Brown Butter Pumpkin Maple Pecan Cinnamon Rolls

Soft, fluffy, and packed with cozy fall flavor, these Brown Butter Pumpkin Maple Pecan Cinnamon Rolls are basically autumn wrapped up in a cinnamon roll. Brown butter adds a rich, nutty flavor to the dough, while Raven’s Nest Pumpkin Butter, maple syrup, cinnamon, and toasted pecans create a gooey, warmly spiced filling.

Shaped like little pumpkins and finished with a creamy brown butter cream cheese frosting, these rolls are made for fall brunches, holiday mornings, or enjoying with a hot cup of coffee.

Makes: 10–12 rolls
Prep Time: 30 minutes + rising time
Bake Time: 22–28 minutes
Oven: 350°F

Ingredients

For the Dough

• ¾ cup whole milk, warmed
• 2¼ teaspoons active dry yeast
• ¼ cup pure maple syrup
• ½ cup sourdough discard
• 1 large egg
• 1 egg yolk
• ½ cup unsalted butter, browned and slightly cooled
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 3½ cups all-purpose flour, plus more if needed

For the Pumpkin Maple Pecan Filling

• ½ cup Raven’s Nest Gourmet Pumpkin Butter
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup chopped pecans
• 2 tablespoons pure maple syrup
• 4 tablespoons softened butter
• For the Brown Butter Cream Cheese Frosting
• 4 oz. cream cheese, softened
• 4 tablespoons unsalted butter, browned and slightly cooled
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup milk, plus more as needed

To Create the Pumpkin Shape

• Food-safe cooking twine
• Neutral oil or cooking spray
• Small pieces of cinnamon stick, for stems (optional)

Instructions

1. Make the Brown Butter

Melt the butter in a small saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty and fragrant.

Remove from heat and allow to cool slightly.

2. Make the Dough

Add the warm milk to the bowl of a stand mixer and sprinkle the yeast over the top. Add the maple syrup and let sit for 5–10 minutes, until the yeast becomes foamy.

Add the sourdough discard, egg, egg yolk, vanilla, and cooled brown butter.

Add the salt and flour. Using the dough hook, mix until a shaggy dough forms, then knead for approximately 6–8 minutes.

The dough should be soft and slightly tacky. Add additional flour a little at a time only if the dough is too wet to handle.

Transfer to a lightly greased bowl, cover, and let rise in a warm place until roughly doubled in size, about 1–1½ hours.

3. Make the Filling

In a small bowl, combine the brown sugar, cinnamon, and salt.

Once the dough has risen, transfer it to a lightly floured surface and roll into a large rectangle.

Spread the softened butter over the dough, followed by an even layer of Raven’s Nest Pumpkin Butter.

Sprinkle with the cinnamon-brown sugar mixture and chopped pecans, then drizzle with maple syrup.

4. Roll & Slice

Starting from the long edge, tightly roll the dough into a log.

Slice into 10–12 evenly sized rolls.

5. Shape the Rolls Like Pumpkins

Cut a piece of food-safe cooking twine for each roll and lightly coat it with oil or cooking spray.

Place the twine underneath each roll and gently bring the strands up and around the dough, creating approximately 8 sections to resemble pumpkin ridges.

Tie the twine loosely at the top, leaving enough room for the dough to expand.

Place the shaped rolls in a greased baking dish. Cover and allow them to rise again for 30–45 minutes, until noticeably puffy.

6. Bake

Preheat oven to 350°F.

Bake the rolls for approximately 22–28 minutes, or until golden brown and cooked through.

Allow the rolls to cool slightly, then carefully snip and remove all of the cooking twine.

For an extra festive touch, place a small piece of cinnamon stick into the center of each roll to create a pumpkin “stem.”

7. Make the Brown Butter Cream Cheese Frosting

Beat the softened cream cheese and cooled brown butter together until smooth and fluffy.

Add the powdered sugar, vanilla, and salt. Slowly add the milk until the frosting reaches a soft, pourable consistency.

8. Frost & Serve

Drizzle the brown butter cream cheese frosting over the slightly cooled cinnamon rolls.

Serve warm alongside your favorite coffee or tea.

Perfect for: Fall brunches, Thanksgiving morning, holiday entertaining, weekend baking, or a cozy morning at home.