smittenkitchen
Pumpkin Cinnamon Rolls
Pumpkin-enriched, fall-spiced, cinnamon-swirled and cream cheese-frosted buns.
👥 12 Servings⏱️ Prep & Cook: 3h 15m👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●saucepan
- ●bowl
- ●whisk
- ●pan
- ●knife
- ●oven
📝 Preparation Steps
1
Make your dough: Melt and brown the butter in a medium-sized skillet or small saucepan. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and pour into a cup to cool.
(100 grams) unsalted butter, to be divided7 tablespoonscup (120 ml) whole milk, warmed (but not over 116 degrees)1/2cups (160 grams) pumpkin puree, canned or homemade2/3packed cup (55 grams) light or dark brown sugar1/4cup (50 grams) granulated sugar1/4cups (440 grams) all-purpose flour, plus extra for rolling out3 1/2packed cup (215 grams) light or dark brown sugar1(115 grams) cream cheese, softened4 ounces(30 ml) milk or buttermilk2 tablespoons(240 grams) powdered sugar2 cups
2
In the bowl of a stand mixer, combine milk and yeast and let it rest for ⏱️ 5 minutes. Whisk in pumpkin, then egg, then sugars, and then 4 tablespoons of the slightly cooled brown butter (leave the rest for assembly). Attach the dough hook and add the spices, salt, and flour. On a very low speed, let the dough hook bring the mixture together, then knead it for 3 to ⏱️ 5 minutes until smooth and elastic.
(100 grams) unsalted butter, to be divided7 tablespoonslarge egg1(115 grams) cream cheese, softened4 ounces(30 ml) milk or buttermilk2 tablespoons(240 grams) powdered sugar2 cups
3
Transfer dough to an oiled bowl and let rise in a warmish spot in your kitchen for 1 to 1 1/⏱️ 2 hours. Dough will not double in this time, but should appear about 1 1/2 times its original size. If you press two fingers into the dough to make an indentation, it should stay indented.
4
Assemble buns: Line the bottom and sides of two 8-inch round or one 9×13-inch pan with parchment paper. Shown here is my
5
favorite braiser
6
, which is 11 inches across. If you’re only lining the bottom of the pan, make sure you’ve buttered the sides so the buns don’t stick.
7
Scoop dough onto a very, very well-floured surface, flour the top of the dough, and roll it out to an approximately 16-inch square. Spread reserved browned butter (it should have semi-solidified while the dough rose, making it easily spreadable) over the dough.
8
Combine brown sugar, cinnamon, and salt and sprinkle evenly over the buttered dough. Roll the dough into a tight spiral. It might make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.
9
Cut dough log into 1 1/2- to 2-inch segments. My dough has usually grown a few inches as I coiled it into a log, which is how I end up with a dozen buns. Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 2-inch sections. Or, many bakers like to use (unflavored) dental floss, which easily cuts through soft doughs.
10
Arrange buns in pan(s). You can sprinkle any cinnamon sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another ⏱️ 45 minutes.
11
Bake the buns: ⏱️ 15 minutes before you’re ready to bake the buns, heat your oven to 350°F. Remove the plastic and bake buns for ⏱️ 25 minutes, until puffed and golden and the aroma is otherworldly.
12
While they bake, make the glaze:
13
Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
14
Finish your buns: Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them. (I personally prefer buns with the glaze on the side, so we serve them with a bowl of it to spoon over to taste.)
15
If you’re preparing these for the next day, you can put them in the fridge overnight as soon they are sliced and in their baking pan(s). In the morning, leave them out for an hour to warm up and finish rising.
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