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Pumpkin Cinnamon Rolls Recipe

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★★★★★

4.8 from 80 reviews

These Pumpkin Cinnamon Rolls combine the warm spices of cinnamon, nutmeg, and allspice with the rich flavor of pumpkin for a moist, fluffy, and delicious breakfast treat. Perfectly soft and topped with creamy maple cream cheese icing, these rolls are a cozy fall favorite that is sure to impress family and guests.

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 (spooned & leveled), 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

  1. Make the dough: Warm the milk and butter together over the stove or microwave until the butter just melts and the mixture is lukewarm (105°F to 115°F). In a large bowl or stand mixer bowl, whisk together pumpkin puree, sugar, nutmeg, and salt. Add the warm milk/butter mixture, egg, and yeast; whisk to combine. Mix in 1 cup of flour using a dough hook or spatula on low speed for 1 minute, scraping down sides. Add remaining 1 and 2/3 cups flour and mix for 1 more minute.
  2. Knead the dough: Using the dough hook, knead on medium speed for 5 minutes or knead by hand on floured surface for 5 minutes until soft and elastic but slightly tacky. Add flour sparingly to prevent drying out. Dough should pass the windowpane test, indicating sufficient gluten development.
  3. First rise: Lightly grease a large bowl with oil or nonstick spray. Place dough in bowl, turn to coat all sides. Cover with foil, plastic wrap, or towel and let rise in a warm spot for about 2 hours until doubled in size.
  4. Prepare baking dish: Grease the bottom and sides of a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish. This recipe yields 10-12 rolls suitable for these pan sizes.
  5. Roll out the dough: Punch down the risen dough and place on lightly floured surface. Roll into a 10×14-inch rectangle, smooth and even thickness. If shrinking, rest the dough covered for 10 minutes to relax gluten, then continue rolling.
  6. Add filling: Spread softened butter evenly over dough rectangle. In a small bowl, mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves; sprinkle evenly over butter. Tightly roll dough into a log. Using a sharp knife, cut into 10-12 equal rolls. Arrange rolls evenly in prepared baking dish.
  7. Second rise: Cover rolls tightly with plastic wrap or foil and let rise for about 1 hour until doubled in size. Alternatively, rise overnight in the refrigerator for deeper flavor.
  8. Preheat oven: Preheat oven to 350°F (177°C).
  9. Bake the rolls: Bake rolls for 22-28 minutes until lightly browned on top. After 15 minutes, tent foil over the rolls to prevent over-browning. Remove from oven and let cool on wire rack for 10 minutes before frosting.
  10. Make the icing: Beat softened cream cheese in medium bowl on medium speed until smooth. Add maple syrup and milk; beat on high until combined. Add confectioners’ sugar (and optional cinnamon), beat on medium speed until creamy. Spread frosting over warm rolls.
  11. Store leftover rolls: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature up to 2 days or refrigerate up to 5 days.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Warm the milk and butter to lukewarm temperature to properly activate yeast without killing it.
  • Check dough softness during kneading; avoid adding too much flour to keep rolls tender.
  • The windowpane test ensures gluten has developed sufficiently for a good rise.
  • Cover rolls with foil after 15 minutes baking to avoid top browning too fast.
  • Rising overnight in the fridge is an option for enhanced flavor and convenience.
  • Store rolls tightly covered to maintain freshness and moisture.

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls recipe, fall baking, pumpkin spice rolls, cream cheese icing

Find it online: https://kitchenbyclara.com/pumpkin-cinnamon-rolls-recipe/