Pumpkin pie cinnamon rolls are an irresistible fusion of two beloved treats: the classic pumpkin pie and the comforting cinnamon roll. These rolls boast an incredibly soft and fluffy dough that melts in your mouth. They are complemented by a luscious whipped cream frosting that elevates the flavors. Imagine the joy of waking up to a warm batch of these delightful rolls. They make for an extraordinary surprise that transforms any morning into a special occasion.
This recipe requires an overnight rise. This allows you to conveniently assemble the rolls in the evening and bake them fresh the following morning. What a perfect way to enjoy a hot and exciting breakfast that feels like a treat.
This recipe is a wonderful opportunity to use up any extra pumpkin puree you may have on hand. Pumpkin puree is very simple to make, can be portioned and stored in the freezer, and above all, pumpkin is super healthy. If you haven’t made pumpkin puree before, here is an article with detailed instructions of how to make it: Homemade Pumpkin Puree Recipe – How to Make Pumpkin Puree
Preparation, Servings and Storage
Pumpkin pie cinnamon rolls are easily prepared in the evening, refrigerated overnight, and baked the next morning. They take about 20 minutes to prepare with a one hour rise time in between kneading and rolling. Baking and preparing the frosting the next morning will give the family warm fresh cinnamon rolls in about thirty minutes as well as an enticing smell coming from the kitchen.
This recipe yields one dozen of these indulgent pumpkin pie cinnamon rolls. While they are best enjoyed warm and fresh right after baking, they can be stored at room temperature in an airtight container for up to three days if left unfrosted. Since the frosting contains dairy, it should be refrigerated for safety. For optimal freshness, it’s advisable to store the rolls and frosting separately. This allows you to warm the rolls briefly in the microwave before frosting them. Warmed rolls are softer and bursting with flavor. If you frost the entire batch, keep it in the refrigerator in a covered container for up to four days for the best results.
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Pumpkin Pie Cinnamon Rolls
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Equipment
- 9x13 baking dish
- cutting board
- Rolling Pin
Ingredients
Ingredients Step 1- Making the dough
- 2/3 cup Warm milk
- 2 tbsp Melted butter
- 3 tsp Yeast
- 2 Room temperature eggs
- 1 ½ cups Pumpkin puree
- 1/4 cup Brown sugar
- 4½ cups Bread flour
- 2 tsp Cinnamon
- 1/2 tsp Sea salt
Ingredients Step 2- Pumpkin pie filling
- 1/3 cup Brown sugar
- 1/4 cup Pumpkin pie spice
- 1/2 cup Softened butter
Ingredients Step 3- Frosting
- 4 oz Cream cheese (cold)
- 3/4 cup Powdered sugar
- pinch Sea salt
- 1 tsp Vanilla extract
- 3/4 cup Heavy cream (cold)
Instructions
Step 1
- Begin by microwaving the milk and butter in a small bowl. The butter should be melted but the temperature should not exceed 110℉. If it is above 110℉, allow to cool for a few minutes.
- Pour the milk and melted butter into a stand mixer and add the instant yeast.
- Add the brown sugar, eggs, and pumpkin puree and mix until combined.
- Add the bread flour, cinnamon, and salt.
- Using the dough hook, knead dough for about 8 minutes, or until a soft dough is formed. This dough will be slightly sticky.
- Cover the bowl and allow to rise in a warm place for 1 hour.
Step 2
- Remove the dough onto a floured surface and roll the dough into a 12x18 rectangle.
- Soften butter in the microwave for about 30 seconds. It should be soft enough to spread on the dough but not melted completely.
- In a small bowl, combine the brown sugar and pumpkin pie spice.
- Using a pastry brush, spread the butter over entire dough rectangle.
- Sprinkle the sugar and spice mix over the buttered dough rectangle.
- Starting with the short end of the rectangle, roll the dough into an 18-inch log. Pinch the ends of the dough to remove creases.
- Using a very sharp knife, cut 12 equal pieces from the log. They should be about 1½ inches each. I find it easiest to cut the log in half, then half again, then in 3rds.
- Place the rolls into the baking pan 3 wide by 4 long. Cover with plastic wrap and refrigerate overnight.
Step 3
- Preheat the oven to 350 degrees.
- Remove the rolls from the refrigerator and allow to sit at room temperature while oven is preheating.
- Remove the plastic wrap and bake for 20 minutes.
- After removing from the oven, allow the cinnamon rolls to cool while mixing the frosting.
Step 4
- Using the stand mixer, beat the cream cheese, powdered sugar, salt, and vanilla on high speed. The frosting should be completely combined, smooth and slightly fluffy.
- Add the cold heavy cream and mix on medium speed until cream is whipped into the frosting. It will be light and fluffy like whipped cream, just slightly thicker.
- Frost the cinnamon rolls before serving. Because the frosting has cream and cream cheese in it, if entire pan is frosted, store leftover cinnamon rolls in the refrigerator. I store leftover rolls tightly wrapped in plastic, at room temperature so that they can be warmed in the microwave before frosting.
Nutrition
