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Best Perfect Pumpkin Spice Cinnamon Rolls with Easy Brown Butter Icing

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These pumpkin spice cinnamon rolls feature an incredibly soft, pillow-like dough enriched with pumpkin puree, a warmly spiced filling, and a nutty brown butter icing. They’re perfect for fall mornings and make-ahead breakfasts.

Ingredients

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  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup warm milk (about 110°F)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup unsalted butter, very soft but not melted (for filling)
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon ground cinnamon
  • Pinch of salt (for filling)
  • ½ cup unsalted butter (for icing)
  • 2 cups powdered sugar, sifted
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Proof the yeast: Warm milk to about 110°F. Sprinkle yeast and a pinch of sugar over the milk, stir gently, and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together pumpkin puree, melted butter, egg, vanilla, sugar, and salt until smooth. Pour in yeast mixture and stir. Add flour one cup at a time, stirring with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 6-8 minutes until soft and slightly tacky.
  3. First rise: Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, about 1 hour.
  4. Make the filling: In a small bowl, mix brown sugar, pumpkin pie spice, cinnamon, and salt. Set aside. Ensure butter is very soft.
  5. Roll and fill: Punch down dough and roll into a 12×18-inch rectangle. Spread softened butter evenly over the surface, leaving a ½-inch border on one long edge. Sprinkle sugar-spice mixture over butter and press gently.
  6. Roll and cut: Starting from the long edge opposite the bare border, roll dough tightly into a log. Pinch seam to seal. Use unflavored dental floss to cut into 12 equal pieces. Place in a greased 9×13-inch baking dish, cut side up.
  7. Second rise: Cover and let rise until puffy and touching, about 30-45 minutes. (For make-ahead, refrigerate overnight and let sit at room temperature for 30 minutes before baking.)
  8. Bake: Preheat oven to 350°F. Bake on middle rack for 22-25 minutes until golden brown and filling is bubbling. Tent with foil if browning too quickly. Cool in pan for 5 minutes.
  9. Brown the butter: In a light-colored saucepan over medium heat, melt butter, stirring constantly. Cook until it turns golden amber with brown specks and smells nutty, about 4-5 minutes. Immediately pour into a heat-safe bowl.
  10. Make the icing: Let brown butter cool for 2-3 minutes. Whisk in sifted powdered sugar, 2 tablespoons milk, vanilla, and salt. Add more milk if needed for pourable consistency. Pour over warm rolls.

Notes

For best results, use 100% pure pumpkin puree, not pumpkin pie filling. Brown butter can burn quickly—remove from heat as soon as it smells nutty. Rolls can be assembled the night before and refrigerated; let sit at room temperature for 30 minutes before baking. Leftover rolls keep in an airtight container at room temperature for up to 2 days. Freeze unbaked rolls after cutting for up to 3 months.

Nutrition

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

Find it online: https://cookdella.com/best-perfect-pumpkin-spice-cinnamon-rolls-with-easy-brown-butter-icing/