Description

These Pumpkin Cinnamon Rolls are a delightful twist on the classic cinnamon roll, infused with spiced pumpkin dough for autumnal flavor and topped with a creamy maple cream cheese icing. Soft, fluffy, and richly flavored, they make the perfect cozy breakfast or dessert for fall gatherings.

Ingredients

Scale

Dough:

1/3 cup (80ml) whole milk
2 Tablespoons (28g) unsalted butter
1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
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 (spooned & leveled), plus more as needed

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

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 dough: Warm the milk and butter together until the butter is just melted and the mixture is lukewarm (105°F-115°F). In a large bowl or stand mixer, whisk pumpkin puree, sugar, nutmeg, and salt. Add the warm milk/butter mixture, egg, and yeast, stirring to combine. Mix in 1 cup of flour for 1 minute, then add remaining 1 and 2/3 cups flour and beat for another minute.
Knead the dough: Using the dough hook or by hand on a floured surface, knead the dough for 5 minutes until soft and slightly tacky but not sticky. Add flour sparingly to prevent dryness. Perform the windowpane test to ensure proper gluten development.
1st Rise: Lightly grease a large bowl. Place the dough inside, turning to coat in oil. Cover tightly with foil or a towel and let rise in a warm spot for about 2 hours or until doubled in size.
Prepare baking dish: Grease a 9-inch square, round, 9×13-inch, or 11×7-inch baking dish to fit 10-12 rolls.
Roll out the dough: Punch down the risen dough and roll on a floured surface into a 10×14-inch rectangle. If dough shrinks, let rest covered for 10 minutes before continuing.
Add the filling: Spread softened butter evenly over the dough. Combine brown sugar and spices and sprinkle evenly over the butter. Roll dough tightly into a log and cut into 10-12 equal rolls. Place rolls in prepared pan.
2nd Rise: Cover rolls tightly and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven: Set oven to 350°F (177°C).
Bake rolls: Bake for 22-28 minutes until tops are lightly browned. After 15 minutes, tent foil over rolls to prevent over-browning. Remove from oven and cool on wire rack for 10 minutes.
Make the icing: Beat softened cream cheese until smooth. Add maple syrup and milk, mixing until creamy. Gradually mix in confectioners’ sugar (and cinnamon if using) until smooth. Spread icing over warm rolls.
Storage: Cover leftover rolls tightly. Store at room temperature up to 2 days or refrigerate up to 5 days.

Notes

Use canned pumpkin, not pumpkin pie filling for best texture and flavor.
Ensure milk and butter mixture is lukewarm to activate yeast but not kill it.
Don’t add too much flour during kneading; dough should be soft and slightly tacky.
Letting the dough rest if it shrinks makes rolling easier.
Tenting foil halfway through baking prevents over-browning.
Overnight rise option for 2nd rise is possible for convenience.
Use full-fat cream cheese for a creamy, rich icing.
Leftover rolls can be gently reheated before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin rolls, fall breakfast, pumpkin desserts, cinnamon rolls recipe, cream cheese frosting, autumn pastries