Pumpkin Cinnamon Rolls
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.
Servings: 12 cinnamon rolls
Ingredients
For the Dough
- 1 cup (236 ml) whole milk room temperature
- ⅓ cup (76 g) unsalted butter room temperature
- 2 teaspoons instant rapid rise yeast
- ½ cup (123 g) pumpkin puree
- 4 cups (500 g) all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup (67 g) granulated sugar
- ¾ teaspoon kosher salt
- 1 large egg room temperature
For the Filling:
- ⅔ cup (147 g) brown sugar
- 1 ½ tablespoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- ½ cup (114 g) unsalted butter room temperature
For the Frosting:
- 6 ounces (170 g) cream cheese softened to room temperature
- ¼ cup (81 g) maple syrup
- 1-2 tablespoons whole milk room temperature
- ¾ cup (90 g) powdered sugar
- ¼ teaspoon cinnamon
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).1 cup whole milk, ⅓ cup unsalted butter
- Add yeast to the bowl of a stand mixer. Pour butter/milk mixture over top, whisk and let sit for 1 minute.2 teaspoons instant rapid rise yeast
- 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.½ cup pumpkin puree, 4 cups all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅓ cup granulated sugar, ¾ teaspoon kosher salt, 1 large egg
- 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.⅔ cup brown sugar, 1 ½ tablespoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ⅛ teaspoon allspice, ⅛ teaspoon cloves
- 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.½ cup unsalted butter
- 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.6 ounces cream cheese, ¼ cup maple syrup, 1-2 tablespoons whole milk, ¾ cup powdered sugar, ¼ teaspoon cinnamon
- 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.
Nutrition
Serving: 1 cinnamon roll | Calories: 455 kcal | Carbohydrates: 65 g | Protein: 7 g | Fat: 19 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 64 mg | Sodium: 211 mg | Potassium: 163 mg | Fiber: 2 g | Sugar: 31 g
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