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Cozy Pumpkin Spice Cinnamon Rolls Recipe with Easy Brown Butter Frosting

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These pumpkin spice cinnamon rolls are soft, moist, and infused with warm fall spices, topped with a nutty brown butter frosting that adds a rich caramel flavor. Perfect for cozy fall mornings or holiday brunches.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420 g), plus extra for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup warm whole milk (180 ml), around 110°F (43°C)
  • ½ cup pure pumpkin puree (about 120 g), not pumpkin pie filling
  • ⅓ cup granulated sugar (65 g)
  • ¼ cup unsalted butter (57 g), melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of ground cloves (about ⅛ teaspoon)
  • ⅔ cup brown sugar (135 g), packed
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ cup unsalted butter (57 g), softened (for filling)
  • Optional: ½ cup chopped pecans or walnuts (60 g), for crunch
  • ½ cup unsalted butter (113 g) (for frosting)
  • 1 ½ cups powdered sugar (180 g), sifted
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons whole milk or cream (30–45 ml), as needed for consistency
  • Pinch of salt (for frosting)

Instructions

  1. Activate the Yeast: Warm the milk to about 110°F (43°C)—warm to the touch but not hot. Stir in the yeast and a pinch of sugar, then let it sit for about 5-7 minutes until it’s foamy and bubbly.
  2. Make the Dough: In a large bowl or stand mixer, combine the flour, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Add the pumpkin puree, melted butter, egg, and the activated yeast mixture. Mix on low speed until ingredients come together, then increase speed and knead for about 7-8 minutes until the dough is smooth and slightly sticky but elastic. If kneading by hand, it may take 10 minutes. If too sticky, add flour a tablespoon at a time.
  3. First Rise: Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  4. Prepare Filling: While dough rises, mix together the softened butter, brown sugar, and cinnamon in a small bowl. If using nuts, have them ready.
  5. Roll Out the Dough: After rising, punch down the dough gently and turn it out onto a floured surface. Roll into a 15×10-inch (38×25 cm) rectangle. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around edges.
  6. Roll and Slice: Carefully roll the dough from the long side into a tight log. Use a sharp knife or dental floss to slice into 12 even rolls (about 1 ¼ inch / 3 cm thick). Place cut rolls into a greased 9×13-inch baking pan, leaving a little space between them.
  7. Second Rise: Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for 30-45 minutes until puffy but not quite doubled.
  8. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. If they start browning too fast, tent with foil.
  9. Make the Brown Butter Frosting: While rolls bake, melt butter in a small saucepan over medium heat. Swirl often and watch for little brown bits forming—once the butter smells nutty and turns golden brown (about 4-5 minutes), remove from heat. Let cool slightly, then whisk in powdered sugar, vanilla, salt, and milk until smooth. Adjust milk to get your desired spreading consistency.
  10. Frost and Serve: When rolls are warm but not hot, slather on the brown butter frosting. Serve immediately.

Notes

[‘Use pure pumpkin puree, not pumpkin pie filling, for best results.’, ‘Milk temperature is crucial for yeast activation; aim for about 110°F (43°C).’, ‘Knead dough until smooth and elastic but not too stiff.’, ‘Do not skip the second rise for soft, pillowy rolls.’, ‘Watch the butter carefully when browning to avoid burning.’, ‘Use unflavored dental floss for clean roll slices.’, ‘Leftover rolls reheat well in a 300°F oven wrapped in foil for 10-15 minutes.’, ‘Gluten-free and vegan variations are possible with substitutions.’, ‘Optional nuts add crunch and flavor to the filling.’]

Nutrition

Keywords: pumpkin spice cinnamon rolls, brown butter frosting, fall baking, pumpkin cinnamon rolls, homemade cinnamon rolls, cozy breakfast, easy cinnamon rolls

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