Yield: 12 rolls
Pumpkin Cinnamon Rolls
Prep Time
15 minutes
Cook Time
25 minutes
Rise Time
2 hours
Total Time
2 hours 40 minutes
Pumpkin Cinnamon Rolls - Swirls of gooey, buttery, cinnamon sugar bliss with real pumpkin baked in to every bite. These are the best ever cinnamon rolls to make in the fall!
Ingredients
For the Dough
- ¾ cup milk
- ¼ cup unsalted butter
- ½ cup of pumpkin puree (not pumpkin pie mix)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water
- 3 ¼ cups all-purpose flour, divided
- ¼ cup plus 1 teaspoon granulated sugar, divided
- ½ teaspoon kosher salt
- 2 Tablespoons pumpkin pie spice
- 1 large egg, beaten
For the Filling
- ¼ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 ½ Tablespoons cinnamon
For the Frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- ¼ teaspoon kosher salt
Instructions
- Line a 9x13 pan with parchment paper. Set aside.
- In a small saucepan, heat milk over medium heat until it bubbles. Remove from heat and add butter to the pan. Stir occasionally until the butter is melted. Let cool until luke warm. Stir in pumpkin puree.
- In a small bowl, add water and 1 teaspoon of sugar. Stir in yeast and dissolve. Allow the yeast to proof for about 5 minutes. Add the yeast to the pumpkin mixture and stir to combine.
- In a large bowl, combine 2 ¼ cups of flour, ¼ cup sugar, salt and pumpkin pie spice. Add the pumpkin mixture and the egg. Mix well.
- Stir in remaining flour, ½ cup at a time. Dough will be slightly sticky but should be able to be turned out onto a floured surface. Knead for about 5 minutes, adding flour as necessary to keep it from sticking to your hands and the surface.
- Place dough into a bowl that has been lightly oiled with non-stick spray or greased with butter. Cover with a towel, and let rise for 30 to 45 minutes or until the dough doubles in size.
- Roll dought onto a well floured surface into a 12”x18” rectangle. It should be about ½” thick.
- Mix the sugar and cinnamon together in a small bowl. Spread the softened butter over the surface of the dough, almost to the edges. Sprinkle the cinnamon sugar mixture over the butter.
- From the long edge of the rectangle, roll the dough into a log. Pinch the seam together to seal. Use a knife to mark off 12 equal segments. Using a serrated knife or plain dental floss, use the guide marks to cut the rolls.
- Place in the prepared pan, spiral side down. Cover and let rise for 45 to 60 minutes or until doubled in size.
- Bake rolls at in oven at 350 degrees F for 20 to 25 minutes or until tops are browned.
- While the rolls are baking, make the frosting. In a small bowl, mix softened cream cheese and butter with an electric mixer until light and fluffy. Add the powdered sugar, vanilla, maple extract and salt until combined.
- Once the rolls have cooled slightly, frost and enjoy.
Notes
- Adding too much flour will result in a denser roll.
- Over kneading dough will result in a tougher roll.
- Can be made with gluten-free flour. Roll will be more dense and not rise as much. Substitution will be a 1:1 ratio.
- Frosting can be thickened with the addition of more powdered sugar.
- Rolls are best served warm. Can be reheated in the microwave.
- Storing: Rolls will keep up to 3 days, covered with plastic wrap and stored at room temperature.
- Want your roll extra moist and gooey? Brush them with heavy cream prior to baking.
- Make your own pumpkin pie spice blend!
Nutrition Information:
Yield:
12Serving Size:
1 rollAmount Per Serving: Calories: 396Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 184mgCarbohydrates: 59gFiber: 2gSugar: 29gProtein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.