Description
These Pumpkin Cinnamon Rolls combine soft, fluffy bread infused with pumpkin puree and warm spices, topped with a luscious cinnamon cream cheese frosting and a crumbly pie topping. Perfect for fall breakfasts or desserts, they are moist, flavorful, and irresistibly cozy.
Ingredients
Scale
Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
Pumpkin Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/4 cup + 1 tablespoon heavy cream, room temperature
- 2/3 cup pumpkin puree
- 1 large egg, room temperature
- Tangzhong from above
- 6 tablespoons unsalted butter, cool room temperature
Pumpkin Pie Filling
- 2/3 cup light brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1/4 cup pumpkin puree
- 2 tablespoons all-purpose or bread flour
- 1 tablespoon pumpkin pie spice
Pie Crumb Topping
- 3 tablespoons unsalted butter, melted
- 1/2 cup all-purpose or bread flour
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Cinnamon Cream Cheese Frosting
- 3 ounces cream cheese, cold
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 4 tablespoons heavy cream
- 1 teaspoon vanilla paste or extract
- 1/2 teaspoon cinnamon
Instructions
- Make Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape it into a bowl and let it cool to room temperature.
- Prepare Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add the heavy cream, pumpkin puree, egg, and cooled tangzhong. Knead on low speed with the dough hook until a rough dough forms.
- Add Butter: With the mixer running on low, add the softened unsalted butter gradually, half tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Remove the dough from the bowl and shape it into a smooth round ball by folding the sides underneath. Place it back in the mixer bowl, cover with plastic wrap, and let rest for 30 minutes.
- Make Pumpkin Pie Filling: Combine unsalted butter, packed light brown sugar, pumpkin puree, all-purpose flour, and pumpkin pie spice until smooth and well mixed.
- Roll Dough and Add Filling: Turn the rested dough onto a lightly floured surface and roll it into a 15 by 21-inch rectangle with the longer edge closest to you. Spread the pumpkin pie filling evenly over the dough with an offset spatula, leaving a 1/2-inch border at the top.
- Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place them seam side down into a parchment-lined 9x13-inch baking pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Prepare Pie Crumb Topping: Mix melted unsalted butter, all-purpose flour, granulated sugar, and cornstarch until crumbly. Sprinkle evenly over the risen rolls.
- Bake: Bake the pumpkin rolls for 40 minutes or until an inserted thermometer reads 180°F in the center of a roll. Remove from oven and cool on a wire rack for 15 minutes.
- Make Frosting: In a stand mixer, beat cold cream cheese and room temperature butter until smooth. Gradually add powdered sugar and beat on low until light and fluffy. Mix in heavy cream, vanilla paste, and cinnamon until combined.
- Frost and Serve: Spread the cinnamon cream cheese frosting evenly over the warm rolls. Serve and enjoy.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid dense rolls.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days.
- Reheat leftovers in the microwave or in a 350°F oven until warmed through for best texture and flavor.
- Using bread flour helps create a chewier roll with good structure, but all-purpose flour can be substituted.
- Allow rolls to fully cool slightly before frosting to prevent melting the cream cheese frosting.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg
