Description
These Pumpkin Cinnamon Rolls combine the warm flavors of pumpkin and spices with a soft, fluffy dough and a rich cream cheese icing. Perfect for a cozy breakfast or dessert, these rolls feature a sweet cinnamon-pecan filling and a smooth maple syrup glaze to delight the senses.
Ingredients
Scale
For Dough:
- Cooking spray
- 1/2 cup milk, warmed to 110°
- 1 (0.25-oz.) packet active dry yeast
- 4 1/2 cups all-purpose flour, plus more for surface
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tsp. kosher salt
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 4 Tbsp. butter, softened
For Filling:
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed brown sugar
- 2 Tbsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup chopped pecans
For Icing:
- 4 oz. cream cheese, softened
- 4 Tbsp. butter, softened
- 1 cup powdered sugar
- Pinch kosher salt
- 2 Tbsp. maple syrup
Instructions
- Activate yeast: Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk and let sit until foamy, about 5 minutes to activate the yeast.
- Prepare dough: Add flour, granulated sugar, brown sugar, and salt to the bowl of a stand mixer and whisk to combine. Add yeast mixture, pumpkin puree, and egg to the dry ingredients. Mix on medium speed using the dough hook attachment. Add softened butter 1 tablespoon at a time, ensuring each tablespoon is fully incorporated before adding the next. Continue mixing on medium-high speed for around 10 minutes until smooth dough forms. Although sticky, the dough should stretch and pull from the bowl sides. Place dough in prepared bowl, cover with a kitchen towel, and let rest for 1 to 1 ½ hours until it grows in size and slowly springs back when poked.
- Make filling: In a medium bowl, combine softened butter, brown sugar, ground cinnamon, kosher salt, ground nutmeg, and ground cloves using a rubber spatula until well mixed.
- Shape rolls: Preheat oven to 400°F (200°C). Grease a 9”x13” baking pan with cooking spray. Flour a clean work surface and turn dough out onto it, sprinkling with extra flour. Roll dough into an 18”-x-14” rectangle. Evenly spread the filling mixture over the dough with an offset spatula. Sprinkle chopped pecans over the filling. Starting from one long edge, roll dough tightly into a log. Trim ends and cut into twelve 1 ½” wide cinnamon rolls. Place rolls cut side up into the prepared pan. Cover with a kitchen towel and let rise until doubled, about 30 minutes.
- Bake rolls: Remove towel and bake rolls in the preheated oven until golden brown, approximately 25 minutes. Allow rolls to cool for about 20 minutes before frosting.
- Prepare frosting: In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth. Add powdered sugar and a pinch of kosher salt, mixing until no lumps remain. Incorporate maple syrup and beat until fully combined.
- Frost rolls: Spread the cream cheese frosting onto the warm cinnamon rolls using an offset spatula, allowing it to melt slightly and coat the tops perfectly.
Notes
- Ensure milk is warmed to 110°F to properly activate the yeast without killing it.
- Use fresh active dry yeast for best rising results.
- Pumpkin puree adds moisture and flavor; canned pumpkin can be used.
- Let rolls cool slightly before frosting to prevent melting the icing too much.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently before serving for best texture.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
