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Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting Recipe

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★★★★

3.8 from 83 reviews

Delight in these Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting, a perfect blend of soft, fluffy rolls infused with warm pumpkin and spice flavors, topped with a rich, nutty brown butter cream cheese frosting. Ideal for fall mornings or cozy gatherings, these rolls take a few hours to make but are worth every bite.

Ingredients

Scale

Dough

  • 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)

Filling

  • 1/2 cup unsalted butter (softened)
  • 2/3 cup dark brown sugar (packed)
  • 1 Tbsp ground cinnamon
  • 1 Tbsp pumpkin pie spice

For Baking

  • 1/2 cup heavy cream

Brown Butter Cream Cheese Frosting

  • 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

Instructions

  1. Heat milk and butter: Warm the milk and butter in a small saucepan just until it reaches 105°F-115°F. The mixture should be lukewarm to prevent killing the yeast. Set aside once heated.
  2. Combine wet ingredients: In a stand mixer fitted with a whisk attachment on medium speed, mix pumpkin, sugar, dark brown sugar, and salt. Add the milk/butter mixture, egg, and yeast and combine until just mixed. The heavy cream will be used later.
  3. Add flour and knead: Switch to the dough hook and add 1 cup of bread flour, mixing at medium speed for about 1 minute. Repeat adding flour 1 cup at a time, mixing for 1 minute between additions, for a total of 4 cups. Scrape down the mixer bowl as needed. Knead on medium-low speed for approximately 8 minutes until dough pulls away from the bowl sides and feels tacky but not sticky.
  4. Let dough rise: Lightly grease a medium-sized bowl, place the dough inside, and turn to coat it with oil. Cover with plastic wrap or a clean towel. Let rise in a warm place for 1.5-2 hours until almost doubled in size.
  5. Make brown butter: While the dough rises, brown the 1/3 cup unsalted butter in a pan until golden and fragrant. Transfer to the fridge to cool and solidify, about 1-2 hours.
  6. Prep pan: Grease a 9×13 inch pan with baking spray. Optionally, line it with parchment paper to catch any filling overflow.
  7. Make filling: In a medium bowl, combine softened butter, dark brown sugar, cinnamon, and pumpkin pie spice until smooth and uniform.
  8. Roll out the dough: On a floured surface, roll the dough into a large rectangle roughly 18 by 12 inches, about 1/4 inch thick. Spread the prepared filling evenly over the dough, leaving a small margin around edges.
  9. Roll and slice dough: Roll the dough tightly into a log. Slice into 8 large or 10-12 smaller rolls using a sharp knife or floss. Arrange the rolls snugly in the prepared pan. Cover tightly with plastic wrap or a warm towel and allow to rise again for 30 minutes to 1 hour (or overnight in the fridge).
  10. Add heavy cream and bake: Preheat oven to 350°F. Warm the heavy cream briefly until lukewarm. Just before baking, pour the cream over the rolls. Bake for 25-30 minutes until the tops are lightly browned and internal temperature reaches 190°F. Cool for 5-10 minutes after baking.
  11. Make frosting: Using a mixer, beat the cooled brown butter until smooth. Add cream cheese and beat until creamy. Incorporate powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Beat until fully combined and fluffy.
  12. Frost and serve: Spread the brown butter cream cheese frosting over the warm pumpkin cinnamon rolls and enjoy!

Notes

  • The dough rising times are flexible: the second rise can be done overnight in the fridge for enhanced flavor and easier baking timing.
  • Use room temperature egg and cream to ensure better dough texture and rise.
  • Brown butter can be made in advance and stored in the fridge until needed.
  • For easier slicing of rolls, dental floss can be used to avoid squishing the dough.
  • If desired, line the baking pan with parchment paper to catch any filling drips for easier cleanup.

Keywords: pumpkin cinnamon rolls, pumpkin rolls, fall cinnamon rolls, brown butter frosting, pumpkin spice rolls, cream cheese frosting

Find it online: https://foodiecara.com/pumpkin-cinnamon-rolls-with-brown-butter-cream-cheese-frosting-recipe/