INSANE Brown Butter Pumpkin Cinnamon Rolls

5 from 1 review

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



Pumpkin cinnamon rolls:

Brown butter filling:

Cream cheese glaze:

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


  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!


*These stay for 5 days in the fridge

  • Author: Rachel