Soft and pillowy pumpkin cinnamon rolls topped with a tangy cream cheese frosting. Perfect for a weekend breakfast!

Soft, pillowy pumpkin cinnamon rolls topped with a tangy cream cheese frosting. Perfect for a weekend breakfast! | via Broma Bakery | #stickybuns

Hello and happy almost Thanksgiving, loves! I’m so freaking excited I can hardly contain it. Though I’m not headed home, I am going to Alex’s family’s house for the big day. And guess who’s in charge of desserts? This girl.

I’m making my Bourbon Chocolate Pecan Pie Bars, a pumpkin pie, and some sort of apple thing TBD. I’m not a huge pie fan, so what do you guys suggest?

And guess what else. Alex’s dad is making a deep fried turkey. Like the entire thing. Deep fried.

It’ll be cooked in the garage, of course, because apparently it’s a huge fire hazard. But only if you do it wrong. But still. Highway to the danger zone.

Soft, pillowy pumpkin cinnamon rolls topped with a tangy cream cheese frosting. Perfect for a weekend breakfast! | via Broma Bakery | #stickybuns

At first I was skeptical but it’s going to be delicious. If there’s one day of the year to go all out, it’s this thursday. I’m so excited.

Now onto these Pumpkin Cinnamon Rolls. I keep singing the beginning of Nicki Minaj’s “Anaconda,” because #bunz.

These babies are out of this world. So fluffy and soft. So warm and pumpkin-y. So cinnamon-y and delicious. My suggestion is to do all the work the night before you plan to eat devour them. Then you can just wake up, let them defrost, and pop em in the oven!

 

My mom’s in town this week and she said “they are the best thing I’ve eaten in…. a while.”

Hope you all have fantastic Thanksgivings. Probably won’t be back until Friday or even Monday, depending on how much sugar I can handle these next few days 🙂

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Pumpkin Cinnamon Rolls

  • Author: Sarah Fennel
  • Prep Time: 4 hours 45 mins
  • Cook Time: 30 mins
  • Total Time: 5 hours 15 mins
  • Yield: 7 extra large buns 1x
Scale

Ingredients

For the pumpkin bread

  • 3 1/2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 3 eggs, room temperature
  • 2 1/2 teaspoons instant active yeast
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3 tablespoons whole milk
  • 4 tablespoons butter, melted

For the filling

  • 2/3 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 2 tablespoons butter, melted

For the frosting

  • 4 tablespoons butter, room temperature
  • 2 oz cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. In a bowl fitted with a paddle attachment, mix the pumpkin puree and eggs until combined. Add the yeast, sugar, spices, butter, and milk and mix for about 30 seconds. Switch out the paddle attachment for the dough hook. Add in the flour 1 cup at a time, scraping down the sides of the bowl between each addition. Beat the dough on low speed for 10-15 minutes, until the dough is smooth and soft. Add more flour/milk if needed.
  2. Spray a large bowl with non-stick cooking spray. Pat the dough into a ball and place into the bowl. Cover the bowl with plastic wrap and set in a warm place to double in size, about 2 1/2 hours.
  3. Once the dough is done proofing, make the cinnamon filling. Mix the brown sugar and spices together. Melt the butter. Butter either an 8″ cake pan or an 8″ or 9″ rectangular pan. Set everything aside.
  4. On a floured work surface, roll the dough out into a 12″ x 16″ rectangle, with the longer side facing you. Spread the melted butter over the entire surface. Sprinkle the brown sugar mixture over the butter. Using your hands, coat the entire surface of the dough, except for 1 inch at the long side farthest from you. Beginning at the long side closest to you, roll the dough into a long log. Pinch the inch of dough you kept bare of sugar tight to the log. Cut off both ends of the dough so you have an even log. Cut the log into 7 to 9 pieces, depending on what size you’d prefer (I made 7 huge buns). Place each bun into the pan, leaving about 3/4 of an inch in between each bun. Cover again with plastic wrap and allow to rise again for 1 1/2 hours*.
  5. Once the dough has risen a second time, it’s time to get baking. Preheat your oven to 350°F. Remove the plastic wrap and cover the buns with tin foil. Bake the buns for 20 minutes, then remove the tin foil and bake them for another 10 minutes until golden brown.
  6. While the buns are baking, make the frosting. In a standing mixer with a paddle attachment, whip the butter and cream cheese for 2 minutes, until light and fluffy. Add in the vanilla extract, salt, and powdered sugar, beating until just combined.
  7. Allow the buns to cool for 10 minutes, then frost with frosting and enjoy!

Notes

*Pro tip: I covered my buns tightly in plastic wrap and placed them in the freezer at this time. In the morning, I simply took them out, let them sit for 2 hours, and then baked them!

31 comments

Miranda @ Cookie Dough & Oven Mitt
Reply

I’ve never had a deep fried turkey, but it has to be great. It’s deep fried. You’ve got #bunz hun! Yeah, and they look down right delicious. Pinning!

Sarah | Broma Bakery
Reply

Thanks for pinning, Miranda! And I’ll be back, hopefully with a successful turkey story!

Traci | Vanilla And Bean
Reply

OMG, Sarah, you’re killin me! Last week I made your salted caramel brownies.. and now Pumpkin and cinnamon rolls for this week? I mean, it is Thanksgiving and these do have my favorite fall ingredient… what is one to do?! I’ll take these over pumpkin pie! Come to MaMa!

For your special apple dessert… if you want something quick, may I suggest an apple cranberry cobbler (hehe) or how about your bourbon apple pie ice cream?? That would be quite impressive on top of your pecan pie bars! Have a fantastic (and safe) Thanksgiving, Sarah!

Sarah | Broma Bakery
Reply

I just ate another one like 20 minutes ago… heaven in my mouth all over again. Great idea on the cobbler! Maybe I’ll use some Rodelle vanilla in it 😀

Karishma
Reply

I made cinnamon rolls last week, and I was amazed how easy they were! I am sure they are even better with pumpkin flavor 😛

Have a good Thanksgiving! If you’re not looking to go the traditional apple pie route, you could try a galette or crostada, apple cheesecake. I’m sure you’ll come up with something delicious!

Sarah | Broma Bakery
Reply

You too, Karishma! A galette is a perfect idea. Too easy.

Amanda Paa
Reply

am.azing! they look like cinnamon roll models. beauties.

Sarah | Broma Bakery
Reply

Models?! Why Thank you!

Geraldine | Green Valley Kitchen
Reply

These look lovely, Sarah. Love the make ahead tip – they can be prepped the night before Thanksgiving and then made in the morning. Something delicious to nibble on all morning as all the T-Day prep is underway. Thanks!

Sarah | Broma Bakery
Reply

Exactly my thoughts. Wake up and have them ready in no time 🙂

Jennifer
Reply

Can I keep this covered with plastic wrap in the fridge overnight or does it have to be the freezer? If it is the fridge, how long do I have to keep them out before baking?

Sarah | Broma Bakery
Reply

I would put them in the freezer, as you want to halt the proofing process. If you put the buns in the fridge, they may become over-proofed, a process in which the dough becomes flat and dense. If you need to put them in the fridge overnight, I would suggest cutting your yeast to 1 1/4 teaspoons. I cannot guarantee that this would work perfectly, as I haven’t tried it with this recipe, but it would help!

Amanda @ Cookie Named Desire
Reply

Oh my gosh, I want them all! I am making only one pie (a pumpkin/pecan pie hybrid) and I am making the honeycomb cheesecake I shared last month, so I say go with a cheesecake! Ohhh or maybe make those churros you shared before. I bet they would be a fun dessert to grab and dip while you are still relaxing around the table chit chatting away.

Sarah | Broma Bakery
Reply

OH CHEESECAKE. HONEYCOMB CHEESECAKE. UGHHHHHH YES

mira
Reply

These pumpkin rolls look absolutely delicious and just in time for the holidays! I once tried deep fried turkey and really liked it, but we have not tried to make it at home! Have a Happy Thanksgiving Sarah!

Sarah | Broma Bakery
Reply

You, too, Mira! I’ll let you know how it goes 🙂

Jennifer @ Seasons and Suppers
Reply

Beautiful rolls! Have a great Thanksgiving Sarah. I’ll be thinking of you all enjoying turkey and all the trimmings while I just enjoy … another Thursday 🙂 Jealous!

Sarah | Broma Bakery
Reply

Thanks, Jennifer! And if you feel like it, you’re invited down to our place for some turkey 🙂

Manali @ CookWithManali
Reply

These look amazing Sarah! Happy Thanksgiving and I am sure you will come up with awesome desserts..I would suggest apple galette or salted caramel apple upside down cake!

Sarah | Broma Bakery
Reply

Galette sounds perfect! So pretty and not time consuming, you know? Hope you have a great Thanksgiving, too, Manali!

Chelsea @chelseasmessyapron
Reply

I want to come to your Thanksgiving dinner if you are making the dessert! These pumpkin cinnamon rolls look amazing! Pinned 🙂

Sarah | Broma Bakery
Reply

Oh we will be. You’re invited! & thanks for pinning, Chelsea!

Carolyn Selheim-Miller
Reply

Aahh these look so good! I need to make them right now! My dad deep fried a turkey one year and it came out ugly as hell..but it tasted so good! Maybe a spiced apple bread pudding for your third dessert? Those are usually pretty easy to throw together. Let us know what you decide!

Sarah | Broma Bakery
Reply

Oooh, what a good idea! I will let you all know :). So glad to hear your dad’s turkey tasted amazing. I’m so excited!

Caralyn @ glutenfreehappytummy
Reply

drooling over here!! yum!

Sarah | Broma Bakery
Reply

Virtually sending some your way, Caralyn! Maybe with rice flour 🙂

Joanne
Reply

Good luck with all the dessert baking!! I’m sure you’re going to rock their socks off.

I like big PUMPKIN bunz. More than I like Nicki Minaj. For real.

Sarah | Broma Bakery
Reply

She’s kind of an odd one, isn’t she. Oh well.

Maryanne @ the little epicurean
Reply

Happy Thanksgiving! Deep fried turkey sounds AHH-mazing! I love the rich color of the pumpkin cinnamon rolls. These looks like the perfect little treats to bake while everyone is out shopping on Friday 🙂

Sarah | Broma Bakery
Reply

Thank you! And yes. I’ll leave the shopping to them while I hang out on the couch eating

DB
Reply

Turned out great, but I needed way more than 3 1/2 cups of flour. Probably closer to 4 or 4 1/4.

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