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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe

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4.8 from 29 reviews

Delight in these soft and fluffy Pumpkin Cinnamon Rolls, infused with warm pumpkin pie spices and a rich pumpkin puree. Topped with a creamy pumpkin-spiced cream cheese frosting and a buttery crumb topping, these rolls are the perfect fall treat to enjoy with family and friends. This recipe combines traditional cinnamon roll techniques with seasonal flavors to create a comforting and festive morning or dessert pastry.

  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings

Ingredients

Dough

  • 1/4 cup bread flour
  • 3/4 cup water
  • 3 2/3 cups bread flour
  • 1/3 cup granulated sugar
  • 2 tablespoons pumpkin pie spice
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1/4 cup heavy cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 1/3 cup pumpkin puree, room temperature
  • 1 large egg, room temperature
  • Tangzhong (prepared from water and flour mixture)
  • 6 tablespoons unsalted butter, cool room temperature

Filling

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup light brown sugar, packed
  • 1/4 cup pumpkin puree
  • 2 tablespoons all-purpose or bread flour
  • 2 tablespoons pumpkin pie spice

Pie Crumb Topping

  • 3 tablespoons unsalted butter, melted
  • 1/3 cup + 1 tablespoon + 1 teaspoon all-purpose or bread flour
  • 1/4 cup granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon pumpkin pie spice

Cream Cheese Frosting

  • 4 ounces cream cheese, cold
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1/4 cup pumpkin puree, room temperature
  • 4 tablespoons heavy cream
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture turns into a paste-like slurry. Scrape it into a bowl and set aside to cool.
  2. Prepare the Dough: In a stand mixer bowl, combine bread flour, granulated sugar, pumpkin pie spice, instant yeast, and salt until mixed. Add the heavy cream, whole milk, pumpkin puree, egg, and cooled tangzhong. Knead with the dough hook on low until a rough dough ball forms.
  3. Incorporate Butter: With the mixer running on low, add softened unsalted butter 1/2 tablespoon at a time, waiting until fully incorporated before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  4. First Rise: Remove dough from the bowl and shape into a smooth round ball by pulling the edges underneath. Place it back in the bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature.
  5. Prepare the Filling: Mix together unsalted butter, light brown sugar, pumpkin puree, all-purpose or bread flour, and pumpkin pie spice until smooth and spreadable.
  6. Roll Out the Dough: Lightly flour your work surface and roll the dough into an 18 x 20 inch rectangle. Spread the prepared pumpkin pie filling evenly across the dough, leaving a clean 1/2-inch border at the top edge.
  7. Form the Rolls: Using a pizza cutter, slice the dough into twelve 1 1/2-inch strips. Roll each strip tightly away from you and transfer to a parchment-lined baking sheet or 9x13 baking pan, spacing them about 3 inches apart.
  8. Second Rise: Cover the rolls with plastic wrap and let them rise for 1-2 hours, until they have doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  9. Make the Pie Crumb Topping: In a small bowl, combine melted butter, flour, granulated sugar, light brown sugar, and pumpkin pie spice until crumbly. Chill in the refrigerator until ready to use.
  10. Apply Crumb Topping: Once rolls have risen, evenly sprinkle the crumb topping over each roll, gently pressing it onto the surface.
  11. Bake the Rolls: Bake on a baking sheet for 20-30 minutes or in a baking pan for 30-40 minutes, until an instant-read thermometer inserted in the center reads 180°F (82°C), indicating doneness.
  12. Make the Cream Cheese Frosting: While rolls bake, beat cold cream cheese and room temperature butter in a mixing bowl until smooth. Gradually add powdered sugar and beat on low until light and fluffy. Mix in pumpkin puree, heavy cream, vanilla, and pumpkin pie spice until fully combined.
  13. Cool and Frost: Remove rolls from oven and let cool on a wire rack for 15 minutes. Spread the prepared cream cheese frosting generously over the warm rolls and serve.

Notes

  • Measuring Flour: For best accuracy, spoon the flour lightly into your measuring cup and level it off with a knife rather than scooping directly from the bag, which compacts the flour.
  • Tangzhong is a cooked flour-water mixture that keeps your rolls moist and soft. It must cool before adding to the dough.
  • All dairy ingredients should be at room temperature to ensure proper mixing and texture.
  • To make ahead, roll and slice the dough, then refrigerate the formed rolls overnight before allowing them to rise and bake the next day.
  • For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a milk substitute.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cinnamon roll (with frosting and crumb topping)
  • Calories: 360 kcal
  • Sugar: 22 g
  • Sodium: 210 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

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