Yields:
8 Servings
Difficulty: Difficult
Prep Time: 1 Hr 30 Mins
Cook Time:
30 Mins
Total Time:
2 Hr
If a cinnamon roll had a love child with a pumpkin pie, it would be these rolls. A pumpkin brioche base filled with slightly sweet pumpkin filling, topped with cream cheese. Perfect for fall mornings, evenings, afternoons, second breakfasts, or anytime.
Ingredients
Adjust Servings
-
For the Pumpkin Brioche
- Pumpkin Pie Filling
- For the frosting
- Extras
Instructions
- Heat 2 cups of whole milk until warm to the touch (not boiling or simmering), about 105 - 110 degrees. Add 1 stick melted butter, granulated sugar, and pumpkin puree to the bowl. Whisk together until combined.
- Add the packet of yeast to the bowl and cover with a kitchen towel, letting bloom for 5 minutes. The yeast should look frothy and bubbly when it's ready!
- Add 4 cups of flour to the bowl, and mix with a wooden spoon until flour is incorporated. The mixture should be pretty sticky. Cover with a small kitchen towel and let the dough sit for an hour in a warm place like the counter, or on top of the fridge.
- While the rolls are resting, make the filling. Combine the softened butter, pumpkin puree, brown sugar, and pumpkin pie spice to a bowl and mix until combined. Set aside.
- After an hour or so, your dough should have doubled in size (If it didn't that's ok, it might just be a little cold in your house. Let it sit for another 30 minutes if that's the case). Add 3/4 c flour, salt and baking powder to dough, and mix until just combined.
- Move the dough to a lightly floured surface and knead the dough a few times. Once the dough has tightened up a bit, use a rolling pin and roll the dough into a rectangle. The dough should be about 1/2 inch thick.
- Add the pumpkin pie filling and spread into an even layer over the dough. Starting from the smaller side, roll the dough into a spiral. Keep the seam side down, and cut dough into your even slices. The rolls might squish a bit as you cut them and that's ok, try to re-shape them as you place them into a baking dish.
- Place about 5-6 rolls in a greased baking pan, and cover one final time with a kitchen towel for 30 minutes. Preheat your oven to 350.
- Right before your rolls are ready to go in the oven, pour 1/2 cup of heavy cream over the rolls. Bake for 25 - 30 minutes.
- While the rolls are baking, make your frosting. Using a hand or stand mixer, add the cream cheese to a bowl. Whip on high for 3 minutes, until the cream cheese is airy and light. Slowly add in the powdered sugar and milk as needed to get the right consistency. Finish by adding your vanilla extract and set aside.
- When the rolls are out of the oven, frost them immediately with the cream cheese frosting. Enjoy!
