Name: Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 3 h 22 min
Cuisine: American
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 (0.25 oz) package active dry yeast (2¼ tsp); 4 cups bread flour (plus more as needed for surface and rolling); 1/2 cup unsalted butter (softened); 2/3 cup dark brown sugar (packed); 1 Tbsp ground cinnamon; 1 Tbsp pumpkin pie spice; 1/2 cup heavy cream; 1/3 cup unsalted butter (to be browned); 8 oz cream cheese (softened); 2 cups powdered sugar; 1 tsp vanilla extract; 1/4 tsp pumpkin pie spice; Pinch of kosher salt

Jump to Recipe

If you’re craving that perfect blend of autumn warmth and sweet indulgence, the Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe is here to sweep you off your feet. These heavenly rolls bring together the rich, cozy flavor of pumpkin with the nostalgic spice of cinnamon, all wrapped up in soft, pillowy dough. Topped with a luscious brown butter cream cheese frosting that’s silky and deeply nutty, these rolls aren’t just a treat—they’re a hug in pastry form that’s perfect for any breakfast, brunch, or anytime you want to feel a little extra special.

This image shows a close-up of five cinnamon rolls in a white baking dish, covered with thick, creamy frosting that has a light beige color with tiny brown specks. The rolls are swirled tightly, with the frosting spread unevenly but smoothly over the top, exposing parts of the golden-brown dough underneath. One cinnamon roll is partially lifted with a silver spatula that has an ornate design, revealing more of the baked dough beneath. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient plays a simple but vital role in crafting the perfect pumpkin cinnamon roll experience. From the creamy pumpkin puree adding richness and moisture, to the fragrant pumpkin pie spices and cozy brown sugar, these ingredients come together in harmony to create a flavor-packed and inviting treat.

Whole milk (1/2 cup): Heated just right to activate the yeast without killing it, creating the soft, fluffy dough.
Unsalted butter (2 Tbsp + 1/3 cup + 1/2 cup): Adds richness at every stage—from dough to filling to frosting—making everything melt-in-your-mouth delicious.
100% pumpkin puree (1 cup): The star of the show, infusing the rolls with moisture, color, and that unmistakable autumn vibe.
Sugar (1/4 cup) & dark brown sugar (2/3 cup + 1/4 cup): A perfect balance of sweetness and deep caramel notes, crucial in both the filling and dough.
Kosher salt (1 tsp + pinch): Enhances all the flavors without stealing the spotlight.
Large egg (1, room temperature): Helps create that tender crumb in the dough.
Active dry yeast (1 package / 2¼ tsp.): Powers the rise, making the rolls light and airy.
Bread flour (4 cups plus extra as needed): Gives the dough just enough structure for that perfect chew.
Heavy cream (1/2 cup): Poured over the rolls before baking for tenderness and a shimmer of richness.
Ground cinnamon (1 Tbsp): The warm spice filling that carries the cinnamon roll legacy.
Pumpkin pie spice (1 Tbsp + 1/4 tsp): A cozy blend of spices in the filling and frosting amplifying the autumnal flavors.
Cream cheese (8 oz, softened): The creamy base of the frosting that balances sweetness with tang.
Powdered sugar (2 cups): Sweetens the frosting to irresistibly smooth perfection.
Vanilla extract (1 tsp): Rounds out the frosting with a subtle, fragrant sweetness.

How to Make Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

Step 1: Warm the Milk and Butter

Start by gently heating the whole milk and 2 tablespoons of unsalted butter until it reaches between 105°F and 115°F. This lukewarm temperature is crucial because it wakes up the yeast without risking its destruction—yeast is delicate! Once warmed, set this aside; it will be a key player in forming your soft dough.

Step 2: Mix Wet Ingredients

In your stand mixer’s bowl, whisk together the pumpkin puree, both sugars, and salt until smooth. Pour in the warm milk-butter mixture, crack in the egg, and sprinkle in the yeast. Mix just until everything is combined to keep the yeast happy and ready to do its magic.

Step 3: Incorporate Flour and Knead

Swap the whisk for a dough hook and gradually add the bread flour one cup at a time, mixing for about a minute after each addition. Once all the flour is in, knead on medium-low speed for 8 minutes or until the dough pulls away from the sides but still feels tacky. This glycogen-rich kneading builds gluten, delivering that perfect chewy texture we crave.

Step 4: Let the Dough Rise

Lightly grease a bowl and place your dough inside, turning once to coat the top. Cover with plastic wrap or a kitchen towel and let it rest and rise until it nearly doubles—usually 90 minutes to 2 hours. This stage is where patience really pays off with those airy, tender rolls.

Step 5: Make the Brown Butter for Frosting

While the dough is rising, melt the 1/3 cup of butter over medium heat, swirling occasionally until it turns golden brown and smells nutty. This brown butter is what gives the cream cheese frosting its irresistible depth. Pop it in the fridge to cool and solidify for at least an hour or two—trust me, it’s worth the wait!

Step 6: Prepare Your Pan

Grease a 9×13 inch baking pan or line it with parchment paper. This will catch any yummy filling that bubbles over, making cleanup a breeze and keeping those rolls perfectly soft around the edges.

Step 7: Make the Filling

In a separate bowl, stir together the softened butter, dark brown sugar, ground cinnamon, and pumpkin pie spice until smooth and spreadable. This filling is rich, spicy, and sweet—the perfect contrast to the fluffy dough.

Step 8: Roll Out and Fill the Dough

Turn your risen dough onto a floured surface and roll it out into a large rectangle (about 18 by 12 inches, 1/4 inch thick). Spread the filling evenly, leaving just a little border so the edges can seal when rolled up. Don’t be shy with the filling; it’s where all the magic happens.

Step 9: Roll and Slice the Rolls

Roll the dough tightly from the long edge, then slice into 8 large or 10-12 smaller rolls using a sharp knife or dental floss for clean cuts. Nestle them snugly in your prepared pan. Cover and let them rise again for 30 minutes to an hour until they’re puffed and cozy.

Step 10: Bake with Heavy Cream

Preheat your oven to 350°F. Warm the heavy cream slightly—just lukewarm—and pour it gently over the rolls before baking. This little trick keeps them moist and tender during baking. Bake for 25-30 minutes, or until light golden brown and a thermometer reads 190°F internally.

Step 11: Make the Brown Butter Cream Cheese Frosting

While the rolls cool slightly, beat the solidified brown butter until smooth. Add the softened cream cheese and continue mixing. Finally, blend in powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt until the frosting is irresistibly creamy and smooth.

Step 12: Frost and Enjoy

Spread the frosting generously over the warm rolls so it melts into every nook and cranny. Serve immediately, or if you’re lucky, savor some later with a cup of coffee or hot cider. Pure bliss!

How to Serve Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe - Recipe Image

Garnishes

Adding some garnishes can elevate your presentation and flavor profile. Consider sprinkling a pinch of toasted pecans or walnuts on top for a delightful crunch. A light dusting of extra pumpkin pie spice or a drizzle of maple syrup can also add a beautiful finishing touch and a flavor boost.

Side Dishes

These rolls shine beautifully as the centerpiece of a cozy brunch. Pair them with fresh fruit salad or a tangy yogurt parfait to balance the richness. A hot cup of chai, spiced coffee, or creamy latte also complements those autumn spices perfectly, rounding out the meal in the best way.

Creative Ways to Present

If you’re serving a crowd, cut the rolls into smaller bite-size pieces and arrange them on a tiered dessert stand for an impressive, shareable display. Wrap individual rolls in parchment for grab-and-go gifts or lay them out on a rustic wooden board with a few small bowls of additional frosting and nuts for a fun interactive treat table.

Make Ahead and Storage

Storing Leftovers

Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe leftovers are best stored in an airtight container at room temperature for up to two days. If your kitchen is warm, pop them in the fridge to keep the frosting fresh longer. Just bring them back to room temperature or gently warm before serving to restore softness.

Freezing

You can freeze unbaked rolls after the second rise by wrapping the entire pan tightly in plastic wrap and foil, storing it in the freezer for up to one month. To bake, thaw overnight in the fridge then let reach room temperature before baking as directed. Frosted leftover rolls freeze well too—wrap individually and freeze up to three months. Thaw overnight in the fridge and warm gently before eating.

Reheating

To bring your rolls back to life, microwave a single roll for 20-30 seconds or warm the whole batch in a 300°F oven for about 10 minutes covered with foil. This helps the frosting soften and the dough become delightfully tender again without drying out.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! 100% pumpkin puree from a can works perfectly here and delivers consistent flavor and moisture every time. Just make sure it’s pure pumpkin and not pumpkin pie filling.

What if I don’t have bread flour? Can I use all-purpose flour?

You can substitute all-purpose flour, but the rolls may be a touch less chewy and slightly less structured. For best results, use bread flour when possible because of its higher protein content.

How do I know when the dough has risen enough?

The dough should almost double in size and look puffy and airy. A gentle poke should leave an indentation that slowly fills back in. That means the yeast has done its job well!

Can I make these rolls vegan?

With some ingredient swaps—like plant-based milk and butter substitutes, flax eggs instead of regular eggs, and vegan cream cheese—you can absolutely create a vegan version of this Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe. The texture and flavor will be slightly different but still delicious.

Is it okay to use instant yeast instead of active dry yeast?

Yes, instant yeast is a fine substitute. Since it doesn’t need to be proofed in warm liquid, you can add it directly with the flour and reduce the rising time slightly. Watch the dough as it rises to avoid overproofing.

Final Thoughts

Making the Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe is like wrapping yourself in a warm, cozy blanket of fall flavors. It’s such a rewarding bake that fills your home with amazing aromas and delivers a sweet, tender bite every time. Whether you’re hosting brunch, celebrating the season, or just indulging yourself because you deserve it, these cinnamon rolls will quickly become one of your all-time favorites. So preheat that oven, gather your ingredients, and get ready to fall in love.