Pumpkin Cinnamon Rolls with Brown Butter Frosting: Fall Breakfast Goals

If your ideal fall morning involves cosy socks, a steamy cup of coffee, and the scent of cinnamon wafting from the oven, meet your new seasonal obsession: Pumpkin Cinnamon Rolls. These pillowy-soft, pumpkin spice rolls are the fall breakfast recipe you didn’t know you needed. Swirled with spiced brown sugar filling and slathered with brown butter cream cheese frosting, they’re everything comforting and indulgent about autumn.

They take a little love and time, but trust me—it’s worth every minute. Whether you’re serving weekend guests, celebrating a holiday morning, or simply want a reason to smile on a chilly day, these rolls deliver.

Why You’ll Fall For These Pumpkin Cinnamon Rolls

These aren’t just cinnamon rolls with a sprinkle of spice. They’re rich, soft, and pumpkin-infused with layers of warm cinnamon and pumpkin pie spice. The browned butter in the dough, filling, and frosting gives them a deep, nutty flavor that takes them straight over the top. And that brown butter frosting? It’s silky, tangy, and just sweet enough to balance every bite.

Ingredients

Dough:

• 2 and 1/4 tsp instant dry yeast (1 packet)
• 6 oz (3/4 cup or 180ml) warm water (~115°F / 46°C)
• 1/4 cup (50g) granulated sugar
• 2 tbsp browned butter
• 1 large egg, room temperature
• 1 tbsp dry milk powder
• 1 tsp salt
• 2/3 cup (150g) pumpkin puree
• 1 tbsp pumpkin pie spice
• 3 and 1/4 to 3 and 3/4 cups (406g–468g) all-purpose flour

Filling:

• 3/4 cup (150g) brown sugar
• 1 and 1/2 tsp ground cinnamon
• 1 and 1/2 tsp pumpkin pie spice
• 6 tbsp (85g) browned butter

Frosting:

• 4 oz (113g) cream cheese, room temperature
• 1/4 cup (57g) browned butter, room temperature
• 1 tbsp vanilla extract
• 2 tbsp heavy cream
• 1 and 1/2 cups (180g) powdered sugar

How to Make Pumpkin Cinnamon Rolls

1. Brown all 15 tablespoons of butter. Set aside and use as needed for dough, filling, and frosting.
2. In a mixer bowl, dissolve yeast in warm water. Let sit for 5 minutes until foamy.
3. Add sugar, 2 tbsp browned butter, egg, milk powder, salt, and pumpkin puree. Mix to combine.
4. Add 3 1/4 cups flour and pumpkin pie spice. Knead with dough hook for 8 minutes, adding more flour if too sticky.
5. Place dough in an oiled bowl, cover with a towel, and let rise in a warm (but off) oven for 45–60 minutes or until doubled.
6. Punch down dough and roll into a 16×14-inch (40×35 cm) rectangle.
7. Brush with 6 tbsp browned butter. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
8. Roll up tightly and slice into 12 rolls.
9. Arrange in a greased 9×13-inch pan. Let rise 30 minutes or refrigerate overnight.
10. If chilled, bring to room temp for 45 minutes. Preheat oven to 350°F (180°C).
11. Bake 22–27 minutes until golden and internal temp reaches 190°F (88°C).
12. Cool 5–10 minutes. Mix frosting ingredients until smooth and spread over warm rolls.

Tips for the Best Pumpkin Spice Rolls

• Use room temperature ingredients for the dough to help it rise better.
• Don’t rush the rising time—your patience will be rewarded with fluffier rolls.
• Make-ahead tip: You can chill the shaped rolls overnight, then bake fresh in the morning.
• Add chopped pecans or a drizzle of maple syrup for an extra-fall twist.

My Cinnamon Roll Revelation

The first time I made these, it was early October, and my kitchen smelled like heaven. I set them out for brunch with friends, and we didn’t even sit down—they were eaten straight off the tray, warm and sticky-fingered. Since then, they’ve become my go-to fall breakfast recipe, especially for weekends when I need something a little extra cosy.

Serving Ideas

Serve warm with coffee, chai, or a pumpkin spice latte (of course). Pair with a savoury egg bake or crispy bacon for a brunch spread that hits every note. They’re also a lovely treat for Thanksgiving morning or holiday gift-giving—just wrap individually in parchment and tie with twine.

How to Store & Reheat

Store rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. To reheat, microwave individual rolls for 20–30 seconds or warm the whole pan in a low oven. You can also freeze baked, unfrosted rolls for up to 2 months. Thaw and frost before serving.

Pumpkin Cinnamon Roll FAQs

Can I use active dry yeast?

Yes, just activate it in warm water with a pinch of sugar before using.

What’s the best way to slice the rolls cleanly?

Use dental floss or a sharp serrated knife for neat slices.

Can I skip the brown butter?

You could—but that nutty richness really makes these rolls special.

Cosy Up with Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls with brown butter frosting are the very definition of a fall baking win. They’re soft, sweet, spiced just right, and absolutely irresistible fresh out of the oven. Whether you’re baking them for brunch, dessert, or a little weekday indulgence, one thing’s for sure—they’ll become a cherished seasonal favourite.

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Pumpkin Cinnamon Rolls with Brown Butter Frosting: Fall Breakfast Goals

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• Author: Olivia Hartwellen
• Total Time: 2 hours 30 minutes (including rise and prep)
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

These Pumpkin Cinnamon Rolls are fall baking perfection—soft, pumpkin-spiced dough swirled with a rich brown sugar filling and finished with a luscious brown butter cream cheese frosting. Ideal for cosy mornings, weekend brunches, or holiday breakfasts, they deliver warm, indulgent flavour in every bite.

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Ingredients

Scale 1x2x3x

Dough:

• 2 ¼ tsp instant dry yeast (1 packet)

• ¾ cup (180ml) warm water (~115°F / 46°C)

• ¼ cup (50g) granulated sugar

• 2 tbsp browned butter

• 1 large egg, room temperature

• 1 tbsp dry milk powder

• 1 tsp salt

• ⅔ cup (150g) pumpkin puree

• 1 tbsp pumpkin pie spice

• 3 ¼ to 3 ¾ cups (406g–468g) all-purpose flour

Filling:

• ¾ cup (150g) brown sugar

• 1 ½ tsp ground cinnamon

• 1 ½ tsp pumpkin pie spice

• 6 tbsp (85g) browned butter

Frosting:

• 4 oz (113g) cream cheese, room temperature

• ¼ cup (57g) browned butter, room temperature

• 1 tbsp vanilla extract

• 2 tbsp heavy cream

• 1 ½ cups (180g) powdered sugar

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Instructions

• Brown all 15 tbsp of butter and set aside for dough, filling, and frosting.

• In a large mixing bowl, dissolve yeast in warm water. Let sit 5 minutes until foamy.

• Add sugar, 2 tbsp browned butter, egg, milk powder, salt, pumpkin puree, and mix.

• Add 3 ¼ cups flour and pumpkin pie spice. Knead with a dough hook for 8 minutes, adding more flour if needed.

• Transfer dough to a greased bowl. Cover and let rise for 45–60 minutes until doubled.

• Roll out dough to a 16×14 inch (40×35 cm) rectangle.

• Brush with 6 tbsp browned butter. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice.

• Roll tightly and slice into 12 rolls.

• Place in a greased 9×13 inch pan. Let rise 30 minutes or refrigerate overnight.

• If chilled, bring to room temp for 45 minutes. Preheat oven to 350°F (180°C).

• Bake 22–27 minutes until golden and internal temp reaches 190°F (88°C).

• Cool 5–10 minutes. Mix frosting ingredients until smooth and spread over warm rolls.

Notes

Use room temperature ingredients for better rise.

Chilling the rolls overnight allows for fresh morning baking.

For clean slicing, use unflavored dental floss.

Frost just before serving for best texture and appearance.

Add pecans or maple drizzle for extra flair.

• Prep Time: 30 minutes (plus rising and chilling)
• Cook Time: 25 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American