Pumpkin Cinnamon Rolls

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These pumpkin cinnamon rolls are the ultimate fall treat! Soft and fluffy with pumpkin spice dough, brown sugar filling, and a maple cream cheese glaze, they’re perfect for a special weekend breakfast or a cozy fall dessert.

WHY YOU’LL LOVE THESE PUMPKIN CINNAMON ROLLS

  • Full of Pumpkin Flavor: The dough is infused with pumpkin puree and warm spices like cinnamon, nutmeg, allspice, ginger, and cloves. The filling is spiced brown sugar butter, and the icing is a maple cream cheese delight. Pumpkin lovers, this one’s for you!
  • Super Soft: These rolls are incredibly soft, like little pillows of sweet pumpkin goodness.
  • Fun to Make: Baking with yeast is an enjoyable process. Watching the dough rise and transform into delicious rolls is so satisfying!

Pumpkin Cinnamon Rolls

Course Breakfast, Dessert
Prep Time 1 minute
Cook Time 25 minutes
Proofing Time 3 hours 30 minutes
Servings 12

Ingredients

**For the Dough**

  • ¾ cup whole milk
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice
  • 1 ½ tablespoons granulated sugar
  • ¾ teaspoon salt
  • 1 whole egg whisked
  • 1 egg yolk whisked
  • 5 tablespoons unsalted butter softened
  • 6 tablespoons canned pumpkin puree
  • ½ tablespoon vanilla extract

**For the Spiced Filling**

  • ½ cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 ½ tablespoons pumpkin pie spice
  • Pinch of salt
  • ¼ cup heavy cream at room temperature (for pouring between rolls while they proof)

**For the Maple Cream Cheese Glaze**

  • 8 oz cream cheese softened
  • 6 tablespoons maple syrup
  • 1 ½ cups powdered sugar
  • 1 teaspoon pumpkin pie spice

Instructions

**For the Dough**

  • Warm the milk in the microwave for 45 seconds to 1 minute, or on the stove, until it’s about 105-110°F. Mix the yeast, 1 teaspoon of sugar, and the warm milk. Let it sit for 10 minutes until it’s foamy.
  • In a stand mixer with the whisk attachment, combine the flour, pumpkin pie spice, 1 ½ tablespoons of sugar, and salt.
  • Add the whisked egg, egg yolk, butter, pumpkin puree, and vanilla. Mix to combine.
  • Add the milk and yeast mixture. Mix until everything is blended. Switch to a dough hook and knead on medium speed for about 5 minutes until the dough is smooth and slightly sticky.
  • Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 ½ to 2 hours, until it doubles in size.

**For the Spiced Filling**

  • While the dough rises, mix the butter, brown sugar, pumpkin pie spice, and a pinch of salt in a bowl.

**Assembling and Baking the Cinnamon Rolls**

  • Grease a 9×13″ casserole dish.
  • Once the dough has risen, punch it down to release the air and roll it out on a floured surface into an 18×12″ rectangle.
  • Spread the prepared filling evenly over the dough.
  • Roll the dough tightly into a log and cut it into 12 rolls, about 1 inch wide each.
  • Place the rolls in the prepared dish. Pour heavy cream between the rolls (optional).
  • Loosely cover with greased plastic wrap and let them proof in a warm place for about an hour, until doubled in size.
  • Preheat the oven to 350°F.
  • Bake the rolls for 20-25 minutes, until they are a deep orange/golden color.

**For the Maple Cream Cheese Glaze**

  • While the rolls bake, mix the cream cheese and maple syrup with an electric mixer until smooth.
  • Gradually sift in the powdered sugar and mix until combined.
  • Stir in the pumpkin pie spice.
  • Once the rolls are done, let them cool for 5 minutes. Spread the glaze over each roll and serve!
  • Store leftovers in an airtight container in the fridge for up to three days. Reheat for the best taste. Enjoy!

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