Pumpkin Cinnamon Rolls with Cream Cheese Speculoos Frosting
These pumpkin cinnamon rolls are the essence of autumn – moist, soft and fragrant, with an intense pumpkin flavour and a lightly caramelised cream cheese frosting.
Servings :12 rolls
Ingredients
Pumpkin dough
- 25 g fresh yeast
- 140 g milk (cold)
- 50 g light brown sugar
- 150 g pumpkin purée
- 110 g whole eggs
- 40 g egg yolks
- 5 g vanilla extract
- 5 g orange zest
- 580 g strong bread flour (high protein)
- 4 g salt
- 2 g ground cinnamon
- 1 g ground cardamom
- 100 g butter (at room temperature)
- 20 g neutral vegetable oil
Filling
- 130 g butter (at room temperature)
- 200 g light brown sugar
- 120 g pumpkin purée
- 3 g ground cinnamon
- 1 g ground cardamom
- 1 g salt
Frosting
- 75 g butter (at room temperature)
- 75 g Speculoos cookie butter or dulce de leche
- 200 g cream cheese (at room temperature)
Instructions
Dough
- Stir the yeast into the milk until dissolved.
- Add the brown sugar, pumpkin purée, eggs, egg yolks, vanilla and orange zest.
- In the bowl of a stand mixer fitted with the dough hook, combine the liquids with the flour, salt, cinnamon and cardamom.
- Knead for 15–20 minutes, until the dough is elastic.
- Gradually add the butter, then the oil, kneading well.
- Cover the bowl with cling film and refrigerate for at least 8 hours.
Filling
- Beat the butter with the brown sugar until pale.
- Add the remaining ingredients and mix until smooth.
Shaping and baking
- Roll the dough into a 60x40cm rectangle.
- Spread the filling evenly over the dough with a spatula.
- Roll up tightly and cut into 12 equal pieces.
- Place the rolls cut side up in a 30x40cm baking tray.
- Leave to rise at room temperature for 1–1½ hours, or until doubled in size.
- Bake at 170°C (340°F) for 35–45 minutes.
- Leave to cool completely.
Frosting
- Beat the butter for 4–5 minutes until fluffy.
- Add the Speculoos cookie butter and cream cheese and mix until smooth.
- Spread the frosting over the rolls.
- Serve straight away.