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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

4.9 from 11 reviews

Delight in these Pumpkin Cinnamon Rolls, a perfect blend of soft, fluffy dough enriched with pumpkin puree and spiced with pumpkin pie spice and cinnamon. These rolls feature a luscious brown sugar filling and a creamy, buttery cream cheese frosting that melts deliciously into each bite, making them an ideal treat for fall or any time you crave a cozy, spiced pastry.

Ingredients

Scale

Dough

  • 2 ¼ Teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6oz (¾ Cup) Warm Water (around 115°F/46°C)
  • 50 grams (¼ Cup) Granulated Sugar/Caster Sugar
  • 2 Tablespoons Butter, browned
  • 1 Large Egg, at room temperature
  • 1 Tablespoon Dry Milk Powder
  • 1 Teaspoon Salt
  • 5.3oz (⅔ Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • 1 Tablespoon Pumpkin Pie Spice
  • 406–468 grams (3 ¼–3 ¾ Cups) All-Purpose Flour/Plain Flour

Filling

  • 150 grams (¾ Cup) Brown Sugar
  • 1 ½ Teaspoon Ground Cinnamon
  • 1 ½ Teaspoon Pumpkin Pie Spice
  • 3oz (6 Tablespoons) Butter, browned

Frosting

  • 4oz Cream Cheese, softened to room temperature
  • 2oz (¼ Cup) Browned Butter, softened to room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 180 grams (1 ½ Cups) Confectioners Sugar/Powdered Sugar

Instructions

  1. Brown Butter: Brown a total of 15 tablespoons of butter until golden and fragrant, allowing for evaporation losses. Use the browned butter immediately for the dough and filling, and reserve the remaining portion by refrigerating it for the frosting to soften later alongside the cream cheese.
  2. Make Dough: In the bowl of an electric mixer, dissolve yeast in warm water and let it sit for 5 minutes until frothy. Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree, mixing until well combined without leftover egg yolk. Incorporate 3 ¼ cups of flour and pumpkin pie spice, mix, then knead with a dough hook on medium speed for 8 minutes, scraping the bowl occasionally. Add up to ¼ cup more flour if dough is too sticky; the dough should be soft and moist but not overly sticky.
  3. First Rise: Preheat oven to 200°F (93°C), then turn it off to create a warm rising environment. Lightly oil or spray a large bowl, place the dough inside, coating it to prevent skin formation. Cover with a kitchen towel and place the bowl in the warm oven. Let the dough rise until doubled in size, about 45 minutes to 1 hour.
  4. Prepare Filling and Shape Dough: Punch down the risen dough, then roll it out on a floured surface into a 16×14 inch rectangle. Brush with melted browned butter. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle evenly over the dough. Roll the dough tightly into a log and score it into 12 even slices using dental floss or a serrated knife.
  5. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and refrigerate overnight or let rise immediately for about 30 minutes until doubled in size.
  6. Bake: Remove rolls from fridge and let sit at room temperature for about 45 minutes if cold. Preheat oven to 350°F (180°C) and bake rolls for 22-27 minutes until internal temperature reaches 190°F (88°C). Let cool for 5-10 minutes before frosting.
  7. Make Frosting: Beat softened cream cheese and browned butter together in an electric mixer on medium for 2 minutes until fluffy, scraping bowl sides as needed. Add vanilla extract, heavy cream, and powdered sugar. Start mixing on low to combine sugar, then beat on high for 4 minutes until light and fluffy.
  8. Frost Rolls: Spread the frosting generously over warm cinnamon rolls so it melts into them perfectly. Serve immediately for best taste.
  9. Storage: Store any leftover rolls in an airtight container at room temperature for up to 3 days; they’re best fresh but remain moist and flavorful when refrigerated and reheated gently.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for a balanced flavor.
  • Brown butter for richer flavor; prepare extra to account for evaporation.
  • The warm oven method for rising provides consistent dough proofing.
  • Rolling the dough tightly helps maintain the swirl shape during baking.
  • Allow rolls to cool slightly before frosting to prevent melting frosting to a runny consistency.
  • Dental floss can be used to slice cinnamon rolls cleanly without squishing the dough.
  • Refrigeration allows for flexible timing and can enhance flavor development overnight.
  • Check internal temperature for perfectly baked rolls using a kitchen thermometer.

Nutrition

Keywords: Pumpkin Cinnamon Rolls, Pumpkin Spice, Brown Butter Cinnamon Rolls, Fall Recipes, Spiced Sweet Rolls

Find it online: https://mixitwitjoe.com/pumpkin-cinnamon-rolls-recipe/