Print

Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

These Pumpkin Cinnamon Rolls are a delightful fall-inspired twist on a classic favorite, featuring a soft pumpkin-infused dough spiced with pumpkin pie seasoning and filled with a rich cinnamon and brown sugar mixture. Topped with a luscious browned butter cream cheese frosting, these rolls are perfect for breakfast or dessert during the cozy season.

Ingredients

Scale

Dough

  • 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

  • 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

  • 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 about 15 tablespoons of butter in a pan over medium heat, allowing some evaporation. Reserve 12 tablespoons total, using part for the dough and filling melted, and the remainder for the frosting, chilled and softened later. This ensures enough rich browned butter flavor throughout the recipe.
  2. Prepare Dough: In an electric mixer bowl, dissolve yeast in warm water and let it sit for 5 minutes until fully dissolved. Add sugar, 2 tablespoons melted browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well until combined and there are no traces of egg yolk.
  3. Add Flour and Spices: Mix in 3 1/4 cups of flour and pumpkin pie spice until mostly combined. Attach the dough hook and knead on medium speed for 8 minutes, scraping sides as needed. Add up to 1/4 cup additional flour if the dough is very sticky. The dough should be soft and moist but not overly sticky.
  4. Proof Dough: Preheat oven to 200°F (93°C) then turn off to create a warm environment. Spray a large bowl with cooking spray and place dough inside, coating lightly to prevent skin formation. Cover with a clean kitchen towel and place in the warm oven to rise until doubled in size, about 45 minutes to 1 hour.
  5. Prepare Filling: On a floured surface, punch down the risen dough and roll into a 16×14 inch rectangle. Brush dough generously with melted browned butter. In a small bowl, combine brown sugar, pumpkin pie spice, and cinnamon then sprinkle evenly over the dough.
  6. Shape Rolls: Roll the dough tightly into a log. Score into 12 even pieces with unflavored dental floss or serrated knife for a clean cut. Place rolls into a greased 9×13 inch baking dish. Cover with plastic wrap and either refrigerate overnight or allow to rise at room temperature until doubled, about 30 minutes.
  7. Bake Rolls: If refrigerated, allow rolls to sit on the counter for 45 minutes to rise and thaw. Preheat oven to 350°F (180°C). Bake rolls for 22-27 minutes until internal temperature reaches 190°F (88°C). Let sit 5-10 minutes before frosting.
  8. Make Frosting: While rolls bake, beat softened cream cheese and browned butter on medium speed for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Mix first on low to combine powdered sugar, then beat on high for 4 minutes. Spread frosting over warm rolls so it melts into the crevices.
  9. Store: Keep leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Notes

  • Be sure to use pure pumpkin puree, not pumpkin pie filling, to control sweetness and consistency.
  • Browning butter adds a deep nutty flavor but requires careful attention to avoid burning.
  • The dough can be kneaded by hand if an electric mixer is not available.
  • Rolling and slicing the dough with dental floss helps ensure clean, even cinnamon roll shapes.
  • Allowing the rolls to rest and rise overnight in the fridge develops flavor and makes the process easier the next day.
  • Use a digital thermometer to check doneness precisely without cutting into the rolls.
  • Frost the rolls while warm so the frosting seeps into the nooks and crannies for maximum flavor.

Keywords: pumpkin cinnamon rolls, fall recipe, pumpkin spice rolls, cinnamon rolls with pumpkin, browned butter frosting

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