Fall Vibes in a Roll: Pumpkin Cinnamon Rolls 🍂🍩

Okay, so who’s ready for the ultimate fall breakfast? Like, I can’t even with how good these Pumpkin Cinnamon Rolls are! Seriously, what’s better than cozying up with a warm, gooey cinnamon roll that’s bursting with pumpkin spice goodness? I mean, just thinking about it makes my heart do a little happy dance. 🎉

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, first things first! Gotta hit the grocery store. You need some instant dry yeast—make sure it’s not expired (trust me, I learned this the hard way). Then grab warm water (like, not boiling, just cozy warm), sugar (granulated for the sweetness!), and don’t forget the butter! You’ll be browning a bunch of it, so maybe grab a little extra because, um, brown butter is LIFE.

Also, pumpkin puree! Not the pie filling stuff, but actual pumpkin puree—there’s a difference! And then we need a few spices to make it all *chef’s kiss* perfect: cinnamon, pumpkin pie spice (of course), and a couple of other pantry staples like salt, flour, and an egg. Oh, and cream cheese for the frosting! You can’t skip that part.

So Here’s Why I Make This Constantly

Okay, so picture this: last year, it was a chilly Sunday morning, and I woke up with that cozy fall feeling. I had a can of pumpkin just staring at me from the pantry, as if it was saying, “Use me!” So, I whipped up these rolls while sipping on my coffee and playing some tunes (I think it was Taylor Swift, but I can’t remember). The house smelled like a pumpkin spice dream. My family came down, and honestly, we devoured them like ravenous beasts. 😂

Now, every fall, it’s like a tradition. It brings us all together! And let’s be real: who doesn’t love a warm cinnamon roll with a cup of something cozy?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The secret to making these rolls *next level* is the brown butter. Like, don’t skip this! It adds this nutty, rich flavor that’s just *chef’s kiss*. Just brown a little extra because you’ll want to slather it on everything. Seriously, it’s magical.

Don’t Mess This Up (My Top Tips)

– Check your yeast: If it doesn’t foam and bubble in the water, it’s a no-go.
– Feel the dough: Don’t be scared to add a bit more flour if it’s too sticky. You want it soft but not a total mess!
– Roll tight: When you’re rolling it up, go tight! Otherwise, you’ll have sad, flat rolls that just don’t rise.
– Don’t rush the rise: If you can, let them rise overnight. Trust me, waking up to that smell? Totally worth it.

How to Keep Them From Disappearing (Or, How to Store Them)

If by some miracle you have leftovers (which, let’s be honest, is rare), just pop them in an airtight container. They’ll stay fresh for about three days, but I can’t promise they won’t vanish before then! Just reheat them for a few seconds in the microwave, and they’ll be almost as good as fresh.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re feeling these Pumpkin Cinnamon Rolls, you might wanna try my Apple Pie Cinnamon Rolls or those Maple Pecan Sticky Buns. Both will blow your mind! 🍏🍁

So, do you have a fall recipe that’s a must-have at your place? I need to know! Let’s swap some cozy recipes! 🥰

Pumpkin Cinnamon Rolls

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Indulge in the warm, comforting flavors of fall with these Pumpkin Cinnamon Rolls. This delightful breakfast treat features a spiced pumpkin dough filled with a rich brown sugar mixture and topped with a luscious brown butter cream cheese frosting. Perfect for cozy mornings or festive gatherings, these cinnamon rolls are sure to impress your family and friends.

Author: XXXXX
Prep Time: 45 minutes
Cook Time: 27 minutes
Total Time: 1 hour 12 minutes
Yield: Serves 12 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

2 1/4 tsp instant dry yeast
3/4 cup warm water (about 115°F/46°C)
1/4 cup granulated sugar
2 tbsp browned butter
1 large egg, at room temperature
1 tbsp dry milk powder
1 tsp salt
5.3 oz (2/3 cup) pure pumpkin puree
1 tbsp pumpkin pie spice
3 1/4 – 3 3/4 cups all-purpose flour
3/4 cup brown sugar
1 1/2 tsp ground cinnamon
6 tbsp browned butter (for filling)
4 oz cream cheese, softened
2 oz (1/4 cup) softened browned butter (for frosting)
1 tbsp pure vanilla extract
2 tbsp heavy cream
1 1/2 cups powdered sugar

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Instructions

Brown a total of 12 tbsp of butter; reserve some for frosting.
In a mixer bowl, dissolve yeast in warm water and let sit for 5 minutes. Mix in sugar, browned butter, egg, milk powder, salt, and pumpkin puree.
Gradually add flour and pumpkin pie spice; knead on medium speed for about 8 minutes until soft and slightly sticky.
Place dough in an oiled bowl, cover with a towel, and let rise in a warm oven until doubled (about 45 minutes to an hour).
Roll dough into a rectangle; brush with melted browned butter. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle over the dough.
Roll tightly into a log and cut into twelve rolls. Place in a greased baking dish and let rise until doubled or refrigerate overnight.
Preheat oven to 350°F (180°C) and bake for 22–27 minutes until golden.
For frosting, mix cream cheese and browned butter until fluffy; add vanilla, heavy cream, and powdered sugar, beating until smooth.
Frost warm cinnamon rolls before serving.