Description
Warm, gooey pumpkin cinnamon rolls bring autumn’s comfort straight to your kitchen. Rich spices and sweet glaze create a delightful breakfast treat that will make weekend mornings feel like pure indulgence.
Ingredients
Scale
Main Ingredients:
- 565g all-purpose flour
- 140g reduced pumpkin puree
- 115g reduced pumpkin puree
- 360g light or dark brown sugar
- 165g cream cheese
- 275g powdered sugar
Liquid and Binding Ingredients:
- 150g whole milk, lukewarm
- 2 eggs, lightly beaten, at room temperature
- 120g unsalted butter, at room temperature
- 225g unsalted butter, at room temperature
- 75g butter, at room temperature
- 75g maple syrup
Spices and Flavoring Ingredients:
- 2 1/4 teaspoons active dry yeast
- 4 tablespoons (50g) brown sugar, divided
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla bean paste
- 2 tablespoons ground cinnamon
- 2 teaspoons ground cardamom
- Pinch of salt
- 2 teaspoons espresso powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste
Instructions
- Prepare the yeast activation by whisking lukewarm milk with yeast and brown sugar in a small vessel. Allow the mixture to bloom and become frothy for 10-15 minutes at room temperature.
- Combine flour, salt, cinnamon, and cardamom in a stand mixer bowl using the dough hook attachment. Ensure dry ingredients are thoroughly integrated.
- Introduce pumpkin puree, eggs, and vanilla bean paste into the flour mixture. Mix on low speed until ingredients form a cohesive, shaggy dough.
- Incrementally incorporate room-temperature butter into the dough, mixing continuously. Knead on medium speed for 5-7 minutes until the texture becomes silky and elastic.
- Transfer dough to a lightly oiled bowl, covering with plastic wrap. Refrigerate for a minimum of 3 hours or overnight to develop complex flavors and enhance texture.
- Remove chilled dough from refrigerator and allow it to rest at room temperature for 30 minutes before rolling and shaping.
- Roll the dough into a rectangular shape on a lightly floured surface, ensuring even thickness throughout.
- Spread filling evenly across the rolled dough, leaving a small margin around the edges to prevent spillage during rolling.
- Carefully roll the dough into a tight log, using a gentle but firm technique to maintain structural integrity.
- Cut the log into uniform segments using a sharp knife or dental floss for clean, precise rolls.
- Place rolls in a prepared baking dish, allowing slight space between each for expansion during final proofing.
- Let rolls rise in a warm, draft-free environment for 45-60 minutes until they have doubled in size.
- Preheat oven to 375°F while rolls complete their final rise.
- Bake rolls for 22-25 minutes until golden brown and internal temperature reaches 190°F.
- Cool rolls in the baking dish for 10 minutes before applying cream cheese glaze.
Notes
- Choose high-quality pumpkin puree for the most robust, authentic flavor in your cinnamon rolls.
- Ensure yeast activation happens in a warm environment to guarantee proper dough rising and soft texture.
- Room-temperature ingredients help create a smoother, more consistent dough that combines easily.
- For gluten-free adaptation, swap wheat flour with a cup-for-cup gluten-free blend and add xanthan gum for better structure.
- Prep Time: 4 hours 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg