Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These Pumpkin Cinnamon Rolls combine the cozy flavors of pumpkin and warm spices with soft, fluffy dough. Perfect for a fall breakfast or brunch, you can make them right away or prepare them ahead for a stress-free treat. The browned butter frosting adds a rich, indulgent finish you’ll love.

Ingredients

• 2 ¼ teaspoons instant dry yeast (1 standard American package)
• 6oz (¾ cup) warm water (around 115°F/46°C)
• 50 grams (¼ cup) granulated sugar or caster sugar
• 2 tablespoons browned butter
• 1 large egg, at room temperature
• 1 tablespoon dry milk powder
• 1 teaspoon salt
• 5.3oz (⅔ cup) pure pumpkin puree (not pumpkin pie filling)
• 1 tablespoon pumpkin pie spice
• 406-468 grams (3 ¼–3 ¾ cups) all-purpose flour
• 150 grams (¾ cup) brown sugar (for filling)
• 1 ½ teaspoons ground cinnamon (for filling)
• 1 ½ teaspoons pumpkin pie spice (for filling)
• 3oz (6 tablespoons) browned butter (for filling)
• 4oz cream cheese, softened to room temperature (for frosting)
• 2oz (¼ cup) browned butter, softened to room temperature (for frosting)
• 1 tablespoon pure vanilla extract (for frosting)
• 2 tablespoons heavy cream (for frosting)
• 180 grams (1 ½ cups) confectioners’ sugar (for frosting)

Instructions

1. Step 1: Brown the butter by heating 15 tablespoons until it turns golden and fragrant. Use some melted butter for the dough and filling; chill the rest for the frosting overnight.
2. Step 2: In an electric mixer bowl, dissolve yeast in warm water and let sit for 5 minutes. Add sugar, 2 tablespoons browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well to combine.
3. Step 3: Add 3 ¼ cups flour and pumpkin pie spice. Mix until mostly combined, then attach the dough hook and knead on medium speed for 8 minutes, adding up to ¼ cup more flour if the dough is too sticky. The dough should be soft and moist but not overly sticky.
4. Step 4: Preheat oven to 200°F (93°C) then turn it off. Spray a large bowl with oil or cooking spray and place the dough inside, coating it to prevent a skin. Cover with a towel and place in the warm oven to rise until doubled (about 45 minutes to 1 hour).
5. Step 5: Punch down the risen dough and roll it out on a floured surface into a 16×14 inch rectangle. Brush with melted browned butter. Mix brown sugar, cinnamon, and pumpkin pie spice and sprinkle evenly over the dough.
6. Step 6: Roll the dough tightly into a log. Score into 12 equal pieces using dental floss or a serrated knife and place in a 9×13 inch baking dish. Cover and refrigerate overnight or let rise until doubled (about 30 minutes) before baking.
7. Step 7: If refrigerated, let rolls thaw and rise at room temperature for about 45 minutes. Preheat oven to 350°F (180°C) and bake for 22–27 minutes. Check doneness by internal temperature reaching 190°F (88°C). Let cool 5–10 minutes before frosting.
8. Step 8: Beat cream cheese and 2oz softened browned butter until light and fluffy. Add vanilla, heavy cream, and powdered sugar. Beat first on low, then high for 4 minutes. Spread frosting on warm rolls to let it melt inside.

Tips & Variations

• Browning all the butter at once saves time and ensures consistent flavor throughout dough, filling, and frosting.
• Use pure pumpkin puree, not the spiced pumpkin pie filling, to control sweetness and spice levels.
• For a quicker version, let the rolls rise once and bake immediately instead of refrigerating overnight.
• Add chopped pecans or walnuts to the filling for extra texture and flavor.
• Use dental floss to slice rolls cleanly without squishing the dough.

Storage

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days. Reheat gently in the microwave or oven before serving to soften and refresh. For longer storage, freeze unbaked rolls covered tightly for up to 1 month; thaw and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter?

Yes, though browned butter adds a nutty, deep flavor that enhances these rolls. If using regular butter, consider lightly toasting it for a similar effect.

How can I tell when the rolls are fully baked?

The best way is to use a digital thermometer; the rolls are done when the internal temperature reaches 190°F (88°C). They should also be golden brown on top and spring back slightly when touched.

Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Delight in these soft and flavorful Pumpkin Cinnamon Rolls, perfect for a cozy breakfast or dessert. Made with a moist pumpkin-infused dough, spiced with pumpkin pie spice and cinnamon, filled with a buttery brown sugar mixture, and topped with a luscious brown butter cream cheese frosting. Enjoy them freshly baked or make ahead and bake in the morning for a fresh treat.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes plus chilling/overnight rising time
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 2 ¼ teaspoons Instant Dry Yeast (1 Standard American Package)
• 6 oz (¾ cup) Warm Water (about 115°F/46°C)
• 50 grams (¼ cup) Granulated Sugar
• 2 tablespoons Butter, browned
• 1 Large Egg, at room temperature
• 1 tablespoon Dry Milk Powder
• 1 teaspoon Salt
• 5.3 oz (⅔ cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
• 1 tablespoon Pumpkin Pie Spice
• 406–468 grams (3 ¼ – 3 ¾ cups) All-Purpose Flour

Filling

• 150 grams (¾ cup) Brown Sugar
• 1 ½ teaspoons Ground Cinnamon
• 1 ½ teaspoons Pumpkin Pie Spice
• 3 oz (6 tablespoons) Butter, browned

Frosting

• 4 oz Cream Cheese, softened to room temperature
• 2 oz (¼ cup) Browned Butter, softened to room temperature
• 1 tablespoon Pure Vanilla Extract
• 2 tablespoons Heavy Cream
• 180 grams (1 ½ cups) Confectioners Sugar (Powdered Sugar)

Instructions

1. Brown Butter: Start by browning a total of 15 tablespoons of butter in a skillet until nutty and golden, as some will evaporate during cooking. Use this butter for the dough, filling, and frosting as specified. Set aside the excess browned butter for the frosting by chilling it in the refrigerator until ready to soften alongside the cream cheese.
2. Prepare Dough: In an electric mixer bowl, dissolve the yeast in warm water and let sit for 5 minutes until fully activated. Add granulated sugar, 2 tablespoons of the browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix until thoroughly combined with no visible egg yolk. Then add 3 ¼ cups of flour and pumpkin pie spice. Mix until mostly combined, then attach the dough hook and knead on medium speed for 8 minutes, adding up to ¼ cup more flour as needed to achieve a soft, moist but not sticky dough.
3. First Rise: Preheat your oven to 200°F (93°C), then turn it off to create a warm rising environment. Lightly oil or spray a large bowl, place the dough inside, and gently turn it to coat the surface with oil to prevent skin formation. Cover the bowl with a clean kitchen towel and set inside the warm oven (turned off). Let the dough rise until doubled in size, about 45 minutes to 1 hour.
4. Prepare Filling and Shape Rolls: Punch down the risen dough to release air bubbles and transfer it to a floured surface. Roll it into a 16×14 inch rectangle. Brush evenly with melted browned butter. In a small bowl, combine brown sugar, pumpkin pie spice, and cinnamon. Sprinkle this mixture over the dough. Roll the dough tightly into a log, then score it into 12 even pieces using unflavored dental floss or a serrated knife for clean cuts. Place rolls into a 9×13 inch baking dish, cover with plastic wrap, and either refrigerate overnight or allow to rise again at room temperature for about 30 minutes until doubled.
5. Bake: If refrigerated, remove the rolls from the fridge and let rise/thaw on the counter for around 45 minutes before baking. Preheat the oven to 350°F (180°C). Bake the cinnamon rolls for 22 to 27 minutes, or until an instant-read thermometer inserted in the center reaches 190°F (88°C). Let the rolls cool 5–10 minutes before frosting.
6. Prepare Frosting: While cinnamon rolls bake, beat softened cream cheese and softened browned butter together on medium-high speed for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Start mixing on low speed until sugar is incorporated, then increase speed and beat for 4 minutes. Spread the frosting over warm rolls so it melts and seeps into every bite.
7. Storage: Store any leftover rolls in an airtight container at room temperature for up to 3 days, though they are best enjoyed fresh and slightly warm.

Notes

• Browning your butter adds a rich, nutty flavor to the dough, filling, and frosting.
• Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Rolling and slicing the dough can be done neatly using dental floss for even slices without squashing the roll.
• Make ahead by refrigerating the shaped rolls overnight and bake fresh the next day, perfect for busy mornings.
• Check the internal temperature with a thermometer to ensure perfectly baked rolls.
• Allow frosting to melt over warm rolls for the ultimate gooey texture.

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, brown butter frosting, holiday breakfast, make ahead cinnamon rolls