Pumpkin Cinnamon Rolls
These soft and fluffy pumpkin cinnamon rolls have pumpkin in the dough and pumpkin pie spice in the filling! Finished off with a bourbon cream cheese icing, these are the best way to start a cozy fall morning.
Servings: 9 cinnamon rolls
For the Pumpkin Brioche Dough:
- 250-280 g bread flour
- 7 g instant dry yeast
- 25 g granulated sugar
- ½ teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice
- 95 g milk warm
- 125 g pumpkin purée
- 45 g unsalted butter melted
For the Pumpkin Spice Cinnamon Sugar Filling:
- 60 g unsalted butter softened
- 110 g dark brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
For the Bourbon Cream Cheese Icing:
- 28 g cream cheese softened
- 15 g unsalted butter softened
- 60 g powdered sugar
- 7 g milk
- 7 g bourbon
To Make the Pumpkin Brioche Dough:
In the bowl of a stand mixer or in a large mixing bowl, combine 2 cups (250g) of the flour, instant yeast, sugar, salt, and pumpkin pie spice. Add the milk, pumpkin puree, and melted butter, and mix until the ingredients are just barely combined and a shaggy dough forms.
Add the remaining ¼ cup (30g) of flour and, using the hook attachment, beat on low speed until a soft dough forms. Increase the speed to medium and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand mixer with a hook attachment, knead the dough by hand in this step for 8-10 minutes.*
Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap and let rest for 15 minutes. Prepare the filling while the dough rests.
To Make the Pumpkin Spice Cinnamon Sugar Filling and Assemble:
Add the butter, dark brown sugar, cinnamon, and pumpkin pie spice to a medium bowl and combine using a fork until a thick paste forms. Set aside until needed.
Grease the bottom and sides of an 8x8-inch baking dish and set it aside. Turn the dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×16-inch rectangle. Make sure the dough is smooth and evenly thick.
Spread the pumpkin spice cinnamon sugar filling all over the dough. Tightly roll up the dough to form a 12-inch-long log and cut into 9 even rolls. Arrange them in the prepared baking pan. Cover the pan and allow the rolls to rise for 50-60 minutes or until nearly doubled in size.
While the rolls are rising, preheat the oven to 350°F (180°C).
Bake the rolls for 20-25 minutes, until the rolls are nicely browned. While the rolls are baking, make the icing.
To Make the Bourbon Cream Cheese Icing:
In a small bowl, whisk together the cream cheese and butter until combined. Add the powdered sugar, milk, and bourbon and whisk until smooth and combined. If the icing is too thin, add a little more powdered sugar; if it's too thick, add more milk.
Drizzle the icing over the warm pumpkin cinnamon rolls once you remove them from the oven. Cover leftover frosted or unfrosted rolls tightly and store them at room temperature for up to 3 days.
Serving: 1 roll | Calories: 308kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 151mg | Potassium: 107mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2558IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg