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Pumpkin Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Claire
  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cinnamon Rolls are soft, flavorful, and packed with pumpkin puree and warm spices. Featuring a tangzhong dough for extra fluffiness, a rich pumpkin pie filling, a buttery pie crumb topping, and a creamy cinnamon cream cheese frosting, they make a perfect autumn breakfast or dessert treat.

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

  1. Make Tangzhong: In a small saucepan, whisk together the bread flour and water. Cook over medium heat, stirring constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Remove from heat and transfer to a bowl; let cool until ready to use.
  2. Prepare Pumpkin Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, pumpkin puree, egg, and tangzhong. Knead on low speed with the dough hook until a rough dough ball forms.
  3. Add Butter: With the mixer running on low, add the softened unsalted butter in 1/2 tablespoon increments, allowing it to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  4. First Rest: Remove dough from the bowl, fold the sides into the bottom center to form a smooth ball. Place back into the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Make Pumpkin Pie Filling: In a separate bowl, mix together the unsalted butter, light brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth and creamy.
  6. Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15 by 21-inch rectangle with the longest side closest to you.
  7. Spread Filling: Dollop the pumpkin pie filling evenly across the dough surface and spread gently with an offset spatula, leaving a 1/2-inch border clear at the top edge.
  8. Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you into tight spirals and carefully place them into a parchment-lined 9x13 inch baking pan.
  9. Second Rise: Cover the pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Preheat the oven to 325°F (162°C) during this time.
  10. Prepare Pie Crumb Topping: Combine melted butter, all-purpose flour, granulated sugar, and cornstarch in a bowl. Mix until crumbly.
  11. Add Topping & Bake: Sprinkle the crumb topping evenly over the risen rolls. Bake at 325°F (162°C) for 40 minutes or until a thermometer inserted in the center reads 180°F.
  12. Make Frosting: While baking, beat cream cheese and butter together in a stand mixer until combined. Add powdered sugar and beat until light and fluffy. Mix in heavy cream, vanilla paste or extract, and cinnamon until smooth.
  13. Cool & Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Spread the cinnamon cream cheese frosting over the warm rolls. Serve and enjoy.

Notes

  • Measure dry ingredients using the spoon-level method or a kitchen scale to avoid dense dough from too much flour.
  • Leftovers can be stored at room temperature in an airtight container for 2-3 days or refrigerated up to 5 days.
  • Reheat rolls in the microwave or in a preheated 350°F oven until warmed through.
  • Use bread flour for best texture, but all-purpose flour can be substituted in pie crumb topping and filling.
  • Ensure all wet ingredients are at room temperature to help the dough rise properly.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 50 mg

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