Pumpkin Spice Cinnamon Rolls
These soft and fluffy pumpkin cinnamon rolls are made with pumpkin kneaded right into the dough, a pumpkin spiced cinnamon swirl through every bite, and topped with maple cinnamon cream cheese frosting. Recipe makes 6 fluffy rolls and includes instructions for making ahead to save time!
Servings: 6 cinnamon rolls
Ingredients
DOUGH
- ¼ cup (60mL) warm water
- 1 and ⅛ teaspoons (3.5g) dry active yeast or half of one packet
- ¼ cup (60mL) warm milk
- 2 and ½ Tablespoons (32g) granulated sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- ⅓ cup pumpkin purée1
- 2 and ¼ to 2 and ½ cups (270-300g) all purpose flour be sure to measure properly
- 1 and ½ Tablespoons (28g) unsalted butter softened to room temperature and cut into 4-6 pieces
FILLING
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) firmly packed light brown sugar
- 1 and ½ Tablespoons ground cinnamon
- ¼ teaspoon ground nutmeg2
- ¼ teaspoon ground allspice2
- ⅛ teaspoon ground cloves2
- ⅛ teaspoon ground ginger2
- 2 Tablespoons (28g) unsalted butter melted
MAPLE CREAM CHEESE FROSTING
- 2 ounces (57g) cream cheese softened to room temperature
- 2 Tablespoons (28g) unsalted butter softened to room temperature
- ⅓ cup (40g) powdered sugar
- 1 Tablespoon (15mL) maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- pinch of salt
Instructions
DOUGH
- Spray a baking dish3 with non-stick spray. Set aside.
- Place warm water in a large bowl. Sprinkle the yeast on top of the water. Whisk with a fork, wooden spoon, or spatula and allow to rest and activate for 10 minutes.¼ cup (60mL) warm water, 1 and ⅛ teaspoons (3.5g) dry active yeast
- Once the yeast mixture is active and bubbly, add the milk, sugar, salt, vanilla extract, egg, and pumpkin purée. Whisk to combine.¼ cup (60mL) warm milk, 2 and ½ Tablespoons (32g) granulated sugar, ½ teaspoon salt, ½ teaspoon vanilla extract, 1 large egg, ⅓ cup pumpkin purée1
- Gradually stir in flour. If using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon. Add 1 cup of flour, allow dough to come together, then add the softened butter and continue to blend. When butter is mostly incorporated, add the remaining 1 and ¼ cups of flour and blend until dough has mostly come together. It may still be shaggy, but it should pull away from the sides of the bowl fairly easily.2 and ¼ to 2 and ½ cups (270-300g) all purpose flour, 1 and ½ Tablespoons (28g) unsalted butter
- Turn out dough on a floured surface and knead for about 8-10 minutes, adding flour about 1 Tablespoon at a time if the dough is too sticky, until smooth and elastic. Your dough should resemble the surface texture of PlayDoh when it is done. Allow the dough to rest for 10 minutes while you prepare the filling.
FILLING
- In a medium size bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cloves, and ginger. Whisk or stir until well-blended. Set aside.¼ cup (50g) granulated sugar, ¼ cup (50g) firmly packed light brown sugar, 1 and ½ Tablespoons ground cinnamon, ¼ teaspoon ground nutmeg2, ¼ teaspoon ground allspice2, ⅛ teaspoon ground cloves2, ⅛ teaspoon ground ginger2
- Using a rolling pin, roll the dough out into a rectangle approximately 9" x 12" in size. Dough will be very elastic, so be patient and keep rolling. There is no need to rush this step.
- When you have your rectangle, brush the melted butter evenly over the dough, leaving about ½" border around the edges. Sprinkle the cinnamon-sugar evenly over the melted butter.2 Tablespoons (28g) unsalted butter
ASSEMBLE AND BAKE THE DOUGH
- Starting with one of the long sides, roll the dough up into a tight 12" log. Use your fingers or palms on either end of the log to gently squeeze the log to "contain" the uneven ends. Using a sharp serrated knife and taking care to keep the seam side down, cut the log into 6 even slices. Don't worry if filling spills out.
- Place the slices cut side down in the prepared pan, gather any cinnamon-sugar that fell out, sprinkle over the rolls, then press down gently to flatten slightly. Cover loosely with foil or a kitchen towel. Allow rolls to rise for 1 and ½ hours.
- When cinnamon roll dough has risen, preheat the oven to 350ºF (177ºC). Bake the rolls for 28-32 minutes or until rolls just start to brown on top. You can cover the rolls with foil to prevent browning, if desired. Remove from the oven and allow to cool for 15 minutes while you prepare the cream cheese frosting.
CREAM CHEESE FROSTING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium-high speed until smooth.2 ounces (57g) cream cheese, 2 Tablespoons (28g) unsalted butter
- Turn the mixer speed down to low and add the powdered sugar. Add the vanilla extract, maple syrup, cinnamon, and salt and continue mixing until smooth.⅓ cup (40g) powdered sugar, 1 Tablespoon (15mL) maple syrup, 1 teaspoon vanilla extract, pinch of salt, ⅛ teaspoon ground cinnamon
- Spread cream cheese frosting onto slightly cooled rolls and serve rolls immediately. Leftover cinnamon rolls stay fresh in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Reheat in the microwave for 8-10 seconds before serving. See notes section below for other storage and preparation suggestions.
Notes
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Spices: if you don't have or don't want to use the nutmeg, allspice, cloves, or ginger, you can replace them with ¾ teaspoon of pumpkin pie spice. Do not omit the cinnamon.
- Baking dish: I like to use either an 8" square baking pan or an 8" or 9" round cake pan or pie plate. If using a square dish, arrange them in 2 rows of 3. If using a round pan, place one in the center and the other 5 evenly spaced around it.
- Make ahead: this dough can be made the ahead of time through step 1 of the "assemble and bake dough" instructions. Cover rolls with plastic wrap and allow to rest in the refrigerator overnight or up to 18 hours. In the morning (or when you are ready to bake the rolls), remove them from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 2 in the "assemble and bake dough" instructions.
- To freeze baked rolls: baked rolls freeze well, up to 3 months. Thaw overnight in the refrigerator and warm before enjoying.
- Two options to freeze unbaked rolls: parbake the rolls for 10 minutes at 350°F (177ºC). Allow to cool completely, cover tightly, then freeze. Remove the rolls from the freezer and allow to thaw in the refrigerator overnight. Finish baking for the remaining 18-22 minutes before frosting and serving OR freeze them after slicing and pull them out the night before you want to bake them and allow them to thaw and rise covered at room temperature and bake when ready.
- Working with yeast: for a comprehensive look at working with yeast in a recipe, see my post about how to bake with yeast.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1roll | Calories: 515kcal | Carbohydrates: 86g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 302mg | Potassium: 143mg | Fiber: 3g | Sugar: 48g | Vitamin A: 479IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 3mg
