Pumpkin Cinnamon Rolls: The Best Indulgent Fall Treat You'll Love
Delicious Pumpkin Cinnamon Rolls filled with spices, the perfect indulgent fall treat you'll love.
Equipment
- Mixing Bowl
- stand mixer
- Rolling Pin
- baking dish
- Whisk
- Spatula
Ingredients
Pumpkin Dough
- ⅓ cup whole milk
- 2 Tablespoons unsalted butter
- ½ cup canned pumpkin not pumpkin pie filling
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 large egg
- 2 and ¼ teaspoons instant or active dry yeast (1 standard packet)
- 2 and ⅔ cups all-purpose flour [spooned & leveled]
Filling
- 6 Tablespoons unsalted butter softened to room temperature
- ½ cup packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Maple Cream Cheese Icing
- 4 ounces full-fat brick cream cheese softened to room temperature
- 3 Tablespoons pure maple syrup
- 1 Tablespoon whole milk
- ⅔ cup confectioners’ sugar sifted
- ⅛ teaspoon ground cinnamon optional
Instructions
Pumpkin Cinnamon Rolls Instructions
- Warm the milk and butter together over the stove or in the microwave until just melted. Set aside.
- Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl. Whisk in the warmed milk/butter, egg, and yeast until combined.
- Mix in 1 cup of flour, then add 1 and ⅔ cups more flour and beat for 1 more minute.
- Knead the dough for 5 minutes until soft and slightly tacky.
- Place the dough in an oiled bowl, cover, and allow to rise for 2 hours or until doubled in size.
- Grease a baking dish. Punch down the dough and roll it into a 10x14-inch rectangle.
- Spread softened butter on the dough, sprinkle with filling mixture, and roll tightly. Cut into 10-12 rolls.
- Cover and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 350°F (177°C).
- Bake rolls for about 22-28 minutes. Tent with foil if browning too quickly.
- Make the icing and spread over the warm rolls.
- Store leftover rolls at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
For best results, allow rolls to cool slightly before frosting to prevent melting.
Nutrition
Serving: 1rollCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 700IUCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!