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Pumpkin Cinnamon Rolls Recipe

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★★★★★

4.9 from 51 reviews

These pumpkin cinnamon rolls offer a moist, tender twist on classic cinnamon rolls, infused with pumpkin puree and warm autumn spices. The soft dough is enriched with pumpkin and a blend of cinnamon, nutmeg, allspice, ginger, and cloves, baked to golden perfection, and topped with a smooth cream cheese and maple syrup glaze. Perfect for cozy fall breakfasts or brunches.

Ingredients

Scale

Dough

  • 1/3 cup (80ml) whole milk
  • 2 Tablespoons (28g) unsalted butter
  • 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 2 and 2/3 cups (335g) all-purpose flour, plus more as needed

Filling

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Icing

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (45ml) pure maple syrup
  • 1 Tablespoon (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon

Instructions

  1. Make the dough: Warm milk and butter together until butter just melts and mixture is lukewarm (105°F-115°F). In a large bowl or stand mixer bowl, whisk together pumpkin puree, sugar, nutmeg, and salt. Whisk in warmed milk/butter, egg, and yeast until combined. Mix in 1 cup flour for 1 minute, then add the remaining 1 and 2/3 cups flour and mix for another minute.
  2. Knead the dough: Using a dough hook or by hand, knead the dough for 5 minutes. If sticky, add flour sparingly to maintain a soft, slightly tacky consistency. Dough should pass the windowpane test, gently stretching without tearing.
  3. 1st Rise: Grease a large bowl and place dough inside, turning to coat with oil. Cover and let rise in a warm place for about 2 hours or until doubled in size.
  4. Prepare baking dish: Grease the bottom and sides of a 9 to 13-inch baking dish suitable to hold 10-12 rolls.
  5. Roll out the dough: Punch down risen dough to release air. On a floured surface, roll dough into a smooth 10×14-inch rectangle. If dough resists stretching, rest covered for 10 minutes and then continue rolling.
  6. Add the filling: Spread softened butter evenly over dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves, then sprinkle evenly on top. Roll up dough tightly into a log and slice into 10-12 even rolls. Arrange rolls in the prepared pan.
  7. 2nd Rise: Cover rolls and let rise until doubled in size, about 1 hour. Alternatively, use an overnight rising option in the refrigerator.
  8. Preheat oven and bake: Preheat oven to 350°F (177°C). Bake rolls for 22-28 minutes until lightly browned. Tent foil over rolls after 15 minutes to prevent over-browning. Remove from oven and cool 10 minutes on a wire rack.
  9. Make the icing: Beat cream cheese until smooth, then add maple syrup and milk and beat until combined. Add confectioners’ sugar and optional cinnamon, and beat until creamy. Spread icing over warm rolls.
  10. Store: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature up to 2 days or refrigerate for up to 5 days.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best texture and flavor.
  • Ensure milk and butter mixture is lukewarm to activate yeast without killing it.
  • Do not add excessive flour during kneading to avoid dry dough; aim for soft and slightly tacky consistency.
  • Windowpane test ensures gluten development for proper dough elasticity.
  • Tenting with foil halfway through baking prevents the rolls’ tops from burning.
  • Overnight rise option can enhance flavor and convenience.
  • Store rolls properly to maintain softness and freshness.

Keywords: pumpkin cinnamon rolls, autumn cinnamon rolls, pumpkin spice rolls, homemade cinnamon rolls, fall breakfast recipe

Find it online: https://thefoodrecipe.com/pumpkin-cinnamon-rolls-recipe/