Description
These soft, fluffy Pumpkin Cinnamon Rolls are the perfect fall treat! Filled with warm spices and topped with a rich maple cream cheese icing, they make an irresistible breakfast or snack.
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
- 2 and 2/3 cups (335g) all-purpose flour, plus more as needed
Filling:
- 6 Tablespoons (85g) unsalted butter, softened
- 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) cream cheese, softened
- 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 milk and butter until butter melts. Whisk pumpkin puree, sugar, nutmeg, and salt in a large bowl. Add the warm milk mixture, egg, and yeast, then mix in 1 cup of flour. Gradually add the remaining flour and mix to form a soft dough.
- Knead the Dough: Knead for 5 minutes by hand or with a dough hook, adding flour if needed. The dough should be soft and slightly tacky. Place in a greased bowl, cover, and let rise for 2 hours.
- Roll and Fill: Roll the dough into a 10×14-inch rectangle on a floured surface. Spread softened butter on top, then sprinkle with the brown sugar and spice mixture. Roll tightly and cut into 10-12 rolls.
- Second Rise: Arrange rolls in a greased baking dish, cover, and let rise for 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes, tenting with foil after 15 minutes to prevent over-browning. Remove from the oven and let cool for 10 minutes.
- Make the Icing: Beat the cream cheese, maple syrup, and milk together until smooth. Gradually add confectioners’ sugar and beat until creamy. Spread over warm rolls.
Notes
- The dough can be prepared the night before. Simply cover the rolls after assembling and refrigerate overnight. Let them rise for 1 hour before baking.
- To freeze, wrap unfrosted rolls tightly and store for up to 3 months.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 25 minutes