Pumpkin Butter Rolls - Delicious

Nuttied Butter Pumpkin Spice Rolls make fall mornings extra special. They're pillowy, tender, and loaded with cozy autumn spices, blending pumpkin with toasty, nutty browned butter notes. Finished with a silky, spiced topping, they'll quickly become your new seasonal must-have.

INGREDIENTS

• Browned unsalted butter: ½ cup
• Whole milk (warmed): 1 cup
• Sugar (white): ½ cup (split)
• Yeast (active dry): 2¼ tsp
• Egg (large) plus yolk: 1 each
• Pumpkin puree: ¾ cup
• Flour (all-purpose): 4¾ - 5 cups
• Salt (kosher): 1 tsp
• Sugar (dark brown): 1 cup
• Pumpkin puree (for filling): ¼ cup
• Cinnamon (ground): 1 tbsp
• Pumpkin pie spice mix: 1 tbsp
• Softened unsalted butter: ¼ cup
• Softened cream cheese: 8 oz
• Softened unsalted butter (for topping): ¼ cup
• Sugar (powdered): 2 cups
• Vanilla extract: 2 tsp
• Pumpkin pie spice (for topping): ½ tsp

INSTRUCTIONS

Step 1:

Heat butter in a saucepan until it turns amber colored. Set aside to cool down.

Step 2:

For the dough, combine warm milk with 2 tablespoons sugar and yeast, letting it bubble up. Add the rest of the sugar, cooled brown butter, pumpkin, eggs, flour, and salt. Knead about 5-6 minutes till smooth. Let it rise till doubled.

Step 3:

Mix brown sugar, pumpkin, cinnamon, and pumpkin spice together for a smooth filling mixture.

Step 4:

Flatten dough into a 20x10 inch rectangle, spread with soft butter and the spiced filling, then roll it up and cut into 12 rolls.

Step 5:

Put rolls in a 9x13 baking dish. Let them puff up while heating your oven to 350°F. Pour cream over them before baking for 30 minutes.

Step 6:

Make frosting by beating cream cheese and butter till fluffy, then mix in powdered sugar, vanilla, and pumpkin spice.

Step 7:

Spread the frosting on the warm rolls and enjoy these fall treats!

Serving and Storage Tips

• Keep leftover rolls in a sealed container up to 3 days. Warm them slightly before eating to bring back their soft texture.
• You can freeze these treats too. Let them thaw in your fridge overnight and warm in the oven for that just-baked feel.

Helpful Notes

• Make sure your browned butter isn't too hot when adding it to the mix or it might harm the yeast.
• Try adding a drizzle of caramel on top of the frosting for extra sweetness.

Tips from Well-Known Chefs

• Cut rolls with a sharp serrated knife for clean edges. Unflavored dental floss works great too for perfect slices.

Savor Autumn's Cozy Flavors in Every Mouthful

Nuttied Butter Pumpkin Spice Rolls aren't just a snack; they're a full-on fall moment bringing comfy, warming autumn flavors to your breakfast table. With their rich, spiced inside and creamy topping, these rolls will hook your taste buds and have you coming back for seconds.

FAQs

Can I prep these rolls the night before?

You bet! Get them ready and let them rise in your fridge overnight. Just bake them fresh in the morning for a warm breakfast treat.

My rolls didn't rise much. What went wrong?

Check that your yeast isn't old and your milk is just warm, not hot. Too-hot milk can kill yeast and stop the dough from rising.

Will nuts or raisins work in the filling?

You bet! Try adding chopped pecans, walnuts, or some raisins to the filling for extra crunch and flavor.

How can I make the frosting less runny?

Just add more powdered sugar a little at a time until it's as thick as you want it.

Save

Summary

These Pumpkin Butter Rolls are a soft and spiced treat, blending pumpkin flavor with nutty brown butter. Filled with a pumpkin spice mixture and topped with creamy frosting, they’re perfect for everything from brunch to dessert. The brown butter adds a unique touch, making these rolls stand out in the best way, whether for holiday gatherings or a cozy snack with tea or coffee.