These Softest Pumpkin Cinnamon Rolls are topped with a cream cheese icing and include plenty of pumpkin in the filling.
The Softest Pumpkin Cinnamon Rolls
I adapted this recipe from my Best Ever Soft Cinnamon Rolls. These get a fall upgrade with the addition of pumpkin puree in the filling.
Just like my Best Ever Soft Cinnamon Rolls, these Softest Pumpkin Cinnamon Rolls STAY SOFT and moist for days. One of the reasons they are so soft is due to the Tangzhong method.
What is the Tangzhong method?
The Tangzhong method is the addition of a cooked flour-milk-water paste in bread dough. Flour, milk and water are combined in a saucepan over medium heat. The Tangzhong is whisked over the heat until thickened to a paste, similar to a thick, pudding-like consistency.
This can take 1-3 minutes depending on burner strength. The paste is removed from heat and set aside to cool slightly before adding it to the bread dough.
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Can you over knead cinnamon roll dough?
Yes, it is possible to over knead cinnamon roll dough. To make sure you don’t over knead cinnamon roll dough, perform the window pane test periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
Should cinnamon rolls touch when baking?
Cinnamon rolls can touch while baking. Some believe this keeps them more moist, however they do take longer to bake this way. If you are short on time, bake your cinnamon rolls spread out on a large sheet pan so they do not touch. Decrease the baking time and keep an eye on them so they do not burn.
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Softest Pumpkin Cinnamon Roll ingredients
Here’s what you need to make my Softest Pumpkin Cinnamon Rolls:
- whole milk
- bread flour
- diastatic malt powder (optional)
- salt
- instant yeast
- eggs
- unsalted butter
- dark brown sugar (or light brown)
- canned pumpkin
- cinnamon
- cardamom
- cream cheese
- vanilla
In the mood for a different pastry? Try my other pastries:
- Best Ever Soft Cinnamon Rolls
- Traditional Texas-Czech Kolaches
- Raspberry Cream Scones
- Strawberry Mango Homemade Pop-Tarts
- Kouign-Amann (Round)
- Mango Cardamom Scones
Tips
If you do not have unflavored dental floss or fishing line, a sharp knife will also work to slice the rolls.
These rolls are best served warm but they will stay soft for a few days — which is why this recipe is so great!
Lastly, if you make this Softest Pumpkin Cinnamon Rolls recipe be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Softest Pumpkin Cinnamon Rolls
Ingredients
Tangzhong
- 5 tablespoon water (71g)
- 5 tablespoon whole milk (71g)
- 3 tablespoon + 1 teaspoon bread flour (25g)
Dough
- 4 cups + 2 tablespoon bread flour (495g)
- ¼ teaspoon diastatic malt powder optional, but it promotes a strong rise and better texture
- 1 ¾ teaspoon salt (11g)
- 1 tablespoon instant yeast
- ¾ cup whole milk (170g) must be 110°F-115°F so that it does not kill the yeast
- 2 large eggs room temperature
- 6 tablespoon unsalted butter melted (85g)
Filling
- ½ cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1 cup pumpkin canned
- 5 teaspoon cinnamon
- 4-5 cardamom pods crushed and seeds ground to a powder
- ½ teaspoon kosher salt
- 3 tablespoon all purpose flour
Icing
- ½ cup butter softened
- 4 oz cream cheese room temperature
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup powdered sugar sifted
Instructions
Make the tangzhong
- Combine 5 tablespoon water, 5 tablespoon milk and 3 tablespoon plus 1 teaspoon of flour in a medium saucepan over medium heat.
- Whisk constantly as it cooks until the mixture has thickened, similar to a thick pudding consistency. This can take 1-3 minutes depending on your burner strength.
- Remove from heat and set aside to cool slightly.
Make the dough
- Combine the tangzhong mixture with the rest of the dough ingredients either in a large bowl (if mixing by hand) or in the bowl of a stand mixer fitted with the dough hook attachment. Mix just until everything comes together and then rest the dough (covered) for 20 minutes.
- After resting, knead the dough until smooth and elastic. Rather than kneading for an amount of time, perform the window pane test on your dough periodically if you think it is ready. Do this by grabbing a small bit of dough and stretching it between your fingers like this. If it stretches without tearing, it is ready. If it tears when stretched, keep kneading.
- Transfer the dough to a large, greased bowl. Cover and proof for 1 hour to 1 hour and 30 minutes.
Make the filling
- Beat butter and brown sugar together until combined. Add pumpkin, cinnamon, cardamom, salt and flour. Beat until combined.
- Punch down the dough and divide it in half. Keep one half covered while you work with the other.
- Roll the dough into a 16” x 8” rectangle. Spread half of the filling onto the dough. Starting with the long side, roll up the dough into a log. Cut into 9 slices using unflavored dental floss or clear fishing line. See blog post for photo and explanation.
- Repeat with the other ball of dough and remaining filling.
- Grease a 9x13 pan and include parchment paper with overhang if you’d like to remove the rolls from the pan easier.
- Arrange in the pan and cover. Proof for one hour.
- Make the icing
- Beat the room temperature cream cheese for 2-3 minutes (or until no lumps remain). Add the room temperature butter and beat 2-3 minutes.
- Add the vanilla and salt. Beat to combine.
- Add the sifted powdered sugar. Beat to combine. Set aside.
- Bake
- Preheat the oven to 350°F.
- Uncover rolls and bake for 23-25 minutes. They should be lightly browned. The internal temperature should be 188°F.
- Remove the rolls and let cool for 5 minutes before spreading the frosting all over the tops. Serve rolls warm.
Notes
- If you do not have unflavored dental floss or fishing line, a sharp knife will also work to slice the rolls.
- These rolls are best served warm but they will stay soft for a few days — which is why this recipe is so great!
Made these today, and they turned out amazing! They where pillowy-soft, and this will be my standard roll-dough from now on. Thank you for sharing this recipe
So happy you liked it! Happy baking!
I am confused about the milk portion of the Dough Ingredients. It says the 170gm of whole milk must be at 110°F through 115°F, but it never states the reason. Am I missing something? Would you be willing to write more direct instructions for me? I really want to make this recipe. However, I am autistic and it's difficult since the directions are not extremely detailed.
Also, the recipe does not specify what the diastatic malt powder is used for, and why it's optional. I need help, this recipe looks incredible, I just need some questions answered before making it.
Hi Angela! Thank you so much for your feedback. It is so important to me that my recipes are thorough and easy to follow. I have updated the recipe card with more information on the ingredients. The milk must be 110F-115F so that it does not kill the yeast. Milk that is warmed above 115F can kill yeast. The diastatic malt powder is optional, but I use it because it promotes a strong rise and a better texture. Please do not hesitate to let me know if you have any additional questions or feedback! Happy baking. 🙂