Pumpkin Cinnamon Rolls

5 from 4 votes

These soft and gooey pumpkin cinnamon rolls are full of cozy spices and topped with a maple cream cheese frosting. The dough is so extra soft and the pumpkin spice swirled inside makes them the best cinnamon rolls for fall.

Prep Time20

Cook Time25

Rise Time3

Total Time3 45

Course: Bread, Breakfast

Cuisine: American

Diet: Kosher

Keyword: cinnamon rolls, pumpkin

Servings: cinnamon rolls

Author: Molly Thompson

Equipment

Stand Mixer with dough hook optional, but ideal
Large bowl
9x13 inch baking dish
Plastic wrap or towel
Rolling Pin
Serrated knife or unflavored dental floss (for cutting the rolls)

Ingredients

Cinnamon Roll Dough

1 cup whole milk
6 tablespoons unsalted butter almost melted
1/2 cup granulated sugar
1 (2 1/4 teaspoons) packet Instant Yeast (Active Dry works too*)
1/2 cup pumpkin puree
1 large egg room temperature
1 teaspoon salt
4 1/4 cups bread flour* plus more for dusting

Pumpkin Spice Filling

1/2 cup (1 stick) unsalted butter very soft
3/4 cup dark brown sugar packed
3 teaspoons ground cinnamon
1/2 teaspoon EACH: ground nutmeg and ground allspice
1/4 teaspoon EACH: ground ginger and ground cloves

Maple Cream Cheese Frosting

4 ounces cream cheese softened
1 teaspoon vanilla extract
2 tablespoons maple syrup
3/4 cup cups confectioner's sugar

Instructions

Make the dough

Warm the milk to 105-115°F to help activate the yeast. If it’s too hot it can kill the yeast, so use an instant read thermometer, if you have one. I heated it for 30-45 seconds in the microwave. Pour the milk into the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer. Add the butter, sugar and yeast and stir to combine. Let it sit for 2-3 minutes.
Add the pumpkin puree and egg and beat to combine then add 1 cup of the flour and mix on low speed until it’s incorporated. Switch to the dough hook, if you have one, and slowly add the remaining flour and salt until combined.
Knead the dough: Keep the dough in the mixer and continue to knead for 2-3 more minutes, until it’s smooth and soft. The dough should be slightly sticky to touch and just barely stick to the bottom of the bow. Alternatively, transfer the dough to a well-floured surface and knead by hand for 3-4 minutes.

First Rise

Lightly grease a large glass bowl with olive oil or nonstick spray then transfer the dough to the bowl and turn it a few times to cover the dough in oil. Cover the dough loosely with plastic wrap or a towel and let sit in a warm place until doubled in size, about 1- 2 hours. See recipe notes for a warm rising options.

Roll and Cut

Once the dough has risen, turn it out onto a well-floured work surface and use a rolling pin to roll it into a 12x18 inch rectangle, making sure the dough is even in thickness throughout.
Spread the softened butter on top using a butter knife or the back of a spoon. Mix the dark brown sugar, cinnamon, nutmeg, all spice, ginger and cloves in a small bowl and sprinkle evenly on the dough.
Roll the dough into a log lengthwise, pinching its edges to seal. Use a very sharp knife to cut the roll into 12 pieces (about 2 in). Unflavored dental floss is another great option to cut the cinnamon rolls neatly. Cutting them thickly into 2 inch pieces will result in more interior surface area (the soft gooey part).

Second Rise

Grease a 9x14 inch baking dish with olive oil or nonstick spray and place the rolls in the pan, spaced an inch or so apart. Cover with plastic wrap or a towel and let rise in a warm place until doubled and touching (about 1 hour). You can also cover the rolls with plastic wrap and store them in the fridge overnight.

Bake and Serve

Preheat the oven 350°F while the rolls finish rising. Bake the rolls for approximately 25 to 30 minutes, or until the edges of each bun are slightly golden in color. The rolls are done when they reach 190°F using an internal thermometer. Start checking them when there's 15 minutes and tent with foil if they’re starting to get too brown.
Frosting: While the rolls are baking, combine softened cream cheese, vanilla and maple syrup in a bowl and mix on low until combined and the cream cheese is fluffy. Add the confectioner's sugar all at once and beat until fluffy and of drizzling consistency. When rolls are done, cool on wire rack and use a rubber spatula or knife to spread the frosting on the warm rolls.

Video

Notes

Bread flour: it has more protein and higher hydration capacity, which allows us to put more liquid in the dough, resulting in a super soft roll. The higher protein also helps with a good rise. We tested this recipe with all-purpose flour too and it worked well, so use that if you have it on hand.

Instant yeast: I use Red Star quick-rise (or instant) yeast. It can be added to your dough without the need to let it proof (or bloom) and get bubbly. Active dry yeast works well too, but the rise time may take slightly longer.

A warm place to rise: The counter should work just fine, but you can put it in a warm oven to speed up the process. Preheat the oven to 150°F then immediately turn the oven off. Wait 2-3 minutes, then place the dough in the bowl inside the oven with the oven door cracked open.

Overnight Instructions: follow the steps through step 6 then cover the cinnamon rolls with plastic wrap and place them in the fridge overnight. Allow to sit out at room temperature for 45 minutes in the morning before baking.

Freeze the baked cinnamon rolls: freeze baked cinnamon rolls for up to 3 months. Thaw overnight in the fridge and warm in the oven before frosting.

Freeze before baking: Follow the steps to make the dough and partially bake the rolls for 10 minutes. Allow them to cool completely then cover tightly and freeze for up to 3 months. Thaw overnight in the fridge and continue baking the next day for 20-25 minutes.

Vegan pumpkin cinnamon rolls: replace the egg with another 1/4 cup of pumpkin puree, and use almond milk, vegan butter and vegan cream cheese (like Kyte Hill).

Pumpkin pie spice: replace the cinnamon and spices in the filling with 2 tablespoons of pre-made pumpkin pie spice.

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