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Pumpkin Cinnamon Rolls Recipe

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3/4 cup warm whole milk (110°F/43°C)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/4 cup unsalted butter, melted
  • 3/4 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon fine sea salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 3 1/2 to 4 cups all-purpose flour
  • Filling:
  • 1/2 cup unsalted butter, very soft
  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • pinch of salt
  • Frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 to 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • small pinch of salt

Method
 

  1. Combine warm milk, yeast, and 1 tsp sugar in a mixer bowl. Let sit 5-10 minutes until foamy, then mix in remaining sugar, melted butter, pumpkin, egg, salt, spice, and 2 cups flour. Gradually add remaining flour until a tacky dough forms; knead 6-8 minutes until smooth.
  2. Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
  3. Beat together filling ingredients until spreadable. Set aside.
  4. Roll dough into a 16×12-inch rectangle, spread filling, roll tightly, and cut into 12 rolls. Place in a parchment-lined 9×13-inch pan.
  5. Cover and let rise 30-45 minutes until puffy. Bake at 375°F (190°C) for 20-25 minutes until golden.
  6. Beat cream cheese and butter smooth, then mix in powdered sugar, 1 tbsp maple syrup, vanilla, and salt. Add more syrup if desired. Frost warm rolls and serve.

Notes

Plan for about 2 hours of total rising time. The dough can be refrigerated overnight after shaping; let the rolls sit at room temperature for 30-40 minutes before baking.