If autumn had a flavor, it would taste like these Brown Butter Pumpkin Cinnamon Rolls. Buttery, spiced, and irresistibly soft, these rolls combine the nutty depth of brown butter with cozy pumpkin spice for the ultimate fall brunch treat. The dough bakes up pillowy and golden, the filling melts into a caramelized swirl of brown sugar and cinnamon, and the cream cheese icing ties it all together with the perfect balance of tang and sweetness.
Warm milk to 110°F. Add active yeast and 1 tbsp sugar. Let sit for 5–10 minutes until frothy.
In the bowl of a stand mixer fitted with a dough hook, combine the softened butter, egg, vanilla, and pumpkin purée. Mix until smooth.
Add the yeast mixture to the wet ingredients. Slowly add bread flour, salt, and spices.
Knead on medium speed for 8–10 minutes until the dough is soft and elastic. It should be slightly tacky but not sticky.
Alternative method:
If mixing by hand, stir with a wooden spoon until combined, then knead on a lightly floured surface for 10–12 minutes.
Transfer the dough to a greased bowl. Cover with plastic wrap and let rise 60–90 minutes, or until doubled in size.
While the dough rises, brown the butter until golden and nutty. Cool slightly.
Combine with brown sugar, spices, and a pinch of salt.
Roll dough into a 14x18-inch rectangle (¼–⅓ inch thick). Spread browned butter mixture evenly over the surface, leaving a 1-inch border. Roll tightly from the long side.
Use dental floss or a sharp knife to cut 12 rolls (1½ inches wide). Arrange in a greased 9x13 pan.
Cover and let rise 30–45 minutes, until puffy.
Bake at 350°F (177°C) for 25–28 minutes, until golden brown on top and baked through.
Brown the butter, let cool slightly, then beat with softened cream cheese until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until glossy.
Spread icing on warm rolls (about 10 minutes out of the oven) for a gooey glaze, or once cooled for a thick frosting layer.
Can I use all-purpose flour instead of bread flour?
Yes! Rolls will be a little softer and less chewy, but still delicious.
How do I make the pumpkin flavor stronger?
Use an extra tablespoon of pumpkin purée and increase cinnamon + ginger slightly. You can also add ½ tsp pumpkin pie spice.
Can I make this dough overnight?
Yes — refrigerate the dough after the first rise, then bring to room temp for 45 minutes before rolling out.
Why brown the butter?
It enhances richness and adds nutty, caramelized flavor that pairs beautifully with pumpkin.
How should I store the rolls?
Store covered at room temp for 2 days or refrigerate up to 5. Warm in the microwave for 10–15 seconds before serving.
Soft, gooey, and spiced to perfection — these Brown Butter Pumpkin Cinnamon Rolls are the ultimate fall breakfast. Made with pumpkin purée, brown butter, and a velvety cream cheese icing.
Dough:
Filling:
Pour over dough before baking:
Icing:
1. Bloom the yeast.
Warm milk to 110°F (43°C). Add yeast and sugar. Stir and let sit 5–10 minutes until foamy.
2. Mix the wet ingredients.
In a stand mixer bowl, add softened butter, egg, vanilla, and pumpkin purée. Mix on low until smooth and combined.
3. Combine and knead the dough.
Add yeast mixture, bread flour, salt, and spices (cinnamon, ginger, nutmeg, clove). Mix with a dough hook on medium speed 8–10 minutes, until smooth and elastic.
By hand: stir with a spoon, then knead 10–12 minutes on a lightly floured surface until tacky but not sticky.
4. First rise.
Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise for 60–90 minutes or until doubled in size.
5. Make the filling.
Brown butter in a saucepan until golden and nutty. Cool 10 minutes.
Mix browned butter with dark brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt until combined.
6. Roll and fill.
Once the dough has doubled in size, roll it into a 14×18-inch rectangle (¼–⅓ inch thick). Spread filling evenly over the dough, leaving a 1-inch border.
7. Roll up and slice.
Roll tightly from the long side. Slice into 12 even pieces (about 1½ inches each). Use unflavored dental floss or a sharp knife for clean cuts.
8. Second rise.
Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
9. Bake.
Preheat oven to 350°F (177°C). Pour ⅓ cup heavy cream over the rolls before baking.. Bake 25–28 minutes, until golden brown on top and set in the center. If tops brown too fast, tent with foil.
10. Make the icing.
Brown 4 tbsp butter, then cool slightly. In a bowl, beat cream cheese and brown butter until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy.
11. Ice the rolls.
Spread icing on warm rolls for a gooey glaze, or once cooled for a thicker frosting layer.
Make-Ahead:
Shape rolls, cover tightly, and refrigerate overnight. Let sit at room temperature 45–60 minutes before baking.
Storage:
Store covered at room temperature for 2 days or refrigerate up to 5 days. Warm before serving.
Substitution Tip:
Use all-purpose flour for softer, less chewy rolls, or add a tablespoon of maple syrup to the icing for deeper flavor.
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