Description
Delicious Pumpkin Cinnamon Rolls featuring a soft pumpkin-infused dough, rich pumpkin pie filling, crumb topping, and a creamy cinnamon cream cheese frosting. Perfect for breakfast or dessert during the fall season.
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 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup sugar, 2 teaspoons instant yeast, and 1 teaspoon salt. Add 1/4 cup + 1 tablespoon heavy cream, 2/3 cup pumpkin puree, 1 large egg, and the prepared tangzhong. Knead on low speed with a dough hook until a rough dough forms.
- Incorporate Butter: With mixer running on low, add 6 tablespoons unsalted butter 1/2 tablespoon at a time, fully incorporating each addition. Continue kneading for 8-10 minutes until dough is smooth and elastic.
- First Proof: Remove dough, shape into a smooth ball by folding sides underneath. Place back in bowl, cover with plastic wrap, and rest for 30 minutes.
- Prepare Pumpkin Pie Filling: Combine 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup pumpkin puree, 2 tablespoons flour, and 1 tablespoon pumpkin pie spice until smooth.
- Roll Out Dough: On lightly floured surface, roll dough into a 15x21 inch rectangle. Spread the pumpkin pie filling evenly over dough, leaving a 1/2-inch border at the top.
- Form Rolls: Use a pizza cutter to slice into twelve 1 3/4-inch strips. Roll each strip away from you, place into a parchment-lined 9x13 inch pan.
- Second Proof: Cover pan with plastic wrap, let rolls rise for 2 hours or until doubled in size. Preheat oven to 325°F (162°C).
- Prepare Pie Crumb Topping: Combine 3 tablespoons melted butter, 1/2 cup flour, 2 tablespoons sugar, and 1 tablespoon cornstarch to form crumbs. Sprinkle evenly over the risen rolls.
- Bake Rolls: Bake rolls for 40 minutes until internal temperature reaches 180°F. Remove from oven and cool on a wire rack for 15 minutes.
- Make Frosting: Beat 3 ounces cold cream cheese and 4 tablespoons butter until combined. Add 1 cup powdered sugar and beat on low until fluffy. Mix in 4 tablespoons heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon cinnamon.
- Frost Rolls: Spread cinnamon cream cheese frosting over warm rolls and serve.
Notes
- Measure dry ingredients using the spoon-and-level method or kitchen scale for accuracy; avoid scooping directly from the container to prevent using too much flour.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
- Reheat leftovers in the microwave or in a 350°F oven until warmed through for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
