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Brown butter pumpkin cinnamon rolls with creamy icing, warm and fluffy

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: 9x13 inch
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
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 15x18 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 9x13 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
Keyword brown butter pumpkin cinnamon rolls, brown butter pumpkin cinnamon rolls recipe, easy dinner bowls