Pumpkin Cinnamon Rolls

A pumpkin cinnamon roll topped with cream cheese frosting on a plate with a fork on the side.

5 from 1 vote

Pumpkin Cinnamon Rolls bring together the best of fall’s flavors—earthy pumpkin, aromatic spices, and just the right hint of sweetness.

Prep Time30

Cook Time20

Rising Time2 30

Total Time3 20

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 627kcal

Author: Lisa Johnson

Ingredients

Dough

0.5 cup whole milk at 105 to 110°F (41°C) 2% or cashew milk
2.25 teaspoons active dry yeast
1 cup canned pumpkin puree
0.5 cup unsalted butter melted - substitute non-dairy if needed
1 large egg at room temperature
0.75 cups lightly packed brown sugar
1.5 teaspoons pumpkin pie spice
1 teaspoon salt
4.5 cups all-purpose flour

Filling

6 tablespoons very soft butter
0.75 cup brown sugar
2 teaspoons ground cinnamon

Frosting

8 ounces cream cheese I used non-dairy
0.5 cup unsalted butter softened
1 teaspoon maple extract or pure vanilla extract
2 cups powdered sugar

Instructions

Rolls

Heat milk to about 105°F (41°C). Sprinkle yeast and a pinch of sugar over warmed milk. Let it sit for about 5 minutes until frothy.
In a large bowl, combine pumpkin puree, melted butter, remaining sugar, salt, and cinnamon. Stir in the yeast mixture.
Gradually add all-purpose flour, 1 cup at a time. Knead the dough until it’s smooth and elastic, about 8 minutes. A stand mixer with a dough hook works wonders for this, just make sure to scrape down the sides of the bowl as needed.
Place the dough in a greased bowl, cover it with a damp cloth, and let dough rise for about 1-2 hours until doubled in size.
Place dough on a flour covered work surface and allow to rest for 10 minutes.
Roll dough into a 15 x 18-inch large rectangle with a rolling pin.
Spread butter over dough. Mix sugar and cinnamon together in a small bowl. Evenly distribute the sugar cinnamon mixture over the butter, ensuring every corner is covered for consistent flavor.
From the longest side, tightly roll the dough into a log. Keep it even to ensure uniform rolls.
Use a sharp knife or dental floss to slice the log into 12 equal pieces. Aim for about 1-inch thickness per roll. Arrange rolls in a greased baking dish, leaving space for expansion.
Cover and allow to rise in a warm place until doubled in size, about an hour. Preheat oven to 350°F (175°C).
Slide the pan into the oven and bake for 20-25 minutes until the rolls are golden brown and cooked through in the center. *Tap lightly on the top of a roll. If it springs back, you’re good to go.
Remove from oven and allow to cool slightly.

Icing

Beat cream cheese and butter together in a large bowl until smooth. Add the maple extract and powdered sugar, and beat until creamy.
Frost warm rolls and serve.

Notes

Not all yeast is created equal. Ensure you use fresh yeast and that it’s properly activated in warm (not hot) milk. If the yeast doesn’t foam up, it’s time to start over. (Yes, you can substitute quick-rise yeast)
For soft, fluffy rolls, don’t over-knead the dough. Kneading for about 5-7 minutes until smooth and elastic is typically enough. Also, be careful not to add too much flour—this can make the rolls dense.
If the dough is not given enough time to rise you will end up with dense rolls. Patience is key—allow the dough to double in size during both the first and second rises for perfectly airy rolls.
If your kitchen is chilly, you can let them rise in a warm oven (turned off) with a bowl of hot water underneath.
Keep an eye on baking times. The rolls should be golden brown and not too dark. Over-baking can lead to dry rolls, so set a timer and check a few minutes early.
Using a knife can squish the rolls. Instead, use flavorless dental floss to slice through the dough gently without compressing it.
To make ahead of time: Prepare the rolls up to the point of baking, cover them tightly, and refrigerate overnight. In the morning, let them come to room temperature and rise a bit before baking.
Please see original post for bread machine instructions.

Nutrition