Pumpkin Cinnamon Rolls

These are the best Pumpkin Cinnamon Rolls you’ll ever make! They are made with soft and fluffy pumpkin brioche dough filled with pumpkin puree, warm spices, brown sugar, and butter. They are also topped with a cinnamon cream cheese icing!

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I love these Pumpkin Cinnamon Rolls for breakfast during pumpkin season, they always hit the spot on chilly fall mornings. These aren’t just regular cinnamon rolls with pumpkin spice, they have real pumpkin both in the dough and in the filling, so if you love pumpkin pie, you’ll love these rolls too! They just scream fall flavors with all the cinnamon and pumpkin spices they have in them.

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE PUMPKIN CINNAMON ROLLS

1. The dough is extra soft, rich, and gooey! Thanks to butter and heavy cream.
2. Made with real pumpkin both in the dough and in the filling.
3. Filled with warm and cozy fall spices
4. You can make this brioche dough the night before, then assemble and bake the rolls in the morning!
5. You can easily modify this recipe, like adding nuts to the filling. Walnuts and pecans are amazing for this recipe.

INGREDIENTS NEEDED & NOTES

Pumpkin Puree – This is the star! You can use homemade pumpkin puree or canned pumpkin puree. If you use canned pumpkin pure, make sure not to be confused with pumpkin pie filling. Pumpkin puree is just plain pumpkin without spices added.

Flour – This recipe uses 2 types of flour, all-purpose flour, and bread flour. If you only have all-purpose flour, you can replace the bread flour with all-purpose flour. If you are finding the dough will not pull away from the bowl, add 1 tablespoon up to 2 tablespoons of all-purpose flour until the dough pulls away from the mixer bowl and is smooth.

Spices – I use cinnamon, pumpkin pie spice, and nutmeg. Feel free to add more spices like cloves or ginger if you like.

Salt – This helps to balance all the flavors.

Sugar – You’ll need brown sugar and confectioners’ sugar. I use light brown sugar to make the brioche dough and also the filling, but dark brown sugar works too. Confectioners’ sugar to make the cream cheese icing.

Yeast – This recipe uses active dry yeast, but you can also use instant yeast and skip the rehydration process.

Vanilla Extract – A little bit of vanilla extract to enhance the flavor.

Milk – I recommend using whole milk or 2% milk. You can use any type of milk, but whole milk is the best option. It adds fat to the dough and creates a richer taste and softer crumbs.

Heavy Cream – This will make the rolls super soft and gooey, and also make the cinnamon cream cheese icing super creamy and delicious. I recommend using full-fat cream, with 35% – 40% milk fat.

Cream Cheese – Use the original cream cheese, not the cream cheese spread.

Egg – This helps to emulsify the dough. The dough rises better with egg, creating large soft crumbs.

Butter – You can use either salted or unsalted butter. I prefer unsalted butter because I don’t want my buns to taste too salty. If you use salted butter, I recommend skipping the salt.

EQUIPMENT YOU’LL NEED

• 9.5 Inch pie dish or 9 Inch square baking pan
• Parchment paper
• Stand mixer
• Medium bowl
• Rolling pin
• Sharp knife or dental floss
• Offset spatula
• Rubber spatula

STEP-BY-STEP INSTRUCTIONS

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Make the Brioche Dough

Cut cold butter into cubes and heat the milk until warm, not hot. In the bowl of your stand mixer, combine active dry yeast, 1 tablespoon of light brown sugar, and warm milk. Stir to combine and leave it for 10 to 15 minutes, or until foamy.

Add the bread flour, all-purpose flour, cinnamon, salt, egg, vanilla extract, and the remaining brown sugar to the yeast mixture, then mix with the dough hook attachment on low speed until just combined and a shaggy dough forms. Then add the butter cubes one piece at a time, and wait until it’s incorporated until adding the next piece. After all of the butter has been added, turn the mixer speed to medium speed and mix the dough for another 8 to 10 minutes until the dough pulls away from the bowl, smooth, and elastic.

Flour your hands, remove the dough from the mixing bowl, and form the dough into a ball. Lightly grease a medium bowl with butter or cooking spray, and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm spot for about 1 hour or until it doubled in size.

You can also cover the bowl with plastic wrap and let it rise in a warm spot for about 20 minutes then put it in the fridge to rise slowly overnight. Continue the next step in the morning.

STEP 2 – Make the Pumpkin Cinnamon Filling

Blot out the moisture of your pumpkin puree to avoid too much moisture in the filling. Place 3 paper towels on a plate and add in the pumpkin puree. Let the moisture soak into the paper towels.

In a medium bowl, combine room-temperature butter, all the spices, and brown sugar. Mix with a fork or a hand mixer until fluffy and creamy. Then, add in the pumpkin puree and mix until well combined.

STEP 3 – Assemble and Bake the Rolls

Line a 9.5-inch pie dish with parchment paper, and set aside.

Punch the dough down and turn the dough out onto a lightly floured work surface. Roll the dough into a 12×14-inch rectangle by using a rolling pin. Make sure the dough is smooth and evenly thick. Then, use an offset spatula to spread the pumpkin cinnamon filling over the surface of the dough.
Starting with the long side, tightly roll up the dough to form a 14-inch long log. Using a sharp knife or dental floss, cut it into 7 even rolls. Arrange them in the prepared pie dish, then cover and allow the rolls to rise for about 45 minutes or until nearly doubled in size. The dough will spring back lightly and a small indentation is left when poked gently with your finger.

Preheat the oven to 350F. Once the rolls have risen, pour the heavy cream over the top of the rolls, and allow it to soak down in and around the rolls for about 10 minutes. Bake the Pumpkin Cinnamon Rolls in the preheated oven for about 25 minutes or until golden brown on top, then remove the rolls from the oven and allow to cool for about 15 minutes as you make the icing.

STEP 4 – Make the Icing and Serve

In a medium bowl, combine room-temperature cream cheese, cinnamon, and powdered sugar, then mix until smooth and creamy. Add in the heavy cream and mix until thick but spreadable. I suggest starting with 3 tablespoons of heavy cream, then you can add more heavy cream if the mixture is too thick. Spread the icing over the slightly cool Pumpkin cinnamon rolls and enjoy while warm!

TIPS FOR MAKING THE BEST PUMPKIN CINNAMON ROLLS

1. Make sure your yeast is still active. Don’t skip the rehydration process, If the mixture bubbles and develops a yeasty aroma, the yeast is still good.
2. Rise the dough overnight in the fridge, it makes the dough so much easier to roll into shape.
3. Instead of slicing these rolls with a sharp knife, I prefer to use dental floss. Dental floss makes super clean cuts without squishing all the filling out.
4. When measuring the flour, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. 1 cup flour = 125 grams.
5. Use a kitchen scale. Baking with a kitchen scale is so much more accurate than cup measurements.

HOW TO SERVE AND STORE

I highly recommend enjoying these Pumpkin Cinnamon Rolls warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.

If you want to keep it for later, place the rolls in an airtight container and store it in the fridge for up to 5 days if refrigerated.
You can also freeze the rolls. Wrap the leftover rolls in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.

FAQ (Frequently Asked Questions)

At which stage should I refrigerate the unbaked dough?

If you want the dough easier to work with, I recommend letting the dough chill in the fridge before rolling. After kneading your dough, let it rise for 20 to 30 minutes, then cover it with plastic wrap and refrigerate overnight, or for at least 5 hours. Then assemble and continue the process.

If you want to have freshly baked cinnamon rolls for breakfast fast. You can refrigerate the assembled rolls overnight. Assemble the rolls in the prepared baking pan, cover with plastic wrap, and refrigerate overnight. The next morning, remove the rolls from the fridge, let them rise at room temperature, and continue the process.

How to tell when the dough is well-kneaded?

Take a small ball of the dough and stretch it into a thin sheet between your fingers. The dough will stretch into a thin film without breaking, and it must be thin enough to pass light through it.
If the dough quickly tears – you guessed it, keep kneading!

Can I make these Pumpkin Cinnamon Rolls all in one day?

You can make these Pumpkin Cinnamon Rolls in one day if you like, the dough needs to rise for about 1 hour at room temperature until it has doubled in size. But I recommend giving the dough a fridge rise overnight. It’s so much easier to roll it up into a tight log when the dough is cold.

Instant Yeast and Active Dry Yeast, What Is The Difference?

These two types of yeast can generally be used interchangeably, but Active Dry Yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, while active dry yeast must first be dissolved and rehydrated in warm water or milk until foamy.

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Happy Baking!