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Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 21 reviews
  • Author: Riley
  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cinnamon Rolls are soft, fluffy, and infused with the warm flavors of pumpkin and pumpkin pie spice. Featuring a tangzhong method for extra softness, a rich pumpkin pie filling, a crumb topping, and a cinnamon cream cheese frosting, these rolls are perfect for fall breakfasts or decadent desserts.

Ingredients

Scale

Tangzhong

  • 1/4 cup bread flour
  • 3/4 cup water

Pumpkin Dough

  • 3 2/3 cups bread flour
  • 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

  1. Make Tangzhong: In a small saucepan, whisk together the bread flour and water until smooth. Cook over medium heat while whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Transfer to a bowl, cover, and set aside to cool.
  2. Prepare Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, and fine sea salt. Add heavy cream, pumpkin puree, egg, and the cooled tangzhong. Mix on low speed with a dough hook until a rough dough ball forms.
  3. Knead Dough: With the mixer on low, gradually add the softened unsalted butter 1/2 tablespoon at a time, allowing full incorporation before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  4. First Rise: Remove dough and shape into a smooth ball by pulling sides under. Place back in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  5. Make Pumpkin Pie Filling: Combine unsalted butter, light brown sugar, pumpkin puree, all-purpose flour, and pumpkin pie spice until smooth.
  6. Roll Out Dough: On a lightly floured surface, roll dough into a 15x21 inch rectangle with the longest side facing you. Spread pumpkin pie filling evenly over the dough, leaving a 1/2-inch border at the top edge.
  7. Shape Rolls: Using a pizza cutter, cut twelve 1 3/4-inch strips. Roll each strip tightly away from you and transfer to a parchment-lined 9x13 inch baking pan.
  8. Second Rise: Cover pan with plastic wrap and let rolls rise for 2 hours or until doubled in size. Meanwhile, preheat oven to 325°F (162°C).
  9. Add Crumb Topping: Mix melted butter, all-purpose flour, granulated sugar, and cornstarch until crumbs form. Sprinkle evenly over risen rolls.
  10. Bake Rolls: Bake rolls for 40 minutes or until an internal temperature of 180°F is reached.
  11. Make Cinnamon Cream Cheese Frosting: In a stand mixer, beat cold cream cheese and softened butter until combined. Gradually add powdered sugar and beat on low speed until light and fluffy. Mix in heavy cream, vanilla extract, and cinnamon until smooth.
  12. Cool and Frost: Allow rolls to cool in the pan on a wire rack for 15 minutes before spreading the cream cheese frosting on top. Serve warm and enjoy.

Notes

  • Measure dry ingredients properly: fluff flour, spoon into measuring cups, and level for accuracy or use a kitchen scale.
  • Store leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
  • Reheat rolls in a microwave or a 350°F (175°C) oven until warmed through.
  • Using bread flour enhances gluten development for a chewier texture, but all-purpose flour can be used as a substitute.
  • Ensure ingredients like butter, egg, and cream are at room temperature for best mixing and dough rise.

Nutrition

  • Serving Size: 1 roll
  • Calories: 360 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 16 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 60 mg

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