The pumpkin puree is coming out of the freezer. I’m fixing a big batch of brioche dough with my homemade puree and pumpkin spices to make pumpkin cinnamon rolls which are all the craze this season. My family loves cinnamon rolls so these pumpkin and spice rolls really appealed to me. It makes for an easier process when you make the dough ahead of time and refrigerate. The dough will keep up to a week in the fridge until you’re ready to put the rolls together. The dough needs to rest at room temperature for about 30 minutes allowing the dough to relax enough to shape and roll out. A mixture of sugar and spice gives the rolls a wonderful filling. The aroma of pumpkin and cinnamon filled the kitchen with holiday cheer. I put half aside in the freezer for the upcoming holidays!
The brioche dough consists of water, yeast, salt, flour, eggs, butter, brown sugar, pumpkin puree and pumpkin pie spice.
You can mix by hand, but if you have a stand mixer with a dough hook it makes for easy work. I added 3/4 tablespoon yeast and 1 1/2 teaspoons salt to 3/4 cups lukewarm water. Let it sit for several minutes to activate the yeast.
Mix together the brown sugar, melted butter, eggs, pumpkin puree and pumpkin spice.
Brioche Pumpkin Dough
3/4 cups Lukewarm Water
3/4 tablespoons Yeast
1 1/2 teaspoons Kosher Salt
2 Eggs, beaten
1 cup Pumpkin Puree
1 1/2 teaspoons Pumpkin Pie Spice
1/3 cup Brown Sugar
1 1/2 sticks Unsalted Butter, melted
4 cups All Purpose Flour
1/2 cup Butter, melted
1/2 cup White Sugar
1/2 cup Brown Sugar
2 teaspoons Cinnamon
2 teaspoons Pumpkin Pie Spice
Cream Cheese Frosting
8 ounces Cream Cheese, softened
1/2 cup Butter, softened
1 teaspoon Vanilla
2 – 3 cups Powdered Sugar
Mix the water, yeast and salt in a large mixing bowl of a stand mixer. In a separate bowl, combine the melted butter, eggs, pumpkin puree, brown sugar and pumpkin pie spice. Whisk together until you have a smooth mixture. Pour the pumpkin mixture into the mixing bowl to combine with the yeast mix.
Attach the dough hook on your mixer and begin adding the flour a little bit at a time, mixing after each addition until all the flour is incorporated. Transfer the dough to a gallon size bucket with a lid. Set the dough in a warm place to rise, approximately 2 – 3 hours.. After the dough has doubled in bulk place in refrigerator at least 3 hours. Dough can be stored in fridge up to 1 week.
Combine the white sugar, brown sugar, cinnamon and pumpkin pie spice in a separate bowl, set aside.
Allow dough rest for at least 30 minutes. Transfer to a lightly floured surface and divide dough in half. Form each half into a small rectangle, then roll out into a larger rectangle approximately 14″ x 20″. Brush melted butter over the dough, then sprinkle with the sugar and spice mixture. Begin rolling the dough into a long log. Using a sharp knife, gently slice 3/4″ slices and place into two greased 9″ x 13″ baking pans giving a bit of space around each roll to rise and expand.
Cover with a towel and set pans in a warm place to rise until doubled in bulk, about 2 hours. Bake in a preheated oven at 375 degrees for 20 – 25 minutes.
Combine the cream cheese, butter and vanilla in a mixing bowl. Using a hand mixer with the whisk attachment, mix together until smooth and creamy. Begin adding powdered sugar, 1/2 cup at a time until you have the desired consistency, approximately 2 – 3 cups.
Spread frosting over warm rolls
Makes approximately 30 rolls.