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–+ servings

Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Icing

Ultra-soft brioche yeast rolls infused with real pumpkin puree, tightly rolled with brown sugar cinnamon butter, and generously smothered with melted cream cheese icing.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Brioche Dough
  • 4 cups unbleached bread flour (or all-purpose)
  • 1 packet instant yeast (2 1/4 tsp)
  • 1/3 cup granulated sugar
  • 1 tsp fine sea salt
  • 3/4 cup whole milk, warmed to 110°F
  • 3/4 cup 100% pure pumpkin puree
  • 1 large egg, room temperature
  • 1/3 cup unsalted European butter, melted
  • 1/3 cup heavy whipping cream (warm, for pouring over risen rolls)
Spiced Brown Sugar Filling
  • 1/3 cup unsalted butter, softened to room temperature
  • 1 cup dark brown sugar, packed
  • 2 tbsp ground Saigon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
Cream Cheese Icing
  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp pure vanilla extract

Method
 

Instructions
  1. Whisk flour, yeast, sugar, and salt in a stand mixer. In a separate bowl whisk warm milk, pumpkin puree, egg, and melted butter. Knead together with dough hook for 7-8 minutes until smooth and elastic. Cover and let rise 1 hour until doubled.
  2. Roll dough on a floured surface into a 12x18-inch rectangle. Spread softened butter evenly. Mix brown sugar, cinnamon, nutmeg, and ginger; sprinkle over butter and press lightly.
  3. Roll into a tight cylinder. Use unflavored kitchen thread or dental floss to cut into 12 rolls. Place in a greased 9x13-inch pan, cover, and rise 30 minutes.
  4. Pour 1/3 cup warm heavy cream between the risen rolls. Bake at 350°F (175°C) for 22 to 26 minutes until golden brown.
  5. Beat cream cheese, butter, powdered sugar, cream, and vanilla until smooth. Spread half over warm rolls immediately, and the remaining frosting after 10 minutes.

Nutrition

Calories: 360kcalCarbohydrates: 54gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 45mgSodium: 240mgPotassium: 140mgFiber: 2gSugar: 28gCalcium: 65mgIron: 2.1mg

Notes

Pouring warm heavy cream over the risen rolls right before baking is the secret to bakery-level gooey softness.

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