Soft and fluffy pumpkin cinnamon rolls are a sweet fall breakfast or dessert! They're quick and easy to make with real pumpkin puree, maple syrup, and cozy spices.
6ounces(170g)cream cheesesoftened to room temperature
¼cup(81g)maple syrup
1-2tablespoonswhole milkroom temperature
¾cup(90g)powdered sugar
¼teaspooncinnamon
Instructions
Add the butter and milk to a small saucepan over medium heat. Whisk or stir until the butter is melted and the mixture reaches 110 °F (43 °C) on a thermometer. If it’s too hot, let it cool until it reaches 110 °F (43 °C).
Add yeast to the bowl of a stand mixer. Pour butter/milk mixture over top, whisk and let sit for 1 minute.
Add the pumpkin, flour, cinnamon, nutmeg, sugar, salt and egg to the bowl. Using the dough hook, turn the mixer to medium speed and mix for 5-7 minutes, until the dough is elastic and pulls away from the sides of the bowl. If needed, add more flour, 1 tablespoon at a time, if the dough is too sticky. It shouldn’t stick much to the bowl or your hands.
Lightly grease a bowl and put the dough in the bowl. Cover with a clean kitchen towel and let sit in a warm place for 10-15 minutes.
Meanwhile, whisk together the brown sugar, cinnamon, nutmeg, ginger, allspice and cloves for the filling.
Preheat the oven to 350 °F (177 °C) and grease a 9x13 inch baking dish.
Flour a clean work surface and roll the dough into a rectangle until it’s about ½” thick.
Spread the softened butter over the dough, leaving a small border around the edges. Sprinkle with the sugar/spice mixture filling. Roll the dough tightly into a log, then use a sharp knife or unflavored dental floss to cut into 12 evenly-sized rolls.
Place the rolls into the baking dish. Cover with towel and set in a warm place for another 20-30 minutes.
Meanwhile, make the cream cheese frosting. Beat the cream cheese, maple syrup, milk, sugar and cinnamon until light and fluffy – about 3-4 minutes.
Bake cinnamon rolls for 25-28 minutes, until lightly browned. Spread the frosting over the rolls and serve warm.
Notes
Store in an airtight container in the fridge for 3 days, or in the freezer for 4 months. Reheat in a 350F oven, covered in foil, for 10-15 minutes.