Breads & Bakingcambreabakes5.0
Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls take cozy to the next level with a super-soft, milk bread-style dough, rich pumpkin pie-spiced filling, and a golden pie crumb topping. Frost generously with cinnamon cream cheese frosting and dig in!
👥 12 Servings⏱️ Prep & Cook: 3h 33m⏳ Prep: 3h🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- mixing bowl
- spatula
- pan
- oven
📝 Preparation Steps
1
In a small saucepan, whisk together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
2
In a stand mixer bowl, combine the flour, sugar, yeast, and salt until combined. Add the cream, pumpkin, egg, and tangzhong to the bowl. Knead on low speed with the dough hook until it forms a rough dough ball.
large egg (room temperature)1
3
With the mixer running on low, add the softened butter 1/2 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
4
Remove the dough from the bowl and pull the sides into the bottom center to create a smooth round ball. Place it back into the mixing bowl, cover the top with plastic wrap, and set aside to rest for ⏱️ 30 minutes.
5
To make the filling— combine the butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.
pumpkin pie spice1 tablespoon
6
Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the pumpkin pie filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top.
7
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9×13 baking pan.
8
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
9
When the rolls are ready to bake, combine the pie crumb topping ingredients until crumbs form. Evenly distribute the crumbs on top of the pumpkin rolls.
10
Bake for ⏱️ 30-40 minutes. They’re done when a thermometer inserted into the center of the roll reads 180°F.
11
While the rolls are baking, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the heavy cream, vanilla, and cinnamon.
cream cheese (cold)3 ouncespowdered sugar1 cupcup + 1 tablespoon heavy cream (room temperature)1/4heavy cream4 tablespoons
12
Let the pan cool on a wire cooling rack for ⏱️ 15 minutes, then spread the cream cheese frosting on top. Enjoy!
cream cheese (cold)3 ounces
Nutrition Facts
calories
552 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
245 mg
protein Content
8 g
trans Fat Content
1 g
cholesterol Content
88 mg
carbohydrate Content
68 g
saturated Fat Content
17 g
unsaturated Fat Content
8 g
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