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Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 92 reviews

Delight in these soft and flavorful Pumpkin Cinnamon Rolls, perfect for a cozy breakfast or dessert. Made with a moist pumpkin-infused dough, spiced with pumpkin pie spice and cinnamon, filled with a buttery brown sugar mixture, and topped with a luscious brown butter cream cheese frosting. Enjoy them freshly baked or make ahead and bake in the morning for a fresh treat.

Ingredients

Scale

Dough

  • 2 ¼ teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6 oz (¾ cup) Warm Water (about 115°F/46°C)
  • 50 grams (¼ cup) Granulated Sugar
  • 2 tablespoons Butter, browned
  • 1 Large Egg, at room temperature
  • 1 tablespoon Dry Milk Powder
  • 1 teaspoon Salt
  • 5.3 oz (⅔ cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • 1 tablespoon Pumpkin Pie Spice
  • 406–468 grams (3 ¼ – 3 ¾ cups) All-Purpose Flour

Filling

  • 150 grams (¾ cup) Brown Sugar
  • 1 ½ teaspoons Ground Cinnamon
  • 1 ½ teaspoons Pumpkin Pie Spice
  • 3 oz (6 tablespoons) Butter, browned

Frosting

  • 4 oz Cream Cheese, softened to room temperature
  • 2 oz (¼ cup) Browned Butter, softened to room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Heavy Cream
  • 180 grams (1 ½ cups) Confectioners Sugar (Powdered Sugar)

Instructions

  1. Brown Butter: Start by browning a total of 15 tablespoons of butter in a skillet until nutty and golden, as some will evaporate during cooking. Use this butter for the dough, filling, and frosting as specified. Set aside the excess browned butter for the frosting by chilling it in the refrigerator until ready to soften alongside the cream cheese.
  2. Prepare Dough: In an electric mixer bowl, dissolve the yeast in warm water and let sit for 5 minutes until fully activated. Add granulated sugar, 2 tablespoons of the browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix until thoroughly combined with no visible egg yolk. Then add 3 ¼ cups of flour and pumpkin pie spice. Mix until mostly combined, then attach the dough hook and knead on medium speed for 8 minutes, adding up to ¼ cup more flour as needed to achieve a soft, moist but not sticky dough.
  3. First Rise: Preheat your oven to 200°F (93°C), then turn it off to create a warm rising environment. Lightly oil or spray a large bowl, place the dough inside, and gently turn it to coat the surface with oil to prevent skin formation. Cover the bowl with a clean kitchen towel and set inside the warm oven (turned off). Let the dough rise until doubled in size, about 45 minutes to 1 hour.
  4. Prepare Filling and Shape Rolls: Punch down the risen dough to release air bubbles and transfer it to a floured surface. Roll it into a 16×14 inch rectangle. Brush evenly with melted browned butter. In a small bowl, combine brown sugar, pumpkin pie spice, and cinnamon. Sprinkle this mixture over the dough. Roll the dough tightly into a log, then score it into 12 even pieces using unflavored dental floss or a serrated knife for clean cuts. Place rolls into a 9×13 inch baking dish, cover with plastic wrap, and either refrigerate overnight or allow to rise again at room temperature for about 30 minutes until doubled.
  5. Bake: If refrigerated, remove the rolls from the fridge and let rise/thaw on the counter for around 45 minutes before baking. Preheat the oven to 350°F (180°C). Bake the cinnamon rolls for 22 to 27 minutes, or until an instant-read thermometer inserted in the center reaches 190°F (88°C). Let the rolls cool 5–10 minutes before frosting.
  6. Prepare Frosting: While cinnamon rolls bake, beat softened cream cheese and softened browned butter together on medium-high speed for 2 minutes until light and fluffy. Add vanilla extract, heavy cream, and powdered sugar. Start mixing on low speed until sugar is incorporated, then increase speed and beat for 4 minutes. Spread the frosting over warm rolls so it melts and seeps into every bite.
  7. Storage: Store any leftover rolls in an airtight container at room temperature for up to 3 days, though they are best enjoyed fresh and slightly warm.

Notes

  • Browning your butter adds a rich, nutty flavor to the dough, filling, and frosting.
  • Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • Rolling and slicing the dough can be done neatly using dental floss for even slices without squashing the roll.
  • Make ahead by refrigerating the shaped rolls overnight and bake fresh the next day, perfect for busy mornings.
  • Check the internal temperature with a thermometer to ensure perfectly baked rolls.
  • Allow frosting to melt over warm rolls for the ultimate gooey texture.

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, brown butter frosting, holiday breakfast, make ahead cinnamon rolls

Find it online: https://spiceupwithsophie.com/pumpkin-cinnamon-rolls-with-cream-cheese-frosting-recipe/