Ingredients

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)

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

4 ounces (113g) full-fat brick 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

Step 1: Warm the milk and butter together until the butter is just melted and the mixture is lukewarm (105°F–115°F). Set aside. In a large bowl, whisk pumpkin puree, granulated sugar, nutmeg, and salt. Add the warm milk/butter mixture, egg, and yeast; whisk to combine.

Step 2: Using a mixer with dough hook or by hand, mix in 1 cup of flour for 1 minute, scraping the bowl as needed. Add the remaining flour and mix for another minute.

Step 3: Knead the dough for 5 minutes—use the dough hook or knead by hand on a lightly floured surface. Add small amounts of flour if too sticky, but keep the dough soft. The dough should slowly bounce back when poked and pass the windowpane test if stretched thin.

Step 4: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and let rise in a warm spot for about 2 hours, until doubled in size.

Step 5: Grease a 9-inch or 9×13-inch baking dish. Punch down the dough and roll it out on a floured surface into a 10×14-inch rectangle. Let rest 10 minutes if dough resists stretching.

Step 6: Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves; sprinkle this filling evenly on top. Roll the dough tightly into a log and cut into 10-12 even rolls. Place rolls in the prepared pan.

Step 7: Cover the rolls and let rise until doubled, about 1 hour. Preheat oven to 350°F (177°C).

Step 8: Bake rolls 22-28 minutes until lightly browned. After 15 minutes, tent foil over the top to prevent over-browning. Cool in pan for 10 minutes.

Step 9: For the icing, beat cream cheese until smooth. Add maple syrup and milk; beat until creamy. Mix in sifted confectioners’ sugar (and cinnamon if using) until smooth. Spread icing over warm rolls.

Tips & Variations

If dough is sticky while kneading, add flour teaspoon by teaspoon to avoid dry dough.

Use fresh or canned pumpkin puree, but avoid pumpkin pie filling which contains extra spices and sugars.

For a twist, add chopped nuts or raisins to the filling before rolling.

Overnight rise: After shaping, cover and refrigerate rolls overnight, then let come to room temperature and rise before baking.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just proof it in warm milk for 5-10 minutes until bubbly before adding to the rest of the ingredients.

Can I freeze these pumpkin cinnamon rolls?

Yes, you can freeze the baked rolls without icing. Wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm before serving. You can also freeze unbaked rolls after the first rise; thaw and let rise again before baking.