Print

Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, featuring a rich pumpkin brioche dough filled with a spiced pumpkin and brown sugar filling. Topped with a luscious coffee maple cream cheese icing, these rolls are perfect for a cozy autumn breakfast or dessert. The recipe involves making a reduced pumpkin puree, a soft pumpkin brioche dough, a flavorful filling, and a decadent icing, combining baking and mixing techniques for a beautifully soft, moist, and aromatic treat.

Ingredients

Scale

Reduced Pumpkin Puree

  • One 425g can Pumpkin Puree (or homemade pumpkin puree reduced)

Pumpkin Brioche Dough

  • 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 Pumpkin Puree: Place the pumpkin puree in a medium saucepan and cook over medium heat, stirring constantly for 4-5 minutes until it is slightly reduced. Remove from heat and let cool. Store in an airtight container until ready to use.
  2. Activate Yeast: In a small bowl, combine yeast, lukewarm milk, and 2 Tbsp of the brown sugar. Stir well and allow to sit for 10-15 minutes until foamy, indicating the yeast is active.
  3. Make Dough Base: In the bowl of a stand mixer with a dough hook, mix together the remaining 2 Tbsp brown sugar, all-purpose flour, salt, cinnamon, and cardamom briefly. Add reduced pumpkin puree, eggs, vanilla bean paste, and the foamy yeast mixture. Mix on low speed for 2-3 minutes until the dough starts to form.
  4. Knead Dough: Increase mixer speed to medium and knead for 5 minutes until the dough becomes soft and smooth but possibly slightly dry. Then reduce speed to low and gradually add the softened butter bit by bit, incorporating completely before adding more. This butter incorporation takes 3-4 minutes. Finish with 5 more minutes of medium speed kneading until the dough is very soft and silky.
  5. First Rise: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for a minimum of 3 hours or overnight. Alternatively, let it rise at room temperature if preferred.
  6. Prepare Filling: In a small bowl, combine the softened butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and a pinch of salt. Mix thoroughly until evenly blended.
  7. Roll Out Dough: Turn the chilled dough onto a lightly floured surface and roll out into a 24” x 16” rectangle, trimming edges to keep it even. Spread the pumpkin brown sugar filling evenly over the surface.
  8. Form Rolls: Starting from the long side, roll the dough tightly into a spiral log. Cut the log in half and place the two pieces side by side on a parchment-lined baking sheet sprayed lightly with cooking spray. Cover loosely with plastic wrap and freeze for 20 minutes to firm the logs for neater slicing.
  9. Slice Rolls: Remove logs from freezer and slice each into 6 equal pieces with a sharp knife. Arrange the 12 rolls spaced evenly on the parchment-lined baking dish (9”x13” or 23cm x 33cm).
  10. Second Rise: Lightly cover with plastic wrap and let the rolls rise for 45 minutes to 1 hour at room temperature until puffed and soft, testing with a gentle poke that leaves a small indentation.
  11. Preheat Oven: While rolls are rising, preheat the oven to 350°F (180°C).
  12. Bake: Bake the rolls for 35 to 40 minutes, until deeply golden brown on top. Remove from oven and cool for about 15 minutes before icing.
  13. Prepare Icing: In a stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth. Add powdered sugar, maple syrup, espresso powder, kosher salt, and vanilla bean paste. Whip until light and fluffy.
  14. Ice Rolls: Spread the coffee maple cream cheese icing generously over the slightly warm cinnamon rolls.
  15. Store: Leftover rolls can be stored in an airtight container at room temperature and reheated briefly in the microwave before eating.

Notes

  • The reduced pumpkin puree intensifies pumpkin flavor and prevents excess moisture in the dough and filling.
  • Chilling the dough before slicing helps achieve cleaner cuts and neater rolls.
  • The dough can be proofed in the fridge overnight for convenience.
  • Use a stand mixer with a dough hook for best kneading results; hand kneading may require more time.
  • If you prefer, the first rise can be done at room temperature instead of refrigeration.
  • Ensure all dairy ingredients are at room temperature for smooth dough and icing textures.
  • Adjust sugar quantity slightly if you prefer less sweetness in your rolls or icing.
  • Espresso powder in the icing enhances the coffee flavor without making it bitter.

Keywords: pumpkin cinnamon rolls, pumpkin brioche, cinnamon rolls recipe, coffee maple icing, pumpkin spice rolls, autumn breakfast, homemade cinnamon rolls

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