It's Friday evening, October 24th, here in Casablanca. The air has a wonderful, cool, autumn edge, and my kitchen in Austin feels a million miles away. But this is the time of year my hands just itch to bake something cozy, and my mind is filled with the scent of fall. And let me tell you, this is the recipe. These Pumpkin Cinnamon Rolls are not just a treat; they are an event. They are unbelievably soft, pillowy, and packed with real pumpkin and warm spices. But the secret? Brown butter. It's in the dough, in the filling, and in the cream cheese frosting, adding an insane depth of nutty, toasty, caramel flavour that is just beyond words.
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My most important tip: You must brown all the butter for the entire recipe (dough, filling, and frosting) at the very beginning. This is a pro-move. Use the 2 tablespoon melted for the dough and 6 tablespoon melted for the filling right away. Then, you must chill the remaining 4 tablespoon until it's solid, and let it soften back to room temperature with your cream cheese. Do not try to make the frosting with warm or liquid brown butter-it will be a soupy mess!
The Ultimate Autumn Breakfast Treat
This is more than just a cinnamon roll. The pumpkin puree in the dough makes it incredibly moist and tender, with a beautiful golden colour. The filling is a gooey, rich blend of brown sugar, spices, and that nutty brown butter. And the frosting... oh, the frosting. It's a tangy, rich cream cheese frosting, but the addition of the room-temperature brown butter gives it a complexity that is just unmatched. This is the perfect, show-stopping bake for a holiday morning like Thanksgiving or a lazy, decadent fall weekend.
Why You'll Love This Recipe
- Brown Butter Three Ways: Brown butter is used in the dough, the filling, and the frosting for an incredibly deep, nutty, toasty flavour.
- Incredibly Soft & Pillowy: The pumpkin puree and milk powder in the dough create a super soft, moist, and tender crumb that stays fresh for days.
- Perfectly Spiced: This recipe is loaded with pumpkin pie spice and cinnamon in both the dough and the filling for the ultimate cozy fall flavour.
- Make-Ahead Friendly: These are a perfect overnight roll. You do all the work the day before and just bake them fresh in the morning!
- Show-Stopping Frosting: The Brown Butter Cream Cheese Frosting is tangy, nutty, and absolutely addictive. You'll want to put it on everything.
Ingredients
Here's what you'll need for this ultimate fall bake. For the full list with precise measurements, see the recipe card at the end of the post!
For the Brown Butter (The Secret!)
- Unsalted Butter: You'll need 15 Tablespoons of butter total to brown, which will yield the 12 Tablespoons needed for the full recipe (2 dough, 6 filling, 4 frosting).
For the Dough
- Instant Dry Yeast: One standard packet (2 ¼ teaspoons).
- Warm Water: To activate the yeast (115°F/46°C is perfect).
- Sugar: Granulated sugar to feed the yeast.
- Egg: One large egg, at room temperature.
- Dry Milk Powder: This is a baker's secret for a richer, softer dough.
- Salt: Balances the flavour.
- Pumpkin Puree: 100% pure pumpkin puree (NOT pumpkin pie filling).
- Flour: All-purpose (plain) flour.
- Spices: Pumpkin pie spice.
For the Filling
- Brown Sugar: Packed light or dark brown sugar.
- Spices: Ground cinnamon and pumpkin pie spice.
For the Brown Butter Cream Cheese Frosting
- Cream Cheese: Full-fat, brick-style cream cheese, softened to room temperature.
- Vanilla Extract: Pure vanilla extract.
- Cream: Heavy whipping cream to make the frosting fluffy.
- Sugar: Confectioners' (powdered) sugar, sifted.
How to Make Pumpkin Cinnamon Rolls
This is a yeasted dough, but the steps are simple. The overnight rise makes it incredibly easy!
Step 1: Brown All the Butter (Prep First!)
First, I brown all 15 tablespoons of butter. I melt it in a light-coloured saucepan over medium heat. I let it melt, then foam, then bubble, stirring often. I watch it like a hawk until I see nutty, golden-brown specks (the beurre noisette) at the bottom and it smells toasty. I immediately pour it into a heat-proof bowl to stop the cooking. I use 2 tablespoons (melted) for the dough and 6 tablespoons (melted) for the filling. I pour the remaining 4 tablespoons into a small container and chill it in the fridge until it's solid (overnight is perfect).
Step 2: Make the Dough and First Rise
In the bowl of my stand mixer, I dissolve the yeast in the warm water and let it sit for 5 minutes. I add the sugar, the 2 tablespoons of melted brown butter, the room-temperature egg, milk powder, salt, and pumpkin puree. I mix this until it's all combined.
I add 3 ¼ cups of the flour and the pumpkin pie spice. With the dough hook, I mix on low speed. The dough should be soft and moist, but not sticking to the sides of the bowl. If it is, I add the remaining flour, ¼ cup at a time, just until the dough pulls away from the bowl. I knead on medium speed for 8 minutes.
I preheat my oven to 200°F (93°C) and then turn it off. This creates a perfect, warm, draft-free "proofing box." I place the dough in a large, oiled bowl, cover it with a kitchen towel, and let it rise in the warm, turned-off oven for 45-60 minutes, or until it has doubled in size.
Step 3: Fill and Roll the Dough
I punch the risen dough down and turn it out onto a lightly floured work surface. I roll it into a large 16x14-inch rectangle. I brush the dough evenly with the 6 tablespoons of melted brown butter.
In a small bowl, I mix the brown sugar, pumpkin pie spice, and cinnamon. I sprinkle this mixture all over the buttered dough, pressing it down gently.
I roll the dough up tightly from the long (16-inch) edge into a log. Using unflavored dental floss or a serrated knife, I slice the log into 12 even rolls.
Step 4: The Overnight Rise (The Best Part!)
I place the rolls into a 9x13-inch baking dish (greased or parchment-lined). I cover the dish tightly with plastic wrap and place it in the fridge overnight (for 8-24 hours).
The next morning, I take the cinnamon rolls out of the fridge and set them on the counter for 45-60 minutes to let them rise and take the chill off.
Step 5: Bake and Make Frosting
I preheat the oven to 350°F (180°C). I bake the rolls for 22-27 minutes. The best way to check is with a digital thermometer-the center roll should read 190°F (88°C).
While they bake, I make the frosting. I take my softened cream cheese and the chilled-then-softened brown butter (it should be room temp, like regular butter) and beat them in a stand mixer until fluffy. I add the vanilla and cream, then slowly add the sifted powdered sugar. I beat it on high for 1-2 minutes until it's light and "whipped."
I let the hot rolls sit for 5-10 minutes, then I spread that glorious brown butter frosting all over them.
Common Mistakes to Avoid
- Using Hot Brown Butter in the Frosting: This is the #1 mistake. If your brown butter is even slightly warm, it will melt the cream cheese into a soupy, greasy mess. You must chill it solid, then soften it back to room temperature.
- Killing the Yeast: If your "warm water" (Step 2) is too hot (over 120°F/49°C), it will kill the yeast, and your dough will never rise. A digital thermometer is your best friend.
- Sticky Dough: It's tempting to add too much flour. This dough is supposed to be soft and moist (thanks to the pumpkin). Only add just enough flour so that the dough pulls away from the sides of the bowl, but it's okay if it sticks to the bottom a bit. Too much flour = dry, tough rolls.
Tips and Tricks for Success
- The Brown Butter Plan: As I mentioned, browning all your butter (15 tbsp) at once is the most efficient method. Just remember to chill the 4 tablespoon needed for the frosting immediately.
- Use Room Temp Ingredients: For both the dough (egg) and the frosting (cream cheese, softened brown butter), room temperature ingredients are essential for a smooth, homogenous, and fluffy result.
- Dental Floss for Slicing: A piece of unflavored dental floss is the absolute best way to slice your log. Slide it under the log, cross the ends at the top, and pull. It makes a perfect, clean cut without squishing your beautiful spiral.
- The Thermometer is Your Friend: An instant-read thermometer is the only 100% foolproof way to know your cinnamon rolls are perfectly baked, not raw and doughy in the center. 190°F (88°C) is the magic number.
Variations
This recipe is a showstopper, but you can always add a twist!
- Add Nuts: Fold 1 cup of toasted, chopped pecans into the brown sugar filling for a crunchy, nutty texture.
- Add a Glaze: If you're not a cream cheese frosting fan, you can make a simple maple glaze (1 cup powdered sugar + 2-3 tablespoon maple syrup) and drizzle it over the top.
- Add Chocolate: A handful of mini chocolate chips or toffee bits sprinkled in with the filling would be decadent.
How to Serve
These Pumpkin Cinnamon Rolls are the star of any fall breakfast or brunch.
- They are best served warm from the oven, with the frosting melting into all the nooks and crannies.
- They are the perfect centerpiece for a Thanksgiving morning or Christmas brunch.
- Serve with a hot cup of black coffee or a Chai Latte to complement the spices.
Make Ahead and Storage
This recipe is designed to be made ahead!
- Make Ahead (Overnight): The overnight rise in the fridge (Step 4) is the best method. This develops flavour and makes your morning bake a breeze.
- Storage: Store the frosted rolls in an airtight container in the refrigerator (because of the cream cheese) for up to 5 days.
- Reheating: The best way to reheat is to place a single roll on a plate and microwave it for 20-30 seconds. It will be just as soft, warm, and gooey as when it first came out of the oven.
- Freezing: You can freeze the baked, unfrosted rolls. Let them cool completely, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight, then warm in a 300°F (150°C) oven for 10 minutes before frosting.
Recipe Notes / What I Learned
The recipe instructions are spot-on about the flour. I'm in Austin, where the air can be humid, but in a dry climate, you might use less flour. I've learned to add the 3 ¼ cups first, and then only add the last ½ cup (in ¼ cup increments) if the dough is really sticking to the sides of the bowl. A soft, slightly tacky dough is the secret to a pillowy roll.
Nutrition Snapshot
Estimated Nutrition Per Roll (1/12th of recipe, with frosting): ~480 calories · 7g protein · 72g carbs · 19g fat (This is an approximation and can vary based on the specific brands of ingredients used.)
Pumpkin Cinnamon Rolls
Equipment
- Saucepan (for browning butter)
- Electric mixer
- Large bowl
- Clean kitchen towel
- Rolling Pin
- Small bowl
- Serrated knife or unflavored dental floss
- 9x13 baking dish
Ingredients
Group: Dough
- 2 ¼ Teaspoons Instant Dry Yeast (1 Standard AmericanPackage)
- 6 oz Warm Water (¾ Cup) (check your yeast for temp, usually around 115F/46C)
- 50 grams Granulated Sugar/ Caster Sugar (¼ Cup)
- 2 Tablespoons Butter, browned
- 1 Large Egg at room temperature
- 1 Tablespoon Dry Milk Powder
- 1 Teaspoon Salt
- 5.3 oz Pure Pumpkin Puree (⅔ Cup) (Not Pumpkin Pie Filling)
- 1 Tablespoon Pumpkin Pie Spice
- 406-468 Grams All-Purpose Flour/ Plain Flour (3 ¼- 3 ¾ Cup)
Group: Filling
- 150 grams Brown Sugar (¾ Cup)
- 1 ½ Teaspoon Ground Cinnamon
- 1 ½ Teaspoon Pumpkin Pie Spice
- 3 oz Butter, browned (6 Tablespoons)
Group: Frosting
- 4 oz Cream Cheese softened to room temperature
- 2 oz Browned Butter (¼ Cup) softened to room temperature
- 1 Tablespoon Pure Vanilla Extract
- 2 Tablespoons Heavy Cream
- 180 grams Confectioners Sugar/ Powdered Sugar (1 ½ Cups)
Instructions
- For this recipe, you will need a total of 12 Tablespoons of browned butter, since when you brown butter some evaporates I suggest browning 15 Tablespoons of butter. You will use melted brown butter in the dough and the filling but for the frosting, you will need room temperature butter. So my suggestion is to brown all of the butter first then use what you need for the dough and filling and then place the rest in a container to chill in the fridge overnight while the cinnamon rolls rise. Then when you take the cream cheese out of the refrigerator to come to room temperature take the cold brown butter to soften too.
- In the bowl of an electric mixer dissolve yeast in warm water, let sit for 5 minutes. Once fully dissolved mix together and add sugar, browned butter, egg, milk powder, salt, and pumpkin puree. Make sure everything is evenly combined and there are no traces of egg yolk left behind.
- Now add in 3 ¼ cups of flour and the pumpkin pie spice. Mix until mostly combined then attach the dough hook and mix. If the dough is very sticky to the bowl add ¼ more flour and mix again, you may need the final ¼ cup of flour or you may not. The dough should be soft and moist but not overly sticky. Mix on medium speed to knead the dough for 8 minutes you may want to scrape the sides of the bowl every couple of minutes. You can also knead the dough by hand on a floured work surface.
- Preheat the oven to 200F/93C and then turn the oven off, this is creating a warm environment for the dough to rise in. Spray a large bowl with cooking spray or oil and place the dough inside, move the dough around, this is helping prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on oven.
- Check the dough after 45 minutes to an hour, the dough needs to double in size. Use clean hands to punch the dough to release any air bubbles. Place the dough on a floured work surface. Roll dough into a 16inchX 14inch rectangle. Brush the dough with melted browned butter. In a small bowl mix together brown sugar, pumpkin pie spice, and cinnamon. Sprinkle sugar mixture on top of the dough.
- Roll the dough tightly, I like to score the cinnamon roll log into 12 even pieces before slicing. You can use unflavored dental floss or a serrated knife for a clean cut. Place the rolls into a 9"X13" baking dish, cover with plastic wrap, and place in the fridge overnight or let rise immediately until doubled in size (30 ish minutes) and bake.
- When you wake up (if using overnight method), take cinnamon rolls out of the fridge and set on the counter to rise for 45 ish minutes. (If rising immediately, let rise until doubled in size, about 30 minutes). Preheat oven to 350F/180C and bake for 22-27 minutes. You can use a digital internal thermometer to check the cinnamon rolls have fully baked by checking the temperature has reached 190F/88C.
- While the rolls are baking or cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and softened browned butter together until smooth and creamy. Beat in the vanilla extract and heavy cream. Gradually add the confectioners sugar and mix on low speed until combined, then increase speed and beat until light and fluffy.
- Let the rolls sit for 5-10 minutes before adding the icing. Spread the frosting generously over the warm rolls and serve.
Nutrition
FAQs
Can I use active dry yeast instead of instant?
Yes! The process is the same. Just make sure to "proof" it in the warm water and sugar (Step 2) for 5-10 minutes until you see a foamy, bubbly "raft" on top before adding the other ingredients.
Can I make this in a different pan?
Yes! This works beautifully in two 9-inch round cake pans (6 rolls in each). The baking time will be very similar.
Can I use fresh pumpkin puree instead of canned?
Yes, but you must make sure your homemade roasted pumpkin puree is very thick and smooth. If it's watery, it will throw off the liquid ratios of the dough. Canned 100% pure pumpkin is very consistent and easy!
