Description
Soft, pillowy pumpkin cinnamon rolls with a thick maple cream cheese icing. The pumpkin keeps them tender for days, and the maple-pumpkin combo is absolutely meant for each other.
Ingredients
Scale
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 2 1/4 teaspoons active dry yeast (one standard packet)
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, very soft (for filling)
- 3/4 cup brown sugar, packed (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/2 teaspoon nutmeg, freshly grated if possible (for filling)
- 4 ounces cream cheese, softened (for icing)
- 1/4 cup unsalted butter, softened (for icing)
- 1 1/2 cups powdered sugar, sifted (for icing)
- 3 tablespoons pure maple syrup (for icing)
- 1 teaspoon vanilla extract (for icing)
- Pinch of salt (for icing)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine warmed milk and 1 tablespoon of the granulated sugar. Sprinkle yeast over the top and let sit for 5-7 minutes until frothy.
- Make the dough: Add pumpkin puree, melted butter, egg, remaining sugar, salt, and pumpkin pie spice to the yeast mixture. Stir until combined. Add 2 cups flour and mix on low speed until a shaggy dough forms. Gradually add remaining 1 1/2 cups flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
- Knead the dough: Knead with dough hook on medium-low speed for 6-8 minutes until smooth, elastic, and slightly tacky.
- First rise: Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free spot for 1 to 1 1/2 hours until doubled in size.
- Prepare the filling: Mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until it forms a spreadable paste.
- Roll and fill: Punch down risen dough and roll into a 12×18-inch rectangle on a lightly floured surface. Spread filling evenly, leaving a 1/2-inch border on one long edge. Roll tightly into a log and pinch seam to seal.
- Cut the rolls: Cut log into 12 equal rolls, about 1 1/2 inches each. Place in a greased 9×13-inch baking dish, spacing evenly.
- Second rise: Cover and let rolls rise for 30-45 minutes until puffy and touching each other.
- Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and center rolls feel set.
- Make the icing: Beat cream cheese and butter together until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat for 2-3 minutes until light and fluffy.
- Ice and serve: Let rolls cool in pan for 5-7 minutes. Spread maple icing generously over warm rolls. Serve immediately.
Notes
For overnight preparation, after the second rise, cover tightly and refrigerate for up to 12 hours. Bake directly from the fridge, adding 5-10 minutes to the bake time. For gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use oat milk, vegan butter, and dairy-free cream cheese. Freeze un-iced rolls for up to 3 months; thaw and ice fresh.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 28
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin recipe, cinnamon rolls, yeast rolls, Thanksgiving breakfast