Description
Soft and fluffy Pumpkin Cinnamon Rolls made with pumpkin-spiced dough, a brown sugar cinnamon filling, and brown butter cream cheese frosting. Prepare them the night before, then bake them fresh in the morning.
Ingredients
Dough:
2¼ teaspoons instant dry yeast, 1 packet
¾ cup warm water, about 115°F
¼ cup granulated sugar
2 tablespoons browned butter
1 large egg, at room temperature
1 tablespoon dry milk powder
1 teaspoon salt
⅔ cup pure pumpkin purée, not pumpkin pie filling
1 tablespoon pumpkin pie spice
3¼ to 3¾ cups all-purpose flour
Filling:
¾ cup brown sugar
1½ teaspoons ground cinnamon
1½ teaspoons pumpkin pie spice
6 tablespoons browned butter, melted
Brown Butter Cream Cheese Frosting:
4 ounces cream cheese, softened
¼ cup browned butter, softened
1 tablespoon vanilla extract
2 tablespoons heavy cream
1½ cups powdered sugar
Instructions
1. Brown about 15 tablespoons of butter in a light-colored saucepan over medium heat. Stir often until golden brown bits form and the butter smells nutty. Remove it from the heat. You should have about 12 tablespoons after evaporation. Reserve 2 tablespoons for the dough, 6 tablespoons for the filling, and 4 tablespoons for the frosting. Chill the frosting portion until softened.
2. Pour the warm water into a large mixing bowl. Stir in the instant yeast and let it stand for about 5 minutes.
3. Add the granulated sugar, 2 tablespoons browned butter, egg, dry milk powder, salt, pumpkin purée, and pumpkin pie spice.
4. Gradually add 3¼ cups flour. Mix until a soft, slightly tacky dough forms. Add more flour only as needed.
5. Knead the dough for about 8 minutes until smooth and elastic.
6. Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 45 to 60 minutes, or until doubled.
7. Gently press down the risen dough. Roll it into a 16 by 14-inch rectangle.
8. Brush the dough with 6 tablespoons melted browned butter.
9. Mix the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle the mixture evenly over the buttered dough.
10. Starting from one long edge, roll the dough tightly into a log.
11. Cut the log into 12 equal pieces. Use unflavored dental floss for clean slices.
12. Arrange the rolls in a greased 9 by 13-inch baking dish.
13. For same-day baking, cover the dish and let the rolls rise for about 30 minutes, or until puffy. For overnight preparation, cover tightly and refrigerate.
14. If refrigerated overnight, let the rolls stand at room temperature for about 45 minutes before baking.
15. Preheat the oven to 350°F.
16. Bake for 22 to 27 minutes, until golden and the center rolls reach about 190°F on an instant-read thermometer.
17. Cool the rolls for 5 to 10 minutes.
18. Beat the softened cream cheese and ¼ cup softened browned butter until fluffy.
19. Add the vanilla, heavy cream, and powdered sugar. Beat until smooth.
20. Spread the frosting over the warm rolls and serve.
Notes
Use pure pumpkin purée, not pumpkin pie filling.
Fresh instant or rapid-rise yeast gives the best rise.
Keep the dough soft and slightly tacky. Too much flour can make the rolls dry.
Regular melted butter can replace browned butter, although the flavor will taste less nutty.
Unflavored dental floss cuts the rolls more cleanly than a knife.
An instant-read thermometer helps confirm that the centers have finished baking.
You can prepare and refrigerate the frosting overnight. Let it soften, then briefly whip it again before serving.
Store leftovers in an airtight container for up to 3 days.
This recipe works well as an overnight make-ahead breakfast.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll