Pumpkin Cinnamon Rolls

5 from 1 vote

Pumpkin pie meets cinnamon rolls in this elevated fall favorite! These pumpkin cinnamon rolls are packed with pumpkin spice, pumpkin pie filling, pie crumb topping, and pumpkin cream cheese frosting.

Ingredients

Tangzhong

1/4 cup bread flour *See notes below for measuring*
3/4 cup water

Pumpkin Dough

3 2/3 cups bread flour *See notes below for measuring*
1/3 cup granulated sugar
2 tablespoons pumpkin pie spice
2 teaspoons instant yeast
1 teaspoon fine sea salt
1/4 cup heavy cream room temperature
1/4 cup whole milk room temperature
1/3 cup pumpkin puree room temperature
1 large egg room temperature
Tangzhong from above
6 tablespoons unsalted butter cool room temperature

Pumpkin Pie Filling

1/2 cup unsalted butter room temperature
2/3 cup light brown sugar packed
1/4 cup pumpkin puree
2 tablespoons all-purpose or bread flour
2 tablespoons pumpkin pie spice

Pie Crumb Topping

3 tablespoons unsalted butter melted
1/3 cup + 1 tablespoon + teaspoon all-purpose or bread flour
1/4 cup granulated sugar
1 tablespoon light brown sugar packed
1/2 teaspoon pumpkin pie spice

Pumpkin Cream Cheese Frosting

4 ounces cream cheese cold
4 tablespoons unsalted butter room temperature
1 cup powdered sugar
1/4 cup pumpkin puree room temperature
4 tablespoons heavy cream
1 teaspoon vanilla paste or extract
1/2 teaspoon pumpkin pie spice

US Customary - Metric

Instructions

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.
In a stand mixer bowl, combine the flour, sugar, pumpkin spice, yeast, and salt until combined. Add the cream, milk, pumpkin, egg, and tangzhong to the bowl. Knead on low speed with the dough hook until it forms a rough dough ball.
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.
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.
To make the filling— combine the butter, brown sugar, pumpkin puree, flour, and pumpkin pie spice until smooth.
Place the dough on a lightly floured surface. Roll it out into an 18” x 20” square. 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.
Use a pizza cutter to cut twelve 1 1/2-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined baking sheet (spaced roughly 3 inches apart) or a 9x13 baking pan.
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.
To make the pie crumb—combine all ingredients until crumbs form. Keep in the fridge until ready to use.
When ready to bake, evenly distribute the crumb topping to each cinnamon roll, gently pressing it into the top.
Bake on a baking sheet for 20-30 minutes or in a baking pan for 30-40 minutes. They’re done when a thermometer inserted into the center of the roll reads 180°F.
While the rolls are baking, make the cream cheese frosting. In a stand mixing 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 pumpkin puree, heavy cream, vanilla, and pumpkin spice.
Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Enjoy!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*

Dough notes: The dough should just stick to the bottom of the bowl. If needed, adjust the consistency with extra flour or milk.

Storage/reheating: Leftovers can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. They can be reheated in the microwave or 350°F oven until warmed through.