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Pumpkin Brioche Cinnamon Rolls with Espresso Cream Cheese Icing

Pillowy soft and gooey pumpkin cinnamon rolls paired with a silky sweet espresso cream cheese icing. The only cinnamon roll recipe you need this fall!
Print Recipe
Prep Time:30 minutes
Cook Time:25 minutes
Resting time:2 hours
Servings: 8 Rolls

Ingredients

Cinnamon Roll Dough

  • 1/2 cup Whole milk warm, not more than 105 ℉
  • 1 packet instant yeast 2 ¼ tsp
  • 3 tbsp granulated sugar
  • 1/4 cup butter melted
  • 1 Large egg and 1 yolk room temperature
  • ¼ cup pumpkin purée room temperature
  • 2 ½ cups Bread flour or all-purpose may need more
  • 1 tsp pumpkin pie spice
  • Pinch of salt
  • 1/3 cup heavy cream, room temperature for topping the rolls before baking

Cinnamon filling

  • ¼ cup butter softened
  • ⅓ cup brown sugar packed
  • 2 tsp ground cinnamon

Espresso Cream Cheese Icing

  • 4 oz cream cheese softened
  • 3 tbsp butter softened
  • 1 tsp vanilla extract
  • ½ tsp espresso powder or more depending on desired taste
  • 1 1/4 cups powdered sugar

Instructions

  • To make the dough, stir together the yeast, 1 tablespoon of the sugar and the milk in a large mixing bowl. Let the yeast activate for about 10 minutes.
  • When the yeast is bubbly and foamy add the remaining sugar, melted butter, eggs, pumpkin purée , flour, pumpkin pie spice and salt. Stir until everything is well combined.
  • Transfer the dough to a floured work surface and knead for 10 minutes. If the dough is sticking to your hands, add more flour 1 tablespoon at a time until dough is smooth and no longer sticky. It can be slightly tacky, but should not be hard to work with.
  • Transfer the dough back to the bowl and cover with a towel. Let rise for 1 hour (or until doubled in size) in a warm place. Transfer to a floured work surface and roll into a rectangle big enough to get eight rolls.
  • Spread the softened butter onto the rectangle leaving about 1/4” around the edges. Combine the brown sugar and cinnamon and sprinkle over the butter. Roll the rectangle up tightly into a log (The longer side of the rectangle).
  • Cut the log in half then cut each half into 4 rolls. Place into a greased 7x11 pan or 9x13 (I use a 7x11 pan since it’s a slightly smaller batch). Cover the rolls with a cloth and let rise in a warm place for another hour.
  • Near the end of the hour, preheat your oven to 350 ℉. Pour the heavy cream over the rolls and bake for about 25 minutes or until the cinnamon rolls are lightly golden brown. Do not over bake!
  • To make the icing, beat together the cream cheese, butter, vanilla and espresso powder until light and fluffy. Add the powdered sugar and mix again until smooth. Spread over the hot cinnamon rolls and enjoy!

Notes

Store in an airtight container at room temperature or in the fridge for up to 3 days. Heat in the oven or microwave before enjoying leftover cinnamon rolls.