Easy and DELISH Brown Butter Pumpkin Cinnamon Rolls are the ultimate pumpkin recipe to make for all my cinnamon roll lovers!

PUMPKIN WEEEEEEEK!! We are starting off this week with a bang baby. #rachLpumpkinweek is here and it’s the first ever pumpkin week here on the blog.

After having Little Bites week and peach week and see how obsessed you guys are with a good theme – we are making moves over here with 1-2 theme weeks per month. And pumpkin week is the ultimate fall week to get your baking and cooking on fam. We are making a mix of sweet and savory things. I thought about saving the cinnamon rolls for the last recipe. You know save the best for last – but I had to share these first. They are too good not to.

Cook and bake with us all week long guys. I cannot wait to here what you think!!

Easy and DELISH Brown Butter Pumpkin Cinnamon Rolls are the ultimate pumpkin recipe to make for all my cinnamon roll lovers!INSANE Brown Butter Pumpkin Cinnamon Rolls

What ingredients are in these Brown Butter Pumpkin Cinnamon Rolls:

How to make the best pumpkin cinnamon rolls:

  1. Add the butter to sauce pan and warm over medium heat and stir often until brown (it will start to bubble and that is ok – just turn heat down to low!)
  2. Once the butter is just melted, not scorching hot, remove from heat and add in the milk
  3. In a large bowl, mix the pumpkin puree, coconut sugar and cinnamon together on medium speed
  4. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast
  5. Next add in the flour and mix until dough is formed and take the dough out and grease the bowl with a little oil and add back in
  6. Cover dough tightly with plastic wrap and allow to rise on counter for about 1 hour
  7. While the dough rises, make the filling by browning the butter in a pan then remove from heat and the coconut sugar and cinnamon. Let the filling sit out so it thickens a bit
  8. Lightly flour the counter surface and add the dough then knead a few times and roll out into a large rectangle about 14×6 or so
  9. Spread the filling evenly on top and toll it up tightly
  10. Using a very sharp knife, cut into 9-10 pieces, about 1.5 inches each
  11. Arrange rolls into a greased 9-inch dish
  12. Preheat oven to 350 degrees
  13. Bake the rolls for 20-22 minutes, remove from oven and allow to slightly cool as you prepare the icing
  14. Mix together the glaze ingredients until smooth then drizzle on top of the rolls and enjoy!

A few other delish pumpkin recipes to make:

The Best Vegan Cinnamon Sugar Pumpkin Donuts

Flourless Paleo Pumpkin Brownies

The Dreamiest Paleo Pumpkin Cinnamon Roll Bread

Easy and DELISH Brown Butter Pumpkin Cinnamon Rolls are the ultimate pumpkin recipe to make for all my cinnamon roll lovers!

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INSANE Brown Butter Pumpkin Cinnamon Rolls

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5 from 2 reviews

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These INSANE Brown Butter Pumpkin Cinnamon Rolls are the ultimate pumpkin recipe to make for all my cinnamon roll lovers!

  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes

Yield: 9 rolls 1x

Ingredients

Scale

Pumpkin cinnamon rolls:

  • 1/3 cup non-dairy milk
  • 3 tablespoons unsalted butter
  • 1/2 cup canned pumpkin puree
  • 1/4 cup coconut sugar
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 2 and 1/4 teaspoons (1standard package) instant yeast*
  • 2 and 2/3 cups gluten-free flour or all-purpose flour

Brown butter filling:

  • 5 tablespoons unsalted butter
  • 1/2 cup coconut sugar
  • 1 tablespoon ground cinnamon

Cream cheese glaze:

  • 4 ounces cream cheese, softened
  • 2 tablespoons non-dairy milk
  • 1/4 cup powdered sugar

Instructions

  1. Add the butter to sauce pan and warm over medium heat and stir often until brown (it will start to bubble and that is ok – just turn heat down to low!)
  2. Once the butter is just melted, not scorching hot, remove from heat and add in the milk
  3. In a large bowl, mix the pumpkin puree, coconut sugar and cinnamon together on medium speed
  4. Add the warmed milk/butter and beat until combined, then beat in the egg and yeast
  5. Next add in the flour and mix until dough is formed and take the dough out and grease the bowl with a little oil and add back in
  6. Cover dough tightly with plastic wrap and allow to rise on counter for about 1 hour
  7. While the dough rises, make the filling by browning the butter in a pan then remove from heat and the coconut sugar and cinnamon. Let the filling sit out so it thickens a bit
  8. Lightly flour the counter surface and add the dough then knead a few times and roll out into a large rectangle about 14×6 or so
  9. Spread the filling evenly on top and toll it up tightly
  10. Using a very sharp knife, cut into 9-10 pieces, about 1.5 inches each
  11. Arrange rolls into a greased 9-inch dish
  12. Preheat oven to 350 degrees
  13. Bake the rolls for 20-22 minutes, remove from oven and allow to slightly cool as you prepare the icing
  14. Mix together the glaze ingredients until smooth then drizzle on top of the rolls and enjoy!

Notes

*These stay for 5 days in the fridge

  • Author: Rachel