Scan for full recipe
Pumpkin Cinnamon Rolls
Soft and fluffy Pumpkin Cinnamon Rolls made with real pumpkin, gooey cinnamon-spice swirls, and Maple Cream Cheese Frosting that melts into every tender layer. They're also make-ahead friendly so you can enjoy fresh cinnamon rolls for breakfast.
Ingredients
Pumpkin Cinnamon Rolls Ingredients
- 3/4 cup warm milk, not hot
- 2 1/4 tsp active dry yeast, room temperature
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 4 Tbsp granulated sugar, divided
- 3 1/2 cups all-purpose flour , + 1-3 Tbsp as needed
- 1 large egg, room temperature
- 5 Tbsp melted unsalted butter, divided (4 Tbsp for batter, 1 Tbsp to grease pan)
- 1 tsp fine sea salt
- 2 tsp pumpkin pie spice
For the Cinnamon Roll Filling
- 7 Tbsp unsalted butter, softened, divided (6 for the filling, 1 Tbsp to brush tops)
- 1/2 cup light brown sugar, packed
- 1 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice
For the Maple Frosting
- 4 Tbsp unsalted butter, softened
- 4 Tbsp cream cheese, softened
- 1/4 cup pure maple syrup
- 1/4 cup powdered sugar
- 1/8 tsp cinnamon
- Pinch of fine sea salt
Instructions
- Activate yeast - In the bowl of a stand mixer, add 3/4 cup warm milk, sprinkle with 2 1/4 tsp yeast, and whisk to combine. Let it sit for 5-10 minutes until foamy.
- Start the Dough - Whisk in 1/2 cup flour, 2 Tbsp sugar, and 3/4 cup pumpkin puree. Cover with plastic wrap and let rise in a warm spot* for 25-30 minutes, or at room temperature for 35-45 minutes, or until visibly puffy.
- Add egg and butter - Whisk in 1 egg, 4 Tbsp melted butter, remaining 2 Tbsp sugar, 2 tsp pumpkin pie spice, and 1 tsp salt
- Knead and let rise - Using the dough hook of a stand mixer, mix on speed 2. Add the remaining 3 cups of flour, 1/2 cup at a time, allowing it to incorporate before adding more. The dough should be soft and tacky but should pull away from the sides of the bowl and not stick to your fingertips. Add an extra 1-3 Tbsp flour only if needed. Knead on speed 2 for 10 minutes. Cover with plastic wrap and let rise in a warm place for 1 hour or at room temperature for 2 hours, until doubled.
- Roll out dough - Generously dust your work surface with flour and place the dough in the center. Sprinkle the dough lightly with flour and roll into an even 16x10-inch rectangle, squaring off the edges. Dot with 6 Tbsp softened butter and spread evenly with a spatula.
- Make filling - Stir together 1/2 cup brown sugar, 1 Tbsp cinnamon and 1 tsp pumpkin pie spice. Sprinkle evenly over the buttered dough, using all of it.
- Cut, shape, and rise - Starting with the long side, roll the dough into a tight log. Cut into 12 rolls.* Grease a 9x13 metal baking pan with 1 Tbsp of butter and arrange the rolls cut-side-down, evenly spaced. Cover with plastic wrap and let them rise in a warm spot for 30-45 minutes or at room temperature 1 to 1 1/2 hours, until visibly puffy. Meanwhile, preheat the oven to 350˚F.
- Bake - Brush the tops with 1 Tbsp melted butter and bake at 350˚F for 20-25 minutes (Mine were perfect at 22 minutes), or until the edges are lightly golden and the internal temperature reaches 190-195˚F on an instant-read thermometer. Let the cinnamon rolls cool in the pan for 10 minutes before frosting.
- Make maple frosting - While the cinnamon rolls bake, beat butter and cream cheese until smooth. Add maple syrup, powdered sugar, cinnamon, and salt. Beat on high speed for 2-3 minutes, until whipped and fluffy, scraping down the bowl as needed. Frost while the rolls are still warm.
Notes
*Let the dough proof in a warm, not hot, environment; ideally 75-85˚F. I use the oven with just the light on. If using the oven method, remove the dough before preheating.
*To cut cinnamon rolls, use a thin knife, bench scraper, or a piece of unflavored dental floss for clean, round slices without squashing the dough.
Make Ahead: Assemble the rolls through step 7, cover, and refrigerate overnight for up to 12 hours before the second rise. The next morning, let the rolls rise covered at room temperature until visibly puffy, then bake as directed.
Storage
- Refrigerator - Once cooled, cover and refrigerate for up to 4 days.
- Freezer - Wrap cooled rolls individually then freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheat - microwave individual rolls for 15-30 seconds, or just until warm.
Nutrition Facts
Pumpkin Cinnamon Rolls
Amount per Serving
Calories
385
% Daily Value*
Fat
18
g
28
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
60
mg
20
%
Sodium
265
mg
12
%
Potassium
146
mg
4
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
21
g
23
%
Protein
6
g
12
%
Vitamin A
2953
IU
59
%
Vitamin C
1
mg
1
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.