Pumpkin Cinnamon Rolls have Pumpkin both in the dough and the filling. Soft pumpkin brioche is rolled up with a pumpkin brown sugar filling. The rolls are baked and then finished with a coffee maple cream cheese icing.
Table of contents
- Pumpkin Cinnamon Rolls
- Why these are the BEST Pumpkin Cinnamon Rolls
- Why should I reduce down my pumpkin puree?
- What to use instead of Canned Pumpkin Puree
- Steps for Making Pumpkin Cinnamon Rolls
- How to get Neat Cuts in Cinnamon Rolls
- Frequently Asked Questions
- Frosting Variations for Pumpkin Cinnamon Rolls
- For more Pumpkin Recipes, Check Out:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
Pumpkin Cinnamon Rolls
Hi hi! I hope you are all well - I am just popping in to share the recipe for these Pumpkin Cinnamon Rolls with you! I have a whole bunch of Cinnamon Roll recipes tucked up my sleeve in the lead up to the holidays, starting with these bad boys!
These are what would happen if Pumpkin Spice Lattes and Cinnamon Rolls had a baby. I added some reduced pumpkin puree (more on that in a second) to the dough, and also to the filling. Then I finished them off with a maple coffee cream cheese icing. These Pumpkin Cinnamon Rolls are SO soft, and SO good. They are a fun variation on a regular cinnamon roll, and I hope that you give them a try!
Why these are the BEST Pumpkin Cinnamon Rolls
I tested these a bunch of times, and did a whole lot of research on other recipes online. Initially I only added pumpkin to the dough, but quickly realised that the taste gets drowned out a bit by the eggs and butter in the recipe. So I added it to the filling too - game changer.
- Soft Pumpkin Brioche - I reduced down some pumpkin puree, and added it into the dough. Adding pumpkin puree to the dough makes it super soft, and amazing to work with. The dough is lightly spiced with cinnamon and cardamom.
- Brown Sugar Pumpkin Filling - I added pumpkin to my regular brown sugar filling for Cinnamon Rolls, along with some cinnamon and cardamom. You could use pumpkin pie spice here too if you wanted to.
Why should I reduce down my pumpkin puree?
Reducing down the pumpkin puree takes out some of the moisture. It also concentrates the flavour. This step only takes a couple of minutes, but makes a big difference. It means you can add more pumpkin puree into whatever you are making, which intensifies the pumpkin flavour.
I reduced down one can total for this recipe, and then split it up to use in both the dough and the filling. This can be done ahead of time and the reduced puree stored in the fridge until you are ready for it.
All you need to do is to put your pumpkin into a small pot, and place over medium heat. Then you cook it, stirring constantly, until it has reduced in consistency and dried out a little, 3-4 minutes. Then you pop it into a bowl or container and leave to cool until you are ready to use it!
What to use instead of Canned Pumpkin Puree
You can make your own! Preheat the oven to 400°f / 200°c. Cut a pumpkin in half, remove the seeds, and place cut side down on a lined baking sheet, and roast until totally tender. This should take anywhere between 45 minutes to 1 hour 15 minutes. Scoop out the flesh and process in a blender or with a stick blender. You may not need to reduce it down depending on how wet it is if you make your own.
Steps for Making Pumpkin Cinnamon Rolls
You can break the workload up if you like, but here are the steps for making Pumpkin Cinnamon Rolls!
- Reduce down your pumpkin, and leave to cool.
- Make your pumpkin brioche, and leave either at room temp or a few hours to overnight to proof in the fridge.
- Mix up your brown sugar pumpkin filling.
- Roll out your dough into a rectangle, and spread with the filling.
- Roll up into a log, then cut into rolls, and place into your pan.
- Rise again until puffy.
- Bake!
- Remove from the oven, and leave to cool.
- While the rolls are cooling, make the Coffee Maple Cream Cheese Icing.
- Ice the rolls, and enjoy!
How to get Neat Cuts in Cinnamon Rolls
There are a few tricks here. These cinnamon rolls in particular are a little sloppy, so I have a few things that help.
- The first is to chill down the log of dough. I like to roll it up, trim off the ends, then cut it in half. I then transfer that to a parchment paper lined baking sheet, and cover it with plastic. The dough logs get put in the freezer for 10-15 minutes. All this does is help firm up the dough and filling a little. This makes them easier to cut cleanly! You can skip this step if you like, particularly if you have made your dough ahead of time.
- I cut these with a nice sharp serrated knife, but you can also use unflavoured dental floss to cut them into neat rolls. Both these methods stop the rolls from getting squished when you cut them.
Frequently Asked Questions
Do I have to put the pumpkin in the filling?
Nope! Leave it out if you want - it will work just fine!
Can I make these ahead of time?
I love making brioche ahead of time. It makes it a tiny bit easier to work with. Rolling out cold dough is a bit easier than room temperature dough. I like to prepare my dough either the night before or earlier in the day, and give it a minimum of 2 hours and up to overnight in the fridge. Don't leave it for more than 24 hours as the yeast won't be as effective.
Do I have to reduce the pumpkin?
I only tested these with reduced pumpkin, so not reducing your pumpkin will mean that it is wetter. This will lead to a wetter dough and a sloppier filling. Reduce it down - it only takes a few minutes!
Help! My rolls are all wonky!
Make sure you've got enough flour on your surface as you are rolling out. You don't need to drown it. Keep your dough moving as you roll it out, to make sure it isn't sticking. I like to flip it a few times if needed. Make sure that you also square off your dough as you are rolling it out. I use a bench scraper to make sure my dough is even as I am rolling it out, so that it gets as close to a rectangle as possible.
What can I use in the place of espresso powder?
Finely ground instant coffee will work great.
Can I freeze Pumpkin Cinnamon Rolls?
If you want to freeze these Pumpkin Cinnamon Rolls, you are best freezing them once baked, then leaving to thaw and refreshing slightly in the oven before eating. Finish with the icing once you have refreshed them.
What rolling pin do you use?
I have a polyethylene rolling pin I use all the time for rolling out things that need to be nice and flat, it's my most used rolling pin!
Frosting Variations for Pumpkin Cinnamon Rolls
I originally just made these with a maple cream cheese frosting, but then decided adding some coffee would be a good idea. You can make them however you like!
- Maple Cream Cheese Frosting - Ditch the espresso powder.
- Coffee Cream Cheese Frosting - Leave out the maple syrup. You will likely need a little less powdered sugar if you do this. Start with 200g and see how you go.
- Regular Cream Cheese Frosting - Use this recipe.
- Brown Butter Cream Cheese Frosting - Use this recipe.
For more Pumpkin Recipes, Check Out:
Made this recipe and love it?
I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Pumpkin Cinnamon Rolls
Description
Pumpkin Cinnamon Rolls have Pumpkin both in the dough and the filling. Soft pumpkin brioche is rolled up with a pumpkin brown sugar filling. The rolls are baked and then finished with a coffee maple cream cheese icing.
Ingredients
Reduced Pumpkin
- One 425g can Pumpkin Puree (See body of post for making your own)
Pumpkin Brioche
- 2 ¼ tsp active dry yeast
- 150g whole milk, lukewarm
- 4 Tbsp (50g) brown sugar
- 565g all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp ground cardamom
- 140g reduced pumpkin puree
- 2 eggs, lightly beaten, at room temperature
- 1 tsp vanilla bean paste
- 120g unsalted butter, at room temperature
Brown Sugar Pumpkin Filling
- 225g unsalted butter, at room temperature
- 360g light or dark brown sugar
- 115g reduced pumpkin puree
- 2 Tbsp ground cinnamon
- 2 tsp ground cardamom
- pinch of salt
Coffee Maple Cream Cheese Icing
- 165g cream cheese, at room temperature
- 75g butter, at room temperature
- 275g powdered sugar, sifted
- 75g maple syrup
- 2 tsp espresso powder
- ¼ tsp kosher salt
- 1 /2 teaspoon vanilla bean paste
Instructions
REDUCED PUMPKIN PUREE
- Place the pumpkin into a medium saucepan. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly. Set aside to cool. Store in an airtight container until ready to use.
PUMPKIN BRIOCHE
- In a small bowl, combine the yeast, milk and 2 tablespoon of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the remaining 2 tablespoon sugar, flour, salt, cinnamon, and cardamom. Mix briefly to combine. Add the reduced pumpkin puree, eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
ASSEMBLY AND BAKING
- Line a baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and salt. Mix to combine.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the filling mixture, ensuring the filling is spread evenly over the surface.
- Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut, you can skip this if your dough was chilled).
- Once the dough logs have chilled, remove from the freezer. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Coffee Maple Cream Cheese Icing.
COFFEE MAPLE CREAM CHEESE ICING
- Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste, and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.
Notes
If you are worried your filling will be sloppy, reduce the butter to 175g butter, and add more as you need to get it to a nice spreadable consistency. This will depend on how reduced your pumpkin is!
Comments
Cristina says
The dough in these cinnamon rolls is perfect. Incredibly soft and delicious! I let the dough rise at room temperature for half an hour then put it in the fridge for four hours before rolling, filling and cutting the dough. I then let the cut rolls finish their final rise overnight in the fridge before baking them off for breakfast. The family devoured these rolls. My husband believes that we have finally found the perfect cinnamon roll recipe (I love them as well but admittedly I could use a little less sugar in the filling but I’m weird that way).
Erin says
Eeeeee yayyyyyyy I am so glad that you like them! Thank you so, so much for your lovely review! I appreciate it so much x
Bea says
Hi, I want to make this recipe but I would like to do a tang zhong but I don’t know how I could do it with this method,
Erin Clarkson says
Hi, you would have to search the conversions online to convert. Just a note on star ratings - it really affects my ratings on google and you have marked my recipe down while asking for my advice on a recipe that you have not tried, which seems very unfair. Please keep this in mind in the future.
Bea says
Sorry, i thought that i have to marked the rating but i did the recipe and it's delicious. A very soft dought that still soft the next day and the filling is very nice. Very easy to knead
Jess says
I came to the comments specifically to see if someone did an overnight rise after the rolls are cut! Glad that technique worked, I will try it tomorrow (really trying to reduce prep time for anything I can Thanksgiving day). So excited to eat these!
Erin says
Yay yesss I am so grateful people leave helpful comments like this! I haven't tried the overnight second rise myself (I need to) so I am so glad that it works! Happy Thanksgiving x
Angelica says
Hi, can I use this recipe in a bread machine?
Erin Clarkson says
I haven't tried it sorry!
Emily says
10/10 as always! The pumpkin brioche was so nice and easy to work with after a cold rise overnight!
Erin says
Yayyyy I am so glad you enjoyed! xx
Michi says
I made this over two days because I like taking my time with brioche. The dough was beautiful and smelled so good that I wanted to eat it raw. I reduced the cardamom and added some ground ginger because I was a little worried the others eating it wouldn’t like the cardamom and I love ginger with my pumpkin. I also reduced a little sugar in all the parts because I’m a weirdo who likes to bake my own treats so that I can adjust the sweetness. The extra chilling made everything super easy to work with (but I’m sure it would’ve been fine either way, since you test all your recipes so much). I love that there’s pumpkin in the dough and the filling because I’m a pumpkin fiend. Will probably halve the recipe and make it again soon (since 12 rolls is a bit excessive for 2 people) and it will be super easy since it’s all in grams.
Erin says
Hi! Thank you so much for such a lovely review! I appreciate feedback like this so, so much, and am so happy you loved them : )
Lacy Black says
These were the best cinnamon rolls I’ve ever had in my life.
I want to use this dough to make cheddar rolls for thanksgiving, any ideas on a substitute I could use for the pumpkin?
Erin says
Yayyyy! You can use any of my regular brioche recipes (which this one is based on) - Here is one! I also have cheese rolls which are really good!
Olga says
I made these in one day and subbed honeynut squash for the pumpkin and they turned out perfectly! Also just wanted to say how much I appreciate that the recipe is in grams because it helps my baking come out perfectly every time!! 💕💕
Erin says
Oh yayyyy I am so glad to hear it worked with squash! I bet that was so good! x
stacy says
I ate them for days 🙂 sooooo good, and the frosting is perfect!
Sam says
I made these on thanksgiving, and they were absolutely delicious! Such a beautiful recipe - the brioche dough was the best I’ve ever made!
Erin says
Yayyy I am so glad you love! Isn't it so lovely and soft and nice to work with?!
Larry Sclafani says
Your recipe was so easy to follow and the buns came out successfully and so yummy. these pumpkin dinner rolls are so perfect. They just look like the original pumpkin. Awesome work. Thanks so much!
Larry Sclafani
Erin says
Thanks! 🙂
Elizabeth says
Do you recommend using scalded milk when you call for milk in your recipes?
Erin says
Nope, just lukewarm 🙂
Monica says
I made these on a whim after deciding to make my own pumpkin puree and my bf loving pumpkin and cinnamon rolls, so this recipe seemed optimal and let me tell you they were a hit. He said they were "dangerous" and to get them out of the house so I have been giving it to friends from work who all now want the recipe which I state came from here and I give the link so needless to say super hit with everyone and probably will add to the list of those recipes to keep around.
Erin says
Ah yayyy so happy you loved!
Bakerbabe says
Can the dough be frozen to bake later?
Erin Clarkson says
I haven't tried it sorry! I would just make the dough and bake all in the one day 🙂
El says
Oh my gosh, these were great. The recipe was easy to follow. I didn't have ground cardamom so I substituted with a 50/50 mix of allspice and nutmeg and both the dough and filling were delicious. I did the overnight dough rise in the fridge and prepped the filling the night before, then they were easy to assemble the next morning. Next time I'll try cutting the rolls and doing the second proof overnight. I agree with a previous commenter that I could go with less sugar in the filling, but my family absolutely LOVED these. I used the coffee maple frosting and it was so, so good. I was hesitant about the coffee taste (which my kids don't love) but it was subtle and just right with the rolls.
Kimshiro Benton says
Have you tried doing this wth sourdough instead of yeast?
Erin Clarkson says
Hi! I haven't sorry!
Ashley says
I brought these in (along with the cinnamon bun twists) to share with my new co-workers on my first day of work. They were wonderful and everyone raved about them! I loved the combination of the pumpkin brioche with the maple espresso frosting....so delicious!
Helen says
Delicious, delicious, delicious! Erin's doughs are my go to and this one is great. Fluffy and gooey in perfect harmony 🙌
Frosting was really runny for me, but I think it's because our cream cheese in the UK has a higher water content. Still incredibly tasty though, will use the flavours in a UK specific frosting recipe next time.
Deena Bajrai says
This is the best ever cinnamon roll! Love love love it. Perfect recipe!
smithtyt says
I made this it was soft and delicious but the pumpkin flavor was not forthcoming. Maybe the puree adds to the soft texture so for that reason I would make it again and make the filling more of a pumpkin spice variety.
Amanda Gutierrez says
I am shocked by how delicious the frosting is. It’s just amazing. Perfect ⭐️ ⭐️⭐️⭐️⭐️
Anna says
These are truly exceptional! The pumpkin flavour is just right, not too hit you in the face strong, but definitely present, and the cardamon in the dough really takes it up a notch! This was my first time making a brioche dough and the directions were easy to follow, and they turned out great, even as a novice baker!
Sun Sun Chung says
Fabulous recipe, the reduced pumpkin is a game changer. I made it with a stiff starter made with milk - 20g 100% hydration starter, 40g of milk, 80g of all purpose flour used at peak, reduced final milk and flour amounts to offset. I added 15g of powdered milk since I did use water for original starter. Proofed at room temp for 6 hours, 66 degree ambient, and the 12 hours in fridge for first rise. Rolled, filled, and cut and then proofed for 2 hours at room and additional 6 in fridge. Brought to room temp while oven heated. Used half sugar in icing. Was a huge hit at office for birthday celebration
Britta says
Very happy with how they turned out. Let me just say the frosting is absolutely amazing. The hint of coffee really makes it.
Sofi says
Outstanding recipe!! I’ve been wanting to make pumpkin cinnamon rolls for many weeks now but could find a recipe that looked good, stumbled upon this recipe and gave it a try and let me tell you…AMAZING. The texture is pillowy and soft and the amount of pumpkin is just right! I didn’t make the coffee maple icing and made a standard cream cheese frosting with cinnamon. Everyone in my family loved them 🙂
Lindsi Amussen says
I have made these twice now and they have been a huge hit every time! Erin is so concise and explains it simply and the recipe is easy to follow. I make these every year now for fall/Thanksgiving! They always turn out SO yummy.
Lacy Black says
This is the third year I am making these cinnamon buns! I have no reason to try any other recipe again. They are truly incredible and I can’t wait to share them with my family.
Kelley says
I just know Erin’s recipes are going to work and this was no exception. My only feedback is that it took me longer to reduce the pumpkin noticeably and still used the recommendation for the reduced 175g of butter in the filling. The frosting alone is worth making this. Huge hit at my Thanksgiving breakfast!
Nancy says
Taste is nice. Wish I read the note at the very bottom about the butter in the filling. My filling ended up seeping out all over the pan. Other than that I didnt have to bake as long and the taste was good.
Katya Orozco says
Hi i would love to make these but with sourdough starter instead of yeast. What would be the adjustment to the flour and milk.
Erin Clarkson says
I don't know the conversion sorry!
Bekah Nordlund says
These were so tasty! I will definitely be making them again.
Claudia says
These were fantastic! I wish I had doubled the recipe, as it simply wasn’t enough, I shared with my coworkers and they keep asking when I’m going to bring more. The only issue I had is I feel like too much of the filling leaked out of my cinnamon rolls, but I think it may have been due to me not reducing the pumpkin enough. Next time I make these (and I’ll be making them soon!) I will try cooking the pumpkin a bit longer.
Catherine M says
I can't get enough of these.
An incredibly soft, fluffy, flavorful dough and the coffee icing is to die for. Takes some time, but well worth the effort.
Kimberly Carlson says
I made these cinnamon rolls, and they turned out absolutely perfect and delicious! I do not have a scale, so I did conversions and thought I’d share them with others who also do not have a scale.
brioche:
• 150g milk = 2/3 cup
• 565 all-purpose flour = 4 cups and 1/2 cup
• 140g reduced pumpkin purée = 1/2 cup and 2 tbsp
•120g of unsalted butter = so 113g is one stick of butter and 1 tbsp of butter is 14.2 grams, so I used just one stick and the dough turned out literally perfect for me, but you can definitely add in that half of tbsp of butter to be precise.
brown sugar filling:
•225g unsalted butter = about 1 cup (2 sticks)
•360g of light or brown sugar = 1 cup and 3/4 cup
cream cheese icing:
•165g cream cheese = 6oz
•75g butter = 1/3 cup
•275g powdered sugar = 2 cups + 1/2 cup
75g of maple syrup = 1/4 cup
(I don’t know if all these measurements are 100% accurate because I am not great at math and used a bunch of different charts BUT my rolls honestly turned out perfect. So goo-ey & soft!!)
things I did differently personally:
• for the cream cheese icing I added a splash of decaf coffee because I don’t drink caffeine, and it turned out just as delicious. I just added a little bit of extra cream cheese so it wouldn’t be too liquid-y!
• substituted cardamom for allspice
• Cut the dough into 12" x 8” instead of 24” x 16” (still turned out great!)
Sophie says
This turned out to be probably the nicest dough I had the privilege of making! So soft and pliable. The rolls were amazing and loved by everyone!
Taylor Spencer says
These were heavenly! A nice seasonal twist on a classic. I made 20 smaller rolls and I baked them at 350 for 30m the night before and warmed them up at 425 for about 15m in the morning and they were good as new.
Sarah says
Made these today for the first time (Merry Christmas 🎄). Wow. If you're into ooey gooey cinnamon rolls, these are it. Definitely a eat with a fork only situation 😄. The spice profile is amazing. But for my own personal preference, I think I would use less filling next time (so much leaked out in the bake), and less frosting, and I think it'll still be amazing. Love the maple espresso cream cheese icing.
Brooke says
Those are delightful!!! The recipe is so easy to follow, I would definitely recommend!!!
Brittany says
Can you make this ahead of time can you get all the way to the step where you put the filling in and then put them in the fridge and then cook them in the morning
Erin Clarkson says
I haven't tested it with this recipe sorry!
Rachael says
I can't wait to try this one!
Mary says
Just made these 🤤 your brioche recipe has been my go-to for ages so I knew it was going to be good. But I love the addition of pumpkin and cardamom in this. Stunning. I’ve just been cleaning up in the kitchen (by which I mean.. scraping all the leftover spiced caramel from the bottom of the baking pan without my family noticing). Thank you!
Casey says
OMG! So yummy. I was concerned about the amount of butter and it all just melting out during baking but it was perfect!
Mimi says
Hi Erin! Just made these and they blew my mind. I’ve been on a month-long quest for the best spiced rolls and these have beat all previous attempts by far! They were soft and gooey but still so satisfyingly chewy (I’m so picky about consistency and these are just perfect!).
The top about reducing the pumpkin puree was gold. Will try this using apple sauce next!
I made my own pumpkin spice mix for the filling, yummmm.
For the dough, I only had instant yeast, online converters said between 1.5-2 tsp, I used 1.75 tsp instant yeast and had slightly overproofed dough. It depends on the brand I suppose!
Question: how would you recommend going about baking these as single rolls that don’t stick together (for gifts)? I tried, but the outer coils did expand quite a bit and a few opened up due to the slippery filling, even though I had tried to “glue” them shut using egg white.
Thanks for this gorgeous recipe. I’m new to your blog and will definitely check out more of your creations 🤩😋
Erin Clarkson says
Hi! they look amazing! You could try tucking the bottom underneath the roll so that it sits on it and stays closed maybe?
Abby says
Hi,
I am wanting to try out this recipe, but only have instant yeast. Do you think that would work, and if so, how much would I use? Also, do you think these could be baked in muffin tins if I don’t have a big enough an to fit them all?
Thanks!
Erin Clarkson says
Hi! You can do a 1:1 sub. I think they might explode out of muffin tins but you could spread across two tins!
Mimi says
I can confirm that these totally explode out of muffin tins 😂
Nadya S says
The most perfect pumpkin cinnamon rolls!! So soft so good and very comforting! I decided to do the brown butter cream cheese frosting and added some maple syrup to it which I highly recommend. The cardamom addition is also so very good and something I add to all pumpkin recipes.
Sam says
Such a delicious recipe, can't get over how beautiful the brioche was. I cannot wait to make it again already!
Kate says
I’m excited to make this one for Thanksgiving! I’m wondering if I can use bread flour instead of all purpose flour? Is it going to change texture? Thank you!
Erin Clarkson says
Hi, you can but it may make the dough a little less soft!
Angel Woodrum says
I've tries SOOOO many cinnamon roll recipes. They all either too dry, not cinnamony enough, or something else.
But THIS ONE??? Perfect! Very similar to the delicious canned pumpkin rolls but 100% BETTER. The texture is fluffy and buttery, the flavor is absolutely perfect.
I'm not a big cream cheese icing person, but the icing recipe is leaps and bounds better than any cream cheese icing.
Belinda Thomas says
I'm really dissapointed, this recipe killed my new kitchenaid.
Erin Clarkson says
Hi, I've made brioche in my mixer hundreds of times and it's fine - I suggest reaching out to the company.
Alyssa says
I made this recipe (and adjusted to make it tangzhong!) and it was delicious!! The dough is a joy to work with. I hand-kneaded since I don't own a stand mixer, and so I adjusted to use melted butter with the wet ingredients. I'm certain the recipe is DELICIOUS made as-is, but wanted to share my changes for anyone wanting to do the same!
Tangzhong method Roux
Melt the butter, add the milk, then add the flour and cook, stirring constantly, until mashed-potato consistency:
180 ml Milk (¾ cup)
85 g Butter, melted (6 Tbsp)
120 g Flour (1 cup)
Once cooled, mix the roux with the other wet ingredients:
2 ¼ tsp active dry yeast
140g reduced pumpkin puree
2 eggs, lightly beaten, at room temperature
1 tsp vanilla bean paste
Mix the remaining flour and other dry ingredients together, then add into the wet ingredients (120 g flour was added in the tangzhong already, thus reduced the flour amount below already)
4 Tbsp (50g) brown sugar
450g all-purpose flour
1 tsp salt
1 tsp cinnamon
½ tsp ground cardamom
Kneaded by hand 10-15 min until it passed the windowpane test.
Thank you Erin for the recipe and I hope you don't mind my creative liberty to make it work with what I had! It was delicious and I look forward to making it again 🙂
Erin Clarkson says
You are amazing, thank you so much for this!
AB says
We enjoyed these rolls for Autumnal equinox today and they were perfect. The brioche dough came together smoothly and the pumpkin in the filling is genius. We are a small household so I split the recipe into two 8x8” pans, adjusting the rolling size of the dough for 18 rolls. I par baked the second pan for 20 minutes and prepared the pan for freezing. I will thaw overnight in the fridge and bake an additional 20 minutes when we are ready to enjoy these again. I also froze half of the cream cheese frosting. Erin’s brioche and this pumpkin brioche is really forgiving. For this batch of rolls, I did the first rise on the counter and second rise in the fridge overnight with no problems at all (even using SAF instant yeast). We will come back to this one year after year!
Buffie Cole says
Hi, thanks for telling us how to freeze it, really appreciate it. It will really help come Thanksgiving, but pumpkin is really an every day kinda thing for me. It's my favorite!
Marilyn says
Just made this today and they were incredible! I did a room temperature rise for about an hour and 15 minutes in an oven and found that was enough for bulk fermentation. For slight modifications: I did the suggested 175g of butter for the filling and used my own pumpkin pie spice mix in place of the spices listed throughout the recipe. The dough was a dream to work with but because I am trash at rolling dough out, I cut my rolled out rectangle into 12 strips and rolled them individually. I found that easier to do than rolling up a giant log and then cutting them out.
I am excited to try this recipe again in the future! I am thinking these would make delicious donuts too or a filled baked bun. The pumpkin flavor was subtle but really good, thanks for this banger Erin
Brianna says
These were AMAZING!! I’m still in awe of how they turned out as it was my first time making cinnamon rolls, but the taste and texture made for a delicious breakfast / dessert! I appreciated the note on adding butter to the filling, I ended up using 200g to get the desired consistency.
Tiane Vu says
Loved this recipe, Love her values, love her content!