Description

These Pumpkin Cinnamon Rolls are a delightful autumn treat combining the warm flavors of pumpkin puree and pumpkin pie spice in a soft, fluffy dough filled with a cinnamon-sugar-spice mixture. Topped with a creamy maple-cream cheese frosting, these rolls are perfect for a cozy breakfast or dessert during the fall season.

Ingredients

Scale

Dough

1/2 cup milk
1/2 cup pumpkin puree
1 egg
1/4 cup (4 tbsp) butter, melted
1/4 cup granulated sugar
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
2 3/4 cups all-purpose flour (plus more if needed)
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

Filling

1/2 cup dark brown sugar
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
4 tablespoons butter, at room temperature

Frosting

4 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
1/2 cup powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract

Optional

1/2 cup heavy cream (for pouring over rolls before baking, optional for extra gooey texture)

Instructions

Warm Milk and Combine Wet Ingredients: Warm the milk in the microwave for 30-45 seconds until it reaches about 110°F. Transfer the warm milk to a large bowl or the bowl of a stand mixer fitted with a dough hook. Add pumpkin puree, egg, melted butter, granulated sugar, and yeast, mixing until combined.
Add Dry Ingredients and Knead Dough: Add the all-purpose flour, pumpkin pie spice, and salt to the wet mixture. Using the dough hook attachment, knead on low to medium speed for 6-8 minutes until the dough is slightly sticky. Alternatively, knead by hand on a floured surface until smooth and elastic. Cover the dough and let it rise about 45 minutes until doubled in size.
Prepare the Filling: In a small bowl, combine dark brown sugar, cinnamon, pumpkin pie spice, and softened butter. Stir together until well mixed to form the filling.
Roll and Spread Dough: Transfer the risen dough to a floured surface. Roll it out into a 12 x 15-inch rectangle. Evenly spread the filling mixture onto the dough, leaving about a 1/4-inch border around the edges.
Shape the Rolls: Starting from the shorter 12-inch side, tightly roll up the dough. Seal the edges and cut the roll into 4 equal segments. Then, cut each segment into 3 rolls about 1 inch thick, yielding approximately 12 rolls. Place the rolls into a greased 9×13-inch baking dish. Cover with a towel and let rise for 1 hour. Optionally, pour 1/2 cup heavy cream over the rolls before baking for extra gooeyness.
Bake the Rolls: Preheat the oven to 350°F (177°C). Bake the cinnamon rolls for 20-25 minutes or until the edges are lightly golden. Remove and allow to cool for at least 10 minutes before frosting.
Make the Frosting and Serve: While the rolls cool, beat together cream cheese, butter, powdered sugar, maple syrup, and vanilla extract in an electric mixer until smooth and fluffy. Spread the frosting over the warm rolls and enjoy.

Notes

For extra gooey cinnamon rolls, pour 1/2 cup heavy cream over rolls right before baking.
If dough is too sticky, add flour a tablespoon at a time when kneading by hand.
Allow rolls to cool slightly before frosting to prevent frosting from melting too much.
Use room temperature ingredients for best dough and frosting texture.
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, fall breakfast rolls, cream cheese frosting cinnamon rolls, pumpkin breakfast pastries