Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat bring all the cozy comfort of autumn right to your kitchen. The combination of rich brown butter, tangy sourdough, and warm pumpkin spice creates an irresistible aroma and flavor that perfectly captures the magic of fall mornings. Topped with a silky brown butter icing that melts gently into every soft layer, these rolls are as nostalgic as they are indulgent. Here, we’ll share the inspiration behind this seasonal favorite, the ingredients you’ll need, step-by-step baking directions, and expert tips for achieving perfect, bakery-style results every time.
The Autumn Morning That Started It All
It all began on one crisp, golden morning when the leaves first started to crunch underfoot and the air carried that familiar scent of woodsmoke and spice. I wanted to bake something that truly captured the essence of fall — cozy, aromatic, and full of heart. As I watched butter slowly turn golden and nutty on the stove, I thought about marrying that richness with the tangy depth of my sourdough starter. The moment I pulled the first batch of Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat from the oven, I knew this would become a seasonal tradition worth keeping.
The kitchen filled with the scent of cinnamon, pumpkin, and browned butter that instantly made it feel like autumn had arrived. Each pillowy bite was a blend of comfort and nostalgia — something that brought warmth to both mornings and memories. Baking these rolls became a way to slow down and celebrate the simplest joys of the season: warmth, connection, and sharing food made with love. Every batch of Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat now reminds me that comfort can be created and shared, one swirl at a time.
Brown butter and sourdough may seem like an unconventional duo, but together they embody balance and depth. Brown butter offers its nutty, caramelized charm, while sourdough adds a gentle tang and tenderness to the roll’s crumb. Their flavors mingle so beautifully that a classic cinnamon roll feels almost incomplete without them. Compared to traditional versions, Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat feel richer, more refined, and far more comforting. If you’ve ever baked Brown Butter Sourdough Chocolate Chip Cookies or explored How To Make Chocolate Sourdough Cookies, you already understand how transformative this pairing can be.
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Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat
- Total Time: 6 hours 55 minutes
- Yield: 12 rolls 1x
Description
These brown butter sourdough pumpkin cinnamon rolls combine tangy sourdough, sweet pumpkin spice, and nutty brown butter icing for the ultimate cozy fall breakfast. Pillowy spirals are filled with cinnamon sugar and topped with a smooth cream cheese brown butter glaze. Perfect for weekend brunch, campfire snacks, or holiday mornings.
Ingredients
Instructions
1. Brown 3/4 cup butter in a light saucepan over medium heat until golden brown and nutty, then cool.
2. In a bowl or mixer combine cooled brown butter, starter, pumpkin puree, warmed milk, and sugar until smooth.
3. Add salt, cinnamon, nutmeg, and 3 cups flour, mixing until a rough dough forms. Add remaining flour until dough is soft and slightly tacky.
4. Knead dough 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise 3–4 hours until doubled.
5. Roll dough into a 1/4-inch rectangle. Brush with 3 tablespoons melted butter and sprinkle brown sugar and cinnamon mixture. Roll into a log and cut into 12 rolls.
6. Place rolls in a greased 9×13 pan, cover, and proof 2–3 hours until puffy. Bake at 375°F for 20–25 minutes until golden.
7. To make icing, brown 1/4 cup butter, let cool, then whisk with cream cheese, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 roll
Keywords: sourdough, pumpkin, cinnamon rolls, brown butter, fall baking, pumpkin spice, autumn treats, cream cheese icing
Gathering the Ingredients for the Best Fall Treat
To create these rolls, you’ll need a harmonious mix of pantry staples and fall-inspired ingredients. Use quality butter for perfect browning and real pumpkin puree for that earthy sweetness. Below you’ll find a complete list of ingredients and their best substitutions to suit different preferences.
| Ingredient | Measurement | Notes & Substitutions |
|---|---|---|
| Unsalted butter | ¾ cup (170 g) | Use high-fat butter; substitute plant butter for dairy-free option |
| Whole milk | ½ cup (120 ml), warmed | Oat or almond milk works for dairy-free versions |
| Active sourdough starter | ½ cup (120 g) | Use 1 packet instant yeast if no starter; flavor will differ |
| Pumpkin puree | ¾ cup (180 g) | Pure pumpkin only — avoid sweetened pie filling |
| Granulated sugar | ⅓ cup (65 g) | Light brown or coconut sugar also work |
| All-purpose flour | 3½–4 cups (440–500 g) | For Gluten Free Sourdough, use 1:1 gluten-free flour + 1 tsp xanthan gum |
| Salt | 1 tsp | Balances overall sweetness |
| Ground cinnamon | 1 tbsp | Essential for classic autumn flavor |
| Ground nutmeg | ½ tsp | Optional — adds depth and warmth |
| Brown sugar (filling) | ½ cup (100 g) | Light or dark brown sugar both work |
| Extra melted butter (filling) | 3 tbsp | Brush onto dough before sprinkling filling |
| Cream cheese | 4 oz (113 g) | For frosting; use dairy-free version if desired |
| Powdered sugar | 1 cup (120 g) | Adds sweetness and body to icing |
| Vanilla extract | 1 tsp | Brings out warmth in flavor |
| Pinch of sea salt | — | Optional — balances frosting sweetness |
Tools You’ll Need:
- Stand mixer with dough hook or mixing bowl and spatula
- Rolling pin
- Kitchen scale (for precision)
- Sharp knife or unflavored dental floss for clean slices
- 9×13-inch baking pan
- Whisk and heatproof bowl for butter and icing
Step-by-Step Preparation and Dough Rising Tips
Step 1: Brown the Butter
Melt the butter in a light-colored pan over medium heat, stirring often until golden flecks appear and it smells nutty. Pour into a bowl and let it cool slightly.
Pro tip: Watch closely — brown butter turns quickly. Scrape any browned bits with a silicone spatula to avoid scorching.
Step 2: Mix the Dough
Combine cooled brown butter, sourdough starter, pumpkin puree, warm milk, and sugar. Add salt, cinnamon, and 3 cups of flour. Mix, adding more flour gradually until soft and only slightly tacky.
Step 3: Knead and Rest
Knead for 8–10 minutes. Transfer to a greased bowl, cover, and let rest 3–4 hours until doubled. Patience lets sourdough develop its signature flavor.
Step 4: Roll Out and Fill
Roll the risen dough into a ¼-inch-thick rectangle. Brush with melted butter, sprinkle brown sugar, cinnamon, and nutmeg. Roll tightly from the long edge, then slice into 9–12 pieces.
Step 5: Proof the Rolls
Arrange in a greased 9×13-inch pan, leaving space to rise. Let proof 2–3 hours until puffy.
Over-proofing check: Gently press your finger into the dough; if it springs back slowly with a slight mark, it’s ready.
Step 6: Bake
Bake at 375°F (190°C) for 20–25 minutes, until golden and fragrant. Slightly cool before frosting to let flavors settle. Your kitchen will smell like an October morning — the essence of Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat.
Baking the Perfect Cinnamon Rolls with Brown Butter Icing
Bake the proofed rolls until golden on top and lightly bubbling inside. As they cool, make the icing: melt ¼ cup butter in a saucepan until browned and nutty. Let cool five minutes, then whisk with softened cream cheese, powdered sugar, vanilla, and a pinch of salt until creamy and smooth.
Spread the frosting while rolls are warm so it drizzles softly into each spiral. This moment — when butter, sugar, and spice meet tangy sourdough — defines Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat at its best. For an extra-luxurious touch, apply a second layer of frosting once cooled for a café-style finish.
Serving and Storage for Campfire Snacks & Breakfasts
Serve these rolls warm, with coffee or cider. Their soft, doughy layers pair beautifully with the earthy sweetness of pumpkin and caramelized butter. They’re equally wonderful as Campfire Snacks — wrap in foil, heat gently over indirect fire, and you’ll enjoy the smoky aroma blending with cinnamon and nutty butter.
For Gluten Free Sourdough bakers, store the rolls unfrosted in an airtight container for up to three days. To refresh, warm briefly in the oven or microwave before adding icing. Freeze extras unfrosted for up to two months, then thaw and reheat gently.
- Top with chopped pecans or walnuts for crunch
- Drizzle caramel or maple syrup over icing for added indulgence
- Serve with whipped cream or ice cream for dessert-style enjoyment
However you serve them — around the breakfast table or by the fire — these rolls embody everything cozy about fall. A soft roll, a warm drink, and the shared comfort of Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat make any day feel just right.
Frequently Asked Questions
Can I make the dough overnight in the fridge?
Yes. After the first rise, cover the bowl and refrigerate overnight. Slow fermentation enhances flavor and makes the texture perfectly soft. Bring to room temperature before shaping.
What if I don’t have a sourdough starter?
Use 2¼ teaspoons instant yeast mixed with warm milk and sugar. Proofing time will shorten, and flavor will be slightly less tangy but still delicious.
Can I use canned pumpkin puree?
Definitely. Canned puree works well as long as it’s pure pumpkin, not pie filling. Drain excess moisture for better texture.
How do I make these rolls gluten-free?
Use a gluten-free 1:1 flour blend plus 1 tsp xanthan gum and a gluten-free sourdough starter or yeast. Expect slightly shorter proofing times and a delicate texture.
Why use brown butter instead of regular butter?
Brown butter adds toasted, nutty complexity that regular butter can’t match. Its caramel notes amplify the richness of the pumpkin and cinnamon filling, setting these rolls apart as a unique fall indulgence.
Bringing Cozy Fall Baking Home
Every season has its charms, but autumn is defined by warmth, flavor, and comfort. Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat capture that spirit in every golden, swirled bite. The sourdough’s tang, brown butter’s nuttiness, and pumpkin’s gentle sweetness unite in perfect harmony for a pastry that feels both homey and sophisticated.
Baking these rolls isn’t just about creating food — it’s about creating moments. Share them during brunch, around a fire, or as holiday gifts; no matter how they’re served, they inspire connection and nostalgia. Adapt the recipe for Gluten Free Sourdough or prepare the dough ahead — it’s as versatile as it is comforting.
As the leaves turn and the air cools, fill your kitchen with the warm scent of cinnamon and brown butter, and let Brown Butter Sourdough Pumpkin Cinnamon Rolls – The Best Fall Treat remind you that the best baking comes from the heart — cozy, generous, and made to share.
