How to make pumpkin spice cinnamon rolls - restaurant quality right at home! These pumpkin cinnamon rolls are so soft and fluffy, with an incredible brown butter cream cheese frosting!
In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm buttermilk and let stand 3 to 5 minutes; stir. The mixture should begin to foam up -- if it doesn't get foamy then your yeast may be too old or your buttermilk may have been too hot.
2¼ teaspoon instant yeast, ⅔ cup buttermilk
Add the melted butter, pumpkin, brown sugar, egg, vanilla extract, pumpkin pie spice, salt, and flour, mixing after each addition.
4 tablespoon unsalted butter, ½ cup pumpkin purée, 1 large egg, 1 teaspoon pure vanilla extract, ¼ cup light brown sugar, ¼ teaspoon pumpkin pie spice, 1 teaspoon salt, 2½ cup all-purpose flour
Beat until smooth, adding more flour a little at a time until dough pulls away from the sides of the bowl. Dough should still be tacky and still stick to the bottom of the bowl, so don’t add more flour than necessary!
Knead dough on a lightly floured surface (or in the stand mixer using the hook attachment) for about 10 minutes, until soft and smooth.
Place in a bowl in a warm spot and cover with plastic wrap to rise for about 40 minutes, or until the dough has doubled in size.
While dough is rising, prepare filling:
Melt salted butter over medium heat in a light-colored sauté pan. Allow to foam and continue stirring until milk solids have separated and butter begins to turn golden brown. Immediately transfer brown butter and pecans to a heat-proof bowl, scraping out brown bits with it. Divide equally into two bowls and cool to room temperature.
8 tablespoon salted butter
Toast pecan chips in the same sauté pan over medium-high heat, tossing often, until lightly browned and aromatic. Remove to a bowl and set aside.
½ cup pecan chips
Spray a 9×9 baking pan, 10-inch cast-iron skillet, or 7x11 inch baking pan with cooking spray.
cooking spray
Roll dough out on a lightly floured surface or a nonstick pastry mat, forming a rectangle that is about 10 inches by 14 inches, with the long side facing you.
In a small bowl, combine brown sugar and pumpin pie spice until well mixed.
2 tablespoon pumpkin pie spice, ⅔ cup light brown sugar
Spread half of brown butter over dough, and sprinkle with brown sugar and spice mixture, followed by toasted pecans.
Roll dough away from you into one long roll, with the seam on the bottom. Cut into 8-9 pieces using a serrated knife, or unwaxed dental floss for neat cuts.
Carefully place rolls into prepared skillet or baking pan. Cover with plastic wrap or a towel and allow to rise in a warm place until doubled in size again, approximately another 40 minutes.
Preheat oven to 375°F.
Bake 20-25 minutes, or until rolls are golden brown. Remove rolls from the oven and let cool for 5 minutes.
Brown Butter Cream Cheese Frosting
Beat softened cream cheese and reserved brown butter with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract.
4 tablespoon brown butter, 4 oz cream cheese, ½ teaspoon pure vanilla extract
Gradually add in powdered sugar, mixing on low, until combined. Beat another minute to a smooth and creamy consistency.
1 cup powdered sugar
Spread frosting over warm rolls and serve immediately.
Video
Notes
Brown Butter: For tips, images, and a step-by-step process of browning butter, check out my How to Brown Butter post.Overnight option: If you're planning to make this pumpkin cinnamon roll recipe for breakfast, it might be a good idea to start the night before! Once you have your cinnamon rolls in your greased pan, just cover the pan with plastic wrap and let them rest in the fridge overnight. In the morning, you'll just need to let the rolls rise in a warm spot until they've doubled in size, which should take about an hour, and then bake them like normal!