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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

5 from 24 reviews

These Pumpkin Cinnamon Rolls combine the soft, pillowy texture of classic cinnamon rolls with the warm, comforting flavors of pumpkin and pumpkin pie spice. Featuring a rich browned butter dough, a spiced brown sugar filling, and a luscious cream cheese frosting blended with browned butter, this recipe is perfect for a cozy breakfast or fall treat. The rolls can be prepared ahead and baked fresh in the morning, making them an ideal festive and indulgent homemade delight.

Ingredients

Scale

Dough

  • 2 ¼ teaspoons instant dry yeast (1 standard American package)
  • 6 oz (¾ cup) warm water (about 115°F/46°C)
  • 50 grams (¼ cup) granulated sugar / caster sugar
  • 2 tablespoons browned butter
  • 1 large egg, at room temperature
  • 1 tablespoon dry milk powder
  • 1 teaspoon salt
  • 5.3 oz (⅔ cup) pure pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon pumpkin pie spice
  • 406 – 468 grams (3 ¼ – 3 ¾ cups) all-purpose flour / plain flour

Filling

  • 150 grams (¾ cup) brown sugar
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • 3 oz (6 tablespoons) browned butter

Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 oz (¼ cup) browned butter, softened to room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons heavy cream
  • 180 grams (1 ½ cups) confectioners sugar / powdered sugar

Instructions

  1. Brown Butter Preparation: Brown a total of approximately 15 tablespoons of butter to yield 12 tablespoons of browned butter. Use part for the dough and filling, and reserve the rest to chill overnight for the frosting. This ensures the best texture and flavor development.
  2. Prepare the Dough: In the bowl of an electric mixer, dissolve the yeast in warm water and let sit for 5 minutes until fully dissolved. Add sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix well ensuring a smooth homogeneous mixture.
  3. Add Dry Ingredients: Mix in 3 ¼ cups of flour and pumpkin pie spice until mostly combined. Attach the dough hook and knead on medium speed for 8 minutes, adding more flour (up to ¼ cup) if the dough is overly sticky. The dough should be soft, moist, and elastic.
  4. First Rise: Preheat oven to 200°F (93°C) then turn it off. Spray a large bowl with oil, place dough inside, turning to coat to prevent skin formation. Cover with a clean kitchen towel and set in the warm oven environment to rise until doubled in size, about 45 minutes to 1 hour.
  5. Prepare Filling and Shape Rolls: Punch down dough to release air bubbles, roll out on floured surface into a 16×14 inch rectangle. Brush generously with melted browned butter. Combine brown sugar, cinnamon, and pumpkin pie spice and sprinkle evenly over dough. Roll dough tightly from long edge, score into 12 even pieces with dental floss or serrated knife.
  6. Second Rise (Overnight or Same Day): Place rolls into a 9×13 inch baking dish, cover with plastic wrap. Either refrigerate overnight or let rise immediately at room temperature until doubled (around 30 minutes).
  7. Baking: If refrigerated, remove rolls and let thaw/rise on counter about 45 minutes. Preheat oven to 350°F (180°C). Bake rolls for 22-27 minutes until an internal temperature of 190°F (88°C) is reached. Let cool 5-10 minutes before frosting.
  8. Prepare Frosting: Beat cream cheese and softened browned butter together for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Mix initially at low speed until sugar is incorporated, then beat on high for 4 minutes. Spread frosting on warm rolls to allow it to melt and soak in.
  9. Storage: Store leftovers in an airtight container for up to 3 days; best served fresh.

Notes

  • The recipe is designed for making the rolls and frosting the night before, then baking fresh in the morning for best flavor and texture.
  • If dry milk powder is unavailable, substitute warm milk instead of water in the dough for similar moisture and tenderness.
  • Browned butter adds a rich, nutty flavor, but can be omitted or substituted with plain butter in the frosting if preferred.
  • For freezing, cut the rolled dough into slices, freeze covered, then thaw overnight in the fridge and let rise 1-2 hours before baking.
  • Adjust the number of rolls by slicing more or fewer pieces; 12 slices is recommended for standard size.
  • Use a digital thermometer for perfect baking doneness, aiming for 190°F (88°C) internal temperature of rolls.
  • Leftover rolls can be reheated gently to refresh softness.

Nutrition

Keywords: Pumpkin cinnamon rolls, fall breakfast, pumpkin spice rolls, cream cheese frosting, browned butter cinnamon rolls

Find it online: https://messykitchenmagic.com/pumpkin-cinnamon-rolls-recipe-3/