Pumpkin Cinnamon Rolls with Brown Butter | Cozy Fall Baking That Breaks the Internet

Imagine your kitchen smelling like a coffee shop married a pumpkin patch. That’s the energy these Pumpkin Cinnamon Rolls bring—soft, gooey, unapologetically rich, and topped with brown butter frosting that literally steals the show. You don’t need a bakery; you need a bowl, a pan, and a little patience.

This is weekend hero status, guaranteed. These rolls taste like a warm hug and look like you planned ahead. Spoiler: you didn’t.

You just found the recipe that makes you look like you did.

The Secret Behind This Recipe

Pumpkin puree does more than add color. It adds moisture, structure, and a subtle sweetness that makes the dough tender without drowning it in sugar. The cinnamon-sugar swirl gets a fall glow-up with pumpkin pie spice and dark brown sugar for a deeper, almost caramel-like finish.

Then there’s the brown butter. Toasting the butter for the frosting unlocks nutty, toffee notes that make every bite taste like the cozy part of October. A touch of cream cheese keeps the frosting tangy and balanced—so it’s not cloying, just addictive.

The result? Rolls that stay soft, taste layered, and feel a little fancier than your average cinnamon bun.

Ingredients Breakdown

• For the Dough:
  • 3 1/4 to 3 1/2 cups all-purpose flour, plus extra for dusting
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/2 cup whole milk, warmed to 105–115°F
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch of salt
• For the Brown Butter Frosting:
  • 1/2 cup unsalted butter
  • 4 oz cream cheese, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1–2 tbsp milk or heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
• Optional finishes: Chopped toasted pecans, flaky salt, or a drizzle of maple syrup

Instructions

1. Proof the yeast (if not using instant): In a small bowl, combine warm milk and 1 tsp sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.

   If using instant yeast, you can skip this and add yeast straight to the dry ingredients.

2. Make the dough: In a large bowl, whisk 3 1/4 cups flour, salt, cinnamon, and nutmeg. In another bowl, mix pumpkin puree, sugar, melted butter, egg, vanilla, and the milk/yeast mixture. Combine wet into dry and stir until a shaggy dough forms.
3. Knead: Turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly tacky.

   Add remaining flour a tablespoon at a time if needed. The dough should be soft, not stiff.

4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, or until doubled. Pro tip: an off oven with the light on works great.
5. Prepare the filling: Stir softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt until spreadable and uniform.
6. Shape the rolls: Punch down dough and roll into a 12×16-inch rectangle.

   Spread filling evenly, leaving a 1/2-inch border on one long edge. Roll tightly from the opposite long side, pinching the seam to seal.

7. Slice: Trim the ends. Cut into 12 even pieces using dental floss or a sharp knife.

   Place in a buttered 9×13-inch pan, leaving slight space between rolls.

8. Second rise: Cover and let rise 30–45 minutes until puffy. They should be kissing, not squished.
9. Bake: Preheat oven to 350°F (175°C). Bake 22–26 minutes until lightly golden and the centers are set.

   If browning too fast, tent with foil.

10. Brown the butter: While rolls bake, melt 1/2 cup butter in a light-colored saucepan over medium heat. Cook, stirring, until the milk solids turn amber and smell nutty, 4–6 minutes. Immediately transfer to a bowl to stop cooking.

    Cool 10 minutes.

11. Make the frosting: Beat cream cheese until smooth. Add cooled brown butter, powdered sugar, vanilla, and salt. Mix until fluffy, adding milk/cream 1 tsp at a time to reach a spreadable glaze.
12. Frost and finish: Spread over warm (not hot) rolls so it melts into the swirls.

    Top with pecans or a pinch of flaky salt if you’re extra. Serve ASAP.

Keeping It Fresh

• Room temp: Store covered for up to 2 days. Rewarm 10–15 seconds in the microwave for that just-baked vibe.
• Fridge: Up to 5 days, tightly covered.

  Frosting firms up; a quick warm fixes it.

• Freeze: Freeze unfrosted rolls (baked and cooled) up to 2 months. Thaw overnight, warm at 300°F for 10–12 minutes, then frost.
• Make-ahead option: After shaping, cover the pan and refrigerate overnight. Next morning, let rolls sit at room temp 45–60 minutes, then bake as directed.

Benefits of This Recipe

• Ultra-soft texture: Pumpkin puree keeps the crumb moist without extra oil.
• Flavor layers: Cinnamon, pumpkin spice, and brown butter make each bite complex and cozy.
• Beginner-friendly: Simple steps and flexible timing.

  No culinary degree required, just enthusiasm.

• Customizable sweetness: Adjust sugar or frosting to your taste without wrecking the structure.
• Great for sharing: A 9×13 pan feeds a brunch crew. Or… just you and a fork. No judgment.

Common Mistakes to Avoid

• Over-flouring the dough: Too much flour = dense rolls.

  Keep it slightly tacky; trust the process.

• Milk too hot: Milk above 120°F can nuke yeast. Use warm, not scorching.
• Under-proofing: If the rolls don’t rise enough, they bake tough. Wait until they’re noticeably puffy.
• Skipping the cool-down for brown butter: Hot butter melts the cream cheese into soup.

  Let it cool slightly.

• Baking too long: A dry center is tragic. Pull when edges are set and centers spring back lightly.

Variations You Can Try

• Maple glaze swap: Replace vanilla with 1 tbsp pure maple syrup in the frosting. Add a tiny pinch of cinnamon.
• Pecan crunch: Sprinkle 1/2 cup chopped toasted pecans over the filling before rolling.
• Salted caramel drizzle: After frosting, drizzle warm caramel and finish with flaky salt.

  Because extra is fun.

• Chai-spiced filling: Replace pumpkin pie spice with chai spice for a tea-house twist.
• Raisin or cranberry pop: Add 1/2 cup plumped raisins or dried cranberries for tart-sweet bites.
• Whole wheat boost: Swap 1 cup AP flour for white whole wheat. Add 1–2 tsp extra milk if dough feels stiff.

FAQ

Can I use active dry yeast instead of instant?

Yes. Proof it in warm milk with a pinch of sugar until foamy (5–10 minutes), then proceed.

If it doesn’t foam, your yeast might be expired—start over so you don’t waste ingredients.

Is canned pumpkin the same as pumpkin pie filling?

Nope. Pumpkin pie filling is sweetened and spiced. You want pure pumpkin puree or the flavor and texture will go sideways, IMO.

How do I make these overnight?

After shaping and placing in the pan, cover and refrigerate overnight.

Next day, let them warm at room temperature 45–60 minutes until puffy, then bake as usual.

What if I don’t have pumpkin pie spice?

Mix 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. Close enough for legendary results.

Can I halve the recipe?

Absolutely. Use an 8- or 9-inch round pan and bake a few minutes less.

Or freeze half the baked rolls for a future cozy emergency (highly recommended, FYI).

How do I know the rolls are done?

They should be lightly golden, with centers that spring back when pressed. An instant-read thermometer inserted into the center should read about 190–195°F.

In Conclusion

These Pumpkin Cinnamon Rolls with Brown Butter are the fall flex your kitchen deserves—pillowy, fragrant, and just fancy enough to impress without stress. The pumpkin keeps them tender, the spice keeps them cozy, and the brown butter frosting seals the deal.

Bake them for brunch, a Friendsgiving warm-up, or a Tuesday that needs a win. One pan, twelve spirals of happiness. Now that’s seasonal ROI.