Print

Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 47 reviews

These Pumpkin Cinnamon Rolls are a delightful fall treat combining soft, fluffy dough infused with pumpkin puree and warm pumpkin pie spices, filled with a rich brown sugar and cinnamon mixture, and topped with a luscious browned butter cream cheese frosting. Perfect for breakfast or dessert, these rolls offer a cozy, seasonal twist on a classic favorite.

Ingredients

Dough Ingredients

  • 2 1/4 teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6 oz (3/4 cup) Warm Water (around 115°F/46°C)
  • 50 grams (1/4 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 (2/3 cup) Pure Pumpkin Puree (not pumpkin pie filling)
  • 1 tablespoon Pumpkin Pie Spice
  • 406-468 grams (3 1/4 - 3 3/4 cups) All-Purpose Flour / Plain Flour

Filling Ingredients

  • 150 grams (3/4 cup) Brown Sugar
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 3 oz (6 tablespoons) Butter, browned

Frosting Ingredients

  • 4 oz Cream Cheese, softened to room temperature
  • 2 oz (1/4 cup) Browned Butter, softened to room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Heavy Cream
  • 180 grams (1 1/2 cups) Confectioners Sugar / Powdered Sugar

Instructions

  1. Brown Butter: Brown 15 tablespoons of butter to account for evaporation. Use part of the browned butter melted in the dough and filling. Reserve some browned butter in the fridge to soften later for the frosting.
  2. Prepare Dough: Dissolve yeast in warm water in an electric mixer bowl and let sit for 5 minutes. Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix until combined with no traces of egg yolk.
  3. Add Flour & Spice: Add 3 1/4 cups of flour and pumpkin pie spice. Mix until mostly combined, then knead with dough hook on medium speed for 8 minutes, adding up to 1/2 cup more flour if sticky. Dough should be soft, moist, not sticky.
  4. First Rise: Preheat oven to 200°F (93°C), then turn off. Spray a large bowl with cooking spray, place dough inside and turn to coat to prevent skin. Cover with kitchen towel and place in warm oven for about 45 minutes to 1 hour until doubled in size.
  5. Prepare Filling: On a floured surface, punch down risen dough and roll into 16 x 14 inch rectangle. Brush dough with melted browned butter. Mix brown sugar, pumpkin pie spice, and cinnamon, then evenly sprinkle over dough.
  6. Roll & Slice: Roll dough tightly into a log. Score or mark into 12 even pieces, then slice using unflavored dental floss or serrated knife to get clean cuts.
  7. Second Rise or Refrigerate: Place rolls into a 9x13 inch baking dish. Cover with plastic wrap and refrigerate overnight to rise slowly, or let rise immediately for about 30 minutes until doubled in size.
  8. Bake Rolls: Remove rolls from fridge and let thaw/rise on counter for about 45 minutes. Preheat oven to 350°F (180°C) and bake rolls for 22-27 minutes. Use a thermometer to check for an internal temperature of 190°F (88°C). Let cool for 5-10 minutes before frosting.
  9. Make Frosting: Beat softened cream cheese and browned butter with an electric mixer until light and fluffy (~2 minutes). Add vanilla extract, heavy cream, and powdered sugar. Beat on low to incorporate, then on high for 4 minutes until smooth.
  10. Frost Rolls: Spread frosting generously over warm cinnamon rolls so it melts into them.
  11. Store: Keep leftovers in an airtight container for up to 3 days; best enjoyed fresh.

Notes

  • Brown extra butter initially to account for evaporation during browning.
  • Use pure pumpkin puree, NOT pumpkin pie filling, for best texture and flavor.
  • Make sure the dough is not overly sticky before first rise; adjust flour as necessary.
  • Refrigerating rolls overnight allows for a slow rise and deeper flavor development.
  • Use dental floss or a serrated knife to slice rolls cleanly without squashing.
  • Check internal temperature of rolls to ensure perfect baking.
  • Allow frosting to soften before spreading on warm rolls for the best melt-in effect.

Find it online: https://recipethrive.com/pumpkin-cinnamon-rolls-with-cream-cheese-frosting-recipe/