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5 from 1 vote

Pumpkin Cinnamon Rolls

By Britney
Prep: 25 minutes
Cook: 25 minutes
Rising Time: 2 hours
Total: 2 hours 50 minutes
Servings: 12 rolls
up close photo of a pumpkin cinnamon roll on a plate with maple glaze on top and cinnamon sticks around the plate.
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Pumpkin Cinnamon Rolls are the ultimate cozy fall treat, combining pumpkin purée and warm spices in every bite. Topped with rich maple icing, this recipe is the perfect way to embrace the flavors of the season.

Equipment

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Ingredients 

Pumpkin dough:

  • 3/4 cup (180 g) Whole Milk
  • 1 tbsp (13 g) Sugar, for the yeast mixture
  • 1 tbsp (8 g) Active Dry yeast
  • 2/3 cup (160 g) Pumpkin Puree
  • 2 large (100) Eggs
  • 1 (18) Egg Yolk
  • 2 tbsp (30) Vegetable Oil
  • 2 tsp Vanilla Bean Paste, (or vanilla extract)
  • 5 1/4 cups (662 g) Bread Flour
  • 1/2 cup (110 g) Brown Sugar , (for the dough)
  • 1 tsp Nutmeg
  • 1 1/2 tsp Kosher Salt
  • 1/2 cup (113 g) Salted Butter , (room temperature)
  • 1/3 cup Heavy Cream, (for pouring on top of the rolls prior to baking. Do not add to the dough)

Cinnamon roll filling:

  • 1/4 cup (60 g) pumpkin purée
  • 1/2 cup (113 g) Salted Butter, (room temperature)
  • 1 tbsp (15 g) Maple Syrup
  • 3/4 cup (165 g) Brown Sugar
  • 2 tbsp Pumpkin Pie Spice

Pan Sauce

  • 4 tbsp (56 g) Salted Butter, (room temperature)
  • 1/2 cup (110 g) Brown Sugar
  • 1 tbsp (15 g) Maple Syrup
  • 1 tbsp (15 g) Heavy Cream

Maple Brown Butter Cream Cheese Frosting

  • 4 tbsp (56 g) Salted Butter, (room temperature)
  • 8 oz (Pinch) Cream Cheese, (room temperature)
  • 1 1/2 cup (180 g) Powdered Sugar
  • 1/4 cup (60 g) Maple Syrup
  • 2 tsp Vanilla Bean Paste
  • 1-2 tbsp (30 g) Whole Milk

Instructions 

  • Combine active dry yeast, 1 tbsp of sugar, and warm whole milk in a small bowl. Gently whisk and allow yeast to bloom and become bubbly/frothy, about 5-10 minutes. 1 tbsp Active Dry yeast 1 tbsp Sugar 3/4 cup Whole Milk
  • Pour the yeast mixture into the bowl of a stand mixer, then add in pumpkin puree, eggs, egg yolk, vanilla bean paste (or extract) and vegetable oil. Whisk together until combined, then add in the dry ingredients - bread flour, nutmeg, kosher salt, and brown sugar. Use a flat spatula to combine, mixing until a shaggy dough begins to form, about 2 minutes. 2/3 cup Pumpkin Puree 2 large Eggs 1 Egg Yolk 2 tsp Vanilla Bean Paste 2 tbsp Vegetable Oil 5 1/4 cups Bread Flour 1/2 cup Brown Sugar 1 tsp Nutmeg 1 1/2 tsp Kosher Salt
  • Add the bowl to the stand mixer and attach the dough hook attachment. Mix on medium speed for 3-5 minutes, until the dough comes together and becomes smooth.
  • Begin adding butter, 1 tbsp at a time, ensuring that the butter is fully incorporated prior to adding more. (The dough will pool on the bottom of the bowl, this OK. It will form into a ball at the next step) 1/2 cup Salted Butter
  • Once all of the butter is added, increase the mixer to high speed and continue to mix for an additional 8-10 minutes, until the dough is smooth. The mixer may shake/move a bit so stay close. At this point, perform the windowpane test. Pull a piece of the dough until it’s thin enough to see through. If the dough breaks/tears, continue to mix for an additional 2 minutes and then repeat the test. If the dough does not tear, cover the bowl with plastic wrap and allow the dough to rise until doubled in size, about 1 1/2-2 hours.
  • While the dough is rising, prepare the filling. Add pumpkin puree to a plate and blot the puree dry with a paper towel to remove excess moisture. Blot until the paper towel is dry when pressed into the pumpkin puree and the puree forms a thick paste-like texture. 1/4 cup pumpkin purée
  • Place the pumpkin puree into a bowl, then add butter, maple syrup, brown sugar, and pumpkin pie spice. Mix everything together and set aside. 1/2 cup Salted Butter 1 tbsp Maple Syrup 3/4 cup Brown Sugar 2 tbsp Pumpkin Pie Spice
  • Now make the pan sauce. Combine the butter, maple syrup, heavy cream, and brown sugar. Mix together until smooth, then smear all across the bottom and sides of a 9x13 baking dish. Set aside. 4 tbsp Salted Butter 1 tbsp Heavy Cream 1/2 cup Brown Sugar 1 tbsp Maple Syrup
  • Once the dough has doubled in size, punch the dough down and roll into a 12x18 rectangle on a well floured surface. Spread the pumpkin cinnamon filling all along the dough. (if you're having a hard time spreading the filling, pop into the microwave for 10 seconds)
  • Starting with the short end, begin rolling the dough into a tight scroll/spiral. Using unflavored dental floss or a serrated knife, cut the dough into 12 equally sized pieces and place into the 9x13 baking dish. Cover with a kitchen towel and allow the rolls to rise again for about 25-40 minutes, until they become puffy.
  • With 20 minutes left on the second rise, preheat the oven to 350 degrees F. Remove the kitchen towel and pour heavy cream on top of the rolls. Bake for 25-30 minutes, until the center of the rolls aren’t soft when pressed. 1/3 cup Heavy Cream
  • While the rolls are baking, making the icing. Melt butter in the a skillet and continue to cook until foamy and browned. Once browned bits form on the bottom of the pan, add in the cream cheese and reduce to low heat. Whisk together until the cream cheese is fully melted, remove from heat and then add in maple syrup, vanilla bean paste, powdered sugar. Once combined, add 1-2 tbsp of whole milk, depending on how thick you'd like the frosting to be. 4 tbsp Salted Butter 8 oz Cream Cheese 1 1/2 cup Powdered Sugar 1/4 cup Maple Syrup 2 tsp Vanilla Bean Paste 1-2 tbsp Whole Milk
  • Pour the icing on top of the rolls.

Notes

  • Add warm milk to yeast. The temperature of the milk should be between 105-115°F to properly activate the yeast. If the milk is too cold, the yeast won't activate, and if it's too hot, it can kill the yeast, preventing the dough from rising.
  • Blot the pumpkin purée. Removing excess moisture prevents the filling from becoming too wet and ensures a gooey, well-set center.
  • Cut dough with dental floss. Slide unflavored dental floss under the rolled dough, cross the ends over the top, and pull for clean, even clean cuts.
  • Let the rolls rise until puffy. This ensures they bake up light and fluffy, even in cooler environments.
  • Pour heavy cream before baking. This step keeps the rolls extra moist and gives them a melt-in-your-mouth texture.

Nutrition

Calories: 665kcal, Carbohydrates: 98g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 504mg, Potassium: 158mg, Fiber: 1g, Sugar: 54g, Vitamin A: 3763IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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