Description
Pumpkin Cinnamon Rolls blend pumpkin puree and warm spices in an ultra-soft, enriched dough, swirled with brown sugar and cinnamon, then topped with luscious cream cheese frosting. Carefully browned butter adds rich, nutty notes throughout the dough, filling, and icing. These fall-inspired rolls rise overnight and bake up fluffy, making them a cozy breakfast or dessert centerpiece for any occasion.
Ingredients
- 2 1/4 teaspoons instant dry yeast
- 6 oz warm water
- 50g granulated sugar
- 2 tablespoons browned butter
- 1 large egg
- 1 tablespoon dry milk powder
- 1 teaspoon salt
- 5.3 oz pumpkin puree
- 1 tablespoon pumpkin pie spice
- 406–468g all-purpose flour
- 150g brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 3 oz browned butter (for filling)
- 4 oz cream cheese, softened
- 2 oz browned butter, softened (for frosting)
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- 180g powdered sugar
Instructions
- Brown a total of 15 tablespoons butter and reserve separate portions for the dough, filling, and frosting.
- Dissolve yeast in warm water and let stand for 5 minutes until frothy.
- Stir in granulated sugar, 2 tablespoons browned butter, egg, dry milk powder, salt, and pumpkin puree.
- Add 406-468g all-purpose flour and 1 tablespoon pumpkin pie spice; mix until a soft dough forms.
- Knead the dough for 8 minutes until smooth but not sticky.
- Allow dough to rise in a warm oven for 45-60 minutes, until doubled in size.
- Roll dough into a 16×14 inch rectangle; brush with 3 oz browned butter.
- Evenly sprinkle brown sugar, ground cinnamon, and pumpkin pie spice over the dough.
- Tightly roll up the dough and cut into 12 even pieces.
- Arrange rolls in a greased 9×13 inch baking dish, cover, and refrigerate overnight.
- Let rolls rise at room temperature for 45 minutes before baking.
- Bake at 350°F (175°C) for 22-27 minutes until golden.
- For frosting, beat cream cheese, 2 oz browned butter, vanilla extract, heavy cream, and powdered sugar until smooth.
- Spread frosting over warm rolls and serve.
Notes
Substitute pumpkin puree with sweet potato puree for a twist. Use bread flour for extra chewiness or add a touch more pumpkin pie spice for bolder flavor. Make rolls a day ahead; store unfrosted in the fridge for up to 3 days or freeze for longer storage. If dough is too sticky, gradually add flour; if too dry, add water by teaspoons. Ensure butter cools before mixing to prevent scrambling eggs or killing yeast.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 38mg