Description
Deliciously soft and fluffy pumpkin cinnamon rolls featuring a rich pumpkin dough, spiced pumpkin pie filling, crunchy pie crumb topping, and a creamy cinnamon cream cheese frosting. Perfect for a cozy breakfast or dessert during fall.
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
- Prepare Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture becomes a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
- Make Pumpkin Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and sea salt until evenly mixed. Add the heavy cream, pumpkin puree, egg, and cooled tangzhong. Knead on low speed using the dough hook until a rough dough ball forms.
- Incorporate Butter: With the mixer running on low, add softened unsalted butter 1/2 tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Remove dough from the bowl, fold the sides underneath to form a smooth round ball, place back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Prepare Pumpkin Pie Filling: In a bowl, combine softened butter, packed light brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.
- Roll and Fill Dough: Place rested dough on a lightly floured surface and roll it into a 15x21 inch rectangle with the longer side facing you. Dollop the pumpkin pie filling over the dough and gently spread it evenly, leaving a 1/2-inch clean border at the top.
- Shape Rolls: Use a pizza cutter to cut the dough into twelve 1 3/4-inch wide strips. Roll each strip away from you, then place them carefully in a parchment-lined 9x13 inch baking pan.
- Second Rise: Cover pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
- Make Pie Crumb Topping: Combine melted butter, all-purpose flour, granulated sugar, and cornstarch until crumbly. Sprinkle crumbs evenly over the risen rolls.
- Bake Rolls: Bake in the preheated oven for 40 minutes or until an instant-read thermometer inserted into the center of a roll registers 180°F.
- Prepare Cream Cheese Frosting: While rolls bake, beat cream cheese and room temperature butter in a stand mixer until combined. Add powdered sugar and continue beating on low speed until light and fluffy. Add heavy cream, vanilla extract, and cinnamon, mixing until fully incorporated.
- Cool and Frost: Allow rolls to cool in the pan on a wire rack for 15 minutes. Spread 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 to ensure accurate baking results.
- Do not scoop flour directly with the measuring cup, as it results in too much flour and dense rolls.
- Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Reheat leftovers gently in the microwave or in a 350°F oven until warmed through for best freshness.
- Using room temperature ingredients like egg and butter helps the dough come together smoothly and rise properly.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 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
