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Cozy Brown Butter Pumpkin Cinnamon Rolls with Maple Glaze

brown butter pumpkin cinnamon rolls - featured image
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These soft, tender pumpkin cinnamon rolls feature nutty brown butter and a sweet maple glaze. Perfect for fall mornings, they come together in under two hours and are sure to become a seasonal favorite.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon granulated sugar (for yeast)
  • ½ cup unsalted butter (for browning)
  • ½ cup pumpkin purée (100% pumpkin)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour (plus more if needed)
  • ¼ cup granulated sugar (for dough)
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon (for dough)
  • ¼ cup unsalted butter, softened (for filling)
  • ½ cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 ½ cups powdered sugar (for glaze)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • 1–2 tablespoons milk (for glaze)

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt ½ cup unsalted butter. Stir constantly until it foams, turns golden, and smells nutty (about 5-7 minutes). Pour into a heatproof bowl and let cool to room temperature.
  2. Activate the yeast: In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5-10 minutes until foamy.
  3. Make the dough: Add cooled brown butter, pumpkin purée, egg, and vanilla to the yeast mixture. Whisk to combine. Add flour, ¼ cup sugar, salt, and ½ teaspoon cinnamon. Mix with a dough hook on low until shaggy, then knead on medium for 5-7 minutes until smooth and slightly tacky.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  5. Make the filling: In a small bowl, mix brown sugar, 2 tablespoons cinnamon, nutmeg, and ginger. Set aside. Soften ¼ cup butter.
  6. Roll and fill: Punch down dough and roll into a 12×18-inch rectangle on a floured surface. Spread softened butter evenly, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter and press gently.
  7. Roll and cut: Starting from the long edge with filling, roll tightly into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1½ inches each). Place in a greased 9×13-inch baking dish, cut-side up. Cover and let rise 30-45 minutes until puffy.
  8. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and centers are cooked through. Cool in pan for 10 minutes.
  9. Make the glaze: Whisk together powdered sugar, maple syrup, melted butter, and vanilla. Add milk 1 tablespoon at a time until pourable. Drizzle over warm rolls.

Notes

Don’t rush the brown butter—low and slow prevents burning. Use warm milk (110°F) to activate yeast. For make-ahead, assemble rolls the night before, refrigerate, and let sit at room temperature for 30 minutes before baking. Rolls taste even better the next day.

Nutrition

Keywords: pumpkin cinnamon rolls, brown butter, maple glaze, fall breakfast, pumpkin recipes, cinnamon rolls

Find it online: https://bakebelle.com/cozy-brown-butter-pumpkin-cinnamon-rolls-with-maple-glaze/