Pumpkin Cinnamon Rolls with Brown Butter Glaze! Say that 5 times fast! This recipe screams fall! A soft, light cinnamon roll base made with active yeast, seasoned with pumpkin pie seasoning, filled with a cinnamon spiced filling, and then finished off with the most incredible brown butter glaze! You are in for a treat with this one! Seriously, these are so yummy! Make them with me!
Pumpkin Cinnamon Rolls
Ever year, I like to create a fun new pumpkin recipe in October! This year, breads and doughs have been extremely popular with home baking and quarantine so I thought, cinnamon rolls!
These pumpkin cinnamon rolls with brown butter glaze scream fall! The pumpkin makes the rolls turn a pretty, light orange color that compliments the brown glaze so well!
The pumpkin element is subtle, and the filling is made with fall spices you are sure to love!
This recipe does call for active yeast, or fed starter. I have such good luck baking with my starter! I love how everything tastes and how everything turns out!
Fed Sourdough Starter
Active yeast or sourdough starter is the rising element in this dish! If you have a starter, plan on feeding it a cup of milk and a cup of flour the night before you want to make these.
Your starter should be fragrant, bubbly, and active when you go to add it to this recipe! You do the same in my classic cinnamon roll recipe too!
Does this sourdough starter make it taste like sourdough? Nope!
The cool thing about sourdough is that you can actually manipulate the taste and rise time to your liking. This recipe will not go “sour” as some would say, we are just using it as the active component to rise.
Give Yourself Plenty Of Time
The thing about baking with a sourdough starter is to give yourself lots of time! This is not an “instant rise” or a “quick rise” recipe, so plan ahead!
The first rise of the dough takes about 4-5 hours, but really, if you want to make it the night before and leave it out to rise, you can! Sourdough takes a few hours to active and really double in size.
The second rise takes about 2-3 hours in a warm place. This is after you have rolled, filled, and cut the pumpkin cinnamon rolls.
As long as time is on your side, this recipe will turn out just fine! That’s true with any bread recipe so don’t worry, you’ll be a pro!
Cinnamon Spice Filling
I wanted to tweak the filling from my classic cinnamon roll recipe just enough to give it additional spice for fall!
I used butter, brown sugar, cinnamon, and a teaspoon of pumpkin pie spice which essentially is a blend of ground cloves, nutmeg, and allspice.
This addition of the pumpkin pie spice adds the perfect little kick to the center of the rolls! Oh baby these are good!! I am wanting to make another batch just writing this!
Brown Butter Glaze
I could write a whole blog post on brown butter glaze, and really, I should! This glaze needs to go on EVERYTHING!!
Brown Butter Glaze or Frosting is so dang good. It has the best flavor and it goes well with everything!!
Don’t be surprised if you see a bunch more recipes call for brown butter glaze! My brown butter mizithra pasta recipe or apple spice cake with brown butter glaze is another good one to try!
All you need is butter (browned), milk, vanilla, and powdered sugar!
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Pumpkin Cinnamon Rolls with Brown Butter Glaze
The best pumpkin cinnamon rolls with brown butter glaze! This recipe screams fall and it has all the fall flavors!
Ingredients
Pumpkin Dough
- 1 cup fed sourdough starter
- 1/2 cup warm milk
- 1 egg
- 3 1/2 cups all purpose flour
- 1/4 cup softened butter
- 1/2 cup canned pure pumpkin
- 1/4 cup sugar
- 1 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon instant yeast
Spiced Filling
- 1/2 cup brown sugar
- 2 Tablespoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 Tablespoons melted butter
Brown Butter Glaze
- 1 cup butter
- 6 Tablespoons milk
- 2 teaspoons vanilla
- 4 cups powdered sugar
Instructions
Make the Dough:
- Mix together all the dough ingredients until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
- Turn the mixer up one speed and knead the dough until it’s smooth and supple though still somewhat soft and tacky, about 2 to 3 minutes.
- Cover the dough and let it rest in a warm place for 4 hours. Dough should double in size.
- Meanwhile, prepare the filling by mixing all the ingredients together. It should have the consistency of wet sand.
- Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a rectangle.
- Spread the filling evenly over the surface of the dough.
- Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".
- Cut the log into nine slices and place them in a lightly greased 9” x 13” pan.
- Cover the pan and let the buns rise until they’re puffy, 1 to 2 hours.
- Bake the buns in a preheated 350°F oven for 16 to 22 minutes, until golden.
For the Glaze:
- In a saucepan over medium heat, add the butter. Allow the butter to melt and come to a bowl, about 5 minutes.
- Watch the butter carefully as it boils and when it begins to foam, stir. Watch for the color of the butter to turn from yellow to brown, then remove from heat.
- Add in the milk, vanilla, and powdered sugar. Whisk until incorporated. Glaze should be thick but still able to pour.
- Pour the brown butter glaze over the warm cinnamon rolls and enjoy.
Notes
*You can make the cinnamon rolls the day before and bake them the following morning. To do so, follow steps 1-8 then place the pan in the refrigerator overnight, covered, and bake the buns the next day. Remove the pan from the refrigerator and leave the buns covered at room temperature for one hour, then preheat the oven to 375°F. Bake as directed.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 579Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 719mgCarbohydrates: 78gFiber: 2gSugar: 64gProtein: 4g
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