Description
These Pumpkin Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a tender dough enriched with pumpkin puree and warm spices. Topped with a creamy maple cream cheese frosting, these rolls offer a perfect balance of sweet, spice, and comforting pumpkin flavor—ideal for fall breakfasts or festive gatherings.
Ingredients
Scale
Dough
- 4 1/2 cups bread flour (all-purpose flour can be used)
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 3/4 cup whole milk (warmed to 110°F)
- 1 egg (room temperature)
- 2/3 cup pumpkin puree (room temperature)
- 1/3 cup brown sugar (packed)
- 2 1/4 teaspoons instant yeast
Filling
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 tablespoon pumpkin spice
- 6 tablespoons unsalted butter (softened)
Maple Cream Cheese Frosting
- 4 tablespoons unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1/4 cup maple syrup
- 1 1/2 cups powdered sugar
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, salt, cinnamon, and pumpkin spice. Set aside.
- Combine wet ingredients: In the stand mixer bowl, whisk together the warmed milk, egg, pumpkin puree, and brown sugar until well combined.
- Attach dough hook: Fit the stand mixer with the dough hook attachment to prepare for kneading.
- Add dry ingredients and yeast: Add the flour mixture on top of the wet ingredients, then sprinkle the instant yeast over the mixture.
- Knead dough: Start mixing on low speed until the dough comes together. Knead for 8 minutes, adding flour sparingly if the dough is too sticky, until it pulls away from the bowl sides but remains slightly tacky.
- First rise: Spray a large bowl with cooking spray, transfer the dough into it, cover with plastic wrap, and let it rise in a warm place until doubled in size.
- Prepare filling: While dough rises, mix the brown sugar, cinnamon, and pumpkin spice in a bowl for the filling.
- Roll out dough: Sprinkle flour on a flat surface, transfer the risen dough, and roll it into a rectangle approximately 18 inches wide to allow for 12 evenly sized rolls.
- Spread filling: Evenly spread the softened butter over the dough, then sprinkle the spiced brown sugar mixture on top, pressing lightly to adhere.
- Roll dough: Starting from the long edge, tightly roll the dough into a log, pinching the seams to seal.
- Cut and arrange rolls: Slice the log into 12 pieces with a serrated knife or dental floss, and place them in a greased 9×13 baking dish. Cover and let rise for 30 minutes.
- Preheat oven: Heat the oven to 375°F while the rolls are undergoing their second rise.
- Bake rolls: Bake the rolls for 22-25 minutes until the center reaches 190°F. If tops brown too quickly, tent with foil to prevent over-browning.
- Prepare frosting: While baking, combine cream cheese, butter, and maple syrup in a bowl; beat for 1 minute until smooth, then gradually add powdered sugar and mix until combined.
- Cool and frost: Remove rolls from oven and let cool for 5 minutes before spreading the maple cream cheese frosting evenly over them.
- Serve and store: Allow rolls to cool for a few more minutes before serving. Store leftovers in an airtight container.
Notes
- Use bread flour for a chewier texture; all-purpose flour will work but may result in softer rolls.
- Warm milk to 110°F to properly activate the yeast without killing it.
- Stickiness in dough is normal; add flour gradually to avoid dry rolls.
- A serrated knife or dental floss works best for cleanly slicing the dough log.
- Covering rolls with foil during baking prevents excessive browning.
- Room temperature ingredients help with better dough and frosting consistency.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for longer storage.
