Buttermilk Pumpkin Cinnamon Rolls Recipe
Calories: 26
Adjust Servings Here: 12 rolls
Description
These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with spiced pumpkin butter. A pour of warm cream before baking keeps them pillowy, while a generous swirl of cream cheese frosting makes them melt-in-your-mouth delicious. Perfect for cozy fall mornings or a special holiday breakfast.
Ingredients
Pumpkin Dough
- 240 ml (1 cup) Buttermilk lukewarm
- 7 g (2¼ tsp) Instant dry yeast
- 80 g (¼ cup) Honey (or sugar if preferred)
- 2 large large eggs room temperature
- 120 g (½ cup) Pumpkin purée (not pumpkin pie filling)
- 1 tsp Salt
- 1 tsp Ground cinnamon
- ½ tsp Pumpkin pie spice
- ¼ tsp Ground nutmeg
- 500 g (4 - 4½ cups) All-purpose flour Plus 60 grams more if not needed
- 113 g (½ cup) Unsalted butter softened (added after kneading begins)
Pumpkin Cinnamon Filling
- 85 g (6 tbsp) Unsalted butter softened
- 135 g (⅔ cup) Brown sugar packed
- 1 tbsp Ground cinnamon
- ½ tsp Pumpkin pie spice
- 2 tbsp Pumpkin purée (squeezed of excess liquid)
Pour-over
- 120 ml (½ cup) Heavy cream warmed
Cream Cheese Frosting
- 113 g (4 oz) Cream cheese softened
- 60 g (¼ Butter) Unsalted butter softened
- 180 g (1½ cup) Powdered sugar sifted
- 1 tsp Vanilla extract
- Pinch Pinch of salt
- 1-2 tbsp Heavy cream or milk as needed
Instructions
- Make the Dough - In a large bowl, mix warm buttermilk, yeast, honey, eggs, pumpkin purée, and spices. Mix to combine. Add the flour and salt, then knead for 4 minutes. Add the softened butter, a little at a time, and knead 6–8 minutes more until smooth and elastic. Add extra flour only if the dough is very sticky.240 ml Buttermilk, 7 g Instant dry yeast, 80 g Honey, 2 large large eggs, 120 g Pumpkin purée , 1 tsp Salt, 1 tsp Ground cinnamon, ½ tsp Pumpkin pie spice, ¼ tsp Ground nutmeg, 500 g All-purpose flour, 113 g Unsalted butter
- Rise - Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 60-90 minutes.
- Pumpkin Cinnamon Butter Filling - Mix butter, brown sugar, cinnamon, pumpkin spice, and pumpkin purée into a smooth paste.85 g Unsalted butter, 135 g Brown sugar, 1 tbsp Ground cinnamon, ½ tsp Pumpkin pie spice, 2 tbsp Pumpkin purée
- Assemble the Rolls - Roll dough into a rectangle, about 14×18 inches and ½–¾ inch thick. Spread filling evenly, leaving a small border. Roll into a log and cut into 12 rolls (about 1 ½–2 inches thick). Place in a greased 9×13 pan, cover, and let rise until puffy, 45–60 minutes.
- Bake - Preheat oven to 350°F (175°C). Warm the heavy cream and pour evenly over the rolls. Bake 25–30 minutes, until golden and the centers reach 190–195°F. Cover loosely with foil if tops brown too quickly.120 ml Heavy cream
- Cream Cheese Frosting - Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt, then thin with cream if needed. Spread over warm rolls and serve.113 g Cream cheese, 60 g Unsalted butter, 180 g Powdered sugar, 1 tsp Vanilla extract, Pinch Pinch of salt, 1-2 tbsp Heavy cream or milk
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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