Description
Light and tender, these Pumpkin Cinnamon Rolls are filled with just the right amount of pumpkin and spice, topped with a buttery pecan streusel, and finished with the most irresistible pumpkin cream cheese frosting that sings of fall baking. With their delicate dough and perfectly balanced flavor, they're sure to be a hit at every family gathering - and make you everyone's favorite baker!
Ingredients
For the Dough:
2/3 cup (145 grams) pumpkin puree
3/4 cup (175 milliliters) warm milk
1/4 cup (50 grams) granulated sugar
1 egg + 1 egg yolk
2 1/4 teaspoons (9 grams) instant (quick rise) yeast
4-4 1/4 cups (500-525 grams) all purpose flour
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin spice
pinch of nutmeg
6 tablespoons (3 ounces) soft unsalted butter
For the Filling:
1/3 cup (90 grams) pumpkin puree strained (this should measure 1/3 cup prior to straining)
1/4 cup (2 ounces) unsalted butter softened
1 cup (135 grams) brown sugar not packed
1 tablespoon (8 grams) cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon pumpkin spice
pinch nutmeg
For the Streusel:
1/2 cup (60 grams) pecans chopped
6 tablespoons (3 ounces) unsalted butter
6 tablespoons (50 grams) all purpose flour
6 tablespoons (40 grams) oats (quick oats work well)
3 tablespoons (35 grams) brown sugar
3/4 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon salt
For the Icing:
8 ounces cream cheese
2/3 cup (5.3 ounces) unsalted butter softened
1/3 cup (90 grams) pumpkin puree
1 teaspoon pumpkin spice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 1/2 cups (355 grams) powdered sugar
Instructions
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Make the Dough: In a stand mixer combine the pumpkin puree, milk, granulated sugar, egg and egg yolk. Sprinkle the yeast over the mixture.
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In a separate bowl, whisk together the remaining dry ingredients. With the dough hook on low, slowly add the dry mixture to the wet and knead for 4-5 minutes.
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With the mixer still on low, add the butter one tablespoon at a time, letting each piece fully incorporate before adding the next. Continue kneading for 4-5 minutes, or until the dough comes together but is still slightly tacky.*
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Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place until doubled, about 2 hours.
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Make the Filling: Strain excess liquid from the pumpkin puree for the filling. Mix it with the softened butter. In another bowl, stir together the sugar and spices. Set both aside.
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Make the Streusel: Combine all the ingredients in a small bowl. Rub the butter into the mixture with your fingers until crumbly. Cover and chill.
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Assemble: Butter 9x13" baking dish using 1/4 cup softened butter. Once the dough has double in size roll it out on a floured surface into a 13x17" rectangle. Spread the pumpkin butter over the rectangle leaving 1/2" boarder at the top. Sprinkle evenly with the spiced sugar.
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Use a ruler to divide the dough into 12 equal strips. Cut, then roll each strip from the bottom up toward the clean edge and pinch to seal. Place rolls cut-side up in the prepared dish. Cover and let rise again until double, about 1 hour.
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Make the frosting: In a stand mixer, beat the cream cheese, butter, pumpkin puree and spices until smooth. With the mixer on low, gradually add the powdered sugar. Cover and refrigerate until needed.
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Bake the rolls: Once the rolls have risen and nearly reached the top of the pan, sprinkle with the streusel. Bake at 350°F for 20-25 minutes, covering with foil after 15 minutes if browning too quickly.
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Allow the pumpkin cinnamon rolls to cool slightly before icing. Serve warm and enjoy!
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
3. If you are finding that the dough is not coming together to form a ball after adding the butter you can add some flour, 1 tablespoon at a time, until the dough comes together. Tread lightly, it won't take much.
You only need to strain the pumpkin puree that goes in the filling. The puree that goes into the dough and frosting can be "normal."
It is very helpful to slice your rectangle of dough into strips prior to rolling rather than rolling it as one large log. Doing so can result in your filling getting pushed out, cutting it into strips helps preserve your filling.
Use a little water on the end of each strip to help seal your rolls. A little more on the outside of the seam can really help keep it from unraveling as it rises.
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American