Brown Butter Pumpkin Spice Buttermilk Cinnamon Rolls

Welcome back to Naava’s Nourishing Garden! Today, we’re diving into fall flavors with a recipe that will fill your kitchen with the coziest aromas. These Brown Butter Pumpkin Spice Buttermilk Cinnamon Rolls are everything you want in a seasonal treat—soft, buttery, and packed with pumpkin spice goodness. Perfect for sharing with loved ones or treating yourself on a chilly morning!

Ingredients

For the Dough:

• ½ cup (1 stick) unsalted butter

• 1 cup buttermilk, warmed (115-120°F)

• ½ cup granulated sugar, divided

• 2¼ teaspoons (1 packet) active dry or instant yeast

• 1 large egg + 1 egg yolk

• ¾ cup pumpkin puree

• 4¾ up to 5 cups all-purpose flour (plus more for dusting)

• 1 teaspoon salt of choice

For the Filling:

• 1 cup packed dark brown sugar

• 1/4 cup pumpkin puree

• 1 tablespoon ground cinnamon

• 1 tablespoon pumpkin pie spice

• 1/2 stick (4 tablespoons) unsalted butter, softened

• 1/3 cup heavy whipping cream (for drizzling before baking

For the Cream Cheese Icing:

• 8 ounces cream cheese, softened

• 1/2 stick (4 tablespoons) unsalted butter, softened

• 2 cups powdered sugar

• 2 teaspoons vanilla extract

• 1/2 teaspoon pumpkin pie spice

• 1 teaspoon buttermilk powder

Instructions

Step 1: Prepare the Dough

1. Brown the Butter: In a small saucepan, melt the 1/2 cup unsalted butter over medium heat. Continue cooking until the butter turns a golden brown and smells nutty (about 5 minutes). Remove from heat and allow to cool slightly.

2. Activate the Yeast: In a bowl, mix the warm milk, 1 tablespoon of the sugar, and the yeast. Let sit for about 5-10 minutes until foamy.

3. Mix the Wet Ingredients: In a large bowl, whisk together the browned butter, egg, egg yolk, remaining sugar, and pumpkin puree until smooth. Add the yeast mixture to the wet ingredients.

4. Form the Dough: Gradually add the flour and salt, stirring until a dough forms and is no longer sticking to your hands or dough hook add in up to 5 cups of flour if needed if it’s to sticky. Knead on a lightly floured surface for 8-10 minutes or in a stand mixer for 5 to 6 minutes or until soft and elastic. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. (I use the proofing feature on my oven for a quicker proof)

Step 2: Prepare the Filling

1. In a small bowl, combine the dark brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice.

2. Roll the dough out into a rectangle (about 18x12 inches) on a floured surface.

3. Spread the softened butter evenly over the dough, then gently spread the sugar and spice mixture on top.

Step 3: Roll and Slice the Cinnamon Rolls

1. Carefully roll the dough into a tight log, starting from one of the longer sides.

2. Cut into 12 equal slices and place them in a greased baking dish.

3. Drizzle the heavy cream over the tops of the rolls.(optional)

4. Cover with a towel and let rise for 30-45 minutes, or until they are slightly puffed.

Step 4: Bake the Rolls

1. Preheat your oven to 350°F.

2. Bake for 25-30 minutes, until golden brown and fully cooked through.

Step 5: Prepare the Cream Cheese Icing

1. While the rolls bake, beat the softened cream cheese and butter together until smooth and creamy.

2. Gradually add the powdered sugar and buttermilk powder, followed by the vanilla extract and pumpkin pie spice.

3. Once the rolls are out of the oven, generously spread the icing over the warm rolls.

Enjoy!

There you have it—rich, gooey Brown Butter Pumpkin Spice Buttermilk Cinnamon Rolls that will warm your heart and soul. The combination of brown butter and pumpkin spice makes these rolls irresistibly delicious. Serve them for a weekend brunch, a holiday gathering, or whenever you need a cozy treat.

Naava’s Nourishing Garden Tip: Many people like to cut the ends off and toss, but I don’t they bake up just the same and taste just as good so my recommendation is to keep them. Also leave about an inch around the edges when spreading the butter mixture you will thank me later. And if your log is to soft to cut I sometimes roll mine in parchment or plastic and pop it in the refrigerator for up to 30 minutes it just makes things easier. These rolls are best enjoyed fresh, but they also freeze well. Just reheat them slightly before serving for that fresh-from-the-oven taste!

If you try this recipe, don’t forget to share your creations! Tag @naavasnourishinggarden and use #NaavasNourishingGarden #NaavasKitchen for a chance to be featured. We’d love to see how your cinnamon rolls turn out!

Happy Baking!!