These irresistible pumpkin cinnamon rolls are packed with luscious swirls of brown butter, coconut sugar, and cinnamon, complemented by an incredibly delectable cream cheese frosting.
This pumpkin cinnamon roll recipe is a healthier version that captures the essence of fall. The rolls are made with a luscious, melt-in-your-mouth brown butter mixture, creating a truly delightful experience. With just a few simple ingredients and a bit of time, these cinnamon rolls are well worth the effort. Trust me, you won’t be disappointed!
I hope you love this pumpkin cinnamon roll recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Pumpkin Cinnamon Rolls
These irresistible pumpkin cinnamon rolls are packed with luscious swirls of brown butter, coconut sugar, and cinnamon, complemented by an incredibly delectable cream cheese frosting.
Ingredients
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1/3 cup non-dairy milk (I used Almond Breeze unsweetened vanilla almond milk)
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3 tablespoons unsalted butter
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1/2 cup canned pumpkin puree
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1/4 cup coconut sugar
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1/4 teaspoon ground cinnamon
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1 large egg
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2 and 1/4 teaspoons (1standard package) instant yeast
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2 and 2/3 cups all-purpose flour
Brown butter filling:
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5 tablespoons unsalted butter
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1/2 cup coconut sugar
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1 tablespoon ground cinnamon
Cream cheese glaze:
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4 ounces cream cheese, softened
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2 tablespoons non-dairy milk
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1/4 cup powdered sugar
Instructions
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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!)
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Once the butter is just melted, not scorching hot, remove from heat and add in the milk
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In a large bowl, mix the pumpkin puree, coconut sugar and cinnamon together on medium speed
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Add the warmed milk/butter and beat until combined, then beat in the egg and yeast
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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
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Cover dough tightly with plastic wrap and allow to rise on counter for about 1 hour
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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
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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
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Spread the filling evenly on top and toll it up tightly
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Using a very sharp knife, cut into 9-10 pieces, about 1.5 inches each
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Arrange rolls into a greased 9-inch dish
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Preheat oven to 350 degrees
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Bake the rolls for 20-22 minutes, remove from oven and allow to slightly cool as you prepare the icing
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Mix together the glaze ingredients until smooth then drizzle on top of the rolls and enjoy!
Recipe Notes
1. Serving size: Makes 11 cinnamon rolls.
2. Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition
serving: 1 cinnamon roll, calories: 249kcal, carbohydrates: 38.8g, protein: 5.3g, fat: 7.8g, saturated fat: 3.4g, polyunsaturated fat: 1.9g, monounsaturated fat: 1.3g, trans fat: 0g, cholesterol: 24.2mg, sodium: 190.4mg, fiber: 1.4g, sugar: 13.8g