Description
These pumpkin cinnamon rolls are soft, buttery spirals of spiced dough filled with rich brown sugar and finished with a lush cream cheese frosting. With real pumpkin and warm spices in every layer, they’re the ultimate fall comfort bake.
Ingredients
Dough:
4 ½ tsp instant dry yeast (2 standard packets)
1 ½ cups (12 oz) warm water (check yeast temp, ~115°F/46°C)
½ cup (100g) granulated sugar
4 tbsp browned butter
2 large eggs (room temp)
2 tbsp dry milk powder
2 tsp salt
1 ⅓ cups (10.6 oz or 300g) pure pumpkin purée (not pie filling)
2 tbsp pumpkin pie spice
6 ½ to 7 ½ cups (812g–936g) all-purpose flour
Filling:
1 ½ cups (300g) brown sugar
3 tsp ground cinnamon
3 tsp pumpkin pie spice
6 oz (12 tbsp) browned butter
Frosting:
8 oz cream cheese, softened
4 oz (½ cup) browned butter, softened
2 tbsp pure vanilla extract
4 tbsp heavy cream
3 cups (360g) confectioners’ sugar
Instructions
Make Dough: In a large bowl, combine yeast, warm water, and sugar. Let sit for 5 mins until foamy. Add browned butter, eggs, milk powder, salt, pumpkin, spice, and flour (start with 6 ½ cups, add more as needed). Knead until soft and elastic. Let rise until doubled (1–1.5 hours).
Prepare Filling: Mix brown sugar, cinnamon, and spice. Set aside.
Roll & Fill: Roll dough into a large rectangle. Brush with browned butter and sprinkle evenly with filling. Roll up tightly and slice into rolls.
Second Rise: Place in greased pans and let rise 30–45 mins.
Bake: Bake at 350°F (175°C) for 20–25 mins until golden and cooked through.
Make Frosting: Beat all frosting ingredients until smooth and fluffy.
Frost & Serve: Spread over warm rolls and enjoy.
- Prep Time: 30 minutes
- Rise Time: 2 hours
- Cook Time: 25 minutes
Nutrition
- Calories: 320 / roll
- Sugar: 22g / roll
- Sodium: 210mg / roll
- Fat: 14g / roll
- Saturated Fat: 8g / roll
- Carbohydrates: 44g / roll
- Fiber: 2g / roll
- Protein: 5g / roll
- Cholesterol: 50mg / roll