Description
This recipe for Pumpkin Cinnamon Rolls is the ultimate celebration of the season. They are impossibly soft, pillowy, and fluffy, with the added magic of real pumpkin in the dough and a fragrant pumpkin spice filling. Topped with a luscious, tangy maple cream cheese icing, these rolls are a truly spectacular treat for a cozy weekend brunch or a special holiday morning.
Ingredients
For The Pumpkin Dough:
1/3 cup (80ml) whole milk
2 Tablespoons (28g) unsalted butter
1/2 cup (115g) canned pumpkin puree
1/4 cup (50g) granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
2 and 2/3 cups (335g) all-purpose flour, plus more as needed
For The Filling:
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
For The Maple Cream Cheese Icing:
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3 Tablespoons (45ml) pure maple syrup
1 Tablespoon (15ml) whole milk
2/3 cup (80g) confectioners’ sugar, sifted
optional: 1/8 teaspoon ground cinnamon
Instructions
Make the Pumpkin Dough:
Warm the milk until lukewarm (about 110°F/43°C). In a stand mixer, combine the warm milk and yeast. Add the butter, pumpkin, sugar, nutmeg, salt, and egg and mix. With the mixer running, gradually add the flour and knead on low speed for 5-7 minutes until a soft dough forms. Place in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
Prepare the Filling and Roll:
Punch down the risen dough and roll it into a 14×10-inch rectangle. In a small bowl, stir together the brown sugar and all filling spices. Spread the softened butter over the dough, then sprinkle with the spice mixture. Tightly roll up the dough into a log.
Slice and Second Rise:
Using a sharp knife or flavorless dental floss, slice the log into 10-12 even rolls. Arrange them in a greased 9-inch round or square pan. Cover and let rise in a warm spot for 30-60 minutes until puffy.
Bake and Frost:
Preheat your oven to 350°F (177°C). Bake for 25-30 minutes until golden brown. While they bake, beat the softened cream cheese until smooth, then beat in the maple syrup, milk, and confectioners’ sugar. Spread the icing over the warm rolls and serve.
Notes
Make-Ahead Option:
To make these overnight, prepare the rolls through step 3. Instead of the second rise, cover the pan tightly and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes to finish rising, then bake as directed.
The Dental Floss Trick:
For clean cuts that don’t squish the dough, slide a piece of unflavored dental floss under the log, cross the ends over the top, and pull to slice through the roll.
Nutty Variation:
For an extra nutty crunch, sprinkle a ½ cup of toasted, chopped pecans over the filling before you roll up the dough.
- Prep Time: 25
- Cook Time: 30
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 345
- Sugar: 28g
- Sodium: 140mg
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin cinnamon rolls, fall breakfast, holiday brunch, maple cream cheese icing, fluffy rolls, homemade cinnamon rolls