Print

Cozy Pumpkin Cream Cheese Cinnamon Rolls Easy Brown Butter Glaze Recipe

pumpkin cream cheese cinnamon rolls - featured image
Print Recipe

Soft, pillowy pumpkin cream cheese cinnamon rolls with a nutty brown butter glaze, perfect for cozy fall mornings and holiday breakfasts.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • 2 ¼ tsp active dry yeast (one packet)
  • ¼ cup granulated sugar (50g)
  • 1 tsp salt
  • ¾ cup pumpkin puree (180g)
  • ½ cup whole milk (120ml), warmed
  • 4 tbsp unsalted butter (56g), melted and slightly cooled
  • 2 large eggs, room temperature
  • 8 oz cream cheese (225g), softened
  • ½ cup brown sugar (100g), packed
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter (85g) for glaze
  • 1 ½ cups powdered sugar (180g), sifted
  • 1 tsp vanilla extract for glaze
  • 2–3 tbsp whole milk (30-45ml) for glaze
  • Pinch of salt for glaze

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the yeast and a pinch of sugar, then let it sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour, sugar, and salt. Add pumpkin puree, melted butter, eggs, and the yeast mixture. Mix until a sticky dough forms.
  3. Knead the dough with a dough hook for 6-8 minutes or by hand on a floured surface for about 10 minutes until smooth and slightly tacky.
  4. Lightly oil a clean bowl, place the dough inside, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. While dough rises, beat together cream cheese, brown sugar, cinnamon, pumpkin pie spice, and vanilla extract until smooth and creamy.
  6. Punch down the risen dough and roll out on a floured surface into a 15×10-inch rectangle.
  7. Spread the cream cheese filling evenly over the dough, leaving a small border around the edges.
  8. Roll the dough tightly from the long edge into a log. Pinch the seam closed and slice into 12 even rolls about 1 ½ inches thick.
  9. Arrange rolls cut-side up in a greased 9×13-inch baking pan. Cover loosely and let rise again for 30-45 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. While baking, melt butter in a small saucepan over medium heat until golden brown and nutty (about 4-5 minutes). Remove from heat and cool slightly.
  12. Whisk powdered sugar, vanilla, and salt into the brown butter. Add milk one tablespoon at a time until glaze is pourable.
  13. Drizzle the brown butter glaze over the warm rolls after they cool for about 10 minutes. Serve warm.

Notes

Use fresh yeast for best rise. Keep milk temperature below 115°F to avoid killing yeast. Roll dough tightly but gently to prevent filling from squeezing out. Watch brown butter closely to avoid burning. Rolls freeze well; thaw overnight and reheat gently.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese cinnamon rolls, brown butter glaze, fall breakfast, pumpkin spice, easy cinnamon rolls

Find it online: https://rowanrecipes.com/cozy-pumpkin-cream-cheese-cinnamon-rolls-easy-brown-butter-glaze-recipe/