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Heavenly Pumpkin Cinnamon Rolls

These delightful Pumpkin Cinnamon Rolls are infused with warm spices and pure pumpkin puree, offering a comforting treat perfect for fall.

Ingredients

Scale
  • 2 1/4 teaspoons Instant Dry Yeast
  • 6oz (3/4 cup) Warm Water
  • 50 grams (1/4 cup) Granulated Sugar
  • 2 tablespoons Butter, browned
  • 1 Large Egg
  • 1 tablespoon Dry Milk Powder
  • 1 teaspoon Salt
  • 5.3oz (2/3 cup) Pure Pumpkin Puree
  • 1 tablespoon Pumpkin Pie Spice
  • 406468 grams (3 1/43 3/4 cups) All-Purpose Flour
  • 150 grams (3/4 cup) Brown Sugar
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 3oz (6 tablespoons) Butter, browned
  • 4oz Cream Cheese, softened
  • 2oz (1/4 cup) Browned Butter, softened
  • 1 tablespoon Pure Vanilla Extract
  • 2 tablespoons Heavy Cream
  • 180 grams (1 1/2 cups) Confectioners Sugar

Instructions

  1. In a saucepan, melt 2 tablespoons of butter until golden brown. Remove from heat and let cool.
  2. Combine warm water, yeast, and sugar in a bowl and let sit until foamy. Add browned butter, pumpkin puree, and egg; mix until combined.
  3. Add dry milk, salt, and pumpkin pie spice. Gradually incorporate flour until dough pulls away from the bowl.
  4. Knead the dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
  5. Mix together brown sugar, cinnamon, and pumpkin pie spice in a bowl for filling.
  6. Roll the dough into a rectangle and spread the filling. Roll tightly and cut into 12 pieces.
  7. Place in a greased dish, cover, and let rise for 30 minutes.
  8. Bake at 350°F (175°C) for 25-30 minutes until golden.
  9. Beat together cream cheese and browned butter for frosting; mix in vanilla, cream, and confectioners’ sugar until smooth.
  10. Frost the rolls after slightly cooling and serve.

Notes

Use high-quality ingredients for the best flavor. Ensure egg and butter are at room temperature. Use pure pumpkin puree for optimal results.

Nutrition

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