Name: Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 rolls
Cuisine: American

Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing

Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing cover

From the Cook

1/4

Brown Butter Pumpkin Cinnamon Rolls with Cream Cheese Icing

Browndis

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Browndis. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Warm milk to 110°F (43°C). Add yeast and sugar. Stir and let sit 5–10 minutes until foamy.

In a stand mixer bowl, add softened butter, egg, vanilla, and pumpkin purée. Mix on low until smooth and combined.

Add yeast mixture, bread flour, salt, and spices (cinnamon, ginger, nutmeg, clove). Mix with a dough hook on medium speed 8–10 minutes, until smooth and elastic.

Transfer dough to a greased bowl, cover with plastic wrap or a towel, and let rise for 60–90 minutes or until doubled in size.

Brown butter in a saucepan until golden and nutty. Cool 10 minutes.

Mix browned butter with dark brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt until combined.

Once the dough has doubled in size, roll it into a 14×18-inch rectangle (¼–⅓ inch thick). Spread filling evenly over the dough, leaving a 1-inch border.

Roll tightly from the long side. Slice into 12 even pieces (about 1½ inches each). Use unflavored dental floss or a sharp knife for clean cuts.

Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.

Preheat oven to 350°F (177°C). Pour ⅓ cup heavy cream over the rolls before baking.. Bake 25–28 minutes, until golden brown on top and set in the center. If tops brown too fast, tent with foil.

Brown 4 tbsp butter, then cool slightly. In a bowl, beat cream cheese and brown butter until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy.

Spread icing on warm rolls for a gooey glaze, or once cooled for a thicker frosting layer.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter Slowly 🧈
Cook butter over medium heat, stirring occasionally, until the milk solids turn golden brown (8-10 minutes). Let it cool completely before mixing into your dough to prevent killing the yeast and to preserve those nutty, caramelized flavors.
Proof Dough in Warm Pumpkin Spice 🎃
Reserve some of the warming spices (cinnamon, nutmeg, cardamom) to bloom in warm milk before adding to dough for deeper, more integrated spice flavor throughout rather than just in the filling.
Chill Rolls Before Baking 🧊
Refrigerate assembled rolls for 8-12 hours or overnight—this allows flavors to develop, prevents over-proofing, and gives you a slower rise for superior texture and those signature gooey centers.
Cream Cheese Icing Temperature Control ❄️
Bring cream cheese to room temperature and ensure icing is cool (not warm) before spreading on hot rolls—this prevents it from melting into a greasy puddle while still allowing it to set beautifully into a luxurious glaze.
Score and Seal Your Rolls Perfectly ✂️
Use unflavored dental floss or a sharp knife dipped in water to slice rolls cleanly without compressing the dough, ensuring even baking and preventing the filling from squishing out during the rise and bake.