Print

Cozy Pumpkin Cinnamon Rolls with Brown Butter Icing

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, spiced pumpkin cinnamon rolls topped with a rich, nutty brown butter cream cheese icing. Perfect for cozy autumn mornings and festive brunches.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (240ml) pumpkin puree
  • ¾ cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (57g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ½ cup (110g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 3 tablespoons (42g) unsalted butter, softened (for spreading)
  • 4 tablespoons (57g) unsalted butter (for icing)
  • 4 ounces (115g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm milk (about 110°F / 43°C) with yeast and 1 tablespoon of granulated sugar. Stir gently and let sit for 5-10 minutes until frothy.
  2. In a large bowl or stand mixer, combine 3 cups (360g) flour, remaining sugar, and salt. Add pumpkin puree, melted butter, eggs, and activated yeast mixture. Mix until combined.
  3. Gradually add remaining flour, ¼ cup (60g) at a time, kneading until dough is soft, slightly sticky, and pulls away from sides (8-10 minutes by mixer, 12-15 by hand).
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl. Set aside softened butter for spreading.
  6. Punch down dough and roll onto a floured surface into a 15×10-inch rectangle about ¼ inch thick.
  7. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture on top, pressing gently to adhere.
  8. Roll dough tightly from long edge into a log. Cut into 12 equal rolls about 1 ½ inches thick using a sharp knife or dental floss.
  9. Place rolls in a greased 9×13-inch pan spaced slightly apart. Cover 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 and cooked through but still soft. Tent with foil if browning too quickly.
  11. While baking, melt butter in a saucepan over medium heat, swirling until golden brown and nutty (4-5 minutes). Remove from heat and cool slightly.
  12. Beat cream cheese until smooth, then add browned butter, powdered sugar, vanilla, and salt. Mix until creamy and spreadable.
  13. Spread brown butter cream cheese icing generously over warm rolls and serve.

Notes

Do not rush the second rise to keep rolls tender and fluffy. Watch brown butter carefully to avoid burning. Use room-temperature eggs to help yeast activation. Using dental floss to cut rolls prevents squishing. If icing is too runny, chill for 10 minutes to thicken.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter icing, autumn recipe, homemade cinnamon rolls, fall breakfast, cream cheese icing

Find it online: https://flurpchef.com/cozy-pumpkin-cinnamon-rolls-with-brown-butter-icing-easy-homemade-recipe/