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Browned Butter Pumpkin Cinnamon Rolls

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These Homemade Pumpkin Cinnamon Rolls are the best cozy Autumn treat to make this season! They are soft, fluffy, gooey, and everything you could want in a cinnamon roll, but more with all the fall flavors!


Units Scale

For the Pumpkin Dough:

3/4 cup milk (heated to 110F)

1/4 cup white sugar

2 + 1/4 tsp. active dry yeast

3/4 cup pumpkin puree

1/4 cup browned butter (or melted)

1 large egg, room temp.

4 cups all-purpose flour

1 tsp. ground cinnamon

1/8 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. all-spice

1/2 tsp. freshly ground nutmeg

1/4 tsp. ground cardamom

For the Filling:

6 Tbsp. softened butter

1 Tbsp. ground cinnamon

2/3 cup brown sugar, packed

For the Cream Cheese Frosting:

4 Tbsp. softened butter

4 oz. softened cream cheese

2 tsp. vanilla extract

1 cup powdered sugar


1. To a large bowl, add in 3/4 cup milk (heated to 110F), 1/4 cup white sugar, and 2 + 1/4 tsp. active dry yeast. Give that a quick whisk, then add in the 3/4 cup pumpkin puree, 1/4 cup browned butter, and 1 large room-temperature egg. Whisk that until fully combined.

2. Next, add 4 cups of all-purpose flour and all of the spices: 1 tsp. ground cinnamon, 1/8 tsp. ground ginger, 1/4 tsp. ground cloves, 1/4 tsp. all-spice, 1/2 tsp. freshly ground nutmeg, and 1/4 tsp. ground cardamom. Mix it with a spatula, then once a rough dough forms, transfer it to a lightly floured surface and knead the dough for about 10 minutes or until smooth and just slightly sticky. You can also make this dough in a stand mixer.

3. Once done kneading, place it into a lightly greased bowl, cover it with plastic wrap, and let it rise for about 1 hour or until the dough is doubled in size.

4. Meanwhile, make the filling for the cinnamon rolls. To a medium-sized bowl, add in 6 Tbsp. softened butter, 1 Tbsp. ground cinnamon, and 2/3 cup packed brown sugar. Whisk that until combined. You can also use an electric hand mixer for the filling and the frosting!

5. Once the dough is risen, lightly dust your work surface with flour and turn the dough out onto the surface. Roll the dough out into a 10 x 17 rectangle. Try to get the edges as straight as possible. Evenly spread out the filling, and lengthwise, roll it up. With dental floss (or a knife), cut it into 9 even rolls.

6. Place the rolls in a 9 x 13 baking dish and cover with plastic wrap. Let the rolls rise in a warm place for 30 minutes. Once risen, brush the rolls with egg wash and bake at 350F for 25-30 minutes or until golden brown. Let the rolls cool for about 15 minutes.

7. While the rolls are cooling, make the frosting. In a medium-sized bowl, whisk together 4 Tbsp. softened butter, 4 oz. softened cream cheese, 2 tsp. vanilla extract and 1 cup powdered sugar. Whisk until fully combined. It should be light and fluffy!

8. Now, once the rolls have cooled a bit, generously frost the cinnamon rolls.

9. Enjoy!


  • Serving Size: 1 cinnamon roll
  • Calories: 500