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Pumpkin Spice Cinnamon Rolls (The Fix for Gummy Centers)

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Soft cinnamon rolls made with reduced pumpkin puree and browned butter for fluffy layers and bold pumpkin spice flavor.

Ingredients

Scale
  • 1 cup canned pumpkin puree, reduced to about 2/3 cup
  • 3 1/2 cups bread flour, plus more for dusting
  • 1/4 cup warm milk (110°F)
  • 2 1/4 tsp instant yeast (1 packet)
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup unsalted butter, softened
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • For the filling:
  • 1/2 cup unsalted butter, browned and cooled
  • 3/4 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • Pinch of salt
  • For the glaze:
  • 4 oz cream cheese, softened
  • 3 tbsp maple syrup
  • 2 tbsp unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1–2 tbsp milk, as needed

Instructions

  1. In a dry skillet over medium heat, cook the pumpkin puree, stirring often, until reduced by about a third, 6-8 minutes. Let cool to room temperature.
  2. In a small bowl, stir warm milk, yeast, and a pinch of the sugar; let sit 5-10 minutes until foamy.
  3. In a stand mixer with the dough hook, combine flour, remaining sugar, salt, cinnamon, ginger, and cloves. Add the cooled reduced pumpkin, yeast mixture, egg, and softened butter. Knead on medium-low 7-8 minutes until smooth and slightly tacky.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  5. Meanwhile, brown the 1/2 cup butter in a light-colored pan until the solids turn amber and it smells nutty. Cool completely, then stir in brown sugar, cinnamon, pumpkin pie spice, and salt to make a spreadable paste.
  6. Turn dough onto a floured surface and roll into a 16×12-inch rectangle. Spread the cooled filling evenly to the edges.
  7. Roll tightly from the long side into a log. Slice into 12 rolls and arrange in a greased 9×13-inch pan.
  8. Cover and let proof until puffy, 45 minutes to 1 hour (check early — pumpkin dough proofs faster than plain dough).
  9. Bake at 350°F for 24-28 minutes, until golden and the centers spring back when pressed.
  10. Whisk cream cheese, maple syrup, and butter until smooth, then beat in powdered sugar and enough milk to make a pourable glaze. Spread over warm rolls before serving.

Notes

Reducing the pumpkin puree is the step that makes or breaks these — skip it and the dough turns heavy with a gummy center. Rolls can be assembled the night before, covered, and refrigerated to proof slowly overnight; pull them out 30 minutes before baking to take the chill off. Leftover browned butter filling keeps in the fridge for a week and works just as well swirled into plain cinnamon rolls.

Find it online: https://www.receipster.com/pumpkin-spice-cinnamon-rolls-the-fix-for-gummy-centers/