Brown Butter Pumpkin Cinnamon Rolls

These Brown Butter Pumpkin Cinnamon Rolls are the perfect treat for cozy fall mornings. With the rich flavor of brown butter, combined with pumpkin and warm spices, these rolls bring a delightful twist to a classic favorite. The luscious cream cheese icing adds the final touch that makes them irresistible. Whether for breakfast or as a sweet snack, these rolls are sure to impress your family and friends.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of nutty brown butter and pumpkin creates a unique taste that stands out.
• Perfect for Any Occasion: These rolls are great for brunch, holiday gatherings, or just a special treat for yourself.
• Easy to Make: Although they look fancy, the recipe is straightforward and perfect for bakers of all levels.
• Soft and Pillowy: The texture is incredibly soft, making every bite feel like a warm hug.
• Customizable Icing: Feel free to adjust the sweetness or spice level of the cream cheese icing to your liking.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process.

Essential Tools and Equipment

• Stand mixer or large mixing bowl
• Rolling pin
• Baking pan (9×13 inches)
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• Stand mixer: Makes kneading dough effortless and ensures even mixing.
• Baking pan: A good quality pan helps achieve even baking, vital for that golden-brown finish.

Ingredients

These Brown Butter Pumpkin Cinnamon Rolls use fresh ingredients to enhance their flavor.

• ½ cup (1 stick) unsalted butter
• 1 cup whole milk, warmed to about 115-120°F
• ½ cup granulated sugar, divided
• 2 ¼ teaspoons (1 packet) active dry or instant yeast
• 1 large egg + 1 egg yolk
• ¾ cup pumpkin puree
• 4 ¾ cup – 5 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 cup packed dark brown sugar
• ¼ cup pumpkin puree
• 1 tablespoon ground cinnamon
• 1 tablespoon pumpkin pie spice
• ¼ cup (4 tablespoons) unsalted butter, softened
• ⅓ cup heavy whipping cream, for drizzling over rolls before baking
• 8 ounces (block-style) full-fat cream cheese, softened
• ¼ cup (4 tablespoons) unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla essence (I use vanilla bean paste)
• ½ teaspoon pumpkin pie spice

How to Make Brown Butter Pumpkin Cinnamon Rolls

Step 1: Prepare the Brown Butter

In a small, light-colored saucepan, melt the butter over medium heat.
* Once melted, it will foam and bubble.
* Stir occasionally until it turns deep brown with a nutty aroma.
* Remove from heat and let cool while prepping dough.

Step 2: Activate the Yeast

In a mixing bowl:
* Combine warm milk and 2 tablespoons of sugar.
* Sprinkle yeast on top; mix well.
* Let sit for about 10–15 minutes until foamy.

Step 3: Mix Dough Ingredients

Add remaining sugar, eggs, browned butter, pumpkin puree, flour (4¾ cups), and salt to the foamy yeast mixture.

Step 4: Knead the Dough

Using a stand mixer with a dough hook:
* Mix on low speed until combined (about 1–2 minutes).
* Increase speed to medium; knead until smooth and elastic (about 5–6 minutes).

Alternatively, knead by hand on a floured surface for about ten minutes.

Step 5: First Rise

Shape dough into a ball and place it in a greased bowl.
* Cover with plastic wrap or a towel.
* Let rise in a warm place until doubled in size (about one hour).

Step 6: Prepare the Filling

In another bowl:
* Mix dark brown sugar, remaining pumpkin puree, cinnamon, and pumpkin pie spice until well combined into a thick paste.

Step 7: Roll Out Dough

After rising:
* Punch down dough to release air.
* Roll out on floured surface to approximately dimensions of about 20×10 inches.

Spread softened butter over dough followed by filling mixture while leaving edges clear.

Step 8: Shape Rolls

Roll up tightly from the long side; pinch seams to seal.

Use dental floss or knife to cut log into twelve pieces.

Step 9: Arrange in Pan

Line baking pan with parchment paper. Place cut rolls inside with space between each one for expansion.

Cover with plastic wrap/towel while preheating oven at 350°F.

Step 10: Bake Rolls

After resting:
* Drizzle heavy cream over rolls before baking.

Bake for about 30 minutes until golden brown.

Step 11: Make Icing

In mixer:
* Beat cream cheese and softened butter until smooth.

Add powdered sugar, vanilla essence, and pumpkin pie spice; mix well until lump-free.

Step 12: Frost & Serve

Once baked:
Spread icing over warm rolls. Optionally sprinkle with extra pumpkin pie spice before serving.

Enjoy your delicious Brown Butter Pumpkin Cinnamon Rolls, best served fresh!

How to Serve Brown Butter Pumpkin Cinnamon Rolls

These Brown Butter Pumpkin Cinnamon Rolls are a delightful treat that can be enjoyed in various ways. Here are some serving suggestions to elevate your experience and share the joy with family and friends.

For Breakfast or Brunch

• Pair with Coffee: Enjoy these rolls with a warm cup of coffee for a cozy morning.
• Add Fresh Fruit: Serve alongside sliced apples or pears to complement the sweetness.

As a Dessert

• Top with Ice Cream: Warm rolls drizzled with cream cheese icing, served with a scoop of vanilla ice cream, make an indulgent dessert.
• Garnish with Nuts: Sprinkle toasted pecans or walnuts on top for added crunch and flavor.

For Holiday Gatherings

• Make a Platter: Arrange several rolls on a festive platter for brunch gatherings or holiday parties.
• Serve with Spiced Tea: A warm spiced tea pairs beautifully, enhancing the cozy flavors of the rolls.

How to Perfect Brown Butter Pumpkin Cinnamon Rolls

To ensure your Brown Butter Pumpkin Cinnamon Rolls turn out perfectly every time, keep these tips in mind:

• Use Fresh Ingredients: Ensure your yeast is active and your pumpkin puree is fresh for the best texture and flavor.
• Watch the Butter Carefully: Browning butter requires attention. Stir frequently to avoid burning and achieve that nutty aroma.
• Knead Properly: Don’t skip kneading, as this develops gluten which gives the rolls their soft structure.
• Let Them Rise Fully: Patience is key during proofing. Allow the dough enough time to double in size for fluffy rolls.
• Pour Cream Generously: The heavy cream adds moisture, making sure your rolls stay tender while baking.

Best Side Dishes for Brown Butter Pumpkin Cinnamon Rolls

Enhance your meal by serving side dishes that complement these delicious cinnamon rolls. Here are some great options:

1. Fresh Fruit Salad: A light, refreshing option that balances the sweetness of the rolls.
2. Greek Yogurt Parfait: Layer yogurt with granola and berries for a healthy contrast.
3. Savory Quiche: A slice of quiche adds protein and richness to your breakfast spread.
4. Sautéed Spinach or Kale: Adding greens provides a nutritious element, brightening up your plate.
5. Maple Bacon Strips: The salty-sweet combination pairs perfectly with the spiced flavors of the rolls.
6. Overnight Oats: Serve this hearty dish alongside for a wholesome breakfast option.

Common Mistakes to Avoid

Making Brown Butter Pumpkin Cinnamon Rolls can be a delight, but avoiding common mistakes ensures perfect results. Here are some pitfalls to steer clear of:

• Ignoring dough temperature: If the milk is too hot, it can kill the yeast. Always warm it to about 115-120°F for optimal yeast activation.
• Over-kneading the dough: Kneading for too long can make the rolls tough. Aim for smooth and elastic, usually around 5-6 minutes with a mixer or 10 minutes by hand.
• Not letting the dough rise enough: Skipping the proofing time can lead to dense rolls. Allow the dough to double in size for the best texture.
• Inconsistent roll size: Cutting uneven pieces will result in uneven baking. Use a sharp knife or dental floss and ensure all rolls are similar in size.
• Skipping cream before baking: The heavy cream adds moisture and richness. Pour it over the rolls just before they go into the oven for the best outcome.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftover Brown Butter Pumpkin Cinnamon Rolls in an airtight container.
• item They can last up to 3-4 days in the refrigerator.

Freezing Brown Butter Pumpkin Cinnamon Rolls

• item Wrap each roll tightly in plastic wrap before placing them in a freezer bag.
• item They can be frozen for up to 2-3 months.

Reheating Brown Butter Pumpkin Cinnamon Rolls

• item Oven: Preheat to 350°F, cover with foil, and heat for about 10-15 minutes until warm.
• item Microwave: Heat individually on low power for 20-30 seconds until warmed through.
• item Stovetop: Place a roll covered with a lid over low heat for about 5 minutes until warmed.

Frequently Asked Questions

Here are some common questions about making and enjoying Brown Butter Pumpkin Cinnamon Rolls:

Can I use canned pumpkin puree?

Yes, using canned pumpkin puree is perfectly fine! It saves time and still gives great flavor.

How do I know when my rolls are done baking?

The rolls should be golden brown on top and sound hollow when tapped lightly on the bottom.

What can I substitute for cream cheese icing?

You can replace it with a simple glaze made of powdered sugar and milk if you prefer a lighter topping.

Can I make these rolls ahead of time?

Absolutely! You can prepare them up to the second rise, cover them tightly, and refrigerate overnight before baking.

Are these brown butter pumpkin cinnamon rolls suitable for freezing?

Yes! They freeze well. Just ensure they’re wrapped properly to maintain freshness.

Final Thoughts

These Brown Butter Pumpkin Cinnamon Rolls combine rich flavors and textures that make them irresistible. Perfectly sweet with creamy icing, they’re ideal for cozy breakfasts or special occasions. Feel free to customize with nuts or different spices to suit your taste!