Ultimate Pumpkin Cinnamon Rolls
Ingredients
Method
- In a small saucepan over medium heat, melt 15 tablespoons of butter, swirling occasionally. Cook until the butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a heatproof bowl and let cool. Use 2 tablespoons for the dough, 6 tablespoons for the filling, and reserve the remaining for the frosting; chill the frosting portion until firm, then bring to room temperature before using.
- In the bowl of a stand mixer, dissolve the yeast in warm water and let sit for 5 minutes until foamy. Add the sugar, 2 tablespoons melted brown butter, egg, milk powder, salt, and pumpkin puree. Mix until smooth and no traces of egg remain.
- Add 3 1/4 cups of flour and the pumpkin pie spice. Mix on low until combined, then switch to the dough hook. If the dough is very sticky, add up to 1/2 cup more flour, 1/4 cup at a time, until it forms a soft, moist ball that pulls away from the bowl. Knead on medium speed for 8 minutes, scraping the bowl occasionally. Alternatively, knead by hand on a floured surface.
- Preheat the oven to 200°F, then turn it off to create a warm environment. Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a clean kitchen towel and let rise in the warm oven for 45-60 minutes, until doubled in size.
- Punch down the risen dough to release air. On a floured surface, roll it into a 16x14-inch rectangle. Brush the surface with the 6 tablespoons of melted brown butter. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the butter.
- Starting from the long side, tightly roll the dough into a log. Use a serrated knife or unflavored dental floss to slice into 12 even rolls. Arrange the rolls in a greased 9x13-inch baking dish. Cover with plastic wrap and refrigerate overnight, or let rise at room temperature for about 30 minutes until doubled.
- In the morning, remove the rolls from the fridge and let them sit at room temperature for 45 minutes to warm up. Preheat the oven to 350°F. Bake for 22-27 minutes, until golden and the internal temperature reaches 190°F. Let cool for 5-10 minutes before frosting.
- While the rolls bake, in a stand mixer with the paddle attachment, beat the cream cheese and room-temperature brown butter on medium speed for 2 minutes until light and fluffy. Scrape down the bowl.
- Add the vanilla extract, heavy cream, and confectioners' sugar. Mix on low until combined, then beat on high for 4 minutes until smooth and creamy. Spread the frosting over the warm rolls so it melts into each roll.
- Store leftover rolls in an airtight container at room temperature for up to 3 days, though they are best enjoyed fresh.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Pumpkin Cinnamon Rolls
Let me tell you a little secret. It’s July in Austin. It’s 97 degrees outside. The air feels like a wet blanket. And all I want? Pumpkin cinnamon rolls. Like, desperately. I know it’s not sweater weather yet. But sometimes a craving just hits, you know?
These pumpkin cinnamon rolls are my solution. They’re soft, they’re fluffy, and they have that warm spiced flavor that makes you feel like you’re wrapped in a cozy blanket. Even if you’re sweating through it. Oh my goodness, they’re good.
This recipe makes exactly 12 rolls. But here’s the thing I designed it so you can easily halve it for a small batch pumpkin cinnamon rolls version. Perfect for when you don’t want a mountain of leftovers. Totally doable.
And the brown butter cream cheese frosting? I’m obsessed. It’s nutty and rich and just melts into the warm rolls. That makes me so happy.
Ingredients You’ll Need
Let’s talk about what goes into these beauties. The ingredient list might look long, but I promise most of it is pantry stuff. Here’s what you need to know about the key players.
- Canned pumpkin puree Not pumpkin pie filling. Big difference. The puree is just pumpkin, no sugar or spices added. Use 2/3 cup for the full batch. If you have a half-can leftover from another recipe, this is perfect for using it up.
- Instant dry yeast One standard packet. I love instant yeast because you don’t need to proof it separately, though we do dissolve it in warm water here to get it going.
- Brown butter This is the secret weapon. We brown 15 tablespoons of butter total, then divide it between the dough, filling, and frosting. The nutty flavor is everything.
- Pumpkin pie spice You’ll use it in both the dough and the filling. If you don’t have it, mix cinnamon, nutmeg, ginger, and a pinch of cloves.
- Dry milk powder This adds tenderness and richness to the dough. Don’t skip it if you can help it.
For the filling, you’ll need packed brown sugar, cinnamon, and more pumpkin pie spice. The frosting uses cream cheese, brown butter, vanilla, heavy cream, and confectioners’ sugar. Simple stuff.
How to Brown Butter for Extra Flavor
This is where the magic happens. Browning butter is one of those techniques that feels fancy but is actually super simple. And the flavor payoff is huge.
Here’s what you do. Melt 15 tablespoons of unsalted butter in a small saucepan over medium heat. Swirl the pan occasionally. After about 5-7 minutes, the butter will start to foam, then turn golden brown. You’ll smell it this amazing nutty, toasty aroma. That’s your cue.
Pour it into a heatproof bowl immediately to stop the cooking. Let it cool. Then divide it up: 2 tablespoons for the dough, 6 tablespoons for the filling, and the rest for the frosting. For the frosting portion, chill it until firm, then bring it back to room temperature before using.
Pro tip: Watch the butter closely once it starts foaming. It can go from golden to burnt in seconds. You want a deep amber color, not black.
Step-by-Step Instructions
Okay, let’s walk through this together. I’ll break it into four main stages so you know what to expect. You’ve got this.
Stage 1: Making the Dough
Start by dissolving the yeast in warm water. The water should be about 115°F warm like bath water, not hot. Let it sit for 5 minutes until it gets foamy. If it doesn’t foam, your yeast might be dead. Start over.
Add the sugar, 2 tablespoons melted brown butter, egg, milk powder, salt, and pumpkin puree. Mix until smooth. Then add 3 1/4 cups of flour and the pumpkin pie spice. Mix on low, then switch to a dough hook. If the dough is very sticky, add up to 1/2 cup more flour, 1/4 cup at a time. You want a soft, moist ball that pulls away from the bowl. Knead for 8 minutes.
Texture target: The dough should be tacky but not sticky like a Post-it note. If it’s too sticky, add flour a teaspoon at a time. If it’s too dry, add a splash of warm water.
Stage 2: First Rise
Preheat your oven to 200°F, then turn it off. This creates a warm environment for the dough to rise. Lightly oil a large bowl, put the dough in, and turn to coat. Cover with a clean kitchen towel and let it rise for 45-60 minutes until doubled in size.
Hot weather warning: If your kitchen is 85°F, your dough will rise in 30 minutes flat keep an eye on it. Don’t let it over-proof or the rolls will be dense.
Stage 3: Filling and Shaping
Punch down the risen dough. On a floured surface, roll it into a 16×14-inch rectangle. Brush with the 6 tablespoons of melted brown butter. Mix the brown sugar, cinnamon, and pumpkin pie spice, then sprinkle evenly over the butter.
Starting from the long side, tightly roll the dough into a log. Use a serrated knife or unflavored dental floss to slice into 12 even rolls. Arrange them in a greased 9×13-inch baking dish.
Stage 4: Second Rise and Baking
Cover the rolls with plastic wrap and refrigerate overnight, or let rise at room temperature for about 30 minutes until doubled. In the morning, remove from the fridge and let sit at room temperature for 45 minutes to warm up. Preheat the oven to 350°F. Bake for 22-27 minutes, until golden and the internal temperature reaches 190°F.
Tips for Perfect Pumpkin Cinnamon Rolls
I learned some of these the hard way. My first batch? They were flat and dense. Like hockey pucks with frosting. Here’s what I figured out.
- Use room temperature ingredients. Cold eggs or cold butter can shock the yeast. Let everything sit out for 30 minutes before starting.
- Don’t overheat your liquid. The water should feel warm like bath water, not hot. If it’s too hot, it kills the yeast.
- Add flour gradually. Start with 3 1/4 cups. You can always add more, but you can’t take it out.
- If the dough shrinks while rolling, let it rest. Cover it and wait 10 minutes for the gluten to relax.
- Use room temperature butter for the filling. Melted butter can leak out. Rub the brown sugar into the softened butter for better distribution.
How to Make Overnight Pumpkin Cinnamon Rolls
This is my favorite way to make them. Assemble the rolls, cover the dish with plastic wrap, and refrigerate overnight. In the morning, take them out and let them sit at room temperature for 45 minutes. Then bake as directed.
The overnight rest actually develops more flavor. The dough gets a chance to ferment slowly, which makes the rolls even more tender. It’s a game-changer for busy mornings.
Can I Make Them Vegan or Dairy-Free?
Yes! Here’s how to adapt the recipe.
- For vegan: Leave out the egg and add 3-4 tablespoons more pumpkin puree. Use almond milk, vegan butter, and vegan cream cheese.
- For dairy-free: Use plant-based butter and cream cheese. Nondairy or low-fat milks are fine, but whole milk produces the best flavor and texture.
I’ve tested both versions and they work great. The rolls might be slightly less fluffy, but they’re still delicious.
Storage and Freezing Tips
These rolls are best fresh, but you can store them. Here’s how.
- Room temperature: Cover leftover frosted or unfrosted rolls tightly and store for up to 2 days.
- Refrigerator: Store covered for up to 5 days. Let them come to room temperature before serving, or reheat.
- Freezer (unbaked): Assemble the rolls in the dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then let rise and bake.
- Freezer (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat.
Reheating: Microwave for 20-30 seconds to get soft again. Or reheat in the oven at 350°F for 10-15 minutes.
Common Mistakes to Avoid
I’ve made all of these mistakes so you don’t have to. Here’s what to watch for.
- ❌ Overheating the milk or water, which kills the yeast. ✅ Keep it at 105-115°F. Dip your finger in it should feel warm like bath water, not hot.
- ❌ Using cold eggs in the dough. ✅ Let eggs sit at room temperature for 30 minutes before using.
- ❌ Adding too much flour, resulting in dry dough. ✅ Start with 3 1/4 cups and add more only if needed. The dough should be soft and slightly tacky.
- ❌ Using melted butter in the filling, causing it to leak out. ✅ Use room temperature butter. Rub the brown sugar into it for even distribution.
- ❌ Not letting the dough rest if it shrinks while rolling. ✅ Cover it and let it rest for 10 minutes. The gluten needs to relax.
Frequently Asked Questions
More Pumpkin Recipes to Try
Love pumpkin? Me too. Here are a few more recipes you might enjoy.
- Easy Pumpkin Pancakes (perfect for using up leftover pumpkin puree)
- Pumpkin Bread with Brown Butter Glaze
- Small Batch Pumpkin Muffins
And if you’re on Pinterest, come find me! I’m always pinning new fall baking ideas. Follow me on Pinterest for more pumpkin inspiration.
Now go make these rolls. Imagine the cinnamon-sugar bubbling up through the frosting. The smell filling your kitchen. The first warm bite. That makes me so happy. You’ve got this.
Source: Health & Nutrition Research
What are the different variations of pumpkin cinnamon rolls?
You can skip the cinnamon in the frosting if you prefer a pure pumpkin flavor. Try plain cream cheese icing, maple icing, or caramel icing instead. For a vegan version, leave out the egg and add extra pumpkin puree. Use almond milk, vegan butter, and vegan cream cheese for dairy-free rolls.
What is the shelf life of pumpkin cinnamon rolls?
Store leftover frosted or unfrosted rolls tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze unbaked or baked rolls for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 10-15 minutes.
Can I make these cinnamon rolls with heavy cream?
This recipe uses heavy cream in the frosting for richness. You can substitute whole milk or half-and-half in the frosting if needed, but the texture will be slightly less creamy. For the dough, stick with the warm water called for in the recipe heavy cream isn’t needed there.
