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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

4.9 from 23 reviews

Delight in these soft and flavorful Pumpkin Cinnamon Rolls, featuring a tender pumpkin-infused dough spiced with pumpkin pie seasoning, a rich brown sugar and cinnamon filling, and topped with a luscious cream cheese and browned butter frosting. Perfect for fall mornings or anytime you crave a cozy, sweet treat.

Ingredients

Scale

Dough

  • 2 ¼ Teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6 oz (¾ Cup) Warm Water (about 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
  • 5.3 oz (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 Teaspoons Ground Cinnamon
  • 1 ½ Teaspoons Pumpkin Pie Spice
  • 3 oz (6 Tablespoons) Butter, browned

Frosting

  • 4 oz Cream Cheese, softened to room temperature
  • 2 oz (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 carefully over medium heat until golden and fragrant. Use 2 tablespoons for the dough, 6 tablespoons for the filling, and reserve the remaining browned butter in the refrigerator overnight to soften later for the frosting.
  2. Prepare Dough: In the bowl of an electric mixer, dissolve 2 ¼ teaspoons yeast in 6 oz warm water. Let sit for 5 minutes until frothy. Add 50 grams sugar, 2 tablespoons browned butter, 1 large room temperature egg, 1 tablespoon dry milk powder, 1 teaspoon salt, 5.3 oz pumpkin puree, and 1 tablespoon pumpkin pie spice. Mix to combine.
  3. Add Flour and Knead: Stir in 3 ¼ cups flour until mostly combined. Attach dough hook and knead on medium speed for 8 minutes. Add up to ¼ cup additional flour if the dough is too sticky, aiming for a soft, moist dough that is not overly sticky. Scrape the bowl as needed.
  4. First Rise: Preheat oven to 200°F (93°C), then turn it off. Spray a large bowl with cooking spray and place dough inside, coating it to prevent skin formation. Cover with a clean kitchen towel and place in the warm but turned-off oven to rise until doubled in size, about 45-60 minutes.
  5. Prepare Filling: Brown 3 oz butter and in a small bowl combine 150 grams brown sugar, 1 ½ teaspoons cinnamon, and 1 ½ teaspoons pumpkin pie spice.
  6. Roll and Fill Dough: Punch down the dough to release air bubbles and roll out on a floured surface into a 16×14 inch rectangle. Brush with melted browned butter, then evenly sprinkle the sugar-spice mixture over the dough.
  7. Roll and Slice: Roll the dough tightly into a log. Score into 12 even pieces using unflavored dental floss or a serrated knife. Place rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and refrigerate overnight or allow to rise immediately for about 30 minutes until doubled in size.
  8. Bake Cinnamon Rolls: If refrigerated, set rolls on the counter to rise/thaw for about 45 minutes before baking. Preheat oven to 350°F (180°C). Bake rolls for 22-27 minutes until golden and an internal temperature of 190°F (88°C) is reached. Let cool 5-10 minutes before frosting.
  9. Make Frosting: Beat 4 oz cream cheese and 2 oz softened browned butter on medium speed for 2 minutes until fluffy. Add 1 tablespoon vanilla extract, 2 tablespoons heavy cream, and 180 grams powdered sugar. Beat on low to combine, then high speed for 4 minutes.
  10. Frost Rolls: Spread frosting generously over warm cinnamon rolls so it melts into each roll. Serve warm.

Notes

  • Brown all the butter first to save time and ensure consistent flavor.
  • Use pure pumpkin puree, not pumpkin pie filling, for best dough texture and taste.
  • Dough should be soft but not overly sticky; adjust flour as needed.
  • Refrigerate the rolls overnight for a slow rise and enhanced flavor, or bake after a quick rise.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For best results, use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, autumn cinnamon rolls, pumpkin spice rolls, cream cheese frosting cinnamon rolls

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