Cream Cheese Filled Pumpkin Rolls
Aren't theses guys cute? They're soft, fluffy, pull-apart dinner rolls with a cream cheese filling. (Or breakfast roll since I’m having one with my morning coffee as I write this.) I see some version of these make the rounds every fall on Instagram and Pinterest, and have been wanting to make them for a while. From the appearance, I’d originally thought they’d be more bagel-like and chewy, but it’s an enriched dough with milk, egg and pumpkin so of course they’re soft, rich, and absolutely delicious. I love the pumpkin spice - cream cheese flavor combo, and that first bite when they’re warm and melty out of the oven is to die for. I can see making these again the next time I host Thanksgiving at my house.
I'll be straight with you, the rolls are a bit of a project since you have to divide the dough into 16 pieces, shape the rolls around cubes of cream cheese, then tie each one with string to achieve the pumpkin shape. None of it is hard, but it does take time! I followed a recipe by Tastemade which includes a helpful video for tying the string that I recommend watching it before you start baking.
I've added an ingredient list with grams down below if, like me, you prefer to bake with grams rather than cups. You'll see that the ingredient list includes brown sugar which may give you pause for a dinner roll. There is a light hint of sweetness to them, but they aren't desserty at all. There are lots of other ingredients that balance it all out. I've also added a pumpkin spice recipe below so you can make your own like I do.
The buns store nicely in the refrigerator for a few days. Reheat at 300° F for 8-10 minutes. Or freeze for longer storage.
Let me know if you try them out too!
Photos by Daniel Marks
Pumpkin Roll Ingredient List:
1 packet (2¼ tsp) active dry yeast
½ cup whole milk, scalded and cooled to 110 degrees
1 tsp granulated sugar
⅓ cup packed (65 grams) light brown sugar
4 TBSP (58 grams) unsalted butter, softened
1½ tsp kosher salt
2 tsp pumpkin pie spice*
2 large eggs, room temperature
1 cup (242 grams) canned pumpkin
4 cups (520g) all-purpose flour
8 ounces cream cheese, cut into 20 cubes (you'll only use 16 of them), cold
4 pecan halves, sliced into thirds vertically
Link to Full Recipe:
https://www.tastemade.com/recipes/cream-cheese-stuffed-pumpkin-dinner-rolls
Pumpkin Pie Spice:
3 TBSP cinnamon
2 tsp ginger
1½ tsp nutmeg
1 tsp ground cloves
1 tsp allspice
Small pinch of ground black pepper
Thoroughly mix together, then measure out the quantity of Pumpkin Pie Spice called for in your recipe. Store in an airtight container.
Photo by Daniel Marks
