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!
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 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
- 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, 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.
- 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 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.
- 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.
- 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.
- 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.
- Bake 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 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.
- Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Enjoy!
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!*
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 a 350°F oven until warmed through.
