Print

Pumpkin Spice Cinnamon Rolls with Brown Butter Icing

pumpkin spice cinnamon rolls - featured image
Print Recipe

Incredibly soft pumpkin spice cinnamon rolls with a deeply spiced filling and a nutty, warm brown butter icing that melts into every crevice. Perfect for cozy fall mornings or holiday brunches.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • ½ cup warm milk (whole milk preferred)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • ½ cup unsalted butter (for icing)
  • 2 cups powdered sugar, sifted
  • 2 tablespoons milk (or heavy cream)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of the sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together remaining sugar, melted butter, pumpkin puree, egg, and salt. Add yeast mixture and stir. Gradually add flour, 1 cup at a time, mixing until a shaggy dough forms. Knead by hand for 8-10 minutes or with a dough hook for 6-7 minutes until smooth and elastic.
  3. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  4. Make the filling: In a medium bowl, beat softened butter with brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Set aside.
  5. Assemble the rolls: Punch down dough and roll into a 12×16-inch rectangle. Spread filling evenly, leaving a ½-inch border. Roll tightly from the long edge, pinch seam, and cut into 12 even rolls.
  6. Second rise: Place rolls cut-side up in a greased 9×13-inch dish. Cover and let rise for 30-45 minutes until puffy.
  7. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and bubbly. Tent with foil if browning too quickly. Cool in pan for 10 minutes.
  8. Make the icing: In a small saucepan, melt butter over medium heat. Swirl until it turns deep golden brown and smells nutty (3-5 minutes). Remove from heat, cool 2 minutes, then whisk in powdered sugar, milk, vanilla, and salt until smooth.
  9. Ice and serve: Pour icing over warm rolls. Serve within 15 minutes for best texture.

Notes

For make-ahead: Assemble rolls through step 5, cover, and refrigerate overnight. Let sit at room temperature 30 minutes before baking. For best results, use fresh yeast and real butter. Brown butter can burn quickly—watch carefully.

Nutrition

Keywords: pumpkin spice cinnamon rolls, brown butter icing, fall breakfast, pumpkin cinnamon rolls, homemade cinnamon rolls

Find it online: https://zorbmeal.com/pumpkin-spice-cinnamon-rolls-with-brown-butter-icing/