Brown Butter Pumpkin Rolls with Cream Cheese Frosting Recipe

Prep Time 30 mins
Cook Time 25 mins
Rest Time 2 hrs
Total Time 2 hrs 55 mins
Cooking Method:
Cuisine:
Courses: , , ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 12
Best Season: Fall
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:
  • 1 cup warm whole milk
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 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
Instructions
    Prepare the Dough
  1. 1
    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.
    2. Make the Brown Butter Filling
  2. 2
    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.
    3. Roll Out the Dough
  3. 3
    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.
    4. Shape the Rolls
  4. 4
    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.
    5. Bake the Rolls
  5. 5
    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.
    6. Prepare the Cream Cheese Frosting
  6. 6
    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.
    7. Serve
  7. 7
    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.

Keywords: pumpkin rolls, brown butter, cream cheese frosting, fall recipes, holiday treats
Read it online: https://petitepanini.com/recipe/brown-butter-pumpkin-rolls-with-cream-cheese-frosting-recipe/