The Best Pumpkin Cinnamon Rolls with Brown Butter Frosting

Pumpkin Cinnamon Rolls with Brown Butter Frosting are the ultimate fall treat—soft, fluffy, and bursting with warm pumpkin spice flavor. The pumpkin purée keeps the dough tender, while the swirl of cinnamon-sugar filling makes each bite irresistible. To finish, a rich brown butter frosting adds a nutty, caramel-like depth that regular glazes can’t match.

These rolls are perfect for cozy mornings, Thanksgiving brunch, or anytime you’re craving comfort food. The recipe is approachable for beginners yet satisfying for seasoned bakers, turning your kitchen into a bakery filled with the aroma of autumn spices. More than just a recipe, these rolls are a way to slow down, enjoy the season, and share something special with family or friends.

Why You’ll Love This Pumpkin Cinnamon Rolls

These rolls aren’t just delicious—they’re unforgettable. The pumpkin makes them moist and fluffy, the spices add warmth, and the brown butter frosting takes them to bakery-level indulgence. They’re versatile enough for breakfast, brunch, or dessert, and can even be made ahead for stress-free mornings.

Beyond flavor, these rolls create moments. Imagine serving them warm with coffee on a crisp fall morning or bringing them to a Friendsgiving table where they’ll disappear in minutes. They’re simple enough to bake at home yet impressive enough to wow guests. In short: cozy, festive, and irresistibly good.

What You’ll Need

For the Dough:

• ¾ cup warm milk
• 2 ¼ tsp active dry yeast
• ¼ cup sugar
• 1 egg + 1 yolk
• ¼ cup melted butter
• ¾ cup pumpkin purée
• 4 cups all-purpose flour
• 1 tsp salt, 1 tsp cinnamon

For the Filling:

• ½ cup softened butter
• ¾ cup brown sugar
• 2 tbsp pumpkin purée
• 1 ½ tbsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves

For the Frosting:

• ½ cup butter
• 4 oz cream cheese
• 1 ½ cups powdered sugar
• 1 tsp vanilla, pinch salt

How to Make Pumpkin Cinnamon Rolls

1. Mix warm milk, yeast, and sugar—let foam.
2. Add egg, yolk, butter, pumpkin, then flour, salt, and cinnamon. Knead until smooth.
3. Rise 1 hr until doubled.
4. Mix filling. Roll dough (14×18 in), spread filling, roll tight, slice 12.
5. Place in greased pan, rise 30 mins.
6. Bake 350°F for 25–30 mins.
7. Brown butter, beat with cream cheese, sugar, vanilla, salt.
8. Frost warm rolls and enjoy!

You Must Know

Pumpkin purée makes the dough extra soft, but it also adds moisture—so don’t be alarmed if the dough feels slightly sticky. Add flour a tablespoon at a time if needed, but avoid too much or the rolls will turn dense. Always check that your yeast is fresh; if it doesn’t foam, start over. For the best flavor, use real pumpkin purée (not pie filling) and good quality spices. These little details make a big difference in texture and taste.

Perfecting the Cooking Process

The key to bakery-style rolls is patience. Letting the dough rise fully ensures light, fluffy spirals. During baking, keep an eye on the rolls—golden tops mean they’re ready. For the frosting, brown the butter until it smells nutty but not burnt; this is what gives it that deep, rich flavor. Spread the frosting while the rolls are still warm so it melts slightly into the layers. Serve immediately for gooey perfection, or let them cool for a neater look.

Add Your Touch Pumpkin Cinnamon Rolls

Make these rolls your own with small twists. Add chopped pecans or walnuts to the filling for crunch, or sprinkle in mini chocolate chips for extra indulgence. Swap the brown butter frosting with maple glaze if you want a sweeter finish. For a festive touch, drizzle white icing and sprinkle cinnamon sugar on top. You can even shape the dough into mini rolls for parties or bake in a cast-iron skillet for a rustic look.

Storing & Reheating

Quick breakfast favorites

These rolls are best fresh but keep well. Store covered at room temp for up to 2 days or in the fridge for 4–5 days. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F for about 8 minutes. For longer storage, freeze unfrosted rolls up to 2 months—just thaw overnight, warm gently, and add fresh frosting before serving.

Chef’s Helpful Tips for Pumpkin Cinnamon Rolls

Holiday-worthy desserts

Use room-temperature ingredients so the dough rises evenly. Roll the dough tightly for neat spirals, and cut with unflavored dental floss for clean slices. If your kitchen is cool, let the dough rise near the oven or a warm spot. When browning butter, stir constantly and watch closely—the color changes fast. Finally, frost the rolls while slightly warm so the topping melts just enough to coat every layer.

FAQ for Pumpkin Cinnamon Rolls

Can I make them ahead?
Yes—assemble the rolls, cover, and refrigerate overnight. Bake fresh in the morning.

Savory one-pan recipes

Can I use instant yeast?
Absolutely—skip proofing and mix it right into the flour.

Do I need pumpkin purée?
Yes, it’s key for flavor and texture. Canned or homemade both work.

Can I freeze them?
Yes—freeze unfrosted rolls, then thaw, warm, and add frosting before serving.

Conclusion

Pumpkin Cinnamon Rolls with Brown Butter Frosting are the ultimate way to celebrate fall. Soft, spiced, and topped with nutty-sweet frosting, they bring warmth and comfort to any table. Whether you serve them for a cozy weekend breakfast, a holiday brunch, or as a sweet gift, these rolls will impress every time. With simple steps, flexible make-ahead options, and room for creativity, this recipe is one you’ll want to bake again and again. One bite, and you’ll know why these rolls deserve a spot in your fall traditions.