • 1/4 cup granulated sugar or caster sugar
  • 2 1/4 teaspoons instant dry yeast equivalent to 1 standard packet
  • 3 1/4 to 3 3/4 cups all-purpose flour

For the Cinnamon-Spice Filling

  • 1 1/2 teaspoons pumpkin pie spice
  • 6 tablespoons melted browned butter
  • 3/4 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon

For the Brown Butter Cream Cheese Frosting

  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • 4 ounces cream cheese softened to room temperature
  • 1 tablespoon pure vanilla extract
  • 1/4 cup softened browned butter

For Browning the Butter

  • 15 tablespoons butter browned together to provide the required browned butter for the recipe

Instructions

  • Place 15 tablespoons of butter in a suitable pan and brown it until fragrant and deeply golden. Preparing the butter in one batch helps maintain a consistent browned-butter flavor throughout the rolls.
  • Because some moisture evaporates while the butter browns, beginning with the larger quantity ensures there is enough for the later stages. The recipe calls for browned butter to be divided among the dough, filling, and frosting.
  • Measure the portions required for the dough and filling while the butter remains melted. Transfer the remaining browned butter to a container and refrigerate it overnight so it can later be softened for the frosting.
  • Pour the 3/4 cup warm water, at approximately 115°F, into the bowl of an electric mixer. Stir in the 2 1/4 teaspoons instant yeast and allow the mixture to stand for 5 minutes.
  • Add the 1/4 cup sugar, 2 tablespoons melted browned butter, room-temperature egg, 1 tablespoon dry milk powder, 1 teaspoon salt, and 2/3 cup pumpkin purée. Mix thoroughly until the ingredients are uniformly incorporated and no visible streaks of egg yolk remain.
  • Add 3 1/4 cups of the all-purpose flour along with 1 tablespoon pumpkin pie spice. Mix until the ingredients have mostly formed a cohesive dough.
  • Fit the mixer with a dough hook and begin kneading. If the dough remains excessively sticky, gradually incorporate additional flour, using up to another 1/2 cup as necessary. The finished dough should remain soft and moist without being excessively tacky.
  • Knead for approximately 8 minutes, stopping to scrape down the sides of the mixing bowl when necessary. Alternatively, transfer the dough to a lightly floured work surface and knead it by hand.
  • Lightly coat a large bowl with oil. Transfer the kneaded dough to the bowl and turn it once so its surface receives a thin coating of oil.
  • Cover the bowl with a clean kitchen towel. For a warm proofing environment, heat the oven to 200°F (93°C), switch it off, and then place the covered bowl inside.
  • Allow the dough to rise for 45 minutes to 1 hour, or until it has expanded to approximately twice its original volume.
  • While the dough rises, combine the 3/4 cup brown sugar, 1 1/2 teaspoons ground cinnamon, and 1 1/2 teaspoons pumpkin pie spice in a small bowl. Stir until the spices are evenly distributed throughout the sugar.
  • After the dough has doubled, press it down gently with clean hands to release the accumulated air.
  • Transfer the dough to a floured work surface and roll it into a rectangle measuring approximately 16 inches by 14 inches.
  • Brush 4 tablespoons of the melted browned butter evenly over the entire surface of the rolled dough.
  • Scatter the prepared brown sugar and spice mixture uniformly over the buttered surface.
  • Starting from one side, roll the dough firmly into a compact log. Mark the log into 12 equal portions before cutting so that the individual rolls remain as even as possible.
  • Slice the log into 12 rolls using unflavored dental floss or a serrated knife.
  • Arrange the rolls in a greased 9 × 13-inch baking dish. Cover the pan with plastic wrap and either refrigerate it overnight or leave it at room temperature for approximately 30 minutes, until the rolls have doubled in size.
  • If the shaped rolls were refrigerated overnight, remove them from the refrigerator and leave them at room temperature for approximately 45 minutes so they can continue rising and lose their refrigerator chill.
  • Preheat the oven to 350°F (180°C).
  • Bake the rolls for 22–27 minutes, or until their tops are golden brown. For a more precise indication of doneness, check the center with a digital thermometer; the internal temperature should reach 190°F (88°C).
  • Remove the baked cinnamon rolls from the oven and allow them to cool for 5–10 minutes. This short resting period allows the frosting to soften slightly against the warm rolls while still retaining some thickness on the surface.
  • While the rolls are baking, place the 4 ounces room-temperature cream cheese and 1/4 cup softened browned butter in the bowl of an electric mixer.
  • Beat the cream cheese and browned butter together for approximately 2 minutes, scraping the sides of the bowl when needed, until the mixture becomes pale, light, and fluffy.
  • Add the 1 tablespoon vanilla extract, 2 tablespoons heavy cream, and 1 1/2 cups confectioners’ sugar.
  • Begin mixing on low speed until the sugar has been incorporated. Increase the mixer to high speed and beat for approximately 4 minutes, or until the frosting is smooth and airy.
  • A small additional splash of heavy cream may be incorporated when a softer, more easily spreadable frosting consistency is desired.
  • Spread the prepared brown butter cream cheese frosting generously over the cinnamon rolls while they are still warm.
  • Allow the frosting to soften slightly and settle into the tops of the rolls, then serve immediately for the freshest flavor and texture.
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Notes

  • Brown all of the butter in a single batch to help keep its toasted, nutty character consistent throughout the dough, filling, and frosting.
  • The shaped rolls may complete their second rise for approximately 30 minutes at room temperature or be refrigerated overnight. Rolls that have been refrigerated should rest at room temperature for about 45 minutes before baking.
  • Store leftover pumpkin cinnamon rolls in an airtight container for up to 3 days. Their texture and flavor are best when enjoyed fresh.