Description
Soft pumpkin brioche rolls filled with buttery pumpkin brown sugar and warm spices, then topped with fluffy coffee maple cream cheese frosting.
Ingredients
Scale
- One 15-ounce can pumpkin puree, reduced as directed
- 2 1/4 teaspoons active dry yeast
- 2/3 cup whole milk, lukewarm
- 4 tablespoons packed brown sugar, divided
- 4 3/4 cups all-purpose flour, plus more for rolling
- 1 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 cup plus 1 tablespoon reduced pumpkin puree
- 2 large eggs, lightly beaten and at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup unsalted butter, softened and cut into pieces
- 1 cup unsalted butter, softened, for the filling
- 1 3/4 cups packed light or dark brown sugar
- 1/2 cup reduced pumpkin puree, for the filling
- 2 tablespoons ground cinnamon
- 2 teaspoons ground cardamom
- 1 pinch fine salt
- 5 3/4 ounces cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 2 1/4 cups powdered sugar, sifted
- 1/4 cup plus 1 tablespoon pure maple syrup
- 2 teaspoons instant espresso powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla bean paste or vanilla extract
Instructions
- Cook the pumpkin puree in a medium saucepan over medium heat for 4 to 5 minutes, stirring constantly, until slightly reduced and thickened. Transfer it to a shallow bowl and cool completely.
- Combine the yeast, lukewarm milk, and 2 tablespoons of the brown sugar in a small bowl. Let the mixture stand for 10 to 15 minutes, until foamy.
- Add the remaining brown sugar, flour, salt, cinnamon, and cardamom to the bowl of a stand mixer fitted with a dough hook. Mix briefly.
- Add the cooled pumpkin, eggs, vanilla, and yeast mixture. Mix on low speed for 3 minutes.
- Raise the speed to medium and knead for 5 minutes, until the dough begins to look smooth.
- Reduce the mixer speed to low. Add the softened butter one piece at a time, waiting until each piece blends into the dough before adding the next.
- Knead on medium speed for another 5 minutes, until the dough looks glossy, soft, and smooth.
- Transfer the dough to a lightly oiled bowl. Cover tightly and refrigerate for at least 3 hours or overnight.
- Line a 9-by-13-inch baking dish with parchment paper.
- Mix the softened filling butter, brown sugar, reduced pumpkin, cinnamon, cardamom, and salt until evenly combined.
- Turn the chilled dough onto a lightly floured counter. Roll it into a 24-by-16-inch rectangle, squaring the corners as you work.
- Spread the pumpkin brown sugar filling evenly over the entire surface.
- Starting from one long edge, roll the dough tightly into a log.
- Cut the log in half. Place both pieces on a parchment-lined pan, cover lightly, and freeze for 20 minutes.
- Slice each chilled log into 6 equal pieces to make 12 rolls.
- Arrange the rolls in the prepared baking dish with even spacing between them.
- Cover lightly and let the rolls rise for 45 to 60 minutes, until puffy and a gentle finger indentation remains.
- Heat the oven to 350°F during the final rise.
- Bake the rolls for 35 to 40 minutes, until deeply golden and cooked through in the center.
- Remove the rolls from the oven and cool them in the pan for 15 minutes.
- Beat the cream cheese and butter on medium speed until smooth.
- Add the powdered sugar, maple syrup, espresso powder, salt, and vanilla. Whip until light and fluffy.
- Spread the coffee maple cream cheese frosting over the slightly warm cinnamon rolls and serve.
Notes
- Reduce the pumpkin puree before measuring the portions for the dough and filling.
- Cool the reduced pumpkin completely before adding it to the yeast dough.
- Add the butter to the brioche gradually so the dough maintains its structure.
- Avoid adding excess flour when the dough initially feels sticky.
- Chilling the rolled dough briefly creates cleaner, more defined slices.
- For overnight preparation, refrigerate the mixed dough or the shaped rolls.
- Refrigerate frosted leftovers in an airtight container for up to 4 days.
- Reheat individual rolls in the microwave for 15 to 20 seconds.
- Nutrition values are reasonable estimates per frosted roll.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 780
- Sugar: 52
- Sodium: 340
- Fat: 38
- Saturated Fat: 23
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 104
- Fiber: 3
- Protein: 9
- Cholesterol: 125