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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Delicious Pumpkin Cinnamon Rolls with gooey cinnamon swirl and topped with maple cream cheese icing.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 11 rolls
Calories 250 kcal

Equipment

  • Stand Mixer
  • Large Glass Mixing Bowl
  • silicone spatula
  • Wooden Spoon
  • whisk
  • Rolling Pin
  • Cooling Rack
  • 9-inch Square Baking Dish
  • 9-inch Round Baking Dish
  • 9x13 inch baking dish
  • 11x7-inch Baking Dish
  • electric mixer

Ingredients
  

Pumpkin Dough

  • ⅓ cup whole milk 80ml
  • 2 Tablespoons unsalted butter 28g
  • ½ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup granulated sugar 50g
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 2 and ¼ teaspoons instant or active dry yeast (1 standard packet)
  • 2 and ⅔ cups all-purpose flour (spooned & leveled)

Filling

  • 6 Tablespoons unsalted butter softened to room temperature, 85g
  • ½ cup packed brown sugar 100g
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Maple Cream Cheese Icing

  • 4 ounces full-fat brick cream cheese softened to room temperature
  • 3 Tablespoons pure maple syrup 45ml
  • 1 Tablespoon whole milk 15ml
  • ⅔ cup confectioners’ sugar sifted, 80g
  • ⅛ teaspoon ground cinnamon optional

Instructions
 

Make the dough

  • Warm the milk and butter together over the stove or in the microwave until just melted.
  • Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl. Whisk in the warmed milk/butter, egg, and yeast until combined.
  • Mix in 1 cup of flour, then mix for 1 minute. Add 1 and ⅔ cups more flour and beat for 1 more minute.

Knead the dough

  • Keep the dough in the mixer and beat for an additional 5 minutes or knead by hand for 5 minutes.
  • If the dough is too sticky, sprinkle 1 teaspoon of flour at a time to make a soft, slightly tacky dough.
  • After kneading, the dough should feel a little soft and bounce back when poked.

1st Rise

  • Lightly grease a large bowl with oil. Place the dough in the bowl and cover it. Allow the dough to rise for 2 hours or until double in size.

Prepare the baking dish

  • Grease the bottom and sides of your baking dish.

Roll out the dough

  • Punch down the dough to release the air and roll it into a 10x14-inch rectangle.
  • Cover lightly and let it rest for 10 minutes if the dough keeps shrinking.

Add the filling

  • Spread softened butter on the dough, then sprinkle the brown sugar and spices on top. Roll it up tightly and cut into 10-12 rolls.

2nd Rise

  • Cover the rolls and allow to rise until doubled in size, about 1 hour.
  • Preheat oven to 350°F (177°C).

Bake

  • Bake rolls for about 22-28 minutes or until lightly browned.
  • Tent with aluminum foil if they begin to brown too quickly.

Make the icing

  • Beat the softened cream cheese until smooth, then add maple syrup and milk and beat until smooth.
  • Add confectioners’ sugar and beat until creamy. Spread on warm cinnamon rolls.

Storage

  • Cover leftover rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

For overnight preparation, place the cut rolls in the refrigerator and allow to rise up to 14 hours before baking. Freezing options available for long-term storage.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword baking, cinnamon rolls, fall desserts, Pumpkin Cinnamon Rolls, pumpkin recipes
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