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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

5.1 from 20 reviews

Delight in these moist and fluffy Pumpkin Cinnamon Rolls infused with warm spices like cinnamon and cardamom, filled with a rich pumpkin brown sugar mixture, and topped with a luscious coffee maple cream cheese icing. Perfect for fall breakfasts or cozy dessert treats.

Ingredients

Scale

Reduced Pumpkin Puree

  • 1 (425g) can Pumpkin Puree (or homemade)

Pumpkin Brioche

  • 2 ¼ tsp active dry yeast
  • 150g whole milk, lukewarm
  • 4 Tbsp (50g) brown sugar
  • 565g all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • 140g reduced pumpkin puree
  • 2 eggs, lightly beaten, at room temperature
  • 1 tsp vanilla bean paste
  • 120g unsalted butter, at room temperature

Brown Sugar Pumpkin Filling

  • 225g unsalted butter, at room temperature
  • 360g light or dark brown sugar
  • 115g reduced pumpkin puree
  • 2 Tbsp ground cinnamon
  • 2 tsp ground cardamom
  • Pinch of salt

Coffee Maple Cream Cheese Icing

  • 165g cream cheese, at room temperature
  • 75g butter, at room temperature
  • 275g powdered sugar, sifted
  • 75g maple syrup
  • 2 tsp espresso powder
  • ¼ tsp kosher salt
  • ½ tsp vanilla bean paste

Instructions

  1. Reduce the pumpkin puree: Place the pumpkin puree into a medium saucepan and cook over medium heat, stirring constantly for 4-5 minutes until slightly thickened and reduced. Set aside to cool.
  2. Activate yeast: In a small bowl, combine yeast, lukewarm milk, and 2 tablespoons of brown sugar. Stir well and let it sit for 10-15 minutes until the mixture is foamy.
  3. Make the dough: In a stand mixer bowl fitted with the dough hook, mix flour, salt, cinnamon, cardamom, and remaining 2 tablespoons of brown sugar briefly. Add reduced pumpkin puree, eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low for 2-3 minutes until dough begins to come together, then increase speed to medium and mix for 5 more minutes until soft and smooth (it may look dry initially but will improve).
  4. Add butter: Reduce mixer speed to low and add softened butter in small increments, allowing it to fully incorporate before adding the next piece, a process taking about 3-4 minutes. Then increase to medium speed and mix another 5 minutes until dough is very soft and smooth.
  5. First rise: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. Alternatively, you can let it rise at room temperature.
  6. Prepare filling: In a small bowl, combine butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and a pinch of salt until smooth and evenly blended.
  7. Shape rolls: On a lightly floured surface, roll out dough into a 24” x 16” rectangle, trimming edges to straighten. Spread the pumpkin filling evenly over the surface.
  8. Roll up and chill: Roll the dough tightly from a long side into a spiral log. Cut the log into two equal pieces and place side-by-side on a parchment-lined baking sheet. Cover loosely and freeze for 20 minutes to firm up for neater slicing.
  9. Slice rolls: Remove logs from freezer and slice each into 6 equal pieces (using a ruler for accuracy). Arrange rolls on a lined baking dish or sheet with space between them.
  10. Second rise: Cover the pan lightly with plastic wrap and let rolls rise for 45-60 minutes until puffy and a gentle indentation remains when poked.
  11. Preheat oven: Preheat oven to 350°F (180°C) while rolls are rising.
  12. Bake rolls: Bake in the preheated oven for 35-40 minutes until deeply golden brown. Remove and let cool for about 15 minutes before icing.
  13. Make icing: In a stand mixer with a paddle attachment, beat cream cheese and butter on medium speed until combined. Add powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste; whip until light and fluffy.
  14. Ice rolls: Spread the coffee maple cream cheese icing over the warm cinnamon rolls.
  15. Storage: Store leftover rolls in an airtight container at room temperature. Reheat gently in the microwave before serving.

Notes

  • Reducing the pumpkin puree concentrates its flavor and prevents soggy rolls.
  • Chilling the dough after shaping helps achieve cleaner slices and better texture.
  • You can make your own pumpkin puree by roasting pumpkin flesh and pureeing it until smooth.
  • The coffee in the icing adds a subtle depth that complements the spices perfectly.
  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • For a spicier kick, add a pinch of nutmeg or ginger to the filling.
  • These cinnamon rolls freeze well; freeze before icing and thaw before serving.

Nutrition

Keywords: Pumpkin cinnamon rolls, pumpkin spice rolls, fall baking, coffee maple icing, pumpkin brioche, breakfast rolls, cinnamon cardamom rolls

Find it online: https://hannahdelgado.com/pumpkin-cinnamon-rolls-recipe/