Dough recipe here
Brioche. Buttery, flaky goodness in a loaf. Combine that with cinnamon rolls and pumpkin…and oh, my. The dough recipe makes enough for two loaves, so I just separated half for these cinnamon rolls and half for a loaf. (french toast, anyone?) I’d recommend making the dough the night before and sticking it in the fridge overnight. Brioche dough is way, way easier to work with chilled, especially if you plan on rolling it out. In the morning, take the cinnamon roll dough out 2 hours before serving.
Ingredients for Filling:
- 1/4 c softened butter
- 1/2 c pumpkin puree
- 1/4 c brown sugar
- 1 tsp pumpkin pie spice
Ingredients for cream cheese frosting:
- 1 cup powdered sugar
- 4 oz cream cheese, very soft
- 1 tsp vanilla extract (or maple if you have it)
- Roll out the dough in a large rectangle. Spread the softened butter over the dough. Mix together the remaining ingredients and spread it over the butter.
- Roll into a log, starting at the wider side of the rectangle. Using a very sharp serrated knife or dental floss, cut sections 2 inches thick and place in a ungreased baking dish. I threw out the ugly end bits and got about 9 rolls.
- Leave to rest at room temperature for 45 mins. They should double in size.
- Don’t forget your egg wash! You could leave it out, but it really does give them a beautiful and shiny golden color. Whisk one egg and brush over rolls. Bake for 25-30 mins at 350° F.
- Meanwhile, mix together ingredients for frosting in a small bowl. I nuked mine for 30 seconds in the microwave just to get the cream cheese melted completely. A couple more good whisks and it should be good to go! Top rolls with frosting immediately after baking, and serve warm. A heavenly experience should follow.