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Ultimate Spiced Pumpkin Cinnamon Rolls with Easy Cream Cheese Icing

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These incredibly soft, pillowy pumpkin cinnamon rolls are filled with a brown butter and spice mixture, then topped with a tangy cream cheese icing. They are the ultimate fall comfort food, perfect for holiday brunches or cozy mornings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, softened
  • 1 teaspoon fine sea salt
  • 2 tablespoons (16g) bread flour (for tangzhong)
  • ¼ cup (60ml) water (for tangzhong)
  • 6 tablespoons (85g) unsalted butter (for filling, browned)
  • ¾ cup (165g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened (for icing)
  • 3 tablespoons (42g) unsalted butter, softened (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30-45ml) heavy cream (for icing)

Instructions

  1. Make the Tangzhong Starter: In a small saucepan, whisk together 2 tablespoons bread flour and ¼ cup water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes). Remove from heat and let cool.
  2. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk (110°F) and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
  3. Mix the Dough: Add the pumpkin puree, egg, softened butter, remaining sugar, salt, and cooled tangzhong to the yeast mixture. Mix on low speed until combined. Add the all-purpose flour, one cup at a time, mixing until a shaggy dough forms. Increase speed to medium and knead for 6-8 minutes until the dough is soft, slightly tacky, and smooth.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Brown the Butter: While the dough rises, melt 6 tablespoons of butter in a small saucepan over medium heat. Swirl the pan occasionally until the butter foams and turns golden brown with a nutty aroma (about 5-7 minutes). Pour into a heatproof bowl and let cool slightly.
  6. Roll and Fill: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 12×18-inch rectangle, about ¼-inch thick. Spread the browned butter evenly over the dough, leaving a 1-inch border on the long edge farthest from you. Mix the brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a small bowl, then sprinkle evenly over the butter. Press the filling gently into the dough.
  7. Shape and Cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 even rolls, about 1.5 inches each. Place them in a greased 9×13-inch baking dish, cut-side up.
  8. Second Rise: Cover the dish with plastic wrap and let the rolls rise for another 30-45 minutes, until puffy and touching each other.
  9. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 22-28 minutes, until golden brown on top and the center rolls are cooked through. If the tops brown too quickly, tent loosely with foil after 15 minutes.
  10. Make the Icing: While the rolls bake, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla, then beat again. Add heavy cream one tablespoon at a time until you reach a spreadable consistency.
  11. Ice and Serve: Let the rolls cool for 5-10 minutes. Spread the icing generously over the warm rolls. Serve immediately.

Notes

Don’t skip the tangzhong starter; it keeps the rolls soft for days. Use room temperature ingredients for best results. For clean cuts, use unflavored dental floss. Let rolls cool slightly before icing to prevent the icing from melting. To make ahead, assemble through step 7, cover, and refrigerate overnight. Let sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cream cheese icing, fall baking, pumpkin spice, cinnamon rolls, breakfast, brunch

Find it online: https://vexifood.com/ultimate-spiced-pumpkin-cinnamon-rolls-with-easy-cream-cheese-icing/