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Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.3 from 56 reviews

  • Author: Sara
  • Total Time: 3 hours 12 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Pumpkin Cinnamon Rolls combine the warm flavors of pumpkin puree and pumpkin pie spice with a soft, tender dough and a rich cream cheese frosting. Perfect for fall mornings or a cozy dessert, these rolls are made with browned butter for extra depth of flavor and can be prepared ahead with an overnight rise. Enjoy a classic sweet treat with a seasonal twist.

Ingredients

Dough Ingredients

  • 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, 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 Ingredients

  • 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 and melted

Frosting Ingredients

  • 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 15 tablespoons of butter by gently heating it until it turns golden and has a nutty aroma. Use 12 tablespoons total—some for the dough, some for the filling, and save the remaining browned butter for the frosting. Chill leftover browned butter in the fridge until ready to use.
  2. Prepare the Dough: In an electric mixer bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy. Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree, mixing until well combined with no egg traces visible.
  3. Add Flour and Pumpkin Pie Spice: Stir in 3 1/4 cups of flour and pumpkin pie spice. Mix until mostly combined, then attach the dough hook and knead on medium speed. If sticky, add up to 1/4 cup more flour. Knead for 8 minutes, scraping the bowl every few minutes. The dough should be soft, moist, but not overly sticky.
  4. First Rise: Preheat oven to 200°F/93°C and then turn it off. Lightly spray a large bowl, place the dough inside and coat it to prevent skin formation. Cover with a kitchen towel and place the bowl in the warm, turned-off oven to rise until doubled, about 45 minutes to 1 hour.
  5. Prepare Filling: In a small bowl, combine brown sugar, cinnamon, and pumpkin pie spice. Brush the risen dough rolled out into a 16×14 inch rectangle with melted browned butter, then sprinkle the sugar mixture evenly over the surface.
  6. Shape Rolls: Roll the dough tightly into a log, scoring it into 12 even pieces with dental floss or a serrated knife. Place rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and refrigerate overnight or let rise immediately until doubled (about 30 minutes) before baking.
  7. Bake: If refrigerated, allow rolls to thaw and rise at room temperature for about 45 minutes. Preheat oven to 350°F/180°C. Bake rolls for 22-27 minutes or until an internal temperature of 190°F/88°C is reached. Let rest for 5-10 minutes before frosting.
  8. Make Frosting: While rolls bake, beat cream cheese and softened browned butter in a mixer or with a handheld mixer until light and fluffy, about 2 minutes. Add vanilla extract, heavy cream, and powdered sugar. Beat on low to combine, then high for 4 minutes. Spread frosting on warm rolls so it melts in smoothly.
  9. Serve and Store: Serve cinnamon rolls warm for the best flavor and texture. Store leftovers in an airtight container for up to 3 days.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Browning butter adds a rich, nutty flavor; be careful not to burn it.
  • Adjust flour quantity as needed to achieve a soft but not sticky dough.
  • Overnight refrigeration helps develop flavor and makes morning preparation easier.
  • Use dental floss for clean cuts when slicing the rolls.
  • Check internal temperature of rolls if using a thermometer to ensure perfect baking.
  • Prep Time: 45 minutes
  • Cook Time: 27 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/pumpkin-cinnamon-rolls-with-cream-cheese-frosting-recipe/