Description
Soft, pillowy pumpkin cinnamon rolls infused with real pumpkin puree and swirled with a brown butter cinnamon filling, topped with a tangy maple cream cheese frosting.
Ingredients
Scale
- 500g (4 cups) All-Purpose Flour
- 7g (2.25 tsp) Instant Yeast
- 115g (1 stick) Unsalted Butter, divided
- 200g (1 cup) Canned 100% Pure Pumpkin Puree
- 110°F (43°C) Warm Milk
- 1 Egg
- Sugar (for dough)
- Salt (for dough)
- Brown Sugar (for filling)
- 15g (2 tbsp) Cinnamon
- 2g (1/2 tsp) Nutmeg
- 225g (8 oz) Full-fat Brick-style Cream Cheese
- 60ml (1/4 cup) Grade B or A Dark Maple Syrup
- Powdered Sugar (for frosting)
- Vanilla Extract (for frosting)
Instructions
- Mix dry ingredients: In a stand mixer bowl, combine flour, instant yeast, sugar, and salt. Mix on low for 30 seconds.
- Combine wet ingredients: Whisk together warm milk, pumpkin puree, egg, and melted butter.
- Make dough: Pour wet ingredients into dry. Attach dough hook. Mix on low for 2 minutes, then medium speed for 4-5 minutes until smooth and slightly sticky. Rest covered for 10 minutes.
- First Rise: Grease a large bowl, place dough inside, cover, and let rise in a warm spot for 1 hour until doubled.
- Make Brown Butter Filling: Melt butter in a saucepan over medium heat until golden brown and nutty. Cool slightly. Mix with brown sugar, cinnamon, and nutmeg.
- Shape Rolls: Punch down dough. Roll into a 12×16 inch rectangle. Spread cooled brown butter evenly, leaving a 1-inch border. Sprinkle cinnamon-sugar mixture. Roll tightly into a log, pinch seam, and cut into 12 equal rolls using dental floss or a knife.
- Second Rise: Place rolls cut-side up in a greased 9×13 inch pan. Cover and let rise for 45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Tent with foil if browning too fast. Cool in pan for 10 minutes.
- Make Frosting: Beat cream cheese and softened butter until smooth. Add powdered sugar, maple syrup, and vanilla. Beat until fluffy.
- Finish: Spread frosting over slightly cooled rolls. Slice and serve.
Notes
Use canned 100% pure pumpkin puree, not pie filling. Ensure cream cheese is brick-style and at room temperature for smooth frosting. For best flavor, assemble rolls the night before and refrigerate for an overnight rise. Do not freeze frosted rolls; freeze baked rolls without frosting instead.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 35
- Sodium: 350
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
Keywords: pumpkin cinnamon rolls, fall dessert, cozy baking, maple cream cheese frosting, brown butter cinnamon rolls, easy brunch recipe, homemade cinnamon rolls