Name: Pumpkin Cinnamon Rolls
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 1/4 teaspoons Instant Dry Yeast; 6 oz (3/4 cup) Warm Water; 50 grams (1/4 cup) Granulated Sugar; 2 tablespoons Butter, browned; 1 large Egg, at room temperature; 1 tablespoon Dry Milk Powder; 1 teaspoon Salt; 5.3 oz (2/3 cup) Pure Pumpkin Puree; 1 tablespoon Pumpkin Pie Spice; 406-468 grams (3 1/4-3 3/4 cup) All-Purpose Flour; 150 grams (3/4 cup) Brown Sugar; 1 1/2 teaspoons Ground Cinnamon; 1 1/2 teaspoons Pumpkin Pie Spice; 3 oz (6 tablespoons) Butter, browned; 4 oz Cream Cheese, softened; 2 oz (1/4 cup) Browned Butter, softened; 1 tablespoon Pure Vanilla Extract; 2 tablespoons Heavy Cream; 180 grams (1 1/2 cups) Confectioners Sugar

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why make this recipe

Pumpkin Cinnamon Rolls are a delightful treat that combines the warm flavors of cinnamon and pumpkin, making them perfect for autumn or any day you crave a cozy dessert. They are soft, sweet, and topped with a creamy frosting, ensuring that each bite is heavenly. Whether you enjoy them for breakfast or as a snack, these rolls are a fantastic way to enjoy the season’s best flavors.

how to make Pumpkin Cinnamon Rolls

Ingredients

2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
50 Grams (1/4 Cup) Granulated Sugar/Caster Sugar
2 Tablespoons Butter, browned
1 Large Egg, at room temperature
1 Tablespoon Dry Milk Powder
1 Teaspoon Salt
5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
1 Tablespoon Pumpkin Pie Spice
406 Grams-468 Grams (3 1/4-3 3/4 Cup) All-Purpose Flour/Plain Flour
150 Grams (3/4 Cup) Brown Sugar
1 1/2 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Pumpkin Pie Spice
3oz (6 Tablespoons) Butter, browned
4oz Cream Cheese, softened to room temperature
2oz (1/4 Cup) Browned Butter, softened to room temperature
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Heavy Cream
180 Grams (1 1/2 Cups) Confectioners Sugar/Powdered Sugar

Directions

Brown Butter: Start by browning the butter until it turns a nice golden color. Let it cool.
Dough: In a bowl, mix the warm water and yeast. Let it sit for about 5-10 minutes until bubbly. Then add sugar, browned butter, egg, dry milk powder, salt, pumpkin puree, and pumpkin pie spice. Gradually add flour while mixing until you form a dough. Knead the dough for about 5-10 minutes until smooth. Place in a greased bowl, cover, and let rise until it doubles in size, about 1-2 hours.
Filling: Once the dough has risen, roll it out into a rectangle. Spread browned butter on the surface and sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
Roll and Cut: Roll the dough tightly and cut it into 12 pieces. Place in a greased baking dish and let rise again for about 30 minutes.
Bake: Preheat your oven to 350°F (175°C) and bake the rolls for about 25 minutes or until golden brown.
Frosting: For the frosting, mix the softened cream cheese, browned butter, vanilla, heavy cream, and powdered sugar until smooth. Spread on the warm rolls after they come out of the oven.

how to serve Pumpkin Cinnamon Rolls

Serve your Pumpkin Cinnamon Rolls warm for the best taste. They are delicious on their own, or you can enjoy them with a cup of coffee or tea. You can also sprinkle a bit of extra cinnamon on top for added flavor.

how to store Pumpkin Cinnamon Rolls

Once fully cooled, store any leftover rolls in an airtight container at room temperature for up to 2 days. If you need to store them for longer, you can place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave.

tips to make Pumpkin Cinnamon Rolls

Ensure your yeast is fresh to help the dough rise properly.
Use pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
Don’t skip the browning of the butter; it adds a rich flavor to both the dough and the frosting.
If you want fluffy rolls, be patient with the rising time.

variation

You can add nuts or raisins to the filling for extra texture. Additionally, try substituting half of the pumpkin puree with mashed bananas for a different flavor twist.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it until smooth.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and allow it to rise in the refrigerator overnight. Just let it come to room temperature and rise again before rolling it out.

What can I use instead of cream cheese in the frosting?
You can use mascarpone cheese or a dairy-free cream cheese alternative for a different flavor.