SPREAD LOVE

why make this recipe

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting are a delightful treat perfect for fall or any cozy day. They bring together soft, fluffy cinnamon rolls filled with a sweet, spiced pumpkin mixture, topped with a rich and creamy frosting. This recipe is a fantastic way to enjoy the flavors of pumpkin and cinnamon, making it a hit for family gatherings or just a special breakfast at home.

how to make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Ingredients:

1/2 cup whole milk
2 Tbsp. unsalted butter
1 cup 100% pumpkin puree
1/4 cup sugar
1/4 cup dark brown sugar (packed)
1 tsp. kosher salt
1 large egg (room temperature)
1 package active dry yeast (2¼ tsp.)
4 cups bread flour (plus more as needed for surface and rolling)
1/2 cup heavy cream
1/2 cup unsalted butter (softened)
2/3 cup dark brown sugar (packed)
1 Tbsp. ground cinnamon
1 Tbsp. pumpkin pie spice
1/3 cup unsalted butter
8 oz. cream cheese (softened)
2 cups powdered sugar
1 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
Pinch of kosher salt

Directions:

Heat milk and butter: In a small saucepan, heat the milk and butter until it reaches 105°F-115°F. This temperature should be lukewarm. If it’s too hot, it can kill the yeast.
Combine wet ingredients: In the bowl of a stand mixer, use a whisk to mix together the pumpkin puree, both sugars, and salt on medium speed. Add the milk and butter mixture, egg, and yeast, and mix until combined.
Add flour and knead: Switch to the dough hook and add 1 cup of bread flour. Mix for about 1 minute. Add another cup and repeat until you have added 4 cups. Knead on medium-low speed for about 8 minutes until the dough is tacky but not sticky.
Let dough rise: Grease a medium bowl with baking spray or oil, and place the dough in it. Cover it with plastic wrap or a towel and let it rise for 1½ to 2 hours until it has nearly doubled in size.
Make brown butter: While the dough is rising, prepare the brown butter for the frosting. After browning the butter, place it in the fridge to cool and solidify for 1-2 hours.
Prep pan: Grease a 9×13 inch baking pan. You can line it with parchment paper to catch any filling that might drip.
Make filling: In a bowl, mix together the filling ingredients until smooth.
Roll out the dough: Flour your work surface, then roll the dough into a large rectangle, about 18 x 12 inches and 1/4 inch thick. Spread the filling over the dough, leaving a small margin on the edges.
Roll and slice dough: Roll the dough tightly into a log, slice it with a sharp knife or floss, and arrange the rolls in the prepared pan. Cover and let rise for another 30 minutes to 1 hour.
Add heavy cream: Preheat your oven to 350°F. Warm the heavy cream in the microwave and pour it over the rolls before baking. Bake for 25-30 minutes until golden brown and cooked through.
Make frosting: Beat the cooled brown butter in a mixing bowl until smooth. Add the cream cheese and mix until combined. Add the remaining ingredients and beat until creamy.
Frost: Once the rolls are slightly cooled, spread the frosting on top and enjoy!

how to serve Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Serve the cinnamon rolls warm, topped generously with the brown butter cream cheese frosting. They are wonderful as a breakfast treat, an afternoon snack, or a dessert. Pair them with a hot cup of coffee or tea to enhance the experience.

how to store Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat in the microwave or warm them up in the oven before serving.

tips to make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting

Ensure your yeast is fresh by checking the expiration date. If it doesn’t bubble in warm milk, it may be expired.
Be careful not to overheat the milk and butter, as it can kill the yeast.
For an added touch, sprinkle some chopped nuts like pecans or walnuts in the filling before rolling.

variation

You can experiment by adding chocolate chips to the filling or using different spices like nutmeg for a unique twist.

FAQs

Q: Can I use canned pumpkin for this recipe?
A: Yes, using canned pumpkin puree works perfectly for this recipe; just ensure it’s 100% pure pumpkin.

Q: Can I make these rolls ahead of time?
A: Yes! You can prepare the rolls and let them rise in the fridge overnight before baking.

Q: What should I do if my rolls don’t rise?
A: Make sure your yeast is fresh and that you’re using warm (not hot) milk. If the kitchen is cold, try placing the dough in a warm spot, like near an oven.