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Pumpkin Cinnamon Rolls

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These pumpkin cinnamon rolls are a cozy, fall-inspired treat that brings together the warmth of cinnamon, nutmeg, and pumpkin in soft, pillowy rolls. Topped with a sweet maple cream cheese icing, they are perfect for a chilly morning or a festive brunch.

Ingredients

Pumpkin 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, see note)
2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

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

Maple Cream Cheese 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

  • Prepare the dough: In a small saucepan, heat the whole milk and butter over low heat until the butter is melted. Remove from the heat and add the pumpkin, granulated sugar, nutmeg, and salt. Stir until well combined. Allow the mixture to cool until it’s just warm to the touch.
  • Activate the yeast: Sprinkle the yeast over the pumpkin mixture and stir. Let it sit for 5 minutes, or until it becomes foamy.
  • Make the dough: Add the egg and 2 and 2/3 cups flour to the mixture. Stir until a dough forms. Transfer the dough to a floured surface and knead for about 5 minutes, adding more flour as needed, until the dough is smooth and elastic.
  • Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1 hour, or until it has doubled in size.
  • Prepare the filling: While the dough rises, prepare the filling. In a medium bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves. Stir until smooth.
  • Roll out the dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 16-inch by 12-inch rectangle.
  • Spread the filling: Spread the filling evenly over the rolled-out dough, leaving a small border on the edges.
  • Roll and cut: Starting from the long edge, tightly roll the dough into a log. Slice the log into 12 even pieces.
  • Bake the rolls: Place the rolls in a greased 9×13-inch baking dish. Cover with a damp cloth and let them rise for another 30 minutes. Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
  • Prepare the icing: While the rolls are baking, make the icing. In a medium bowl, beat together the softened cream cheese, maple syrup, whole milk, and powdered sugar until smooth. Add the cinnamon, if desired.
  • Top the rolls: Once the rolls are done, allow them to cool for a few minutes before drizzling the maple cream cheese icing over the top. Serve warm.

Notes

  • Use plain canned pumpkin, not pumpkin pie filling, for best results.
  • If you prefer, you can substitute the maple syrup with honey or brown sugar for the icing.
  • For added texture, try adding chopped nuts like walnuts or pecans to the filling.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • You can freeze the rolls before baking. Freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding extra time as needed.

Nutrition

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