Pumpkin Breakfast Rolls

A glazed pumpkin breakfast roll with a bite cut out of it revealing layered interior

Your favorite cinnamon roll - leveled up with pumpkin brioche, pumpkin butter, caramel-toffee-pecan crumble, and maple‑cinnamon cream cheese glaze in every warm, comforting bite.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American, French

Keyword baked, comfort food, cream cheese, glaze, pecan, pumpkin, rolls, spiced, sweet, toffee

Category Bread

Baking Ambition Show-Stopper

Prep Time 1 25

Cook Time 25

Rising Time 1 2

Total Time 1 3 50

Servings

Calories 255kcal

Equipment

2 9"x13" baking dishes
large Silpat (optional)
rolling pin
food processor
medium bowl
As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons

Ingredients

Dough:

1 batch Pumpkin Brioche dough

Filling:

30 g flour
20 g oats
28 g brown sugar
25 g caramel sugar
1 tsp pumpkin pie spice
¼ tsp salt
35 g unsalted butter cool room temperature
85 g crushed toffee
42 g pecans toasted and finely chopped
113 g pumpkin butter
1 tbsp milk or beaten egg

Glaze:

60 g cream cheese room temperature
30 ml maple syrup
5 ml vanilla extract
½ tsp cinnamon
1 pinch salt
225 g powdered sugar

Instructions

For the dough:

Prepare the Pumpkin Brioche dough at least 1 day (up to 3 days) in advance through step 5 (overnight rise in the refrigerator).
1 batch Pumpkin Brioche dough

For the filling:

Combine the flour, oats, brown sugar, caramel sugar, pumpkin pie spice, and salt in the bowl of a small food processor. Pulse several times to break up the oats and evenly distribute the ingredients.
30 g flour, 20 g oats, 28 g brown sugar, 25 g caramel sugar, 1 tsp pumpkin pie spice, 1/4 tsp salt
Add the butter in small chunks. Pulse until the mixture resembles coarse crumbs.
35 g unsalted butter
Use a fork to toss the toffee and pecans evenly through out the crumb mixture. Set aside.
85 g crushed toffee, 42 g pecans

For assembly:

Grease 2 9"x13" baking dishes.
Lightly flour a large work surface (I like to work on a large Silpat, but a clean, cool large section of counter will work)
Remove the dough from the refrigerator and place in the center of your workspace.
Roll out the dough, shifting and turning frequently to prevent sticking, into a rectangle approximately 24 inches by 12 inches.
Working with one of the long edges toward you, spread the pumpkin butter over the surface covering all but about 1/2 inch at the top edge (the long edge furthest from you).
113 g pumpkin butter
Sprinkle the crumb mixture evenly over the surface of the pumpkin butter.
Use a pastry brush to moisten the 1/2 inch of exposed dough at the top edge using a little milk or well beaten egg.
1 tbsp milk
Roll the dough into a tight log starting with the long edge closest to you and rolling up toward the small strip of moistened dough at the top edge. Press the seam tightly to seal it.
Cut the log into 24 - 1 inch rolls. Place each roll cut side down in the prepared baking dishes. One dozen rolls should fit in each dish with the edges of the rolls not quite touching.
Cover the baking dishes with plastic wrap and set in a warm area of your kitchen to rise. The rolls should fill in all the gaps in the baking dishes, nearly doubling in size and have a soft, spongy, almost marshmallow like texture. This make take a couple hours.
When the rolls are almost fully risen, preheat your oven to 350°F.
Bake the rolls about 20-25 minutes or until they are golden brown and done in the middle (internal temperature of ~190°F).
Remove from the oven and allow to cool slightly.

For the glaze:

In a medium bowl, whisk together the cream cheese, maple syrup, vanilla extract, cinnamon and salt until fully combined and smooth.
60 g cream cheese, 30 ml maple syrup, 5 ml vanilla extract, 1/2 tsp cinnamon, 1 pinch salt
Add the powdered sugar, a little at a time, continuing to whisk until it is a thick but pourable consistency.
225 g powdered sugar
Serve the rolls warm and drizzled with a generous amount of the maple cinnamon cream cheese glaze.

Nutrition