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Pumpkin Cinnamon Rolls

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Indulge in the warm, comforting flavors of fall with these Pumpkin Cinnamon Rolls. This delightful breakfast treat features a spiced pumpkin dough filled with a rich brown sugar mixture and topped with a luscious brown butter cream cheese frosting. Perfect for cozy mornings or festive gatherings, these cinnamon rolls are sure to impress your family and friends.

Ingredients

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  • 2 1/4 tsp instant dry yeast
  • 3/4 cup warm water (about 115°F/46°C)
  • 1/4 cup granulated sugar
  • 2 tbsp browned butter
  • 1 large egg, at room temperature
  • 1 tbsp dry milk powder
  • 1 tsp salt
  • 5.3 oz (2/3 cup) pure pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 3 1/43 3/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 6 tbsp browned butter (for filling)
  • 4 oz cream cheese, softened
  • 2 oz (1/4 cup) softened browned butter (for frosting)
  • 1 tbsp pure vanilla extract
  • 2 tbsp heavy cream
  • 1 1/2 cups powdered sugar

Instructions

  1. Brown a total of 12 tbsp of butter; reserve some for frosting.
  2. In a mixer bowl, dissolve yeast in warm water and let sit for 5 minutes. Mix in sugar, browned butter, egg, milk powder, salt, and pumpkin puree.
  3. Gradually add flour and pumpkin pie spice; knead on medium speed for about 8 minutes until soft and slightly sticky.
  4. Place dough in an oiled bowl, cover with a towel, and let rise in a warm oven until doubled (about 45 minutes to an hour).
  5. Roll dough into a rectangle; brush with melted browned butter. Mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle over the dough.
  6. Roll tightly into a log and cut into twelve rolls. Place in a greased baking dish and let rise until doubled or refrigerate overnight.
  7. Preheat oven to 350°F (180°C) and bake for 22–27 minutes until golden.
  8. For frosting, mix cream cheese and browned butter until fluffy; add vanilla, heavy cream, and powdered sugar, beating until smooth.
  9. Frost warm cinnamon rolls before serving.

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