Description
Delightful pumpkin cinnamon rolls that merge rich pumpkin flavors with fragrant fall spices, perfect for cozy gatherings.
Ingredients
- 2 1/4 teaspoons instant dry yeast
- 6 oz warm water (about 115°F/46°C)
- 50 grams granulated sugar
- 2 tablespoons browned butter
- 1 large egg, at room temperature
- 1 tablespoon dry milk powder
- 1 teaspoon salt
- 5.3 oz pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- 406-468 grams all-purpose flour
- 150 grams brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 3 oz browned butter
- 4 oz cream cheese, softened
- 2 oz browned butter, softened
- 1 tablespoon pure vanilla extract
- 2 tablespoons heavy cream
- 180 grams confectioners sugar
Instructions
- In a bowl, combine warm water and granulated sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine browned butter, egg, pumpkin puree, dry milk powder, and salt. Add the frothy yeast mixture and pumpkin pie spice, mixing to combine. Gradually add flour until a soft dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl and let rise in a warm place until doubled, about 1-1.5 hours.
- Mix together brown sugar, ground cinnamon, and pumpkin pie spice in a separate bowl.
- Once risen, punch down the dough and roll it out to a large rectangle about 1/4 inch thick. Spread remaining browned butter over the dough, then sprinkle the sugar and spice mixture on top.
- Tightly roll the dough into a log and cut into 12-16 equal pieces. Place the pieces in a greased baking dish and let rise for another 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 20-25 minutes or until golden brown.
- While baking, prepare the cream cheese frosting by blending softened cream cheese, browned butter, vanilla extract, heavy cream, and confectioners sugar until smooth.
- Spread frosting over warm rolls and enjoy.
Notes
For best results, ensure yeast is fresh and the dough rises fully for fluffy rolls. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.