Description
Delight in these soft and fluffy Pumpkin Cinnamon Rolls, infused with warm fall spices and a rich maple cream cheese icing. Perfect for a cozy breakfast or dessert, these rolls feature a tender pumpkin dough, a spiced brown sugar filling, and a luscious frosting that complements every bite.
Ingredients
Scale
Pumpkin 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
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 dough: Warm the milk and butter together until just melted and lukewarm (105°F to 115°F). In a large bowl or stand mixer bowl, whisk together the pumpkin puree, sugar, nutmeg, and salt. Add the warmed milk/butter mixture, egg, and yeast, whisking until combined. Mix in 1 cup flour on low speed or by hand for 1 minute, scraping the bowl as needed. Add the remaining 1 and 2/3 cups flour and mix for another minute.
- Knead the dough: Using a dough hook or by hand on a lightly floured surface, knead for 5 minutes until the dough is soft and slightly tacky but not sticky. Add flour sparingly if needed. Perform the windowpane test to ensure adequate gluten development.
- 1st Rise: Lightly grease a large bowl with oil. Place the dough inside, turning to coat all sides. Cover with foil, plastic wrap, or a kitchen towel and let rise in a warm place for 2 hours until doubled in size.
- Prepare baking dish: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish for the rolls. This recipe yields 10-12 rolls which fit any of these pans.
- Roll out the dough: Punch down the dough to release air. On a floured surface, roll dough into a 10×14 inch rectangle, ensuring even thickness. If dough shrinks back, let it rest covered for 10 minutes before continuing.
- Add the filling: Spread softened butter evenly over the dough. In a small bowl, combine brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly over the butter. Roll dough tightly from the long edge and slice into 10-12 even rolls. Arrange rolls in the prepared pan.
- 2nd Rise: Cover the pan tightly and let rolls rise for about 1 hour until doubled in size. Alternatively, for an overnight option, refrigerate covered for up to 14 hours then let rise 1 hour at room temperature before baking.
- Bake rolls: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until lightly browned. After 15 minutes, tent foil over the pan to prevent overbrowning. Remove from oven and cool on wire rack for 10 minutes before frosting.
- Make the icing: Beat cream cheese until smooth. Add maple syrup and milk, beating until creamy. Gradually add confectioners’ sugar and cinnamon, mixing until smooth. Spread icing over warm cinnamon rolls.
- Storage: Store leftover rolls, frosted or unfrosted, tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Notes
- Overnight Instructions: Prepare the rolls through shaping, then refrigerate covered up to 14 hours before baking. Let rise at room temperature 1 hour before baking.
- Freezing Instructions: Freeze shaped rolls before second rise; thaw overnight in fridge, then rise 1.5-2 hours before baking. Or par-bake rolls 10 minutes, cool, freeze; thaw overnight and finish baking. Fully baked rolls can also be frozen and thawed.
- Milk: Whole milk recommended for soft, rich rolls; nondairy or low-fat options may reduce fluffiness and flavor.
- Yeast: Active dry or instant yeast can be used; active dry may require slightly longer rise times.
- Spices: Pumpkin pie spice can replace individual spices in filling (1 tablespoon cinnamon + 1.5 teaspoons pumpkin pie spice).
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
