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Brown Butter Pumpkin Cinnamon Rolls Recipe Easy Homemade Fall Breakfast with Maple Frosting

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Cozy brown butter pumpkin cinnamon rolls with maple cream cheese frosting bring warm fall flavors and comforting sweetness to your breakfast table. This easy recipe combines nutty brown butter, pumpkin puree, and fragrant spices for a soft, tender roll perfect for fall mornings.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 teaspoon salt
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 6 tablespoons (85 g) unsalted butter, browned and cooled
  • 1/2 cup (120 g) pure pumpkin puree
  • 1 large egg, room temperature
  • 4 tablespoons (57 g) unsalted butter, browned (for filling)
  • 1/2 cup (100 g) brown sugar, packed
  • 2 tablespoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt (for filling)
  • 4 ounces (115 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 6 tablespoons (85 g) unsalted butter, swirling often until it foams and turns golden brown with a nutty aroma (about 5 minutes). Transfer to a heatproof bowl and let cool to lukewarm.
  2. Activate the yeast: Warm 1 cup (240 ml) whole milk to about 110°F (43°C). In a large mixing bowl, whisk together 1/4 cup (50 g) granulated sugar, 2 1/4 teaspoons instant yeast, and the warm milk. Let it sit for 5 minutes until foamy.
  3. Make the dough: Add the browned butter, 1/2 cup (120 g) pumpkin puree, 1 large egg (room temp), 4 cups (480 g) all-purpose flour, and 1 teaspoon salt to the yeast mixture. Stir until dough starts to come together.
  4. Knead: Knead dough with stand mixer dough hook on medium speed for 7-8 minutes or by hand on a floured surface for 10 minutes until smooth and slightly tacky but not sticky. Add flour sparingly if too wet.
  5. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  6. Prepare filling: Brown 4 tablespoons (57 g) butter in a skillet. In a small bowl, combine 1/2 cup (100 g) brown sugar, 2 tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of salt.
  7. Roll out dough: Punch down dough and roll into a 15×9-inch rectangle on a floured surface. Brush browned butter evenly over dough, then sprinkle the spiced brown sugar mixture on top.
  8. Form rolls: Roll dough tightly from the long edge into a log. Pinch seam closed and cut into 12 equal pieces using a sharp knife or dental floss.
  9. Second rise: Arrange rolls cut side up in a greased 9×13-inch pan. Cover loosely and let rise for 45-60 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil after 20 minutes if tops brown too quickly.
  11. Make frosting: Beat 4 ounces (115 g) softened cream cheese with 2 tablespoons (28 g) softened butter until smooth. Add 1 cup (120 g) powdered sugar, 3 tablespoons maple syrup, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy.
  12. Frost and serve: Let rolls cool 10 minutes, then spread maple cream cheese frosting while warm. Serve immediately or cool completely for thicker frosting.

Notes

Do not leave butter unattended while browning to avoid burning. Use a warm spot for dough rising if kitchen is cold. Use dental floss or a sharp serrated knife for clean roll cuts. Frost rolls while warm for gooey frosting or cool completely for thicker frosting. Rolls can be prepared ahead and refrigerated overnight before baking.

Nutrition

Keywords: brown butter, pumpkin cinnamon rolls, maple frosting, fall breakfast, homemade cinnamon rolls, pumpkin recipe, cinnamon rolls, maple cream cheese frosting

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