Pumpkin Cinnamon Rolls with Browned Butter Frosting Recipe

Introduction

These Pumpkin Cinnamon Rolls with Browned Butter Frosting are a cozy, flavorful twist on a classic treat. Perfect for fall mornings or any time you crave a soft, spiced pastry topped with rich, nutty frosting.

Ingredients

• 2 cups Whole Milk
• 1 cup Canned Pumpkin Purée
• 1/2 cup Granulated Sugar
• 1 tablespoon Active Dry Yeast
• 6 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• Non-Stick Baking Spray (as needed)
• 1/2 cup Butter (divided for filling)
• 1 cup Granulated Sugar (for filling)
• 2 tablespoons Ground Cinnamon
• 1/2 teaspoon Ground Allspice
• 1 cup Butter (for frosting)
• 2 teaspoons Vanilla Extract
• 3 cups Powdered Confectioners Sugar

Instructions

1. Step 1: Warm the whole milk, pumpkin purée, and granulated sugar in a medium saucepan over medium heat. Whisk until lukewarm and sugar dissolves, then remove from heat and transfer to a mixing bowl.
2. Step 2: Sprinkle the active dry yeast on top and let it sit for 5 minutes to activate.
3. Step 3: Add 4 cups of the all-purpose flour and mix until just incorporated.
4. Step 4: Cover with plastic wrap and set in a warm, dry place to rise for 1 hour, until the dough doubles in size.
5. Step 5: In a separate bowl, combine 1 cup granulated sugar, ground cinnamon, and ground allspice for the filling; set aside.
6. Step 6: After the dough has risen, add the remaining 2 cups flour, baking soda, and salt; mix well.
7. Step 7: On a floured surface, knead the dough just until it forms a ball. It will be sticky but not wet—add flour as needed. Cut the dough in half and set one aside.
8. Step 8: Preheat your oven to 375°F (190°C).
9. Step 9: Roll out one half of the dough into a long rectangle. Spread half of the softened butter over the dough with your fingers, then evenly sprinkle half of the cinnamon sugar mixture over it.
10. Step 10: Roll the dough tightly from the long side and pinch the seam to seal.
11. Step 11: Slice the roll into 1-inch pieces and place them on a greased baking dish. Let rise for 15 minutes. Repeat the process with the other half of dough and butter.
12. Step 12: Bake the rolls for 13-15 minutes, avoiding overbaking to keep them soft in the center.
13. Step 13: For the frosting, melt the butter in a saucepan over medium heat until frothy and browned.
14. Step 14: In a bowl, mix the browned butter with powdered sugar and vanilla extract until smooth.
15. Step 15: Spread the frosting over warm cinnamon rolls and serve immediately.

Tips & Variations

• Use room temperature butter for easier spreading and mixing throughout the dough.
• For an extra touch, add chopped pecans or walnuts to the filling before rolling.
• Substitute ground nutmeg for allspice if you prefer a slightly different spice profile.
• Make sure your milk and pumpkin mixture is not too hot when adding yeast to avoid killing the yeast.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in a microwave or warm oven until soft before serving. Add extra frosting after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast and puree fresh pumpkin until smooth as a substitute, but canned pumpkin purée is more consistent in moisture and texture, making it ideal for this recipe.

Why is my dough sticky and hard to handle?

The dough is naturally sticky due to the pumpkin purée and milk. Lightly flour your surface and hands when kneading, adding a small amount of extra flour if needed, but avoid adding too much to keep rolls soft.

Pumpkin Cinnamon Rolls with Browned Butter Frosting Recipe

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★★★★★

4.7 from 100 reviews

• Author: Ethan
• Total Time: 1 hour 45 minutes
• Yield: 24 cinnamon rolls 1x
• Diet: Vegetarian

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Description

These Pumpkin Cinnamon Rolls with Browned Butter Frosting combine the warm spices of cinnamon and allspice with the rich flavor of pumpkin purée. Soft, fluffy, and perfectly sweetened, these cinnamon rolls are topped with a luscious browned butter frosting that melts over the rolls for an irresistible treat, perfect for fall breakfasts or cozy dessert.

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Ingredients

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Dough

• 2 cups Whole Milk
• 1 cup Canned Pumpkin Purée
• 1/2 cup Granulated Sugar
• 1 tablespoon Active Dry Yeast
• 6 cups All-Purpose Flour (divided into 4 cups and 2 cups)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt

Filling

• 1 cup Granulated Sugar
• 2 tablespoons Ground Cinnamon
• 1/2 teaspoon Ground Allspice
• 1/2 cup Butter (softened, divided into two 1/4 cup portions for spreading on dough)

Frosting

• 1 cup Butter (for browning)
• 3 cups Powdered Confectioners Sugar
• 2 teaspoons Vanilla Extract

Other

• Non-Stick Baking Spray, as needed

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Instructions

1. Warm Milk and Pumpkin mixture: In a medium saucepan over medium heat, warm 2 cups whole milk, 1 cup canned pumpkin purée, and 1/2 cup granulated sugar. Whisk together until lukewarm and the sugar has dissolved. Remove from heat and transfer to a mixing bowl.
2. Activate Yeast: Sprinkle 1 tablespoon active dry yeast over the warm mixture. Let it sit for 5 minutes to activate, forming bubbles and showing signs of fermentation.
3. Initial Flour Incorporation: Add 4 cups of all-purpose flour to the yeast mixture and mix until just combined.
4. First Rise: Cover the mixture with plastic wrap and place it in a warm, dry spot. Allow the dough to rise for 1 hour or until it has doubled in size.
5. Prepare Filling: In a separate bowl, combine 1 cup granulated sugar, 2 tablespoons ground cinnamon, and 1/2 teaspoon ground allspice. Set aside.
6. Second Flour Addition: After the first rise, add the remaining 2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to the dough. Mix to combine.
7. Knead Dough: Transfer the dough onto a floured surface and knead gently just until a cohesive ball forms. The dough should be sticky but not wet. Add flour as needed. Cut dough in half and set one half aside.
8. Preheat Oven: Preheat your oven to 375°F (190°C).
9. Roll and Fill Dough: Roll out one half of the dough into a long rectangle on a floured surface. Spread 1/4 cup of softened butter evenly over the dough with your fingers. Sprinkle half of the cinnamon sugar mixture evenly across the buttered surface, covering edge to edge.
10. Roll and Cut Rolls: Carefully roll the dough from the long edge to form a log shape. Pinch the seam to seal. Cut the rolled dough into 1-inch thick rolls.
11. Arrange and Rise: Place the rolls cut side up into a baking dish greased lightly with non-stick baking spray. Repeat the rolling, filling, and cutting process with the other half of the dough using the remaining 1/4 cup butter and cinnamon sugar. Let the rolls rise for another 15 minutes.
12. Bake: Bake the cinnamon rolls in the preheated oven for 13-15 minutes, watching closely to avoid overbaking. They should be golden and fully cooked inside.
13. Brown Butter: In a saucepan over medium heat, melt 1 cup butter until frothy and the milk solids begin to brown, giving a nutty aroma. Remove from heat carefully.
14. Make Frosting: In a bowl, combine the browned butter, 3 cups powdered confectioners sugar, and 2 teaspoons vanilla extract. Stir until smooth and creamy.
15. Frost Rolls: Spread the browned butter frosting generously over the warm cinnamon rolls so it melts beautifully.
16. Serve: Serve the pumpkin cinnamon rolls warm and enjoy their moist, spicy, and rich flavor profile.

Notes

• Use lukewarm milk to activate yeast properly; too hot can kill the yeast and too cold inhibits rising.
• Do not overmix the dough after adding the second flour to keep rolls soft and tender.
• The dough will be sticky; use flour sparingly when kneading to avoid tough rolls.
• Watch carefully during baking to prevent the rolls from drying out or burning.
• Browned butter frosting adds a rich, nutty flavor that complements the pumpkin and spices perfectly.
• For best flavor and texture, serve rolls shortly after baking and frosting.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: Pumpkin Cinnamon Rolls, Browned Butter Frosting, Fall Recipes, Spiced Rolls, Pumpkin Spice, Breakfast Rolls, Homemade Cinnamon Rolls