Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls with pumpkin puree in both the dough and filling, spiced up with pumpkin pie spice and topped with cream cheese icing!
Servings 12 -15 rolls
Ingredients
Pumpkin Dough
- 5 cups (600g) all-purpose flour, scoop & leveled
- 2 1/4 tsp instant dried yeast, (one packet)
- 1/3 cup superfine sugar / caster sugar
- 1 Tbsp pumpkin pie spice, homemade recipe
- 1/2 tsp salt
- 1 cup (240ml) whole milk
- 30 g unsalted butter
- 3/4 cup (170g / 6 oz.) canned pumpkin puree, not pumpkin pie filling, I use Libby's
- 1 large egg, at room temperature
Filling
- 56 g (1/2 cup) unsalted butter, very soft at room temperature
- 2 Tbsp canned pumpkin puree
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1 Tbsp pumpkin pie spice,
- 1/2 Tbsp ground cinnamon
Cream Cheese Icing
- 113 g (4 oz.) full-fat brick cream cheese, softened to room temperature
- 56 g unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 Tbsp whole milk
- 1 tsp vanilla extract
Instructions
Prepare Dough
- Mix Dry Ingredients: In a large mixing bowl, add the flour, yeast, sugar, pumpkin pie spice, and salt. Whisk to combine. Set aside.
- Warm Milk & Butter: Heat the milk and butter in a small saucepan until warm to the touch (the temperature should be about 113ºF / 45ºC), ensuring it does not boil.
- Combine: Pour the warm milk mixture into the dry ingredients and stir a few times with a wooden spoon. Add the pumpkin puree and egg and mix until a rough dough forms.
- Knead in Bowl: Continue to knead the dough inside the bowl until it becomes smooth and cohesive. This minimizes mess and keeps the process contained.
- Knead on Bench: Transfer the dough to a floured surface and continue to knead with floured hands for 3-5 minutes until the dough is smooth and elastic. It will remain slightly sticky.
- First Rise: Coat a large bowl with a light layer of oil or cooking spray, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour and 15 minutes until it doubles in size.
Prepare Filling
- Prepare Pumpkin Puree: Place the pumpkin puree in a double layer of paper towels and squeeze over a bowl to remove excess moisture. This helps in achieving a more concentrated flavor and the right consistency for the filling.
- Mix Butter & Pumpkin: Blend the very soft butter with the dried pumpkin puree until well combined.
- Prepare Sugar Mixture: In another bowl, combine the brown sugar, pumpkin pie spice, and cinnamon.
Shape Dough
- Line Baking Pan: Line a 9x13 inch baking pan with parchment paper. If you don’t have a 9x13 pan, two 9-inch square or round baking pans can be used as alternatives. This recipe yields 12-15 rolls, so choose your pans accordingly to accommodate all the rolls without overcrowding. Set aside.
- Roll Dough: Lightly flour a rolling pin and roll out the dough on a floured surface into a 14x18-inch rectangle.
- Apply Filling: Spread the pumpkin-butter mixture over the rolled dough, leaving a small margin around the edges. Evenly sprinkle the sugar mixture on top.
- Roll & Cut: Tightly roll up the dough from the short 14-inch side, ending with the seam side down. Cut the log into 12-15 rolls using unflavored dental floss for the cleanest cuts, although a very sharp knife can also be used, being mindful that it may slightly compress the dough.
- Arrange in Pan: Place the rolls in the prepared pan, allowing space for expansion. If you have more than 12 rolls, use an additional smaller baking pan to avoid overcrowding, as squeezing them too closely will cause the rolls to rise unevenly and possibly deform.
- Second Rise: Cover with plastic wrap or a damp tea towel and let the rolls rise in a warm spot for 25-30 minutes until nearly doubled in size.
- Preheat Oven: Preheat your oven to 350°F (180°C).
- Baking: Bake for 20-23 minutes until the rolls are lightly browned. Remove from the oven and leave in the pan while you make the icing.
Cream Cheese Icing
- Mixing: In a large mixing bowl, beat the softened cream cheese and butter for 1 minute. Sift over the powdered sugar. Add the milk and vanilla. Beat on medium speed for about 15-20 seconds until smooth and creamy.
- Frost Rolls: Spread the icing over the warm rolls. Enjoy!
Notes
Make Ahead Instructions: You can prepare these rolls up to 12 hours ahead of time. Once you've cut the rolls and arranged them in the pan, immediately cover them with plastic wrap and place in the refrigerator instead of letting them rise the second time. The next day, remove the rolls from the fridge and let them sit at room temperature for 45 minutes while you preheat the oven as per the recipe instructions. During this time, they will undergo their second rise. Then, bake as directed.
Storage: Store in an airtight container at room temperature for up to 2 days, then refrigerate for a further 3-4 days.
Freezing: Wrap each cooled roll individually, unfrosted or frosted, in plastic wrap, then place in a freezer bag and freeze for up to 3 months. Thaw and gently reheat before serving.