These Brown Butter Pumpkin Cinnamon Rolls are so flavorful and incredibly swoon-worthy. Nutty brown butter is infused in the pumpkin yeast rolls with tons of pumpkin richness all throughout these tender rolls. You’ll love the ooey gooey finale that is the spiced cream cheese icing that gets slathered over the decadent, pillowy-soft rolls. They’re definitely a must bake during the cozy fall season!

brown butter pumpkin cinnamon roll on small white plate with gold fork

And just like that…we’ve entered pumpkin season, y’all. How do you feel about it, have you already indulged in pumpkin things or do you loathe it? Ha. I gotta be honest, I’m not a total stan for pumpkin, but it’s fun here and there. These pumpkin cinnamon rolls are my “here and there.” If you’re looking for a delicious scratch-made pumpkin roll recipe, I’m hella biased, but this one is it.

Brown Butter Pumpkin Cinnamon Rolls 🍂

These are the best pumpkin cinnamon rolls you’ll ever put in your mouth. I love how every inch of this recipe has a touch of pumpkin essence to it. The yeast dough is full of pumpkin puree and nutty brown butter, the filling mixture is loaded with pumpkin-y brown sugar goodness, and the icing is insanely divine. A secret ingredient helps to ensure that you’ll end up with a pan of extra plush and tender cinnies that’ll make you weep into your flannel jacket!

ICYMI, yeast rolls are my greatest calling…ahem, here are a few:

brown butter pumpkin cinnamon rolls in silver baking pan

Pumpkin Cinnamon Rolls & Recipe Highlights

To start, let’s get into reasons why you’ll love these pumpkin rolls:

  • EASY, NO WORRIES: Okay, I know some folks fret and get stressed out about making homemade cinnamon rolls. Although, they really are easy to make…just a bit more time consuming than challenging, if anything. I’ll walk you through the whole process with helpful images and well-written instructions that’ll set you up for nothing but success 🫶🏾.
  • PUMPKIN FLAIR: For my pumpkin fanatics, this one’s for you! I think the interwebs call y’all basic fall b*tches or something, right? Lol. Regardless, if you’re hyped about fall flavors, you’ll enjoy these pumpkin cinnamon rolls.
  • THE COZIEST FALL TREAT: Whether it’s for a cozy weekend inside, an entertaining/party centerpiece, or a sweet gift to make for someone; these rolls are *the* definition of warm and comforting fall baking goodness.

How To Make These Brown Butter Pumpkin Cinnamon Rolls- Part I:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Brown the butter. In a small saucepan, melt the butter over medium heat. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom. Then remove from heat and set aside to cool while you prep the dough.
  • Make the dough. In the bowl of a stand mixer, combine the warm milk and 2 tablespoons of sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy.
  • Once the mixture is foamy, add in the remaining sugar, eggs, browned butter, pumpkin puree, flour, and salt.
  • Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, about 5-6 minutes.
  • Shape the dough into a ball and place it into a lightly greased, large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise/proof in a warm environment until it doubles in size.

Filling, Rolling & Cutting Rolls- Part II:

  • Meanwhile, prep the filling: In a medium bowl, combine the brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice. Stir the mixture until well combined into a thick paste. Then set aside.
  • Roll, fill, & cut rolls. After the first proof, punch down the dough knocking out the air and turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 20×10 inches. Spread the softened butter over the dough, leaving a slight margin around the edges. Then spread the filling paste mixture over the dough, leaving a slight margin around the edges.
  • Roll up the dough into a tight log with the seam side down. Pinch the seam to seal in the edges as much as you can. Use a large sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.

Resting, Finishing & Baking Rolls- Part III:

  • Line a 9×13-inch baking pan with parchment paper. Add the cut rolls into the pan, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. Then preheat the oven to 350°F. Let the rolls sit out while the oven is preheating, they’ll get puffy while resting.
  • Baking the rolls. Remove the plastic wrap/kitchen towel. Then pour the heavy cream all over the rolls. Bake the rolls until golden brown, about 30 minutes. While the rolls bake, prepare the icing.
  • To make the cream cheese icing: In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese and butter together until smooth. Add in the powdered sugar, vanilla essence, and pumpkin pie spice. Continue mixing until the icing is well combined and free of any lumps. Set aside until the rolls are done baking.
  • Serve. After baking, spread the cream cheese icing over the rolls. Garnish the rolls with an extra sprinkling of pumpkin pie spice, if desired. These brown butter pumpkin cinnamon rolls are best served expeditiously 🤩!
brown butter pumpkin cinnamon rolls with spiced cream cheese frosting in baking pan

What’s With The Heavy Cream?

Great question! I actually got hip to this trick/hack via TikTok, ha.

So, adding heavy cream to the assembled rolls prior to baking ensures that the cinnamon rolls come out extra plush and tender. Sometimes rolls can dry out a bit during the baking process, and this extra step just adds a little razzle dazzle for supremely soft cinnamon buns. If you don’t have heavy cream or want a substitute, use coffee creamer (like vanilla or pumpkin-flavored coffee creamer!). Otherwise, you can skip the cream if you’d like- the rolls will still be very good.

In case you’re wondering, because I know some of you are, there’s no weirdness that happens to the rolls with it. The cream melts into the rolls during the baking process and evaporates. It’s all about the texture it creates! 👌🏾

cut brown butter pumpkin cinnamon rolls in baking pan

Overnight Pumpkin Cinnamon Rolls (Make-Ahead & Save Time!)

If you want to get a head start on these pumpkin cinnamon rolls by doing some prep work, you can! This is a great way to break up the cinnamon roll-making into parts, saving you some time on the day of baking.

Here’s how it’ll go down: Follow the recipe instructions all the way up to step #9 in the recipe card, below, minus the baking. Transfer the assembled rolls into the refrigerator to rest overnight (about 8 hours). The next morning, take the rolls out, let them sit out to reach room temperature for about 1 hour or until puffy, and then follow the remaining steps to bake as directed.

BBR tip: Please know that I do not recommend refrigerating the assembled cinnamon rolls for an extended amount of time as they will dry out.

Tips For Storing Your Baked Cinnamon Rolls

These homemade pumpkin cinnamon rolls are best served day-of; the texture and taste will be chef’s kiss! However, you can keep leftovers, covered, at room temperature for about 1-2 days on the counter. Otherwise, store leftovers inside of an airtight container in the refrigerator, and they’ll keep for 3-4 days. Reheat these rolls in the microwave until warmed through and gooey again!

brown butter pumpkin cinnamon rolls on small white plates

Tips + Tricks, FAQs & More For Recipe Success

My extra notes for the most amazing brown butter pumpkin cinnamon rolls:

  • Stick to the written recipe! Following the recipe as written= best results!
  • Use fresh yeast! Make sure your yeast is not expired, fresh is best!
  • Working with yeast: Make sure that your milk is warmed to the appropriate temperature- active dry or instant yeast. If your milk is not warm enough, the dough will not activate. Alternatively, if the milk is too hot, it can kill the yeast and your dough will be no good, causing you to start over.
  • Best milk to use: I’m partial to whole milk for the richness it brings, it really is the best. However, you can use 2% or almond milk, too.
  • Pumpkin puree: I’m a big fan of Libby’s pumpkin puree. Personally, I find some pumpkin puree brands to contain a high amount of moisture/hydration, and not as concentrated as Libby’s– just my two cents 🎃.
  • Follow rise times: For proper yeast effectiveness, allow the dough to proof until it doubles in size (first rise) and the cut rolls are puffy (second rise) before baking. This will make sure that the rolls’ texture will be on point.
  • Cutting rolls: A super sharp knife or unscented dental floss is clutch for this. I do, however, prefer the floss method because you don’t run the risk of having to press on/flatten the dough like you do with a knife.
  • Cinnamon roll middle popped out? So, when the cinnie middle pops, it’s typically caused by the rolls not having enough room to expand (like the pan used wasn’t large enough). No worries, use a spatula to gently push down after baking! Or leave it be, ain’t nothing wrong with a lil wonky-looking one, it’ll still taste good!
closeup of brown butter pumpkin cinnamon rolls on small white plate

Celebrate fall szn with these Brown Butter Pumpkin Cinnamon Rolls, and lean into the cozy vibes that these rolls bring! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Be sure to peep these other recipes:

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
brown butter pumpkin cinnamon roll on small white plate with gold fork

Brown Butter Pumpkin Cinnamon Rolls

  • Author: Quin Liburd
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 1x
  • Category: Breakfast, Brunch
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Pumpkin Cinnamon Rolls are so flavorful and incredibly swoon-worthy. Nutty brown butter is infused in the pumpkin yeast rolls with tons of pumpkin richness all throughout these tender rolls. You’ll love the ooey gooey finale that is the spiced cream cheese icing that gets slathered over the decadent, pillowy-soft rolls. They’re definitely a must bake during the cozy fall season!


Ingredients

Scale

For the yeast dough:

  • ½ cup (1 stick) unsalted butter
  • 1 cup whole milk, warmed to about 115120°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

For the filling:

  • 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

For the cream cheese icing:

  • 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

Instructions

  1. Brown the butter. In a small, light-colored saucepan, melt the butter over medium heat. Once the butter melts, it will get foamy and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended for long during the browning process as it can burn very quickly. Stir the butter every so often, scraping up any bits as you stir, until it turns deep brown and has a nutty aroma with brown bits on the bottom. Once achieved, remove from heat and set aside to cool while you prep the dough.
  2. Make the dough. In the bowl of a stand mixer or in a large bowl (if you plan to mix/knead by hand), combine the warm milk and 2 tablespoons of sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy.
  3. Once the mixture is foamy, add in the remaining sugar, eggs, browned butter, pumpkin puree, 4 ¾ cups flour, and salt.
  4. Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, elastic, and supple, about 5-6 minutes. Alternatively,  if you are not using a stand mixer, knead the dough by hand for 10 minutes on a lightly floured surface. If the dough feels super sticky, add in the additional ¼ cup of flour, if needed.
  5. Shape the dough into a ball and place it into a lightly greased, large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise/proof in a warm environment until it doubles in size, about 1 hour or shorter/longer depending on the temperature of your environment.
  6. Meanwhile, prep the filling: In a medium bowl, combine the brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice. Stir the mixture until well combined into a thick paste. Then set aside.
  7. Roll, fill, & cut rolls. After the first proof, punch down the dough knocking out the air and turn the dough out onto a lightly floured surface. Use a rolling pin to roll out the dough to about 20×10 inches. Spread the softened butter over the dough, leaving a slight margin around the edges. Then spread the filling paste mixture over the dough, leaving a slight margin around the edges.
  8. Roll up the dough into a tight log starting from the longest side with the seam side down. Pinch the seam to seal in the edges as much as you can. I like to cut off a bit of the ends of the dough because they are not as full in size as the other sections. Use a large sharp knife or unscented dental floss to cut the log crosswise into 12 pieces.
  9. Line a 9×13-inch baking pan with a piece of parchment paper (this helps just in case any of the filling leaks out). Add the cut rolls into the baking pan, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. Then preheat the oven to 350°F. Let the assembled rolls sit out and chill while the oven is preheating, they’ll get puffy while they rest.
  10. Baking the rolls. Remove the plastic wrap/kitchen towel. Then pour the heavy cream all over the rolls (on top and in the crevices). Bake the rolls until golden brown, about 30 minutes. While the rolls bake, prepare the icing.
  11. To make the cream cheese icing: In the bowl of a stand mixer or using a handheld electric mixer, beat the cream cheese and butter together until smooth. Add in the powdered sugar, vanilla essence, and pumpkin pie spice. Continue mixing until the icing is well combined and free of any lumps. Set aside until the rolls are done baking.
  12. Serve. When the rolls are done, use a spreading utensil to spread the cream cheese icing over the rolls. Garnish the rolls with an extra sprinkling of pumpkin pie spice, if desired. These brown butter pumpkin cinnamon rolls are best served right away. Enjoy!

Notes

  1. Overnight cinnamon rolls: Follow the recipe instructions all the way up to step #9 in the recipe card, above, minus the baking. Transfer the assembled rolls into the refrigerator to rest overnight (about 8 hours). The next morning, take the rolls out, let them sit out to reach room temperature for about 1 hour or until puffy, and then follow the remaining steps to bake as directed.
  2. Please read blog post in its entirety for more tips + tricks.

Keywords: cinnamon rolls, brown butter cinnamon rolls, brown butter pumpkin cinnamon rolls, best pumpkin cinnamon rolls, pumpkin buns, cream cheese icing, pumpkin cinnamon rolls