Homemade Pumpkin Cinnamon Rolls
Makes 8 larger or 12 smaller rolls
Soft pumpkin-spiced yeast rolls with a brown sugar swirl, baked in warm cream and topped with cream cheese frosting.
| prepGrease a 9x13 in / 23x33 cm baking pan with butter | ||||||||
| prepPreheat oven to 350°F / 175°C while the rolls proof | ||||||||
| 180 ml milk, warmed to 110°F / 43°C | Bloom yeast in warm milk 5-7 min | Mix dough 1 min, rest 5 min | Knead 5-7 min, rise 30-45 min | Roll out dough, spread filling, cut | Proof 25-30 min until puffy | Pour warm cream over rolls | Bake 350°F / 175°C 22-24 min, then 375°F / 190°C 5-7 min | Rest 10-15 min, frost, serve |
| 15 g brown sugar (to activate the yeast) | ||||||||
| 11 g active dry yeast | ||||||||
| 540 g bread flour | Whisk flour, salt & spices | |||||||
| 6 g salt | ||||||||
| 4 g pumpkin pie spice (for the dough) | ||||||||
| 3 g cinnamon (for the dough) | ||||||||
| 105 g brown sugar (for the dough) | ||||||||
| 120 g pumpkin puree, room temperature | ||||||||
| 113 g salted butter, very softened (for the dough) | ||||||||
| 1 egg, room temperature | ||||||||
| 4 g vanilla (for the dough) | ||||||||
| 113 g salted butter, softened (for the filling) | Mix filling | |||||||
| 300 g light brown sugar (for the filling) | ||||||||
| 60 g pumpkin puree (for the filling) | ||||||||
| 6 g cinnamon (for the filling) | ||||||||
| 4 g pumpkin pie spice (for the filling) | ||||||||
| 4 g vanilla (for the filling) | ||||||||
| 120 ml heavy cream, warmed | ||||||||
| 250 g cream cheese, softened | Beat frosting until smooth | |||||||
| 58 g salted butter, softened (for the frosting) | ||||||||
| 210 g powdered sugar | ||||||||
| 4 g vanilla (for the frosting) | ||||||||
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