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Best Brown Butter Pumpkin Cinnamon Rolls with Maple Glaze

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These soft, tender cinnamon rolls feature a nutty brown butter dough and filling, swirled with a spiced brown sugar mixture and topped with a rich maple glaze. The browned butter adds a toasty depth that makes the pumpkin flavor truly shine.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ½ cup (120ml) whole milk, warmed to 110°F
  • 1 packet (2 ¼ tsp) active dry yeast
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ cup (120g) pumpkin puree
  • 4 tablespoons (56g) unsalted butter, browned and cooled
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 6 tablespoons (84g) unsalted butter, browned and cooled (for filling)
  • ¾ cup (150g) packed brown sugar
  • 2 tablespoons all-purpose flour (for filling)
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons heavy cream or milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 10 tablespoons (140g) unsalted butter total (4 for dough, 6 for filling). Cook, swirling occasionally, until deep amber and nutty, about 5-7 minutes. Pour into a heat-safe bowl and let cool slightly. Reserve 4 tablespoons for dough and about 6 tablespoons for filling.
  2. Proof the yeast: In the bowl of a stand mixer, combine warmed milk, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let sit 5-10 minutes until foamy.
  3. Make the dough: To the yeast mixture, add remaining sugar, egg, pumpkin puree, 4 tablespoons browned butter (cooled), salt, and cinnamon. Mix on low. Add flour 1 cup at a time until a shaggy dough forms. Switch to dough hook and knead on medium-low for 8-10 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 to 1 ½ hours until doubled.
  5. Make the filling: In a small bowl, mix remaining 6 tablespoons browned butter (spreadable) with brown sugar, 2 tablespoons flour, cinnamon, ginger, nutmeg, and cloves until a thick paste forms. Set aside.
  6. Roll out the dough: Punch down dough, turn onto a lightly floured surface, and roll into a 12×16-inch rectangle, about ¼-inch thick.
  7. Add the filling: Spread the brown butter filling evenly over the dough, leaving a ½-inch border on the long edges.
  8. Roll and cut: Starting from the long edge, roll tightly into a log. Pinch seam to seal. Cut into 12 equal rolls, about 1 ½ inches thick.
  9. Second rise: Place rolls in a greased 9×13-inch baking dish, cut-side up. Cover and let rise 30-45 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown and filling is bubbly. Tent with foil if browning too quickly.
  11. Make the glaze: Whisk together powdered sugar, maple syrup, heavy cream, vanilla, and salt until thick but pourable.
  12. Glaze and serve: Let rolls cool 5-10 minutes, then drizzle glaze generously over the top. Serve warm.

Notes

Don’t skip browning the butter—it’s the key to deep flavor. Use room temperature ingredients for best results. For overnight rolls, assemble and refrigerate, then let sit at room temperature 30 minutes before baking. Rolls taste even better on day two.

Nutrition

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

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