Double Pumpkin Cinnamon Rolls, because I am that basic white girl who loves pumpkin everything in the Fall!

Originally Published 09/05/2021

I’m not ashamed to admit it lol. I used to work for Starbucks back in my college days and I love a good pumpkin spice latte. The company as a whole used to roll it out more in October, but I feel like it’s been released earlier and earlier every year. 

Especially in the South, when it’s barely September and it’s 95 degrees and Starbucks is like, “Hey everyone! It’s Fall here’s a pumpkin spice latte!” I digress. When the weather does finally get that cold snap Fall feeling, I will go purchase my first PSL of the season and walk around Hobby Lobby and look at all their Autumn decor. It is the basest white girl thing I do and it makes me feel happy haha.

Just like these super delicious Double Pumpkin Cinnamon Rolls. 

I created a Pumpkin Cinnamon Roll recipe last year that is also tasty, but I needed more pumpkin flavor packed in there!  So if you also love Fall and love pumpkin, I’d say we’re kindred spirits and these are for you! 🍁🍂🎃

This Double Pumpkin Cinnamon Rolls recipe is based on my Brioche Cinnamon Rolls.

I’m a lover of bread. So I don’t just want to eat frosting and be like, “Yum, loved that tasty frosting…” and the roll is just a place saver. Frosting should literally be icing on the cake.

In other words, I’m a huge believer that the cinnamon roll itself should be delicious! Brioche is a super-rich and soft bread because it contains butter and eggs!

I’ve simply added pumpkin purée to the dough to give the pumpkin flavor a boost!

So grab your Kitchenaid mixer and start the dough by adding the pumpkin purée, warm whole milk, sugar, and yeast. I didn’t feel like the yeast was doing a whole lot sitting on top of the pumpkin mix, so I stirred it in. Then I got antsy and didn’t wait 3-5 minutes before I started adding all the other stuff. 

They still rose nicely! Just make sure when you add the butter and eggs they are at room temperature, and that the salt goes in after the flour. Don’t forget the salt! I can’t tell you how many times I’ve done this lol.  The rolls will still be good, they just taste like they’re missing something…

After the Double Pumpkin Cinnamon Roll dough is ready, cover it and let it rise for 45-60 minutes.

While the dough is rising, it’s time to start on the filling. I think the most frustrating thing about a cinnamon roll filled with anything other than the classic cinnamon roll filling, is that that filling always wants to squish out everywhere when you go to roll it up!

So, the brown sugar pumpkin filling is pre-cooked with cornstarch to thicken it. 

In a small saucepan, mix together the pumpkin purée, pumpkin spice, and cornstarch. You might have to whisk the cornstarch in for a hot minute as it tends to want to clump up. Next, add the brown sugar, stir that in, and then cook over medium heat for 3-5 minutes. The filling is going to get really thick and gloppy…stodgy. It’s ok, you want that! Once it’s ready, remove it from the stove and stir in the butter. Set it to the side so it can start cooling, and you’ve got a thicker filling that will stay in the cinnamon roll much better when you get to rolling it up!

Once the Double Pumpkin Cinnamon Roll dough has finished rising, it’s time to roll it out!

Lightly flour your countertop and scoop the dough out onto it. Roll the dough out into a 10″x16″ rectangle and then gently and evenly spread the brown sugar pumpkin filling over the top of it. 

Make sure to leave a seam “pumpkin-free” along one of the long sides of the rectangle. When you go to roll it up, this bare dough will stick to the other dough and help seal the log up! Even though the brown sugar pumpkin filling is thicker, some of it will still squish out. Don’t panic! Do your best to keep as much as you can in, there will still be plenty, and these Double Pumpkin Cinnamon Rolls will still be amazingly tasty!

I’ve tried using dental floss to wrap under and slice off the individual rolls. It made me feel cool like I knew things, haha, but I had a hard time getting it looped under the log where it needed to be. Turned out to be too much fuss and disruption.  So, for me, the best tool to cut cleanly through the log without squishing out more filling is a serrated bread knife. Measure the whole length of the double pumpkin log, divide that by 12 and you’ve got the width of each cinnamon roll. Slice them off and place them in your lightly oiled 9″x13″ pan. There will be space between the rolls, that’s good! They will grow into each other as they rise. Once they’re all in, cover the pan with plastic wrap and let them rise again for about 25 minutes!

While the Double Pumpkin Cinnamon Rolls are rising a second time, you can whip up the cream cheese frosting.

If you don’t like cream cheese frosting, the original Pumpkin Cinnamon Roll recipe has regular vanilla frosting you can substitute!  The cream cheese frosting is pretty legit with the pumpkin though, just saying 🤷🏼‍♀️. 

So, cream together the salted butter, cream cheese, and vanilla. Then add the powdered sugar and heavy whipping cream. 

Whip until it’s light and fluffy!

Now you’re ready to ice those gorgeous double pumpkin cinnamon rolls once they’re done!

Finally,

after the rolls are finished baking, they’re a lovely golden brown/orange color, get them out of the oven and let them cool for a bit before frosting. If you frost them warm, it will melt in all around them and be more like a glaze. If you frost them when they’re almost cool or fully cool, the frosting will stay whipped and more solid. Dealers choice! Either way, these Double Pumpkin Cinnamon Rolls are a new Fall favorite of mine! I hope you love them too! Let me know if you bake them and how they turn out? 

Thanks for reading and I hope your October is off to a great start!🎃🎃🎃

Print Recipe

Double Pumpkin Cinnamon Rolls

A pumpkin brioche dough filled with brown sugar pumpkin filling, topped with whipped cream cheese frosting, these Double Pumpkin Cinnamon Rolls are the ultimate Fall cinnamon roll!

Prep Time30 minutes mins

Cook Time25 minutes mins

Rising Time1 hour hr

Course: Bread, Breakfast, Brunch, Dessert

Servings: 12 rolls

Equipment

• Kitchenaid Mixer with Dough Hook Attachment
• Measuring Cups and Spoons
• Small Mixing Bowl
• Medium Mixing Bowl
• Small Saucepan
• Rubber Spatula
• Serrated Bread Knife
• 9″x13″ Baking Dish

Ingredients

Pumpkin Brioche Dough

• 110 grams Pumpkin Purée 1/2 cup
• 120 grams Whole Milk warm 1/2 cup
• 60 grams Granulated Sugar 1/4 cup
• 9 grams Yeast 2 1/4 tsp
• 85 grams Salted Butter room temperature 6 tbsp
• 2 Eggs room temperature
• 5 grams Vanilla Extract 1 tsp
• 2 grams Pumpkin Pie Spice 1/2 tsp
• 565 grams All-Purpose Flour 4 1/2 cups
• 3 grams Salt 1/2 tsp

Brown Sugar Pumpkin Filling

• 97 grams Brown Sugar 1/2 cup
• 3 grams Pumpkin Pie Spice 1 tsp
• 57 grams Salted Butter 4 tbsp
• 220 grams Pumpkin Purée 1 cup
• 20 grams Corn Starch 2 tbsp

Whipped Cream Cheese Frosting

• 43 grams Salted Butter room temperature 3 tbsp
• 4 oz Cream Cheese room temperature
• 5 grams Vanilla Extract 1 tsp
• 151 grams Powdered Sugar 1 1/4 cup
• 8 grams Heavy Whipping Cream 1/2 tbsp

Instructions

Pumpkin Brioche Dough

• In the mixer fitted with the dough hook attachment, add in the pumpkin purée, sugar, warm whole milk, and then sprinkle the yeast over the top. Let it sit for 3-5 minutes to activate.
• Next, add the room temperature butter and eggs as well as the vanilla extract, mix briefly with the dough hook. It won’t come together much and will look lumpy.
• Lastly, add in the all-purpose flour, pumpkin pie spice, and salt. Mix for 5 minutes or until everything comes together to form a fairly smooth dough. The dough should not be super sticky, if it is add 31 grams (or 1/4 cup) more flour.
• Cover the bowl with plastic wrap and let the dough rise for 45-60 minutes.

Brown Sugar Pumpkin Filling

• In a small saucepan, add the pumpkin purée, pumpkin pie spice, and cornstarch, whisk together until the cornstarch is fully mixed in and no lumps remain.
• Next, add the brown sugar and place the mixture on the stove over medium heat. Cook for about 5 minutes until the filling is very thick.
• Remove from the heat and stir in the butter until it’s fully melted and combined. Set to the side to begin cooling while the pumpkin brioche dough finishes rising.

Assemble & Bake

• Lightly grease a 9″x13″ baking dish.
• Once the dough has finished rising, lightly flour the countertop and roll the dough out into a 10″x16″ rectangle. Scoop the brown sugar pumpkin filling into the center of the rectangle and evenly spread it all over the top of the dough. Leave a 1/2″ seam bare of the filling on the long side of the dough furthest from you.
• Start rolling the dough on the long side closest to you (the side on which you took the brown sugar pumpkin filling all the way to the edge) and roll it all the way up to the edge you left bare.
• Use a serrated bread knife to cut a little bit off each end of the cinnamon roll log to make it even. Then cut 12 equal pieces, each piece should be about 1″ wide, maybe just a little more than 1″ depending on the length of your pumpkin log. Place each cinnamon roll in the lightly greased baking dish. Cover with plastic wrap and let rise for 25 minutes.
• Preheat the oven to 350 degrees while the rolls are rising.
• Bake on the middle rack for 25-30 minutes or until they are a nice golden brown color.

Whipped Cream Cheese Frosting

• ln your KitchenAid mixer fitted with the whisk attachment, whip together room temperature butter and cream cheese, as well as the vanilla extract.
• Next, add in the powdered sugar and 1/2 tbsp of heavy whipping cream. Mix on low speed initially to avoid the powdered sugar flying out everywhere. Then, whip on high speed for 3 minutes until the frosting is fluffy!
• Once the cinnamon rolls are finished baking, remove them from the oven and allow them to cool in the pan on a cooling rack for 5-10 minutes. They can be frosted while they are still warm, the cream cheese frosting will melt and turn into more of a glaze. Or, they can be frosted when they are almost cool, or completely cool and the frosting will remain light and fluffy, more like Cinnabon. Bakers preference!
• Serve immediately and enjoy immensely!

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