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Pumpkin Cinnamon Rolls Recipe

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4.6 from 101 reviews

These Pumpkin Cinnamon Rolls are a delightful twist on classic cinnamon rolls, enriched with pumpkin puree and warm spices that bring cozy autumn flavors to your breakfast or brunch table. Soft, fluffy dough is filled with a cinnamon-sugar mixture, baked to golden perfection, and topped with a luscious cream cheese frosting spiced with cinnamon.

Ingredients

Scale

Dough

  • 4 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 packet instant yeast (approximately 2 ¼ teaspoons)
  • 1 teaspoon salt
  • 1 cup milk
  • 5 tablespoons butter
  • ½ cup pumpkin puree
  • 1 large egg

Filling

  • ¾ cup packed dark brown sugar
  • 3 teaspoons ground cinnamon
  • Pinch of salt
  • 6 tablespoons unsalted butter, at room temperature

Topping and Frosting

  • ¼ cup heavy cream
  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • ½ teaspoon pure vanilla extract
  • 2 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • 1–2 tablespoons milk

Instructions

  1. Make the dough base: In a stand mixer fitted with the whisk attachment, combine 2 cups of flour with granulated sugar, instant yeast, and salt on low speed until evenly mixed.
  2. Warm milk and butter: Heat milk and butter together in the microwave until warm to the touch and butter mostly melted, about 45 seconds, making sure it does not get too hot to preserve yeast activity.
  3. Combine wet and dry ingredients: Pour warm milk mixture into flour mixture. Add egg and pumpkin puree. Beat on low speed until combined, then increase to high and beat for 2 minutes. The batter-like consistency initiates gluten development.
  4. Knead dough with remaining flour: Switch to the dough hook. Add 1 ½ cups flour, knead on low until mixed, scrape bowl sides. Add remaining 1 cup flour and knead on low, pausing to redistribute dough, until dough pulls away from bowl and forms a ball around hook.
  5. Develop gluten: Increase speed to medium-low and knead for about 10 minutes until dough is smooth, elastic, and passes the windowpane test by stretching without tearing. If dough wraps around hook, stop mixer and reposition.
  6. First rise: Transfer dough to a lightly oiled large bowl, cover with towel or plastic wrap, and let rise in a warm spot until doubled, about 1 hour.
  7. Prepare filling: Mix brown sugar, cinnamon, and a pinch of salt in a small bowl.
  8. Roll out dough: Turn dough onto floured surface and roll into a 12-by-18 inch rectangle with the long side facing you.
  9. Spread filling: Spread softened butter evenly to edges, sprinkle filling mixture on top, and use fingers to spread evenly.
  10. Form rolls: Roll dough tightly from the 18-inch side closest to you, seal seam by pressing along edge. Cut roll into 12 even slices using a sharp knife. Place rolls into a 9×13-inch pan lined with parchment paper.
  11. Second rise: Cover pan and let rolls rise in warm place until doubled, about 1 hour.
  12. Preheat oven and prepare to bake: Preheat oven to 350°F. Remove covering and pour heavy cream evenly over rolls.
  13. Bake rolls: Bake rolls for about 30 minutes until golden brown. Remove from oven and cool in pan on wire rack for 15 minutes.
  14. Make cream cheese frosting: In a stand mixer with whisk attachment, beat cream cheese, softened butter, powdered sugar, cinnamon, 2 tablespoons milk, vanilla extract, and a pinch of salt on low speed to combine. Increase to medium-high speed and beat until light and fluffy, about 1 minute. If frosting is too thick, add remaining milk tablespoon and mix again.
  15. Frost and serve: Spread frosting evenly over warm rolls and enjoy fresh.

Notes

  • Make sure the milk and butter mixture is warm but not hot to preserve yeast activity.
  • Use a sharp knife to cut the rolls cleanly to prevent squishing them.
  • The windowpane test ensures gluten has developed properly for a soft, elastic dough.
  • Allow rolls to cool slightly before frosting to avoid melting the cream cheese icing.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the microwave for 15-20 seconds before serving.

Keywords: pumpkin cinnamon rolls, pumpkin rolls, pumpkin breakfast rolls, fall cinnamon rolls, cream cheese frosting cinnamon rolls, homemade cinnamon rolls

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