Pumpkin cinnamon rolls

Course Breakfast
Author Marie


For the dough:

  • 3.5 cups bread flour , plus
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (I used light)
  • 1 tablespoon instant dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 oz unsalted butter , softened and cut into 1/2-inch cubes
  • 1/2 cup whole milk , scalded
  • 1 large egg
  • 2/3 cup pumpkin puree

For the cinnamon filling:

  • 3/4 cup light brown sugar , firmly packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon salt
  • 1 oz unsalted butter , melted

For the assembly:

  • 1 oz unsalted butter , melted

For the frosting:

  • 3 oz cream cheese
  • 1/4 cup butter , softened
  • 1.5 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt


To make the dough:

  • Prepare a 10-inch round pan by lining the bottom with parchment paper and buttering the paper. Dust with flour and knock out excess.
  • In bowl of stand mixer, add dry ingredients and stir until incorporated.
  • Add the butter and mix for 1 minute
  • Add the milk and egg and mix on low until incorporated
  • Add the pumpkin puree and mix for 3 minutes
  • Remove dough from bowl and place in oiled bowl. Cover and let rest for 30 minutes

To make the filling

  • Stir together the dry ingredient and then add the butter and mix until combined.
  • Set aside

To assemble the rolls

  • Dust your work surface with flour
  • Roll your dough out to a 20 by 10 inch rectangle and brush with half of the melted butter.
  • Sprinkle filling evenly over the dough being careful to leave a 1/2 inch border around the edges
  • Roll the dough up, jelly roll style, into a long log and place the seam side down.
  • Slice the roll into 2-inch portions (10 rolls - I sliced by a bit smaller and got 12 rolls)
  • Arrange the rolls in the pan and brush with the remaining butter
  • Cover the let rise until doubled in size (at least 45 minutes) or put in refrigerator and bake the next morning (ensure that the rolls have come to room temperature before baking)
  • Preheat the oven to 350 degrees
  • Bake rolls for 25 minutes or until the top of the rolls are just starting to show color
  • Pour icing over hot rolls so that icing will melt
  • In the meantime, make the frosting

For the frosting

  • Combine the cream cheese and butter and mix well
  • Add powder sugar, in small portions and mix well
  • Add vanilla and salt and set aside