Description
Delight in these Pumpkin Cinnamon Rolls featuring a soft pumpkin-infused dough, spiced pumpkin pie filling, crumb topping, and creamy cinnamon cream cheese frosting. Perfect for a cozy fall breakfast or dessert.
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 the Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, whisking constantly for about 4-5 minutes until the mixture thickens into a paste-like slurry. Transfer it to a bowl and set aside to cool.
- Prepare the Dough: In a stand mixer bowl, combine the 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 speed, add the unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First Rest: Remove the dough from the bowl and shape it into a smooth ball by pulling sides underneath. Place back in the bowl, cover with plastic wrap, and let rest for 30 minutes.
- Make Pumpkin Pie Filling: In a separate bowl, combine the unsalted butter, light brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.
- Roll Dough and Add Filling: Turn the rested dough onto a floured surface and roll into a 15x21 inch rectangle with the longest side closest to you. Dollop the pumpkin pie filling over the dough and spread evenly using an offset spatula, leaving a 1/2-inch border on top.
- 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 carefully place them 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 Crumb Topping: Mix the melted butter, flour, granulated sugar, and cornstarch until crumbly. Evenly sprinkle the crumb topping over the risen rolls.
- Bake Rolls: Bake for 40 minutes at 325°F until a thermometer inserted into the center registers 180°F.
- Make Frosting: While baking, beat cream cheese and butter in a stand mixer until smooth. Add powdered sugar and continue beating until light and fluffy. Mix in heavy cream, vanilla, and cinnamon until combined.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cinnamon cream cheese frosting over the warm rolls before serving.
Notes
- Measure dry ingredients using the spoon-and-level method or a kitchen scale for best results to avoid dense dough.
- Store leftovers in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
- Reheat leftovers in the microwave or a 350°F oven until warmed through to maintain freshness.
- Allow the topping and frosting to cool slightly before applying to prevent melting.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
