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–+ servings

Pumpkin Cinnamon Rolls

A delightful twist on the classic cinnamon roll, featuring pumpkin puree and warm spices for a comforting experience.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Serving Size 12 servings

Ingredients

For the Pumpkin Dough

  • 1 can (425g) Pumpkin Puree Can make your own
  • 2 1/4 tsp active dry yeast Ensure the yeast is fresh
  • 150 g whole milk, lukewarm
  • 4 Tbsp (50g) brown sugar
  • 565 g all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cardamom
  • 140 g reduced pumpkin puree See preparation instructions
  • 2 large eggs, lightly beaten, at room temperature
  • 1 tsp vanilla bean paste
  • 120 g unsalted butter, at room temperature

For the Filling

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

For the Icing

  • 165 g cream cheese, at room temperature
  • 75 g butter, at room temperature
  • 275 g powdered sugar, sifted
  • 75 g maple syrup
  • 2 tsp espresso powder
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla bean paste

Instructions

Reduced Pumpkin Puree

  • Start by reducing the pumpkin puree to concentrate the flavors. Simmer the puree in a saucepan over low heat until it thickens, stirring occasionally.

Pumpkin Brioche

  • In a large bowl, combine the lukewarm milk, active dry yeast, and brown sugar. Allow it to sit for about 5–10 minutes until it becomes frothy.
  • Gradually mix in the reduced pumpkin puree, eggs, salt, cinnamon, cardamom, vanilla bean paste, and room temperature butter.
  • Slowly add the flour and knead until smooth and elastic.

Assembly and Baking

  • Roll the dough into a rectangle and spread a mixture of brown sugar, cinnamon, cardamom, and a pinch of salt over it.
  • Roll it up tightly and cut it into individual rolls.
  • Place them in a greased baking dish, cover, and allow them to rise until doubled in size.
  • Preheat the oven and bake until golden brown.

Coffee Maple Cream Cheese Icing

  • Beat the cream cheese and butter until smooth.
  • Gradually add the powdered sugar, maple syrup, espresso powder, kosher salt, and vanilla paste, mixing until you achieve a creamy consistency.

Notes

Serve warm, drizzled with cream cheese icing. Store leftovers in an airtight container for up to three days at room temperature. Freeze un-iced rolls for up to two months.