Description
Fluffy Pumpkin Rolls feature soft pumpkin-spiced dough, a rich brown sugar cinnamon filling, and smooth brown butter cream cheese frosting. Prepare them the night before for an easy fall breakfast or holiday brunch.
Ingredients
Dough
2 1/4 teaspoons instant dry yeast
3/4 cup warm water, about 115°F or according to the yeast package
1/4 cup granulated sugar
2 tablespoons browned butter
1 large egg, at room temperature
1 tablespoon dry milk powder
1 teaspoon salt
2/3 cup pure pumpkin puree
1 tablespoon pumpkin pie spice
3 1/4 to 3 3/4 cups all-purpose flour
Filling
3/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons pumpkin pie spice
6 tablespoons browned butter, melted
Frosting
4 ounces cream cheese, softened
1/4 cup browned butter, softened
1 tablespoon vanilla extract
2 tablespoons heavy cream
1 1/2 cups powdered sugar
Instructions
1. Brown about 15 tablespoons of butter before beginning. Reserve 2 tablespoons for the dough, 6 tablespoons for the filling, and 1/4 cup for the frosting.
2. Add the warm water and yeast to the bowl of a stand mixer. Let the mixture rest for 5 minutes.
3. Add the granulated sugar, 2 tablespoons browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix until evenly combined.
4. Add 3 1/4 cups flour and the pumpkin pie spice. Mix until a rough dough forms.
5. Attach the dough hook and knead on medium speed for about 8 minutes. Add more flour in small amounts only when the dough remains excessively sticky.
6. Lightly grease a large bowl. Place the dough inside, turn it once to coat the surface, and cover the bowl with a clean towel.
7. Let the dough rise in a warm place for 45 to 60 minutes, or until doubled in size.
8. Press the air from the risen dough and transfer it to a lightly floured work surface.
9. Roll the dough into a rectangle measuring about 16 by 14 inches.
10. Brush the surface with 6 tablespoons melted browned butter.
11. Mix the brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Sprinkle the mixture evenly over the dough.
12. Roll the dough tightly into a log and divide it into 12 equal pieces.
13. Arrange the rolls in a greased 9 by 13-inch baking dish.
14. For same-day baking, cover the rolls and let them rise for about 30 minutes, or until puffy. For overnight preparation, cover the dish and refrigerate it.
15. When baking refrigerated rolls, remove them from the refrigerator and let them stand at room temperature for about 45 minutes.
16. Preheat the oven to 350°F.
17. Bake the rolls for 22 to 27 minutes, or until lightly golden and about 190°F in the center.
18. While the rolls bake, beat the cream cheese and softened browned butter for 2 minutes.
19. Add the vanilla extract, heavy cream, and powdered sugar. Mix on low until combined, then beat on high for about 4 minutes.
20. Let the baked rolls rest for 5 to 10 minutes.
21. Spread the frosting over the warm rolls and serve.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
The dough should feel soft and slightly tacky, but it should not cling heavily to the bowl or your hands.
Add flour gradually because too much flour can make the rolls dense.
Let the dough fully double during the first rise for the softest texture.
You can shape the rolls the night before and refrigerate them until morning.
Store frosted rolls in an airtight container in the refrigerator for up to 3 days.
Reheat individual rolls briefly before serving.
Freeze unfrosted rolls for up to 2 months, then thaw and frost before serving.
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 390
- Sugar: 28 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg