Description
These Pumpkin Cinnamon Rolls feature a tender, pumpkin-infused dough filled with a spiced pumpkin pie filling, topped with a buttery pie crumb topping and finished with a creamy cinnamon cream cheese frosting. Perfect for cozy fall mornings or dessert.
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 the bread flour and water. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens into a paste-like slurry. Scrape it into a bowl and set aside to cool.
- Prepare the Dough: In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, pumpkin puree, egg, and cooled tangzhong. Knead using the dough hook on low speed until a rough dough forms.
- Add Butter: With the mixer running on low, add the softened unsalted butter 1/2 tablespoon at a time, allowing it to incorporate fully. Continue kneading for 8-10 minutes until the dough becomes smooth and elastic.
- First Rise: Remove the dough from the bowl, shape it into a smooth round ball by pulling the edges to the center, place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Make the Pumpkin Pie Filling: In a separate bowl, combine the unsalted butter, packed brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.
- Roll Out Dough: Lightly flour your work surface and roll the rested dough into a 15×21 inch rectangle with the longest side towards you. Spread the pumpkin pie filling evenly over the dough, leaving a 1/2 inch border along the top edge.
- Form Rolls: Use a pizza cutter to cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and transfer to a parchment-lined 9×13 inch baking pan.
- Second Rise: Cover the baking pan with plastic wrap and let the rolls rise for 2 hours or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Prepare Pie Crumb Topping: Mix the melted butter, flour, granulated sugar, and cornstarch until crumbly. Evenly sprinkle crumbs over the risen rolls.
- Bake: Bake the rolls for 40 minutes until a thermometer inserted in the center reads 180°F. Remove from oven and cool on a wire rack for 15 minutes.
- Make Frosting: In a stand mixer bowl, beat the cold cream cheese with room temperature butter until smooth. Add powder sugar and beat on low until light and fluffy. Mix in heavy cream, vanilla, and cinnamon until combined.
- Finish: Spread the cinnamon cream cheese frosting over the warm rolls and serve.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for accuracy.
- Leftover rolls can be stored in an airtight container at room temperature for 2-3 days or refrigerated up to 5 days.
- Reheat leftovers in the microwave or in a 350°F oven until warmed through.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
