Description
These Pumpkin Cinnamon Rolls are a delightful fall-inspired treat combining the warm spices of cinnamon, nutmeg, and cloves with rich pumpkin puree. Soft, fluffy dough is filled with a spiced brown sugar mixture and toasted pecans, then topped with a luscious maple cream cheese frosting. Perfect for a cozy breakfast or brunch, these rolls offer a seasonal twist on a classic favorite.
Ingredients
Units
Scale
For the Dough:
- Cooking spray
- 1/2 cup milk, warmed to 110° F
- 1 (0.25-oz.) packet active dry yeast
- 4 1/2 cups all-purpose flour, plus more for surface
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tsp. kosher salt
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 4 Tbsp. butter, softened
For the Filling:
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed brown sugar
- 2 Tbsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup chopped pecans
For the Icing:
- 4 oz. cream cheese, softened
- 4 Tbsp. butter, softened
- 1 cup powdered sugar
- Pinch kosher salt
- 2 Tbsp. maple syrup
Instructions
- Activate Yeast: Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk (110° F) and let sit until foamy, about 5 minutes.
- Make Dough: In the bowl of a stand mixer, whisk together flour, granulated sugar, brown sugar, and salt. Add the yeast mixture, pumpkin puree, and egg. Mix on medium speed with the dough hook. Add softened butter one tablespoon at a time, ensuring each is fully incorporated before adding the next. Continue mixing on medium-high speed until a smooth, stretchy dough forms, about 10 minutes. The dough will remain slightly sticky but will pull away from the bowl sides. Place dough in the prepared bowl, cover with a clean kitchen towel, and let rest for 1 to 1 ½ hours until the dough grows in size and slowly springs back when poked.
- Prepare Filling: In a medium bowl, combine softened butter, brown sugar, ground cinnamon, salt, nutmeg, and cloves using a rubber spatula until evenly mixed.
- Shape Rolls and Let Rise: Preheat oven to 400° F and grease a 9” x 13” baking pan with cooking spray. On a floured surface, roll out dough into an 18” x 14” rectangle. Evenly spread the filling over the dough, then sprinkle with chopped pecans. Starting at a long edge, roll the dough tightly into a log. Trim the ends and cut into 12 rolls about 1 ½” wide. Place rolls cut side up in the prepared pan. Cover with a kitchen towel and let rise until doubled, about 30 minutes.
- Bake Rolls: Remove the towel and bake rolls at 400° F until golden brown, about 25 minutes. Let cool for 20 minutes before icing.
- Make Icing: In a medium bowl, beat softened cream cheese and butter together with a hand mixer until smooth. Add powdered sugar and a pinch of salt, mixing until no lumps remain. Add maple syrup and beat until fully combined.
- Frost Rolls: Spread the frosting over the warm cinnamon rolls using an offset spatula, allowing the icing to melt slightly into the rolls for a luscious finish.
Notes
- Make sure milk is warmed to about 110° F to activate the yeast without killing it.
- Use fresh active dry yeast for best rising results.
- Do not over-flour the dough while rolling to keep rolls tender.
- Let rolls cool slightly before frosting to avoid icing melting off completely.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and warm before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 20g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
