Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are full of pumpkin spice flavor, swirls of cinnamon and brown sugar, topped with a maple glaze and are perfect for a slow fall morning.
Prep Time: 4 hours (including two 1-2 hour rises)
Cook Time: 25 minutes
Total Time: 4 hours 25 minutes
Yield: 9 cinnamon rolls
Ingredients
For the rolls
2 1/4 teaspoons active dry yeast (I like to use Fleishmann’s)
3/4 cup whole milk
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
1 cup pumpkin puree (I like to use Libby’s - make sure it’s puree not pie mix!)
1 large egg, room temperature
1 teaspoon pure vanilla extract
4 cups bread four, spooned and leveled
2 tablespoons pumpkin pie spice
1/2 teaspoon fine sea salt
For the filling and base
3/4 cup brown sugar, lighted packed
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
For the cream cheese maple icing
4 oz. (half a block) of plain cream cheese, softened to room temperature
1/4 cup (1/2 stick) unsalted butter, softened to room temperature
1/4 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons of water
Pinch of salt
Instructions
Heat the milk to 110-115 °F by pouring the milk into a microwave safe bowl or glass liquid measuring container and microwave for about 45 seconds. It should feel like a warm bath; if you have one, use a food thermometer to ensure the temperature is between 110 and 115 °F. You want the milk temperature to be in the right range to activate the yeast.
Add the yeast to the milk and stir, set aside for 10-15 minutes. You’ll know it’s ready when the yeast has created a foamy later on top of the milk and smells very bread-y.
While the yeast is activating, prep the rest of the ingredients. Add the granulated sugar to the bowl of a stand mixer and fit the mixer with a dough hook attachment. In a separate small mixing bowl, whisk together the dry ingredients (flour, salt, pumpkin pie spice) then set aside.
Once the yeast has fully activated, pour the yeast and milk into the mixing bowl on top of the sugar and give it a stir then add the egg, melted butter, pumpkin puree and vanilla extract and mix well on medium speed with the dough hook.
Add the dry ingredients and mix on low with the dough hook until everything is combined, scraping down the sides with a spatula as needed.
Turn the dough hook speed up to medium and knead the dough for 8-10 minutes until it becomes smooth and just slightly sticky. Lightly coat the mixing bowl with a bit of olive oil and place the dough back into the bowl, then cover tightly with saran wrap and a towel.
Let the dough rise on the counter for an hour and a half or until doubled in size. It may take a bit more or less time, depending on how warm your house is.
While the dough is rising, prepare the baking pan and prepare the filling. To prep the pan, line a 9”×13” baking dish with parchment paper (if you don’t have any, you can coat the pan with cooking spray instead). For the filling, thoroughly mix together the brown sugar and cinnamon in a small bowl. I like to spread the butter on the dough then add the cinnamon and sugar mixture, but you could also add the sugar and cinnamon directly to the butter and mix all three together before spreading on the rolled dough if you’d like.
Once the dough has doubled in size, press it down with your fist to release excess air then gently dump it onto a lightly floured counter surface. With a floured rolling pin, roll the dough into a 12”x15” rectangle. Cut about 1/2 an inch off each side for straight edges, then gently spread the butter onto the dough, covering the whole surface evenly. Sprinkle about two tablespoons of the cinnamon and sugar into the bottom of the prepared pan to caramelize the bottom of the rolls then add the rest of the cinnamon sugar mixture on top of the butter and evenly distribute, pressing gently into the butter.
From the longer end of the rectangle, roll the dough until you have a log shape; cut the ends off and then cut the rest of the dough into nine even slices with a serrated knife. Use gentle knife strokes so you don’t squish the rolls! Place them evenly into the prepared pan. If you want to bake them right away, cover them with a towel and have them rise a second time for about an hour. If you want to bake them the next morning, cover the pan tightly with saran wrap and refrigerate. Once you’re ready to bake take them out of the fridge and let them come up to room temperature for an hour.
While the rolls are going through their second rise, make the icing. With a hand whisk or a whisk attachment on your stand mixture beat the butter, powered sugar, cream cheese, maple syrup, salt and water until smooth. Refrigerate until you’re ready to use.
Once your rolls have completed their second rise, pre-heat the oven to 350 °F then bake for 20-22 minutes, or until the edges have started to turn golden brown and the filling is bubbling. Let the rolls cool for a few minutes before spreading a layer of icing on top, letting it melt into the nooks and crannies. Serve warm and enjoy!
Tips & Tricks
Making sure you have healthy, active yeast is important. If you’re not sure if your yeast is “alive”, I’d recommend buying a fresh packet or jar. Your dough won’t rise well and won’t have that pillowy cinnamon roll texture if you’re using inactive yeast.
I like a thinner icing on my rolls that melts into the spirals vs. a dollop of frosting that sits on top but if you prefer thicker cinnamon roll frosting, just omit the water!
Nutrition Facts (per 1 roll serving)
Estimates. Will vary based on ingredients and serving size
Calories: ~475 kcal
Protein: ~7 g
Total Fat: ~19.5 g
Carbohydrates: ~70 g