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Pumpkin Cinnamon Rolls

Delightful soft and fluffy pumpkin cinnamon rolls, swirled with sweet cinnamon and brown sugar filling, topped with rich cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Brunch
Cuisine American, Dessert
Servings 12 rolls
Calories 350 kcal

Ingredients
  

For the Dough

  • 2 1/4 teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6 oz Warm Water
  • 50 grams Granulated Sugar
  • 2 tablespoons Butter, browned
  • 1 large Egg, at room temperature
  • 1 tablespoon Dry Milk Powder
  • 1 teaspoon Salt
  • 5.3 oz Pure Pumpkin Puree
  • 1 tablespoon Pumpkin Pie Spice
  • 406 grams All-Purpose Flour

For the Filling

  • 150 grams Brown Sugar
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 teaspoons Pumpkin Pie Spice

For the Frosting

  • 3 oz Butter, browned
  • 4 oz Cream Cheese, softened
  • 2 oz Browned Butter, softened
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Heavy Cream
  • 180 grams Confectioners Sugar

Instructions
 

Preparation

  • In a bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until foamy.
  • Add in the granulated sugar, browned butter, egg, dry milk powder, salt, pumpkin puree, and pumpkin pie spice. Mix until combined.
  • Gradually add the flour, one cup at a time, stirring until a soft dough forms.

Kneading

  • Turn the dough out onto a lightly floured surface. Knead for about 5-10 minutes until smooth and elastic.

Rising

  • Place the dough in a greased bowl and cover with a damp cloth. Let it rise in a warm place for about 1-2 hours, or until doubled in size.

Filling

  • In a small bowl, combine brown sugar, cinnamon, and pumpkin pie spice. Set aside.

Shaping

  • Once the dough has risen, roll it out into a rectangular shape (about 14x10 inches). Spread melted browned butter over the dough, then sprinkle the filling mixture evenly.
  • Starting from one long edge, roll the dough tightly into a log. Cut into 12 slices and arrange them in a greased baking dish.

Second Rise

  • Cover the rolls with a towel and let them rise a second time for about 30-45 minutes.

Baking

  • Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.

Notes

These rolls can be made ahead and refrigerated overnight before the second rise. They can be served warm or reheated in a microwave.
Keyword Brunch Recipe, Cinnamon Rolls, fall dessert, Pumpkin Cinnamon Rolls, Sweet Rolls