Pumpkin Cinnamon Rolls Recipe

Introduction

Craving a cozy, fall-inspired treat? These Pumpkin Cinnamon Rolls are just what you need! Soft, fluffy, and packed with the comforting flavors of pumpkin, cinnamon, and a hint of cardamom, these rolls are a delightful twist on the classic cinnamon roll. Perfect for a weekend breakfast, a holiday brunch, or just when you want to treat yourself, these rolls are topped with a luscious coffee maple cream cheese icing that takes them to the next level. Whether you are a seasoned baker or just starting, this recipe is simple to follow and will fill your kitchen with the irresistible aroma of autumn spices.

Ingredients Overview

To create these mouthwatering Pumpkin Cinnamon Rolls, you will need a variety of ingredients divided into three main parts: the pumpkin brioche dough, the brown sugar pumpkin filling, and the coffee maple cream cheese icing. Below is a detailed list of everything you’ll need:

For the Pumpkin Brioche Dough:

• 2 ¼ tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar, divided
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, at room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, at room temperature

For the Brown Sugar Pumpkin Filling:

• 225g unsalted butter, at room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree
• 2 Tbsp ground cinnamon
• 2 tsp ground cardamom
• Pinch of salt

For the Coffee Maple Cream Cheese Icing:

• 165g cream cheese, at room temperature
• 75g butter, at room temperature
• 275g powdered sugar, sifted
• 75g maple syrup
• 2 tsp espresso powder
• ¼ tsp kosher salt
• ½ tsp vanilla bean paste

this RECIPE

The Star Ingredient: Pumpkin Puree

How to Make Reduced Pumpkin Puree at Home

To make the most of this recipe, it’s important to start with reduced pumpkin puree. Reducing the pumpkin puree helps concentrate the flavor, making the rolls richer and more flavorful.

1. Cook the Puree: Place the pumpkin puree into a medium saucepan over medium heat.
2. Stir Constantly: Cook the puree for 4-5 minutes, stirring constantly, until it reduces slightly and thickens.
3. Cool and Store: Set aside to cool, and store in an airtight container until ready to use. This puree will form the base for both the brioche dough and the filling, adding depth and moisture to your rolls.

Step-by-Step Preparation

1. Preparing the Pumpkin Brioche Dough

• Activate the Yeast: In a small bowl, combine the active dry yeast, lukewarm milk, and 2 tablespoons of brown sugar. Mix well and let it sit for 10-15 minutes until the mixture becomes foamy.
• Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, mix together the remaining 2 tablespoons of brown sugar, flour, salt, cinnamon, and cardamom.
• Add Wet Ingredients: Add the reduced pumpkin puree, eggs, vanilla bean paste, and the foamy yeast mixture to the dry ingredients. Mix on low speed for 2-3 minutes until the dough starts to come together.
• Incorporate the Butter: Gradually add the room-temperature butter, a little at a time, while mixing on low speed. Increase the speed to medium and continue mixing for 5 minutes until the dough becomes soft and smooth.
• First Rise: Transfer the dough to an oiled bowl, cover with plastic wrap, and place it in the fridge for a minimum of 3 hours or up to overnight.

2. How to Make the Perfect Brown Sugar Pumpkin Filling

• Prepare the Filling: In a small bowl, combine the room-temperature butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and a pinch of salt. Mix well until fully combined and smooth.

3. Assembling and Baking Your Pumpkin Cinnamon Rolls

• Roll the Dough: Turn the chilled dough out onto a lightly floured surface. Roll it into a rectangle about 24” x 16” (60cm x 40cm), keeping the edges squared.
• Spread the Filling: Evenly spread the filling mixture over the dough, covering it from edge to edge.
• Form the Rolls: Starting with a long side, tightly roll the dough into a spiral. Cut the log into two pieces, then chill in the freezer for 20 minutes to firm up slightly.
• Slice and Arrange: Remove from the freezer, slice each log into 6 equal pieces, and arrange them on a parchment-lined baking sheet or dish.
• Second Rise: Cover the pan with plastic wrap and let the rolls rise for 45 minutes to 1 hour, until puffy and a small indentation remains when pressed lightly.
• Bake: Preheat the oven to 350°F (180°C). Bake the rolls for 35-40 minutes until they are golden brown. Let them cool for about 15 minutes before icing.

Making the Coffee Maple Cream Cheese Icing

• Mix the Icing: In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until smooth and well combined.
• Add Flavorings: Add the powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste. Whip until light and fluffy.
• Ice the Rolls: Spread the icing over the warm rolls, letting it melt slightly into the crevices.

Common Mistakes to Avoid

• Overworking the Dough: Avoid overmixing the dough, as it can make the rolls tough rather than tender.
• Not Letting the Dough Rise Properly: Allow sufficient time for both rises to ensure the rolls are light and fluffy.
• Using Cold Ingredients: Make sure all ingredients are at room temperature to ensure proper mixing and rising.

Serving Suggestions

Serve these pumpkin cinnamon rolls warm with a generous spread of the coffee maple cream cheese icing. They are perfect for a cozy breakfast, a festive brunch, or an indulgent afternoon snack. Pair them with a hot cup of tea, coffee, or a seasonal spiced latte for the ultimate fall treat.

Presentation Ideas

For a beautiful presentation, arrange the rolls on a large platter or a wooden board. Garnish with a sprinkle of powdered sugar or a few extra cinnamon sticks and cardamom pods for a rustic, autumn-themed look. You could also drizzle extra icing in a zigzag pattern over the top for an artistic touch.

Storage Tips

Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. To rewarm, place a roll on a microwave-safe plate and heat for 15-20 seconds. For longer storage, freeze the rolls (without icing) for up to 3 months. When ready to eat, thaw at room temperature and reheat before icing.

Recipe Variations

• Nutty Delight: Add chopped pecans or walnuts to the filling for added texture and flavor.
• Spiced Maple Icing: Swap the espresso powder in the icing for additional cinnamon or nutmeg for a spicier flavor.
• Chocolate Twist: Add a handful of chocolate chips to the filling for a decadent chocolate-pumpkin combination.

FAQ

Q: Can I make the dough in advance?
Yes, the dough can be made the day before and left to rise in the fridge overnight.

Q: Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works well; just ensure it is well-drained and reduced slightly to achieve the same consistency.

Q: What if I don’t have a stand mixer?
You can mix the dough by hand using a large mixing bowl and a sturdy spoon. Knead on a floured surface until smooth and elastic.

Q: How do I prevent the rolls from drying out?
Cover the rolls with plastic wrap while rising, and do not overbake. Store leftovers in an airtight container.

Conclusion

These Pumpkin Cinnamon Rolls are a must-try for any pumpkin lover. With their fluffy brioche dough, warm spices, and creamy icing, they’re bound to become a favorite in your home. Don’t forget to share this recipe with friends and subscribe to our blog for more delicious recipes!

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