Pumpkin Cinnamon Rolls (with maple cream cheese frosting and oat crumble)
Servings: 12 rolls
Pumpkin Cinnamon Rolls made with an enriched pumpkin dough, a buttery brown sugar cinnamon filling, and finished with a whipped maple cream cheese frosting and toasted oat crumble. Soft, warmly spiced, and deeply indulgent. The fall baking project that makes an entire house smell like the best version of the season.
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Ingredients
FOR THE DOUGH:
- 600 g All Purpose Flour
- 1 can Pumpkin Puree
- 100 g Warm Milk
- 6 g Active Dry Yeast
- 50 g Granulated Sugar
- 3 Eggs
- 10 g Vanilla Bean Paste
- 2 tsp Cinnamon
- 113 g Softened Butter (1 stick)
- 80 g Heavy Cream (for drizzling over the rolls before baking)
FOR THE FILLING:
- 226 g Softened Butter (2 sticks)
- 215 g Brown Sugar
- 1 tbsp Cinnamon
FOR THE FROSTING:
- 16 oz Cream Cheese (softened, 2 blocks)
- 226 g Softened Butter (2 sticks)
- 300 g Maple Syrup
- 10 g Vanilla Bean Paste
FOR THE OAT CRUMBLE:
- 56 g Partially Melted Butter (½ stick)
- 85 g Rolled Oats
- 70 g All Purpose Flour
- 70 g Granulated Sugar
- 2 tsp Cinnamon
Instructions
- Add the yeast to the warm milk and allow it to rest for 5 minutes to bloom. Meanwhile, add the flour, pumpkin, eggs, sugar, vanilla bean paste, and cinnamon to the bowl of a stand mixer with the dough hook attached. Lastly, add the bloomed yeast. Mix on a low speed for 5 minutes, until all of the ingredients are well combined.
- Increase the mixer speed to medium, and then add the butter. Allow the dough to mix for around 15 minutes, until it becomes smooth, pulls away from the sides of the mixer bowl, and passes the windowpane test. Cover the bowl and allow the dough to double in size. This will take around 2 hours.
- Meanwhile, prepare your roll filling and oat crumble. For the filling, add the butter, brown sugar, and cinnamon to a small bowl. Mix until combined and smooth. Set aside.
- Preheat the oven to 400°F. To make the oat crumble, add the partially melted butter, oats, flour, sugar, and cinnamon to a small bowl. Fluff the mixture together with a fork to create a crumbly texture.
- Evenly spread the crumble over a parchment lined baking sheet. Bake the crumble for 12 minutes, stirring halfway through. Once baked, set the crumble aside to cool.
- Once the dough has doubled in size, dump it onto a well floured surface. Roll the dough into a large rectangle, roughly 30”x18”. Spread the filling evenly over the dough. Along the longer side of the dough, slice the dough with a pizza cutter into 12 even strips. Roll each slice into individual cinnamon rolls. Place them in a 9”x13” greased pan.
- Cover the pan with plastic wrap, and allow the rolls to perform a second rise for 30-60 mins, until the rolls are nearly doubled in size.
- Once the second rise is complete, drizzle the heavy cream over the rolls. Bake the rolls in the 400°F oven on the middle rack for 30-35 minutes, until the rolls are golden on top and the center rolls have reached 210°F.
- While the rolls bake, prepare the frosting. Add the cream cheese, butter, maple syrup, and vanilla bean paste to a large bowl. With an electric hand mixer, whip the ingredients together until light and fluffy. Set aside.
- Once the rolls are baked and mostly cooled, top with the frosting and oat crumble. Enjoy!