Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
User Reviews
4.9
36 reviews
Excellent
Pumpkin Cinnamon Rolls with Brown Butter Cream Cheese Frosting
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Ultra soft, fluffy, pumpkin cinnamon rolls with an incredible brown butter cream cheese frosting. Full of cozy Fall spices in each bite!
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Ingredients
For the dough
- 1/2 cup whole milk
- 2 Tbsp. unsalted butter
- 1 cup 100% Pumpkin Puree
- 1/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 1 tsp. kosher salt
- 1 large egg, room temperature
- 1, .25 oz. package active dry yeast (2 1/4 tsp.)
- 4 cups bread flour, plus more as needed for surface and rolling
- 1/2 cup heavy cream
For the filling
- 1/2 cup softened butter, unsalted
- 2/3 cup dark brown sugar, packed
- 1 Tbsp. ground cinnamon
- 1 Tbsp. pumpkin pie spice
For the frosting
- 1/3 cup butter, unsalted
- 8 oz. cream cheese, softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. pumpkin pie spice
- pinch of kosher salt
Instructions
- Heat the milk and butter in a small saucepan just until it reaches 105°F-115°F. It should be lukewarm so this won't take long at all. If milk gets too hot, it will kill the yeast and oh em gee we don't want that! Set milk/butter aside.
- In the bowl of a stand mixer with the whisk attachment on medium speed, combine the pumpkin, both sugars and salt. Add in the milk/butter mixture, egg and yeast just until combined. (We will use the heavy cream later)
- Add the dough hook and add 1 cup of bread flour on medium speed. Mix for ~1 minute. Add another cup. Mix 1 minute, and repeat twice more. Scrape down sides to incorporate flour as needed. With the mixer on medium-low speed, knead the dough for ~8 minutes. Knead just until the dough is pulling away from the sides of your mixer, but is tacky (not sticky) to the touch.
- Grease a medium sized bowl with baking spray or oil and place the dough in the bowl, turn once to grease the top too. Cover with plastic wrap or a clean kitchen towel and allow to rise for 1 ½ hours - 2 hours. The dough should almost double in size.
- During this time, make the brown butter for the cream cheese frosting. For a detailed tutorial, see this post on how to brown butter. Place the brown butter in the fridge so the butter can cool and solidify. This will take ~1-2 hours to solidify.
- Grease a 9x13 inch pan with baking spray. You can line with parchment paper to catch any filling that may ooze out if desired.
- Combine the ingredients together for the filling in a medium sized mixing bowl until smooth.
- Roll out the dough. Turn out the dough onto a well floured work surface. Roll the dough into a large rectangle, spread the brown sugar filling all over the dough. Leave a small margin on the edges so you can roll, but I pretty much spread it all the way to the edge!
- Roll the dough up tightly, slice with a sharp knife or use the floss method and arrange the rolls in the prepared pan. Cover tightly with plastic wrap and a warm kitchen towel and allow to rise again for 30 minutes - 1 hour. (Or see the overnight option in the notes below).
- Preheat the oven to 350°F. Warm the heavy cream in the microwave for 15-20 seconds, just until lukewarm to the touch. Pour the cream over the cinnamon rolls right before you put in the oven. Bake for 20-22 minutes or until cinnamon rolls are lightly browned on top and reach an internal temperature of 190°F. Allow to cool for 5-10 minutes while you make the frosting.
- Using a hand held mixer or the stand mixer, beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy. Spread the frosting over warm rolls and enjoy!
Notes
- Overnight instructions: After you place the sliced rolls into the greased pan (step 9), immediately cover with plastic wrap and place in the fridge. In the morning, let the cinnamon rolls come to room temperature for at least 30-45 minutes, pour the warmed heavy cream on top and bake as directed.
- Using active dry yeast makes the rise time a little bit longer. BUT good news is, you can use instant yeast too and follow the directions the same and the rise times will be slightly shorter.
- Recipe inspired by Sallys Baking Addiction.
Nutrition Information
Show Details
Serving
1roll
Calories
566kcal
(28%)
Carbohydrates
76g
(25%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
340mg
(14%)
Potassium
181mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
4079IU
(82%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 566kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 340mg | 14% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 4079IU | 82% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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