When the crisp air of fall rolls in, nothing feels cozier than the aroma of freshly baked pumpkin rolls wafting through your kitchen. Today, we’re diving deep into a recipe that combines the nutty richness of brown butter with the soft, spiced sweetness of pumpkin rolls, all topped with a luscious cream cheese frosting. These Brown Butter Pumpkin Rolls with Cream Cheese Frosting are more than just a dessert—they’re a celebration of autumn in every bite.
Whether you’re baking for a special occasion, a holiday brunch, or simply to indulge yourself, this recipe will guide you through every step to create perfect rolls that impress both in flavor and presentation.
Why Brown Butter Pumpkin Rolls Are a Must-Try
The magic of this recipe starts with brown butter. Unlike regular melted butter, brown butter is cooked slowly until the milk solids caramelize, giving a deep, nutty flavor that enhances the pumpkin dough. When paired with pumpkin puree and warming spices like cinnamon, nutmeg, and cloves, the result is a soft, fragrant dough that melts in your mouth.
Topped with a cream cheese frosting, these rolls balance sweetness and richness beautifully. The frosting is silky, tangy, and creamy, perfectly complementing the spiced rolls beneath.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients, but the combination and technique elevate it to a bakery-level treat. Here’s what you’ll need:
For the Dough:
- 1 cup warm whole milk
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ cup pumpkin puree
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tsp salt
- 4 cups all-purpose flour (plus extra for kneading)
For the Brown Butter Filling:
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 120 g (½ cup) unsalted butter, softened
- 120 g (½ cup) cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Preparation Guide
Let’s break down the preparation into clear, manageable steps so even novice bakers can succeed.
Step 1: Activate the Yeast
Warm your milk until it reaches 37–40°C (just above body temperature). Sprinkle the yeast over the milk, stir lightly, and allow it to sit for 5–10 minutes. You’ll know it’s ready when the mixture becomes frothy and bubbly—this ensures your rolls will rise perfectly.
Tip: Avoid using hot milk, as temperatures above 50°C can kill the yeast.
Step 2: Prepare the Pumpkin Dough
In a large mixing bowl, combine sugar, melted butter, pumpkin puree, eggs, and vanilla extract. Whisk until smooth. Gradually incorporate the flour, salt, and spices, mixing to form a soft dough.
Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic. This step is crucial for developing gluten, which gives the rolls their tender, chewy texture.
Place the kneaded dough in a greased bowl, cover it with a clean towel, and let it rise for about 1 hour or until doubled in size.
Tip: If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) to encourage fermentation.
Step 3: Make the Brown Butter Filling
While the dough rises, melt the butter in a small saucepan over medium heat. Swirl it occasionally until it turns golden brown and emits a nutty aroma. Remove from heat and mix in brown sugar, cinnamon, nutmeg, and chopped nuts if using.
Pro Tip: Watch the butter carefully—brown butter can burn quickly. Once it foams and browns, remove it immediately from heat.
Step 4: Roll and Fill the Dough
Punch down the risen dough and roll it out on a floured surface into a rectangle roughly 16×12 inches. Spread the brown butter filling evenly, leaving a small border along one edge to prevent overflow.
Step 5: Shape the Rolls
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish. Space slightly apart to allow for expansion during the second rise.
Cover and let the rolls rise for another 30 minutes.
Step 6: Bake to Perfection
Preheat the oven to 180°C. Bake the rolls for 25–30 minutes until golden brown. If the tops brown too quickly, loosely cover with foil to prevent burning.
Tip: A thermometer inserted into the center of a roll should read around 90–95°C when done.
Step 7: Prepare the Cream Cheese Frosting
While the rolls bake, beat the softened butter and cream cheese in a medium bowl until smooth and creamy. Gradually add powdered sugar, vanilla, and a pinch of salt, mixing until fully incorporated.
Step 8: Frost and Serve
Once the rolls are slightly cooled (about 10–15 minutes), spread the cream cheese frosting generously over the top. Serve warm for the best flavor and texture.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations and Customizations
- Nut-Free Version: Simply omit the pecans or walnuts.
- Vegan Option: Replace butter with plant-based butter, use a flax egg, and choose non-dairy cream cheese.
- Extra Spice: Add a pinch of cardamom or allspice to the dough for a more complex flavor profile.
- Gluten-Free: Substitute a gluten-free flour blend designed for yeast baking and adjust liquid slightly.
Serving Suggestions
- Serve warm with a cup of spiced coffee, chai, or hot chocolate for a cozy autumn experience.
- These rolls also make an excellent addition to a holiday brunch spread.
- Pair with fresh fruit or a side of whipped cream for a decadent treat.
Tips for Perfect Brown Butter Pumpkin Rolls
- Don’t Skip Brown Butter: It adds a nutty depth you won’t get from regular melted butter.
- Proper Dough Proofing: Ensure the dough rises fully both times; underproofed dough yields dense rolls.
- Uniform Slices: Use a serrated knife or dental floss to cut rolls evenly without squashing them.
- Frost While Warm: Spreading frosting on warm rolls allows it to melt slightly, seeping into every swirl.
Equipment You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Rolling pin
- Saucepan
- 9×13-inch baking dish
- Oven
- Spatula
Final Thoughts
These Brown Butter Pumpkin Rolls with Cream Cheese Frosting are a celebration of fall in every bite. The combination of tender pumpkin dough, nutty brown butter, warm spices, and creamy frosting makes them an irresistible treat that’s perfect for holidays, brunches, or any cozy morning at home.
Investing a little time and care into this recipe pays off with bakery-quality rolls that will have family and friends asking for seconds. With clear instructions, tips, and variations, anyone can master this recipe and bring the comforting flavors of fall to their kitchen.
Brown Butter Pumpkin Rolls with Cream Cheese Frosting Recipe
Description
Indulge in the warm, comforting flavors of these Brown Butter Pumpkin Rolls with Cream Cheese Frosting. Soft, fluffy pumpkin-spiced rolls are enriched with nutty brown butter and topped with a creamy, luscious frosting—perfect for fall breakfasts, brunches, or holiday treats.
Ingredients
For the Dough:
For the Brown Butter Filling:
For the Cream Cheese Frosting:
Instructions
Prepare the Dough
- Warm the milk until it is just above body temperature (about 37–40°C). Sprinkle the yeast over the milk, stir lightly, and let it sit for 5–10 minutes until frothy. In a large mixing bowl, combine sugar, melted butter, pumpkin puree, eggs, vanilla, and spices. Mix until smooth. Gradually add flour and salt, mixing to form a soft dough. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Make the Brown Butter Filling
- Melt the butter in a small saucepan over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and stir in brown sugar, cinnamon, nutmeg, and nuts if using. Let it cool slightly before spreading.
Roll Out the Dough
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 16x12 inches. Spread the brown butter filling evenly over the dough, leaving a small border on one edge.
Shape the Rolls
- Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish, spacing slightly apart. Cover and let rise for another 30 minutes.
Bake the Rolls
- Preheat the oven to 180°C. Bake the rolls for 25–30 minutes until golden brown. If the tops brown too quickly, loosely cover with foil. Remove from oven and let cool for 10–15 minutes.
Prepare the Cream Cheese Frosting
- In a medium bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, mixing until fully combined. Spread generously over the warm rolls.
Serve
- Serve the rolls warm for the best experience. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently before serving.
Note
For extra flavor, add a pinch of ground cardamom to the dough.
You can freeze unbaked rolls for up to 1 month; thaw and let rise before baking.
Brown butter gives a nutty depth; don’t skip this step for the authentic flavor.
