Description

These Pumpkin Cinnamon Rolls combine a soft, tender dough enriched with pumpkin puree and warm autumn spices, rolled with a cinnamon-spiced brown sugar filling, baked to golden perfection, and topped with a luscious cream cheese and maple syrup icing. Perfect for fall breakfasts or cozy brunches, these rolls offer a seasonal twist on a classic treat with a moist texture and rich flavor.

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, 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 Tablespoons (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 over the stove or in the microwave until the butter is just melted and the mixture is lukewarm (105°F to 115°F). In a large bowl or stand mixer bowl, whisk together the pumpkin puree, granulated sugar, nutmeg, and salt. Add the warmed milk/butter mixture, egg, and yeast, whisking until combined. Mix in 1 cup of flour on low speed or by hand, then add the remaining 1 and 2/3 cups flour and mix for another minute.
Knead the dough: Switch to a dough hook if using a mixer and knead for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add small amounts of flour if dough is too sticky but keep it slightly tacky. The dough should be soft and elastic, passing the windowpane test.
First rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and let the dough rise in a warm place until doubled in size, about 2 hours.
Prepare baking dish: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish suitable for 10-12 rolls.
Roll out the dough: Punch down the dough and place on a lightly floured surface. Roll it into a 10×14-inch rectangle evenly. If the dough shrinks while rolling, rest it covered for 10 minutes to relax the gluten.
Add the filling: Spread the softened butter evenly over the rolled-out dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly over the butter. Roll up the dough tightly and cut into 10-12 equal rolls. Arrange the rolls in the prepared pan.
Second rise: Cover the rolls tightly and let rise until doubled in size, around 1 hour (or refrigerate overnight for an alternative).
Preheat oven: Set the oven to 350°F (177°C).
Bake the rolls: Bake the rolls for 22-28 minutes until lightly browned on top. After 15 minutes, tent with aluminum foil to prevent over-browning. Remove from oven and cool on a wire rack for 10 minutes before icing.
Make the icing: Beat softened cream cheese until smooth using a mixer. Add maple syrup and milk, then beat until smooth. Add powdered sugar and optional cinnamon, beating until creamy. Spread the icing on warm rolls.
Storage: Cover any leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Notes

Milk should be lukewarm when mixing with yeast to ensure proper activation without killing the yeast.
If dough is sticky during kneading, add flour one teaspoon at a time to avoid a dry dough.
Use the windowpane test to ensure proper gluten development in the dough.
For best texture, do not substitute pumpkin pie filling for pumpkin puree.
Cover rolls with foil during baking after 15 minutes to prevent excessive browning.
Overnight second rise option allows flexibility in timing and enhances flavor.
Softened cream cheese and butter ensure smooth and creamy icing.

Prep Time: 25 minutes
Cook Time: 28 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, autumn breakfast, cream cheese icing, fall desserts