Behold: Your new favorite cinnamon roll. Brown butter, pumpkin, cinnamon roll ooey-gooeyness. Four ingredients to sweet breakfast perfection.
Have you ever wanted pumpkin pie and cinnamon rolls for breakfast? Have you ever wanted to try brown butter mixed with pumpkin and spices? Have you ever wanted to eat a cinnamon roll nearly as big as your face that contains all the flavors of fall while also maintaining its classic cinnamon roll-ness?
Yeah, me too.
We can thank these brown butter pumpkin cinnamon rolls for giving us all of our wants and needs and more.
You can use store-bought cinnamon rolls to cut the prep to a fraction of the time or you can make everything from scratch with the dough from my overnight cinnamon rolls or even raspberry cinnamon rolls.
Such was the case with these cinnamon rolls. I planned to fill them with a pumpkin pie-like filling, but when the opportunity arose to include brown butter as well, I pounced on it. And I’m so glad I did. Because while I love the pumpkin-y goodness of these ooey-gooey sweet cinnamon rolls, the brown butter shines through all of the flavors. And all of it together is just about the best thing ever for breakfast. You can ask my two-year-old, who devoured a roll that’s actually bigger than her face in 5 minutes flat this morning. Or my own currently very full and happy belly.
In a world that may otherwise seem pretty jaded and disorderly right now, we can take some comfort in knowing that you can, in fact, have cinnamon rolls and pumpkin pie (and brown butter) for breakfast at the same time. And you can make a gingerbread loaf for breakfast the next day. Sweets for breakfast are comfort cooking at its finest!
Pumpkin Cinnamon Rolls
Ingredients
- 2 tablespoons butter
- ⅓ cup pumpkin purée
- ½ teaspoon pumpkin pie spice
- 1 pound refrigerated cinnamon rolls with icing, or homemade overnight cinnamon rolls
Instructions
- Heat oven to 350 degrees F. Line baking sheet with parchment paper; spray lightly with cooking spray.
- In small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 2 to 3 minutes until browned and fragrant (it should smell nutty). Immediately pour butter into small bowl. Stir in pumpkin and pumpkin pie spice until combined.
- Unroll dough in 1 sheet on work surface. Spoon and spread pumpkin mixture evenly over dough. Reroll dough and separate into 5 rolls. Place rolls 2 inches apart on prepared baking sheet.
- Bake 18 to 22 minutes until golden brown. Cool 5 minutes on baking sheet. Cut one corner of icing packet and squeeze icing on warm rolls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Immaculate Baking Co. for recipe development purposes. All opinions are my own.
These look SO GOOD.