Pumpkin Cinnamon Rolls: Soft, Spiced, and Irresistible!
Indulge in these delightful pumpkin cinnamon rolls, featuring a soft, spiced pumpkin dough generously filled with butter, brown sugar, and warm spices, all topped with a luscious cream cheese maple icing. Perfect for a cozy breakfast or a festive treat, these rolls are irresistibly flavorful and tender.
Equipment
- Stand mixer
- Large bowl
- Silicone Spatula
- Wooden Spoon
- Rolling Pin
- Small Bowl
- Sharp knife
- Baking Dish
- Aluminum foil
- wire rack
- Handheld Mixer
Ingredients
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
- large egg
- 2 and 1/4 teaspoons (7g) instant or active dry yeast
- 2 and 2/3 cups (335g) all-purpose flour 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
Icing
- 4 ounces (113g) full-fat brick cream cheese softened to room temperature
- 3 Tablespoons (45ml) pure maple syrup
- 1 Tablespoon (15ml) whole milk
- 2/3 cup (80g) confectioners' sugar sifted
- 1/8 teaspoon ground cinnamon
Instructions
Make the Dough
- Warm milk and butter until butter just melts and the mixture is lukewarm, then set aside.
- Whisk pumpkin puree, sugar, nutmeg, and salt in a large bowl, then whisk in the warmed milk/butter, egg, and yeast until combined.
- Using a dough hook or by hand, mix in 1 cup of flour for 1 minute, then add the remaining 1 and 2/3 cups flour and beat for another minute.
Knead the Dough
- Beat the dough in the mixer for 5 minutes with a dough hook, or knead by hand on a lightly floured surface for 5 minutes until soft and slightly tacky.
- The dough is ready to rise if it slowly bounces back when poked or passes the "windowpane test" where it stretches thin enough for light to pass through without tearing.
1st Rise
- Lightly grease a large bowl, place the dough in it, and turn to coat.
- Cover the bowl and let the dough rise in a warm environment for 2 hours, or until doubled in size.
Prepare Pan
- Grease the bottom and sides of a 9-inch square, 9-inch round, 9x13-inch, or 11x7-inch baking dish.
Roll out the Dough
- Punch down the dough to release air, then place it on a lightly floured surface.
- Using a lightly floured rolling pin, roll the dough into a smooth, evenly thick 10x14-inch rectangle.
Add the Filling and Form Rolls
- Spread softened butter evenly over the dough, then sprinkle a mixture of brown sugar, cinnamon, and spices over the top.
- Roll the dough up tightly and use a very sharp knife to cut it into 10-12 even rolls.
- Arrange the cut rolls in the prepared baking pan.
2nd Rise
- Cover the rolls tightly and let them rise until doubled in size, which takes about 1 hour.
Bake
- Preheat oven to 350°F (177°C) and bake the rolls for 22-28 minutes until lightly browned.
- After 15 minutes, tent aluminum foil over the pan to prevent over-browning.
- Remove from oven and cool on a wire rack for about 10 minutes while preparing the icing.
Make the Icing
- Beat softened cream cheese in a medium bowl until smooth, then beat in maple syrup and milk.
- Add confectioners' sugar and optional cinnamon, beating until the icing is creamy, then spread it onto the warm cinnamon rolls.
Notes
If dough becomes too sticky during kneading, add 1 teaspoon of flour at a time. If the dough shrinks while rolling, let it rest for 10 minutes. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.