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Cozy Pumpkin Cinnamon Rolls with Brown Butter Frosting

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These cozy pumpkin cinnamon rolls feature a tender, moist dough infused with pumpkin and warm spices, topped with a rich and nutty brown butter cream cheese frosting. Perfect for fall mornings or holiday brunches, they offer a comforting and delicious treat made from simple pantry staples.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (240g) pumpkin puree
  • ½ cup (120ml) whole milk, warmed to about 110°F (43°C)
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, room temperature
  • ¾ cup (150g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¼ cup (57g) unsalted butter, softened (for filling)
  • ½ cup (115g) unsalted butter (for frosting)
  • 8 ounces (227g) cream cheese, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm milk (about 110°F/43°C) with 1 tablespoon granulated sugar and active dry yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, whisk together flour, remaining sugar, and salt. Add pumpkin puree, melted butter, eggs, and activated yeast mixture. Mix until dough starts to come together.
  3. Knead dough by hand for 8-10 minutes or with stand mixer for 5-7 minutes until smooth and elastic but slightly tacky.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl for the filling. Set aside softened butter.
  6. Punch down risen dough and roll out on floured surface into a 16×12 inch rectangle about ¼ inch thick.
  7. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture on top, leaving a small border.
  8. Roll dough tightly from the longer edge into a log, pinch seam closed, and cut into 12 equal rolls.
  9. Place rolls in a greased 9×13-inch baking pan, cover loosely, and let rise for 30-45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Cover with foil if tops brown too quickly.
  11. While rolls bake, brown butter in a small saucepan over medium heat until foamy and golden brown (about 5 minutes). Cool slightly.
  12. Beat softened cream cheese with browned butter, powdered sugar, vanilla, and pinch of salt until smooth and creamy.
  13. Let baked rolls cool 10 minutes, then frost generously with brown butter cream cheese frosting. Serve warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Avoid over-flouring the dough to keep rolls tender. Brown butter frosting adds a nutty depth and is essential for best flavor. Cover rolls with foil if they brown too quickly. Cream cheese should be at room temperature for smooth frosting. Dough can be prepared the night before and refrigerated after first rise.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter frosting, fall breakfast, homemade cinnamon rolls, pumpkin puree, cream cheese frosting, cozy breakfast, easy cinnamon rolls

Find it online: https://sofiaspice.com/cozy-pumpkin-cinnamon-rolls-recipe-easy-homemade-brown-butter-frosting/