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Pumpkin Cinnamon Rolls
25m
30m
12 rolls
Why you’ll love it 😋
Get ready for spooky season with these pumpkin-inspired cinnamon rolls. This bundle of goodness is covered in a brown butter topping that melts into the warm rolls like it belongs there.
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Ingredients 🛒
For the dough:
- Butter6 tbsp
- Full cream milk, warmed¾ cup
- White sugar¼ cup
- Baking powder1 tbsp
- Egg1
- Pumpkin¾ cup
- Plain flour4 cups
- Salt1 tsp
For the filling:
- Butter, softened4 tbsp
- Brown sugar¾ cup
- Cinnamon1½ tsp
- Nutmeg1 tsp
- Ginger½ tsp
For the topping:
- Thickened cream¼ cup
- Butter4 tbsp
- Cream cheese, softened250 g
- Icing sugar2 cups
- Vanilla extract1 tsp
- Cinnamon¼ tsp
- Milk1 tbsp
Method ⏲️
Soft pumpkin rolls packed with cinnamon sugar and topped with brown butter frosting.
Step 1: Make your pumpkin puree
Preheat your oven to 200°C (180°C fan-forced). Cut your pumpkin in half and hollow out the seeds. Place the halves cut-side-down onto a baking sheet and roast for 35-45 minutes until the flesh is soft and coming away from the skin. Allow to cool slightly, and scoop out flesh, discarding the outer skin then blend in a food processor until completely smooth.
Step 2: Brown your butter
Melt 6 tbsp butter in a small saucepan over medium heat until it smells nutty and has golden brown bits. Pour into a bowl and let your butter cool until just warm, not hot.
Step 3: Make your dough
In a large bowl, whisk together 4 cups plain flour, 1 tbsp baking powder and 1 tsp salt. In a separate bowl, combine ¾ cup milk, ¼ cup white sugar, 1 egg, ¾ cup pumpkin puree and the browned butter. Mix the wet ingredients into the dry ingredients until a soft dough forms.
Step 4: Knead your dough
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Avoid overworking the dough to keep the rolls soft and fluffy.
Step 5: Fill your rolls
Roll your dough into a large rectangle. Spread over 4 tbsp softened butter, then sprinkle on ¾ cup brown sugar, 1½ tsp cinnamon, 1 tsp nutmeg, ½ tsp ginger. Roll up tightly and cut into 12 pieces.
Step 6: Rest & bake
Place your rolls in a greased 23 x 33 cm baking dish. Let them rest for 30-45 minutes. Pour over ¼ cup cream, then bake at 180°C for 25-30 minutes until golden.
Step 7: Frost & enjoy
Brown 4 tbsp butter per step 2, then cool slightly. Beat with 250 g cream cheese, 2 cups icing sugar, 1 tsp vanilla extract, ¼ tsp cinnamon and 1 tbsp milk until smooth. Spread over your warm rolls and get stuck in while they’re at their gooey best.
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