Fluffy Pumpkin Cinnamon Rolls with Maple Icing
Pillowy pumpkin rolls are swirled with a gooey spiced brown sugar and pumpkin filling, then topped with maple cream cheese icing.
Serves12
Makes12
Prep50 minutes
Cook20 minutes to 25 minutes
I’m an easily intimidated baker. Even after culinary school and years of baking experience, I will immediately question my abilities as soon as I see a recipe that calls for yeast. Needless to say, I spent years working up the confidence to make my own cinnamon rolls. That was almost a decade ago and since then I’ve baked my way through dozens of recipes — everything from quick and easy cinnamon rolls, to sourdough cinnamon rolls (one of my favorite ways to use sourdough starter!), to blueberry cinnamon rolls in the summertime.
I’m sharing my story with you because no matter your experience as a baker, you can absolutely make these pumpkin cinnamon rolls. Even if you’re a total beginner who’s never made cinnamon rolls or worked with yeasted dough before, these are totally doable — seriously!
When creating these pumpkin cinnamon rolls, I developed the type of recipe that I love most — one that’s straightforward, easy to follow, and positively delicious. Here, a super-soft, pillowy dough made with a double dose of pumpkin (pumpkin purée and pumpkin pie spice) gets swirled with spiced brown sugar and pumpkin-butter filling, and then blanketed with a generous layer of maple cream cheese icing over the top.
How to Make Pumpkin Cinnamon Rolls
- Make the dough. You’ll stir together the yeast, warm milk, and sugar. Once it’s frothy, mix the dough in a stand mixer. Swap in the dough hook and knead the dough for five minutes. The dough will be sticky; this is OK.
- First rise. You’ll do this right in the bowl of the stand mixer. Be sure to coat the dough and the bowl with a little vegetable oil so the dough doesn’t stick, cover the bowl, and let it sit somewhere warm (I like to stick it in the microwave) until the dough doubles in size, about 90 minutes to two hours.
- Meanwhile, make the filling. This happens in two parts and you can do it while the dough is rising. Mix together dark brown sugar, cinnamon, and pumpkin pie spice. In a separate bowl, beat together softened butter and pumpkin purée.
- Assemble cinnamon rolls. Roll out the dough on a well-floured work surface. Layer on the filling; first the pumpkin butter, followed by the spiced sugar. Tightly roll the dough into a log.
- Cut cinnamon rolls. Use a bench scraper or chef’s knife to cut the dough into 12 even pieces. Add to a 9×13-inch baking dish cut-side up.
- Second rise. Cover the baking dish and let the rolls rise again until they’re slightly puffed.
- Meanwhile, heat the oven and prep the icing. Arrange a rack in the middle of the oven and heat. Set the cream cheese and butter for the icing at room temp to soften.
- Bake cinnamon rolls. Uncover the baking dish and slide into the oven. Bake until the rolls are puffed, golden-brown, and a toothpick or skewer inserted in several spots comes out clean.
- Meanwhile make the icing. While the cinnamon rolls bake, mix together the maple cream cheese icing in the stand mixer.
- Top cinnamon rolls with icing. Do this while they’re still warm so some of the icing melts into the spiral.
If You’re Making Pumpkin Cinnamon Rolls, a Few Tips
- Softened butter is key. This is key for the dough, filling, and icing. Softened butter will mix together with the other ingredients more easily and evenly.
- Use active dry yeast. There is a difference between active dry yeast and instant yeast. For this recipe you’ll use one (1/4-ounce) packet of active dry yeast.
- The best way to make the filling is with an electric hand mixer or mixing by hand. It’s too small of an amount for the stand mixer.
- Press the spiced sugar filling into the butter. This ensures it stays on the dough and doesn’t fall off when the dough is rolled.
Pumpkin Cinnamon Rolls Recipe
Pillowy pumpkin rolls are swirled with a gooey spiced brown sugar and pumpkin filling, then topped with maple cream cheese icing.
Prep time 50 minutes
Cook time 20 minutes to 25 minutes
Makes 12
Serves 12
Nutritional Info
Ingredients
For the dough:
- 4 tablespoons (1/2 stick)
unsalted butter
- 1/2 cup
whole or 2% milk
- 1 (1/4-ounce) packet
dry active yeast (2 1/2 teaspoons)
- 1/4 cup
plus 1 teaspoon granulated sugar, divided
- 3/4 cup
pumpkin purée (not pumpkin pie filling)
- 1
large egg
- 2 teaspoons
vanilla extract
- 3/4 teaspoon
kosher salt
- 3 1.2 cups
bread flour, plus more for rolling
- 1 1/2 tablespoons
Vegetable oil
For the filling:
- 4 tablespoons
(1/2 stick) unsalted butter
- 1/4 cup
pumpkin purée (not pumpkin pie filling)
- 2/3 packed cup
dark brown sugar
- 1 tablespoon
ground cinnamon
- 1 teaspoon
For the icing:
- 4 ounces
full-fat cream cheese
- 2 tablespoons
unsalted butter
- 1 cup
powdered sugar
- 2 tablespoons
maple syrup
- 1/4 teaspoon
kosher salt
Instructions
Make the dough:
Place 4 tablespoons unsalted butter on the counter and let sit at room temperature until softened, about 30 minutes.
Heat 1/2 cup whole or 2% milk in the microwave (about 30 seconds) or on the stovetop until warm to the touch (100 to 110ºF).
Place the milk in the bowl of a stand mixer. Sprinkle 1 packet dry active yeast and 1 teaspoon of the granulated sugar over the milk, stir to combine, and let sit until foamy, about 10 minutes.
Add the butter, remaining 1/4 cup granulated sugar, 3/4 cup pumpkin purée, 1 large egg, 2 teaspoons vanilla extract, and 3/4 teaspoon kosher salt. Beat with the paddle attachment on low speed and gradually increasing to medium speed, until combined, about 20 seconds.
Add 3 1/2 cups bread flour and 1 1/2 tablespoons pumpkin pie spice and beat on low speed until a soft yet sticky dough forms, about 30 seconds. Stop the mixer and scrape down the sides of the bowl.
Switch the attachment to the dough hook. Knead on low speed until the dough is smooth, pliable, and stretchy, about 5 minutes.
Lightly coat the top of the dough with vegetable oil, then flip the dough over until it is coated in oil. Cover the bowl and let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Meanwhile, make the spiced sugar and pumpkin butter for the filling.
Make the filling:
Place 4 tablespoons unsalted butter in a medium bowl and let sit at room temperature until softened.
Place 2/3 cup packed dark brown sugar, 1 tablespoon ground cinnamon, and 1 teaspoon pumpkin pie spice in a small bowl and stir to combine.
Beat the butter with an electric hand mixer on medium speed until light and fluffy, about 30 seconds. Add 1/4 cup pumpkin purée and beat on medium speed until combined, about 30 seconds. (Alternatively, mash the butter and pumpkin purée with a spoon until well-combined.)
Assemble the rolls:
Line the bottom of a 9x13-inch baking dish with parchment paper. Lightly flour a work surface and transfer the dough onto it. Roll out into a 12- by 16-inch rectangle about 1/4-inch thick, with a longer side closer to you.
Spread the pumpkin butter over the dough in an even layer, leaving a 1/2-inch border. Sprinkle the sugar mixture over the butter in an even layer and gently press it into the dough.
Starting at the long end closest to you, gently roll the dough up tightly into a log, using a bench scraper as needed to help release the dough from the work surface if needed. Position the log seam-side down. Cut the dough crosswise into 12 even pieces.
Transfer the pieces to the baking dish, arranging them cut-side up. Cover the baking dish and let the dough rise until puffed up slightly, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Place 4 ounces cream cheese and 2 tablespoons unsalted butter in the clean, dry bowl of a stand mixer (or large bowl if using an electric hand mixer) and let sit at room temperature until softened.
Uncover the rolls and bake until puffed, golden brown, and a toothpick or skewer inserted in several spots comes out clean, 20 to 25 minutes. Meanwhile, make the icing.
Make the icing:
Beat the cream cheese and butter with the paddle attachment on medium speed until combined and soft, 30 seconds to 1 minute. Add 1 cup powdered sugar, 2 tablespoons maple syrup, and 1/4 teaspoon kosher salt. Beat until the mixture is smooth and there are no visible lumps, 1 to 2 minutes.
When the cinnamon rolls are ready, place the baking dish on a wire rack. Spread the icing evenly over the rolls. Let cool for at least 15 minutes before serving.
Recipe Notes
Storage: Leftovers can be wrapped in plastic wrap and refrigerated for up to 5 days. Rewarm in a 300°F oven until warmed through, about 10 minutes.