Description
These Pumpkin Cinnamon Rolls are a delightful twist on a classic treat, featuring a soft pumpkin-infused dough, spiced pumpkin pie filling, and a crumbly topping. Topped with a rich cinnamon cream cheese frosting, they are perfect for fall breakfasts or cozy desserts.
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 4-5 minutes until the mixture becomes a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare the Pumpkin Dough: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and sea salt. Add the heavy cream, pumpkin puree, egg, and prepared tangzhong. Knead on low speed with the dough hook until a rough dough ball forms.
- Incorporate the Butter: With the mixer running on low speed, add the softened unsalted butter 1/2 tablespoon at a time, ensuring each addition is fully incorporated 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 pulling the sides toward the bottom center. Return it to the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Make the Pumpkin Pie Filling: In a separate bowl, combine the unsalted butter, light brown sugar, pumpkin puree, all-purpose or bread flour, and pumpkin pie spice until smooth.
- Roll out the Dough: Place the rested dough on a lightly floured surface and roll it into a 15×21 inch rectangle with the longest side facing you.
- Fill the Dough: Dollop the pumpkin pie filling across the dough surface, then spread evenly with an offset spatula, leaving a 1/2-inch clean border at the top edge.
- Cut and Roll: Use a pizza cutter to divide the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral and carefully transfer them to a parchment-lined 9×13 baking pan.
- Second Rise: Cover the pan with plastic wrap and allow the rolls to rise for 2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Prepare the Pie Crumb Topping: Combine melted unsalted butter, all-purpose or bread flour, granulated sugar, and cornstarch until crumbly. Sprinkle evenly over the risen rolls.
- Bake the Rolls: Bake for 40 minutes or until an instant-read thermometer inserted into the center registers 180°F.
- Make the Cinnamon Cream Cheese Frosting: While rolls bake, beat cold cream cheese and room temperature butter until combined. Gradually add powdered sugar and beat until light and fluffy. Mix in heavy cream, vanilla paste or extract, and cinnamon.
- Cool and Frost: Let rolls cool in the pan on a wire rack for 15 minutes. Spread the cinnamon cream cheese frosting over the warm rolls and serve.
Notes
- Measure dry ingredients using the spoon-and-level method or a kitchen scale for accuracy.
- Leftover rolls can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
- Reheat leftovers in the microwave or in a 350°F oven until warmed throughout.
- Use bread flour for a chewier texture; all-purpose flour can be used for a softer roll.
- Allow the dough to fully rise before baking to ensure light and fluffy rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 370 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
