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Pumpkin Cinnamon Rolls

Perfect Fall/Halloween Treats!


7 tablespoons unsalted butter [99.4 g]
1/2 cup whole milk, warmed [120 mL]
1/4 ounces active dry yeast [7 g]
3 1/2 cups all-purpose flour, plus extra for rolling out [420 g + extra]
1/4 cup dark brown sugar [55 g]
1/4 cup granulated sugar [50 g]
1 teaspoon table salt [5.7 g]
1/2 teaspoon ground cinnamon [1.3 g]
1/4 teaspoon ground nutmeg [0.6 g]
1/8 teaspoon ground cardamom [0.2 g]
1/4 teaspoon ground ginger [0.4 g]
2/3 cups pumpkin puree [160 mL]
1 large egg [50 g]
oil for coating bowl

1/2 cup dark brown sugar [110 g]
1/2 cup granulated sugar [100 g]
1/8 teaspoon table salt [0.7 g]
2 teaspoons ground cinnamon [5.3 g]

4 ounces cream cheese [113.2 g]
2 tablespoons whole milk [30 mL]
2 cups powdered sugar [240 g]
1/2 tsp vanilla extract [2.5 mL]

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In a saucepan, melt 7 tbsp of unsalted butter and brown it until it starts to smell nutty. Set it aside to cool.

In a small bowl, microwave 1/2 a cup of whole milk till it's lukewarm (about 105 - 115 F or 40-46 C). Mix in 2 1/4 tsp (which is a 1/4 oz packet) of active dry yeast, and let it proof for about 7 to 10 minutes. It should start to look foamy on top.

In a big mixing bowl, add in 3 1/2 cups of all-purpose flour, 1/4 cup dark brown sugar, 1/4 cup granulated sugar, 1 tsp salt, 1/2 tsp of ground cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground cardamom, and 1/4 tsp ground ginger. Mix in 1/4 cup of the browned butter from earlier, then add the yeast mixture, 2/3 cups of pumpkin puree, and 1 egg. Mix this together till it's well combined.

Transfer the resulting dough into a well-oiled bowl, cover it with plastic wrap, and let it sit for 1 hour. This will allow it to double in volume.

Prep two 9" round cake pans by lining the bottom with parchment paper, then butter the sides as well as the parchment paper generously.

When the dough has proofed for 1 hour, flour a smooth surface, transfer the dough onto it, and flour the top of the dough.

Using a rolling pin, roll out the dough into a rectangle that's about 10" x 17". Brush this rectangle of dough with the remaining browned butter.

In a clean mixing bowl, add 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/8 tsp of table salt, and 2 tsp of ground cinnamon. Mix this together till well combined, then sprinkle this over the rectangle of dough.

From the longer side of the dough (the 17" side), roll the dough into a tight cylinder.

Using a serrated knife, cut the roll into individual 1" thick rolls. I find it's best to do a sawing back and forth motion with the serrated knife to prevent collapsing the spirals.

After the rolls are cut, divide them equally between the prepared 9" round cake pans. Cover them with plastic wrap, and let them continue to rise for 45 minutes. This is a good place to stop. If you're making them in advance, put them in the fridge overnight and let them warm up by leaving them at room temperature for 1 to 2 hours before baking.

When you're ready to bake, preheat your oven to 350 F (175 C), and bake the buns for 25 minutes or until they're golden brown.

While the buns are baking, prepare the glaze. In a mixing bowl, beat 4 oz of softened cream cheese until it is light and fluffy. Then beat in 2 cups of powdered sugar, 1/2 tsp of vanilla extract, and 2 tbsp of whole milk.

When the buns are ready, top them with the sweetened cream cheese glaze. Enjoy!


Homemade Maple
Blueberry Granola
Cinnamon Rolls
Pumpkin Pie


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