Brown Butter Pumpkin Cinnamon Rolls: An Irresistible Treat

Brown butter pumpkin cinnamon rolls are a delightful twist on a classic favorite. Imagine warm, fluffy rolls infused with the cozy flavors of pumpkin and cinnamon, topped with creamy icing. This recipe is simple and perfect for any gathering, making it an instant family favorite.

The Ultimate Brown Butter Pumpkin Cinnamon Rolls

Why You’ll Love These Brown Butter Pumpkin Cinnamon Rolls

These brown butter pumpkin cinnamon rolls combine the best of both worlds: the rich nuttiness of brown butter and the sweetness of pumpkin. They’re soft, fluffy, and delightful, making them perfect for brunch or a cozy breakfast treat. Plus, they’re kid-approved and family-friendly!

Key Ingredients for Perfect Pumpkin Cinnamon Rolls

To achieve the perfect texture and flavor, you’ll need a few key ingredients:

• All-purpose flour
• Granulated sugar
• Instant yeast for a light rise
• Pumpkin pie spice for warmth
• Canned pumpkin puree for moisture and flavor
• Unsalted butter for richness
• Room temperature cream cheese for a smooth icing

Crafting the Perfect Brown Butter Pumpkin Cinnamon Roll Dough

Mixing the Dough Ingredients

Start by whisking 2 cups of flour, sugar, yeast, pumpkin pie spice, and salt in a large bowl. Warm the milk and sliced butter in the microwave until it feels warm to the touch, then pour it into the dry ingredients. Stir with a wooden spoon until combined.

Kneading and Resting the Dough

Next, mix in the pumpkin puree and egg, and gradually add the remaining flour. Knead by hand until the dough is soft and no longer sticky. This usually takes about 5-7 minutes. Form it into a ball and let it rest for 10 minutes to relax the gluten.

Creating the Irresistible Pumpkin Filling

Preparing the Pumpkin Puree

While the dough rests, prepare the filling. Place the canned pumpkin on paper towels and squeeze out any excess moisture. This ensures your rolls won’t be soggy.

Combining Filling Ingredients

In a bowl, combine the squeezed pumpkin with room temperature butter until smooth. Add brown sugar, cinnamon, and pumpkin pie spice, mixing until well combined. This filling will add a sweet, fragrant layer to your rolls.

Assembling and Baking Your Cinnamon Rolls

Rolling and Shaping the Dough

Once the dough has rested, roll it out on a floured surface into a 15×18-inch rectangle. Spread the pumpkin butter mixture evenly over the dough, leaving a half-inch border. The warm smell of spices will fill your kitchen!

Cutting the Rolls for Even Baking

Next, roll the dough tightly into a log. To cut the rolls, use floss for clean edges without squishing the dough. Cut the log into 12 equal pieces and discard the uneven ends.

The Crucial Rise Time

Place the rolls in a greased 9×13 baking dish. Cover them and let rise at room temperature for 1 hour. If you prefer, you can chill them overnight and allow them to sit at room temperature for 30 minutes before baking.

Baking to Golden Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until the centers spring back slightly when pressed. Your home will smell heavenly while they bake!

The Decadent Brown Butter Cream Cheese Icing

Achieving a Smooth and Spreadable Icing

To make the icing, beat together room temperature butter and cream cheese until creamy. Gradually add powdered sugar and vanilla, whisking until smooth. This icing is rich and pairs perfectly with the warm rolls.

Icing the Warm Rolls

Once the rolls have cooled for about 15 minutes, generously spread the icing over the top. The warmth will help the icing melt slightly, creating a deliciously gooey finish.

Tips for Brown Butter Pumpkin Cinnamon Roll Success

The Importance of Milk Temperature

The warmth of the milk is crucial for activating the yeast. Ensure it’s warm but not hot; this will give you perfect rising rolls.

Achieving the Right Dough Consistency

Add the flour gradually to control the dough’s consistency. A soft, pliable dough will yield the best results.

Using Floss for Clean Cuts

Dental floss is an excellent tool for cutting the rolls. It creates clean edges without compressing the dough.

Overnight Preparation Options

If you’re short on time, consider preparing the rolls the night before. Simply chill the risen dough and bake in the morning for fresh, warm rolls.

Storage and Reheating Leftovers

Store leftover brown butter pumpkin cinnamon rolls in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to a week. To enjoy them warm, reheat in the microwave for about 15 seconds.

Related Recipes to try

• Slow Cooker Cinnamon Roll Casserole
• Breakfast Rolls
• Make Ahead French Toast Casserole

FAQs

Conclusion

These brown butter pumpkin cinnamon rolls are a delicious addition to your baking repertoire. For more delightful ideas, check out Hannah’s Pinterest for inspiration and try out a Slow Cooker Cinnamon Roll Casserole or a Breakfast Rolls. You won’t be disappointed!

Brown Butter Pumpkin Cinnamon Rolls: An Irresistible Treat

Brown Butter Pumpkin Cinnamon Rolls: An Irresistible Treat is a practical, flavor-forward brown butter pumpkin cinnamon rolls recipe with clear ingredients and step-by-step instructions. – Yield: 12 rolls – Total Time: 2 hours 20 minutes – Prep Time: 2 hours – Cook Time: 20 minutes – Category: Brunch – Method: Baking – Cuisine: American – Recommended Pan: 9×13 inch

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Equipment

• skillet
• mixing bowl
• whisk

Ingredients

  

• Dough:
• 4 –5 cups all-purpose flour, divided
• 1 /3 cup granulated sugar
• 4 ½ tsp instant yeast
• 1 tbsp pumpkin pie spice
• 1 tsp kosher salt
• 1 cup whole milk
• 1 /4 cup unsalted butter, sliced
• 1 /2 cup canned pumpkin puree
• 1 large egg
• Filling:
• 1 /4 cup unsalted butter, room temperature
• 1 /4 cup canned pumpkin
• 2 /3 cup light brown sugar, packed
• 1 ½ tbsp ground cinnamon
• 1 ½ tsp pumpkin pie spice
• Icing:
• 1 /4 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla bean paste or extract

Instructions

 

• **Prepare Dough:** Whisk 2 cups flour, sugar, yeast, pumpkin pie spice, and salt in a large bowl. Warm milk and sliced butter in the microwave until warm to the touch (not hot). Pour into dry ingredients and stir with a wooden spoon.
• **Combine:** Mix in pumpkin puree and egg. Add 1 1/2 cups flour and stir until combined. Knead by hand, adding remaining flour as needed, until the dough is soft and no longer sticky. Form into a ball.
• **Rest:** Let the dough rest for 10 minutes.
• **Prepare Filling:** Place canned pumpkin on paper towels and squeeze out excess moisture. Mix the squeezed pumpkin with room temperature butter until smooth.
• **Shape:** Roll the dough into a 15×18 inch rectangle on a floured surface. Spread the pumpkin butter mixture evenly, leaving a 1/2 inch border. Sprinkle with brown sugar and cinnamon, spreading evenly.
• **Roll and Cut:** Roll the dough into a log. Use floss to cut the log into 12 equal pieces. Discard uneven ends.
• **Rise:** Place rolls in a greased 9×13 baking dish. Cover and let rise at room temperature for 1 hour (or chill overnight and let sit at room temperature for 30 minutes before baking).
• **Bake:** Preheat oven to 350°F. Bake for 20-25 minutes until the center springs back slightly when pressed.
• **Cool:** Let rolls cool for 15 minutes.
• **Make Icing:** Beat room temperature butter and cream cheese. Gradually add powdered sugar and vanilla, whisking until smooth.
• **Serve:** Spread icing over the warm rolls.

Notes

– Milk temperature is critical for yeast activation; it should be warm but not hot.
– Add flour gradually to control dough consistency.
– Use floss to cut rolls for clean edges.
– Instant yeast is recommended; active dry yeast results are not guaranteed.
– For overnight preparation, chill risen dough in the pan overnight.
– Icing requires room temperature cream cheese for a smooth texture. Adjust thickness by changing sugar or milk amounts.
– Leftovers can be stored in an airtight container at r

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