These bakery-style **Pumpkin Cinnamon Rolls with Browned Butter Icing** from Fitfoodfunwithann feature ultra-soft, pillowy pumpkin brioche dough rolled around a luscious ribbon of dark brown sugar cinnamon butter, smothered in nutty, caramelized browned butter cream cheese icing.
✨ Why You’ll Love This Recipe
- Fluffy Pumpkin Brioche Dough: Real pumpkin puree keeps the yeast rolls soft and tender for days.
- Gourmet Browned Butter Icing: Toasted butter adds incredible nutty depth to classic cream cheese frosting.
- Make-Ahead & Overnight Friendly: Assemble the evening before and bake fresh for an effortless holiday morning.
- Cinnabon-Style Gooey Bottoms: A splash of warm cream poured over the risen rolls before baking creates maximum gooeyness.
Ingredients in Pumpkin Cinnamon Rolls
- 4 cups Bread Flour & 1 Packet Active Dry Yeast: Creates pillowy, elastic yeast rolls with incredible rise.
- 3/4 cup Pure Pumpkin Puree & 1/2 cup Warm Milk: Enriches the brioche dough with golden color and moisture.
- 1/3 cup Softened Butter & 1 cup Dark Brown Sugar & 2 tbsp Cinnamon: The rich, gooey spiced filling.
- 1/2 cup Butter (Browned to Golden Amber) & 4 oz Cream Cheese: The signature nutty browned butter cream cheese icing.
Let’s Make Some Pumpkin Cinnamon Rolls!
- Knead & First Rise: Activate yeast in warm milk with 1 tsp sugar. Knead with pumpkin puree, melted butter, egg, flour, and spices for 8 minutes until smooth. Cover and let rise in a warm spot for 1.5 hours until doubled.
- Roll & Fill: Punch down dough and roll out on a lightly floured surface into a 12×18-inch rectangle. Spread softened butter, then pack brown sugar and cinnamon evenly over top.
- Slice with Floss: Roll tightly into a log. Cut into 12 even rolls using clean unflavored dental floss. Place rolls into a greased baking dish, cover, and let rise for 45 minutes.
- Bake & Frost: Pour 1/3 cup warm heavy cream over the risen rolls. Bake at 350°F (175°C) for 25–28 minutes until golden. Beat warm browned butter with cream cheese, powdered sugar, vanilla, and milk. Spread generously over warm rolls.
Now that your kitchen is filled with that irresistible warm autumn fragrance, it’s time to serve up these delicious homemade treats!
💡 Chef Ann’s Golden Secrets for Success
- Pour Warm Cream Over Rolls: Pouring warm heavy cream over the risen dough right before baking creates that signature gooey bakery bottom.
- Brown the Butter Slowly: Cook butter over medium-low heat until nutty and speckled with golden brown flecks.
- Slice with Dental Floss: A knife squishes the dough; clean floss slices clean, circular spirals effortlessly.
Mix It Up: Fun Variations
- Pecan Caramel Sticky Buns: Line the bottom of the dish with melted maple brown sugar and chopped pecans before adding rolls.
Keeping the Flavor Fresh
Covered tightly at room temperature for up to 3 days or refrigerated for up to 5 days. Warm in microwave for 20 seconds.
Perfect Pairings
Serve warm with fresh espresso, dark roast coffee, or a hot spiced latte.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! This recipe holds its moisture and flavor exceptionally well, making it ideal for meal prep and holiday entertaining.
Can I freeze leftovers?
Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or warm gently.
Related Autumn Recipes
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Indulgent Pumpkin Cinnamon Rolls with Browned Butter Icing
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
Description
Wake up to the irresistible scent of freshly baked Pumpkin Cinnamon Rolls with Browned Butter Icing. These soft, gooey rolls combine the warm flavors of pumpkin and cinnamon, swirled together and topped with a nutty, decadent icing. Perfect for cozy mornings or festive gatherings, these delightful treats will leave everyone asking for seconds.
Ingredients
- 1 cup pumpkin puree (fresh or canned)
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp ground cinnamon
- ½ cup brown sugar
- 2 ¼ tsp active dry yeast
- 1 cup whole milk
- ½ cup unsalted butter (melted)
- 2 large eggs (room temperature)
- 1 tsp salt
- 1 tsp vanilla extract
- ½ cup pecans (chopped, optional)
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until bubbly.
- Stir in pumpkin puree, melted butter, eggs, salt, and flour until mixed.
- Knead dough on a floured surface for about 10 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
- For the filling, mix brown sugar, granulated sugar, and cinnamon in a bowl.
- Roll out risen dough into a rectangle and spread filling evenly before rolling up tightly.
- Cut into approximately 12 rolls and place them close together in a greased baking dish.
- Cover and let rise again for 30 minutes while preheating the oven to 350°F (175°C).
- Bake rolls for about 25-30 minutes until golden brown.
- For the icing, melt butter in a saucepan until browned; whisk in powdered sugar and vanilla until smooth. Drizzle over warm rolls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (80g)
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
