Pumpkin Cinnamon Rolls with Browned Butter Cream Cheese Frosting
These tender, fluffy Pumpkin Cinnamon Rolls are filled with a pumpkin spice filling and topped with luscious browned butter cream cheese frosting. These are a fall treat you'll dream about all year long!
Servings: 12 large rolls
Calories: 523kcal
Ingredients
Cinnamon Roll Dough
- 1 packet quick rise yeast (2 1/4 teaspoons)
- 1/3 cup + 2 teaspoons sugar divided
- 1/4 cup very warm water (110-115°F)
- 1/2 cup very warm milk
- 3/4 cup pumpkin puree
- 1/3 cup mashed potatoes
- 1/4 cup butter softened
- 1 egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 4 1/2 - 5 cups all purpose flour
Pumpkin Spice Filling
- 6 tablespoons butter melted
- 3/4 cup brown sugar
- 1 tablespoon flour
- 1 tablespoon pumpkin pie spice
Browned Butter Cream Cheese Frosting
- 1/3 cup butter
- 3 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Dough
- In a small bowl, add the yeast and 2 teaspoon sugar to the water (be sure that the water is 110-115°F). Give it a stir and set aside.
- In the bowl of a stand mixer fitted with the dough attachment, add the warm milk, ⅓ c sugar, pumpkin puree, mashed potatoes, butter, egg yolk, salt and vanilla. Stir until the butter is melted.
- Add 1 cup of the flour and stir to combine.
- Pour in the yeast mixture (should have risen a bit and look foamy) and stir.
- Add the remaining flour. Knead the dough (by hand for 12 minutes) or by using the stand mixer on low speed for 10 minutes. The dough will be a bit sticky, but you should be able to touch the dough lightly with your finger and have it not stuck to your finger. (It might pull a bit, but should release from your finger). If it's too sticky, add an additional ¼ - ½ cup flour and knead an additional few minutes to make sure its well-incorporated.
- Using greased hands, gather the dough into a ball and place into a greased glass bowl. Cover with a clean towel or plastic wrap and set in a warm place to rise for 60-90 minutes.
Fill and Shape the Rolls
- Combine the melted butter, brown sugar, flour and pumpkin pie spice; set aside.
- Once the dough has doubled in volume, punch it down and then lay it on a greased countertop. Roll the dough into a large rectangle (mine was about 17" x 19").
- Dollop the filling mixture over the dough and spread carefully with the back of a spoon.
- Roll the dough up.
- Use a piece of fishing line or unflavored floss to cut the dough into 12 equal pieces.
- Place the rolls into a greased 9x13" pan. Cover with a clean towel or plastic wrap and let rise in a warm place for 30-60 minutes, or until puffy and noticeably larger.
Bake the Rolls
- Preheat oven to 350°.
- Once the oven is preheated, bake the rolls for 18-22 minutes or until a light golden brown on top and a thermometer stuck into the center of a roll registers 190°F.
Make the Frosting and Top the Rolls
- Add the stick of butter to a small saucepan over medium heat.
- Stir the melted butter frequently for 5-10 minutes or until the butter starts turning brown.
- As soon as the butter starts to turn color, remove from the heat and pour into a bowl. Refrigerate for at least an hour before making the frosting.
- Add the cooled browned butter (and all the brown particles the sunk to the bottom!) and cream cheese to a mixing bowl. Beat until smooth.
- Beat in the powdered sugar and vanilla and mix until smooth.
- Spread on top of the pumpkin cinnamon rolls and serve warm!
Nutrition
Calories: 523kcal | Carbohydrates: 80g | Protein: 10.5g | Fat: 18.9g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.5g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 155mg | Potassium: 216mg | Fiber: 4.8g | Sugar: 37.7g | Vitamin A: 2537IU | Vitamin C: 0.14mg | Calcium: 54.7mg | Iron: 2.9mg