Description
Deliciously soft and fluffy Pumpkin Cinnamon Rolls with a rich pumpkin pie filling, crumb topping, and creamy cinnamon cream cheese frosting. Perfect for autumn mornings or a festive dessert.
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
- Make Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens to a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
- Prepare Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Add 1/4 cup plus 1 tablespoon heavy cream, 2/3 cup pumpkin puree, 1 large egg, and the prepared tangzhong. Knead on low speed using the dough hook until it forms a rough dough ball.
- Add Butter: With the mixer running on low, add 6 tablespoons unsalted butter gradually, 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
- First Rise: Remove the dough from the bowl and shape it into a smooth round ball by pulling the sides underneath. Place the dough back into the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Make Pumpkin Pie Filling: Combine 1/2 cup unsalted butter, 2/3 cup light brown sugar, 1/4 cup pumpkin puree, 2 tablespoons all-purpose or bread flour, and 1 tablespoon pumpkin pie spice until smooth and well mixed.
- Roll Out Dough: Place rested dough onto a lightly floured surface and roll into a 15x21 inch rectangle with the long side facing you. Spread the pumpkin pie filling evenly across the dough, leaving a 1/2-inch border on the top edge.
- Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and place them seam-side down into a parchment-lined 9x13 inch baking pan.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise for 1-2 hours or until they have doubled in size. Meanwhile, preheat oven to 325°F (162°C).
- Make Pie Crumb Topping: Mix 3 tablespoons melted unsalted butter, 1/2 cup all-purpose or bread flour, 2 tablespoons granulated sugar, and 1 tablespoon cornstarch until crumbs form. Sprinkle evenly over the risen rolls.
- Bake Rolls: Bake the rolls for 40 minutes or until an inserted thermometer reads 180°F in the center.
- Prepare Frosting: While baking, beat 3 ounces cold cream cheese and 4 tablespoons unsalted butter until creamy. Gradually add 1 cup powdered sugar and beat until light and fluffy. Mix in 4 tablespoons heavy cream, 1 teaspoon vanilla paste or extract, and 1/2 teaspoon cinnamon until well combined.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes before spreading the cinnamon cream cheese frosting on top. Serve warm and enjoy!
Notes
- Measure dry ingredients using the spoon-level method or preferably a kitchen scale for accurate results.
- Do not scoop flour directly with measuring cups to avoid using too much flour.
- Store leftovers in an airtight container at room temperature for 2-3 days or refrigerated for up to 5 days.
- Reheat rolls in the microwave or a 350°F oven until warmed through.
- Use bread flour for better texture but all-purpose flour can be substituted if necessary.
- Ensure all dairy ingredients are at room temperature for easier mixing and better dough consistency.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
