Brown Butter Pumpkin Cinnamon Rolls

Oh, glorious fall, you’ve done it again! The scent of cinnamon, pumpkin spice, and warm, nutty butter is practically begging to be transformed into something magnificent. And let me tell you, these Brown Butter Pumpkin Cinnamon Rolls are exactly that: a masterpiece of autumnal indulgence.

Imagine sinking your teeth into a soft, pillowy roll, swirled with a pumpkin-spiced filling, all bathed in the richness of brown butter and topped with a decadent cream cheese frosting. These rolls are more than just a dessert; they’re a warm hug on a chilly day, a celebration of everything cozy and delicious.

• Effortless to make: Even beginner bakers can whip up these delightful treats with ease.
• Unforgettable flavor: The brown butter adds a depth of nutty flavor that perfectly complements the pumpkin and cinnamon.
• Visually stunning: These swirled rolls are a showstopper, perfect for impressing guests or gifting to loved ones.
• Perfect for any occasion: Enjoy them for breakfast, brunch, dessert, or as a sweet treat any time of day.

Ingredients for Brown Butter Pumpkin Cinnamon Rolls

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour Provides structure for the dough. Use a good quality all-purpose flour for best results, and measure accurately for the right consistency.

Granulated Sugar Sweetens the dough and helps activate the yeast. Regular white sugar works best for this purpose.

Instant Yeast Helps the dough rise properly. Instant yeast can be added directly to the dry ingredients without proofing.

Salt Enhances the flavors of the other ingredients and controls the yeast activity. A small amount of salt is crucial for the overall taste.

Milk Adds moisture and richness to the dough. Warm the milk slightly to help activate the yeast.

Unsalted Butter Used in both the dough and the filling, providing flavor and tenderness. Browning the butter gives it a nutty, caramelized flavor.

Pumpkin Puree Adds moisture, flavor, and a beautiful orange color to the filling. Make sure to use 100% pumpkin puree, not pumpkin pie filling.

Brown Sugar Provides a rich, molasses-like sweetness to the filling. Light or dark brown sugar can be used, depending on your preference.

Cinnamon A classic spice that adds warmth and aroma to the filling. Use high-quality ground cinnamon for the best flavor.

Nutmeg Complements the cinnamon and pumpkin, adding a subtle warmth. Freshly grated nutmeg is ideal, but ground nutmeg works too.

Cream Cheese Forms the base of the frosting, providing a tangy and creamy flavor. Ensure it is softened to room temperature for easy blending.

Powdered Sugar Sweetens and thickens the frosting. Sift the powdered sugar to prevent lumps in the frosting.

Alcohol-free vanilla extract Enhances the sweetness and adds a touch of flavor to the frosting. Use pure Alcohol-free vanilla extract for the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Brown Butter Pumpkin Cinnamon Rolls

Follow these simple steps to prepare this delicious dish:

Step 1: Make the Dough

In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt. In a separate saucepan, warm the milk and 6 tablespoons of unsalted butter until the butter is melted. Let it cool slightly, then add to the dry ingredients. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Filling

While the dough is rising, make the filling. In a medium saucepan, melt the remaining 6 tablespoons of unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly. In a large bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, and cooled brown butter. Mix well until everything is fully combined.

Step 3: Assemble the Rolls

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Spread the pumpkin filling evenly over the dough. Starting from one long end, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls.

Step 4: Bake the Cinnamon Rolls

Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.

Step 5: Make the Frosting

While the rolls are baking, make the frosting. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and Alcohol-free vanilla extract, and beat until light and fluffy.

Step 6: Frost and Serve

Once the rolls are out of the oven, let them cool slightly before frosting. Spread the cream cheese frosting evenly over the warm rolls. Serve immediately and enjoy the delightful burst of fall flavors.

Perfecting the Cooking Process

Efficiency is key! Start by browning the butter for the filling. While it cools, prepare the pumpkin dough. Let the dough rise while you whip up the cream cheese frosting. Finally, assemble, bake, and frost those glorious cinnamon rolls! Timing is everything, my friend.

Add Your Touch

Feeling adventurous? Try swapping pecans for walnuts in the filling. Or, if you’re a spice fanatic, add a pinch of cardamom to the dough for an extra layer of warmth. For a tangier twist, mix a little citrus zest into the cream cheese frosting. Make it your own!

Storing & Reheating

These cinnamon rolls are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to two days. To reheat, microwave them for 20-30 seconds or warm them in a 350°F oven for about 5-10 minutes. Enjoy the warm, gooey goodness!

Here are my top tips for achieving cinnamon roll nirvana:

• Don’t overwork the dough! A light hand ensures a tender, fluffy texture that melts in your mouth, not a tough, chewy brick.

• Let the browned butter cool slightly before mixing it into the filling. This prevents it from melting the sugar and creating a soupy mess.

• For extra gooey cinnamon rolls, bake them in a cast-iron skillet. The heat distribution is even, and the edges get beautifully caramelized.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made these for a fall brunch, my friends devoured them in minutes! One even licked the plate clean. That’s when I knew this recipe was a keeper.

Ah, cinnamon rolls. Those swirls of sugary goodness, those intoxicating aromas that fill your kitchen, those moments of pure bliss as you bite into a warm, gooey roll… But not just any cinnamon rolls! We’re talking about Brown Butter Pumpkin Cinnamon Rolls, people. Get ready to have your taste buds sing!

You see, I’m a firm believer that some things in life are just worth the effort. And while yes, making cinnamon rolls from scratch does require a bit of elbow grease, trust me when I say that the end result is a thousand times better than anything you can buy in a store. Plus, you get the added bonus of bragging rights. “Oh, these? Just whipped them up this morning. No biggie.” (Wink, wink.)

Why Brown Butter Changes Everything

Okay, let’s talk about the secret weapon in this recipe: brown butter. Why brown it? Oh, let me count the ways. Browning the butter transforms it from a simple fat into a nutty, caramelly, complex flavor bomb. It adds a depth and richness that you just can’t get any other way. It’s like the butter has gone to finishing school and learned how to be sophisticated and delicious.

Don’t be intimidated by the browning process. It’s actually super simple. Just melt the butter in a light-colored saucepan over medium heat. Watch it carefully. It will bubble and foam, and then, like magic, it will start to turn a golden brown color. Once you see those little brown bits forming on the bottom of the pan and smell that nutty aroma, you’re golden! Remove it from the heat immediately to prevent burning.

Pumpkin Power

: The Autumnal Upgrade

Now, let’s add in the pumpkin! Because what is fall without pumpkin? And what are cinnamon rolls without a seasonal twist? The pumpkin puree adds moisture and a subtle sweetness to the dough, and it pairs perfectly with the warm spices we’re going to use.

I know some people are pumpkin spice latte haters, but I’m not one of them. I love the combination of cinnamon, ginger, nutmeg, and cloves. It’s like a cozy blanket for your taste buds. And when you add it to cinnamon rolls? Forget about it. Game over.

Crafting the Perfect Dough

: Patience is a Virtue

The dough is where a lot of people get intimidated, but don’t worry. I’m going to walk you through it. The key is to use good quality yeast and to be patient. Let the yeast do its thing! A slow rise is crucial for developing flavor and texture.

I like to use a stand mixer with a dough hook for this recipe, but you can definitely make it by hand if you’re feeling ambitious. Just be prepared for a bit of a workout. Either way, make sure you knead the dough until it’s smooth and elastic. This will take about 5-7 minutes in a mixer or 8-10 minutes by hand.

Once the dough is ready, let it rise in a warm place until it has doubled in size. This usually takes about an hour, but it can vary depending on the temperature of your kitchen. Don’t rush it! Go watch an episode of your favorite show, read a book, or take a nap. The dough will be ready when it’s ready.

Rolling, Filling, and Swirling

: The Art of the Cinnamon Roll

Now comes the fun part: rolling out the dough and filling it with all that delicious brown butter pumpkin goodness. Roll the dough into a large rectangle, then spread it with the brown butter, pumpkin puree, brown sugar, and spices. Don’t be shy! The more filling, the better.

Next, roll the dough up tightly into a log. This is where you want to channel your inner pastry chef. Try to keep the roll even and tight so that you get those beautiful spirals. Use a sharp knife or unflavored dental floss to cut the log into individual rolls. I find that floss works best because it doesn’t squish the dough as much as a knife.

Arrange the rolls in a baking dish. Give them a little bit of space to expand as they bake. Then, cover them with plastic wrap and let them rise again for another 30 minutes. This second rise is important for achieving that light and fluffy texture.

Baking to Golden Perfection

: Time to Get Toasty

Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown and the filling is bubbly. Keep an eye on them! You don’t want them to burn.

While the cinnamon rolls are baking, prepare the cream cheese frosting. This is the perfect complement to the warm, spicy rolls. It’s creamy, tangy, and just sweet enough.

Once the cinnamon rolls are out of the oven, let them cool slightly before frosting. This will prevent the frosting from melting too much. Then, slather on a generous amount of frosting and prepare to be amazed.

Cream Cheese Frosting

: The Crowning Glory

No cinnamon roll is complete without a decadent cream cheese frosting. This frosting is simple to make but adds the perfect tangy sweetness to complement the spiced rolls.

Beat together cream cheese, butter, powdered sugar, Alcohol-free vanilla extract, and a pinch of salt until smooth and creamy. If you want a thinner frosting, add a little milk or cream until you reach your desired consistency.

Now, I have seen some crazy cream cheese frostings, and this one is the real deal.

Brown Butter Pumpkin Cinnamon Rolls Recipe

Alright, enough chit-chat! Let’s get down to the recipe.

**Yields: ** 12 cinnamon rolls

**Prep time: ** 2 hours (including rise time)

**Cook time: ** 25-30 minutes

**Ingredients: **

**For the Dough: **

• 3 cups all-purpose flour, plus more for dusting
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm milk (about 110°F)
• ¼ cup unsalted butter, melted
• 2 large eggs

**For the Filling: **

• ½ cup unsalted butter
• ½ cup pumpkin puree
• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

**For the Cream Cheese Frosting: **

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon Alcohol-free vanilla extract
• Pinch of salt
• 1-2 tablespoons milk or cream (optional, for thinning)

**Instructions: **

**Make the Dough: **

1. In a large bowl or the bowl of a stand mixer, whisk together flour, sugar, and salt.

2. In a separate bowl, dissolve yeast in warm milk. Let stand for 5 minutes, or until foamy.

3. Add melted butter and eggs to the yeast mixture and whisk to combine.

4. Pour wet ingredients into the dry ingredients and mix until a shaggy dough forms.

5. Knead the dough on a lightly floured surface or in the stand mixer for 5-7 minutes, or until smooth and elastic.

6. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

**Make the Filling: **

1. Melt butter in a light-colored saucepan over medium heat. Cook until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

2. In a medium bowl, combine browned butter, pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Mix well.

**Assemble the Cinnamon Rolls: **

1. Punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle.

2. Spread the pumpkin filling evenly over the dough.

3. Roll the dough up tightly into a log, starting from one long side.

4. Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss.

5. Arrange the rolls in a greased 9×13 inch baking dish.

6. Cover with plastic wrap and let rise for 30 minutes.

**Bake the Cinnamon Rolls: **

1. Preheat oven to 350°F (175°C).

2. Bake the cinnamon rolls for 25-30 minutes, or until golden brown and the filling is bubbly.

3. Let cool slightly before frosting.

**Make the Cream Cheese Frosting: **

1. In a medium bowl, beat cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, beating until smooth.

3. Stir in Alcohol-free vanilla extract and salt.

4. If desired, add milk or cream to thin the frosting to your desired consistency.

**Frost and Enjoy!**

1. Spread cream cheese frosting generously over the warm cinnamon rolls.

2. Serve immediately and enjoy!

And there you have it! Your very own batch of Brown Butter Pumpkin Cinnamon Rolls. These are perfect for a weekend breakfast, a holiday brunch, or just a cozy treat on a chilly fall evening. So go ahead, bake up a batch and spread some cinnamon roll love. You won’t regret it!

Conclusion for Brown Butter Pumpkin Cinnamon Rolls :

These Brown Butter Pumpkin Cinnamon Rolls are more than just a breakfast treat; they’re a warm hug on a chilly morning. The nutty brown butter complements the pumpkin spice perfectly, creating a symphony of flavors. From the perfectly risen dough to the decadent cream cheese frosting, every element is designed to bring joy to your taste buds. Share them with loved ones, or keep them all to yourself – no judgment here! Happy baking, and may your kitchen always smell like autumn.

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FAQs :

Can I make these Brown Butter Pumpkin Cinnamon Rolls ahead of time?

Absolutely! In fact, I encourage it. Who doesn’t love a little prep work that leads to morning bliss? You can prepare the dough through the first rise, then wrap it tightly and refrigerate it overnight. The next morning, let it sit at room temperature for about 30 minutes before rolling, filling, and baking. Alternatively, you can assemble the entire batch of cinnamon rolls, then refrigerate them before the second rise. Just add an extra 30-60 minutes to the second rise time before baking. The cool dough will bake up wonderfully!

How do I get that perfect brown butter flavor without burning it?

Patience, my friend, is key to achieving that nutty, caramelized goodness we all crave. Melt the butter over medium heat, stirring constantly. As it melts, it will foam, then subside. Watch closely! Once you see brown specks forming at the bottom of the pan and it smells wonderfully nutty, immediately remove it from the heat and transfer it to a heatproof bowl to stop the cooking process. Burnt butter is sad butter, and we don’t want any sad butter in these Brown Butter Pumpkin Cinnamon Rolls.

What if I don’t have pumpkin pie spice?

Fear not, spice adventurer! You can easily create your own pumpkin pie spice blend. Just mix together cinnamon, ginger, nutmeg, and cloves. A good starting ratio is 4 parts cinnamon, 2 parts ginger, and 1 part each of nutmeg and cloves. Taste and adjust to your liking. Remember, you are the master of your spice destiny when baking the best Brown Butter Pumpkin Cinnamon Rolls, so feel free to experiment with allspice or cardamom for an extra layer of flavor.

Can I freeze these Brown Butter Pumpkin Cinnamon Rolls?

Yes, absolutely! These rolls freeze beautifully. You have a couple of options: Freeze them unbaked after the second rise. Thaw them overnight in the refrigerator, then bake as directed. Or, you can freeze them baked and cooled. When ready to eat, thaw them at room temperature or warm them gently in the oven or microwave. Either way, you’ll have a taste of autumnal delight whenever the craving strikes. Nothing beats a warm, comforting treat any time of year!