![To make the perfect pumpkin cinnamon rolls, you need a mix of simple, tasty ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1/2 cup pumpkin puree - 1/4 cup granulated sugar - 1/4 cup brown sugar - 1/2 teaspoon salt - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 cup warm milk (around 110°F) - 1/4 cup unsalted butter, melted - 1 large egg These ingredients blend to create a soft, flavorful dough. The pumpkin gives it a lovely color and taste. The brown butter frosting adds a rich, nutty flavor to the rolls. You’ll need: - 1/2 cup unsalted butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (or more to adjust consistency) This frosting is creamy and smooth, making it a perfect topping for warm rolls. You can make your rolls even more special with some tasty add-ins. Consider these options: - 1/4 cup finely chopped pecans - 1/4 cup raisins or dried cranberries These add-ins bring extra flavor and texture. Feel free to mix and match based on your favorites. For the full recipe, check the details above. To start, gather your ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger. This mix sets the stage for your rolls. In another bowl, blend the warm milk, melted butter, and egg. Whisk until smooth. Add the pumpkin puree and mix well. Gradually pour the wet mix into the dry mix while stirring. Knead the dough on a floured surface for about five minutes. It should feel smooth and a bit sticky. Now it's time for the filling. In a small bowl, blend softened butter, brown sugar, and cinnamon. Mix until you get a spreadable paste. If you like a crunch, fold in the finely chopped pecans. This filling adds rich flavor to your rolls, making them extra special. After the dough has risen, roll it out on a floured surface into a rectangle about 14x10 inches. Spread the cinnamon filling evenly over the dough, leaving a small border. Starting from one long edge, roll the dough tightly into a log shape. Use a sharp knife or string to slice the log into 12 even pieces. Place the rolls in a greased baking dish with space in between. Cover with a towel and let them rise for another 30 minutes. While they rise, preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown. While the rolls bake, prepare the frosting. In a small saucepan, melt unsalted butter over medium heat. Watch closely as it turns golden brown and releases a nutty aroma. Remove it from the heat and let it cool slightly. In a mixing bowl, combine the cooled brown butter with powdered sugar, vanilla extract, and milk. Whisk until smooth. Adjust the milk to get your desired frosting thickness. When the rolls are out of the oven, drizzle the brown butter frosting over the warm rolls for added flavor. For the full recipe, check out the link provided. Enjoy making these delicious pumpkin cinnamon rolls! To get the best dough, keep it slightly sticky but manageable. If the dough feels too dry, add a bit of warm milk. If it’s too wet, sprinkle in a little flour. Knead the dough for about five minutes. You want it smooth and elastic. Let it rise in a warm spot. It should double in size, which takes about one hour. For the frosting, start by browning the butter. This gives a deep, nutty flavor. Once browned, let it cool slightly. Mix it with powdered sugar and vanilla. If the frosting is too thick, add a teaspoon of milk. If it’s too thin, add more sugar. Aim for a creamy, spreadable texture. Avoid over-kneading the dough. This can make the rolls tough. Don’t rush the rising times, as they are key for fluffiness. Lastly, when making frosting, ensure the butter isn’t super hot. Hot butter can melt the sugar, making it runny. Following these tips ensures your pumpkin cinnamon rolls turn out amazing! For a full recipe, check the [Full Recipe]. {{image_4}} You can make these pumpkin cinnamon rolls a bit healthier. Try using whole wheat flour instead of all-purpose flour. Whole wheat adds fiber and nutrients. You can also swap out some sugar for natural sweeteners like honey or maple syrup. This change keeps the sweetness while reducing refined sugars. There are many fun ways to change the flavor of your rolls. Adding chocolate chips gives a sweet twist. You can also mix in dried fruits like cranberries or raisins for extra texture. Spice lovers can add cardamom or cloves to the filling. These spices bring warmth and depth. Serve your pumpkin cinnamon rolls warm for the best taste. They pair well with a cup of coffee or tea. You can also add a side of cream cheese or vanilla ice cream. For a festive touch, garnish with extra pecans or a sprinkle of cinnamon. For the full recipe, check out the details above. Store your leftover pumpkin cinnamon rolls in an airtight container. Keep them at room temperature for up to two days. If you want to keep them longer, move them to the fridge. They will last for about a week in the fridge. Make sure they are wrapped well to avoid drying out. To reheat your rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes until warm. You can also use the microwave. Heat each roll for about 20-30 seconds. This method is quicker but may make them a bit chewy. If you want to freeze the rolls, let them cool completely first. Place them in a freezer-safe bag or container. They can be frozen for up to three months. When you are ready to eat them, thaw in the fridge overnight. Reheat them using the tips above for the best taste. Enjoy your delicious pumpkin cinnamon rolls again later! You can find the Full Recipe in the article above. Yes, you can make the dough ahead. Just prepare it and let it rise. Once it doubles in size, shape the rolls. Then, wrap them tightly in plastic wrap and store them in the fridge. You can also freeze the dough. Just let it thaw in the fridge overnight before baking. To make these rolls vegan, swap out the egg for a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use almond milk or oat milk instead of regular milk. Lastly, choose a vegan butter for the dough and frosting. If you don't have brown butter, you can use regular unsalted butter. Just melt it and mix it with the other frosting ingredients. You can also add a touch of vanilla or maple syrup for flavor. This way, you still get a tasty frosting. These rolls last for about three days at room temperature. Keep them in an airtight container to stay fresh. If you want them to last longer, store them in the fridge for about a week. You can also freeze them for up to three months. Just make sure to wrap them well! You now know how to make pumpkin cinnamon rolls from scratch. We covered essential ingredients, step-by-step baking, and tips for success. You can try variations to make them your own and learn how to store leftovers. Remember, homemade treats bring joy. Don't hesitate to share these rolls with family and friends. Enjoy the process and the outcome!](https://tastednest.com/wp-content/uploads/2025/07/48795a6f-54d5-4ab8-9efd-64a8bc6b1d4a-300x300.webp)
Pumpkin Cinnamon Rolls with Brown Butter Frosting
Indulge in the warm, cozy flavors of fall with these Pumpkin Spice Cinnamon Rolls with Brown Butter Frosting! This irresistible recipe combines soft, fluffy rolls infused with pumpkin and spices, topped with a rich and nutty frosting. Perfect for breakfast or dessert, these rolls are sure to impress your family and friends. Click through to explore the full recipe and create your own delicious batch today!