Description

Soft, spiced, and irresistibly cozy, these pumpkin cinnamon rolls bring together the best of fall flavors in every fluffy swirl. Topped with a rich cream cheese frosting and perfect for chilly mornings, they’re the ultimate autumn comfort breakfast.

Ingredients

Scale

For the Dough:

2¼ tsp instant dry yeast (1 packet)
¾ cup warm water
¼ cup granulated sugar
2 tbsp browned butter
1 large egg, room temp
1 tbsp dry milk powder
1 tsp salt
⅔ cup pumpkin puree
1 tbsp pumpkin pie spice
3¼–3¾ cups all-purpose flour

For the Filling:

¾ cup brown sugar
1½ tsp ground cinnamon
1½ tsp pumpkin pie spice
6 tbsp browned butter

For the Frosting:

4 oz cream cheese, room temp
¼ cup browned butter, room temp
1 tbsp vanilla extract
2 tbsp heavy cream
1½ cups powdered sugar

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Instructions

Brown about 15 tbsp butter total for the entire recipe. Let the frosting portion cool to room temp.
In a stand mixer, dissolve yeast in warm water. After 5 min, add sugar, browned butter, egg, milk powder, salt, pumpkin puree, and spice. Mix in 3¼ cups flour.
Knead for 8 minutes, adding more flour if needed.
Place dough in a greased bowl, cover, and let rise in a warm oven (turned off) for 45–60 min until doubled.
Roll dough into a 16″x14″ rectangle. Brush with browned butter and sprinkle sugar-spice mixture. Roll tightly and slice into 12 rolls.
Place in a greased 9″x13″ pan. Refrigerate overnight or let rise 30 min at room temp.
If chilled, bring to room temp for 45 min. Bake at 350°F (175°C) for 22–27 min until golden.
Beat frosting ingredients until fluffy. Spread generously over warm rolls.

Notes

Watch browned butter closely to avoid burning.

Room temperature ingredients improve dough texture.

Overnight refrigeration enhances flavor and convenience.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: 12 rolls
Method: Breakfast, Brunch, Dessert
Cuisine: Baking American