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Perfect Brown Butter Pumpkin Cinnamon Rolls Recipe with Maple Cream Cheese Icing

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These brown butter pumpkin cinnamon rolls with maple cream cheese icing are a cozy fall treat, combining nutty browned butter, warm pumpkin spices, and a sweet maple glaze for a comforting and delicious breakfast or snack.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, plus extra for dusting
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup packed (50g) brown sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (120g) pumpkin puree (canned or homemade)
  • 6 tablespoons (85g) brown butter, cooled but still liquid
  • 3/4 cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 2 large eggs, room temperature
  • 1/2 cup packed (100g) brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 4 tablespoons (56g) butter, softened (for filling)
  • 4 ounces (113g) cream cheese, softened (for icing)
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar, sifted (for icing)
  • 2 tablespoons (30ml) pure maple syrup (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt 6 tablespoons (85g) of unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma (about 5-7 minutes). Remove from heat and let it cool slightly to warm but liquid.
  2. Activate the Yeast: Warm 3/4 cup (180ml) whole milk to about 110°F (43°C). Pour into a large mixing bowl and sprinkle 2 1/4 teaspoons (one packet) active dry yeast over the surface. Let it sit for 5-10 minutes until foamy.
  3. Mix the Dough: To the foamy yeast mixture, add 1/2 cup (120g) pumpkin puree, 2 large eggs (room temperature), 1/4 cup (50g) granulated sugar, 1/4 cup (50g) brown sugar, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Stir to combine.
  4. Add Flour and Brown Butter: Stir in the browned butter (cooled but still liquid). Gradually add 4 cups (480g) all-purpose flour, mixing with a wooden spoon or dough hook attachment on low speed until the dough comes together.
  5. Knead the Dough: Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6-7 minutes. The dough should be soft but not sticky. Add flour sparingly if needed.
  6. First Rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  7. Prepare the Filling: Mix 1/2 cup (100g) brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt in a small bowl. Set aside. Soften 4 tablespoons (56g) butter for spreading.
  8. Roll Out the Dough: Once risen, punch down the dough and roll out on a floured surface into a 16×12 inch (40×30 cm) rectangle.
  9. Spread Filling: Evenly spread softened butter over dough, then sprinkle the cinnamon sugar mixture on top, pressing lightly to adhere.
  10. Form Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices (about 1 1/2 inches or 4 cm thick).
  11. Second Rise: Arrange rolls cut-side up in a greased 9×13 inch (23×33 cm) baking dish. Cover loosely and let rise for 30-45 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and cooked through. If the tops brown too fast, tent with foil halfway through baking.
  13. Make the Maple Cream Cheese Icing: While rolls bake, beat 4 ounces (113g) softened cream cheese and 2 tablespoons (28g) unsalted butter until smooth. Add 1 cup (120g) powdered sugar, 2 tablespoons (30ml) pure maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Beat until creamy and pourable.
  14. Glaze & Serve: Let rolls cool for 10 minutes, then generously spread the maple cream cheese icing on top. Serve warm.

Notes

[‘Keep a close eye when browning butter to avoid burning; remove from heat once nutty aroma appears.’, ‘Warm milk to about 110°F (43°C) to activate yeast properly.’, ‘Knead dough until smooth and elastic; add flour sparingly to avoid dense rolls.’, ‘Find a warm, draft-free spot for dough rising; warming oven briefly then turning off works well.’, ‘Use a sharp serrated knife or dental floss to cut rolls cleanly without squishing.’, ‘Tent rolls with foil if tops brown too quickly during baking.’, ‘Adjust maple icing consistency by adding milk if too thick or powdered sugar if too runny.’, ‘Dough can be prepared ahead and refrigerated after first rise; bring to room temperature before shaping and second rise.’, ‘Pumpkin puree can be substituted with sweet potato puree or mashed banana.’, ‘For vegan version, use plant-based butter, almond or oat milk, and vegan cream cheese alternatives.’, ‘For gluten-free, use a gluten-free flour blend and add xanthan gum if needed.’]

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter, maple cream cheese icing, fall baking, pumpkin spice, cinnamon rolls, easy cinnamon rolls, homemade cinnamon rolls

Find it online: https://sparklechew.com/perfect-brown-butter-pumpkin-cinnamon-rolls-recipe-with-maple-cream-cheese-icing-for-easy-fall-baking/