Description
Soft, pillowy pumpkin cinnamon rolls with a warm spice filling and rich brown butter icing. These make-ahead friendly rolls are perfect for weekend brunches and holidays.
Ingredients
Scale
- 4 to 4.5 cups (500-560g) all-purpose flour
- 2 packets (14g) active dry yeast
- 1 cup (240ml) whole milk, warm (110°F/43°C)
- ¼ cup (50g) granulated sugar
- 4 tablespoons (60g) unsalted butter, melted
- 1 large egg, room temperature
- ½ cup (120g) canned pumpkin puree
- 1 teaspoon salt
- ½ cup (115g) unsalted butter, softened (for filling)
- 1 cup (200g) brown sugar
- 2 tablespoons pumpkin pie spice
- 1 tablespoon ground cinnamon
- ½ cup (115g) unsalted butter (for icing)
- 2 cups (240g) powdered sugar, sifted
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (for icing)
Instructions
- In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add melted butter, egg, pumpkin puree, and salt to the yeast mixture. Mix on low until combined.
- Gradually add flour, one cup at a time, switching to a dough hook. Knead on medium-low for 6-8 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover with cling wrap, and let rise in a warm place for 1-2 hours until doubled.
- Punch down dough and roll into a 12×16 inch rectangle on a floured surface.
- Spread softened butter over the dough, leaving a border. Mix brown sugar, pumpkin pie spice, and cinnamon; sprinkle evenly over butter.
- Tightly roll dough into a log, pinch seam to seal, and cut into 12 equal pieces using dental floss or a knife.
- Place rolls in a greased 9×13 inch baking dish, leaving space for expansion.
- Cover loosely and let rise again for 30-45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- While rolls bake, melt butter in a saucepan over medium heat until golden brown and nutty (5-7 minutes).
- Remove brown butter from heat and let cool slightly. Whisk in powdered sugar, heavy cream, vanilla, and salt until smooth.
- Let rolls cool in pan for 10 minutes, then drizzle with brown butter icing while warm.
Notes
Measure flour correctly by spooning it into the cup and leveling off to avoid dense rolls. Ensure yeast is fresh and milk is warm but not hot. Brown butter can burn quickly, so watch it closely. For make-ahead, assemble rolls and refrigerate overnight, then let rise at room temperature for 30 minutes before baking.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 24
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 1
- Protein: 5
Keywords: pumpkin cinnamon rolls, brown butter icing, make-ahead breakfast, fluffy cinnamon rolls, pumpkin spice, weekend brunch