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Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

Soft, fluffy, and filled with everything we love about fall. These homemade pumpkin cinnamon rolls bring together real pumpkin purée, warm spices, and a sweet cinnamon filling. Finished with cream cheese glaze and a drizzle of caramel, they're just the thing for a slow weekend morning.

12 servings

Ingredients:

Pumpkin Dough

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

Filling

  • 6 Tablespoons (85 g) unsalted butter, softened to room temperature
  • 1/2 cup (100 g) 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

Maple Cream Cheese Icing

  • 4 ounces (113 g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (60 g / 45 ml) pure maple syrup
  • 1 Tablespoon (15 ml) whole milk
  • 2/3 cup (80 g) confectioners' sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon
Directions:

  1. Prepare the dough. Warm the milk and butter together until the butter melts (about 110°F/43°C). In a stand mixer fitted with the paddle attachment, combine pumpkin purée, sugar, nutmeg, and salt. Add the warm milk mixture, egg, and yeast, mixing until combined.

  2. Mix and knead. Gradually add the flour, mixing on low speed until a soft dough forms. Switch to the dough hook and knead on low speed (KitchenAid Speed 2) for about 5 minutes, until smooth and slightly tacky.

  3. Let the dough rise. Transfer to a lightly greased bowl, cover, and let rise in a warm place for approximately 2 hours, or until doubled in size.

  4. Prepare the filling and shape. Combine brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves. Roll the dough into a 10 × 14-inch rectangle, spread with softened butter, and sprinkle evenly with the spiced sugar mixture. Roll tightly from the longer edge and cut into 10–12 rolls.

  5. Let rise again. Arrange the rolls in a greased 9-inch baking pan, cover, and let rise for approximately 1 hour, until puffy.

  6. Bake. Preheat the oven to 350°F (177°C). Bake for 22–28 minutes, loosely covering with aluminum foil after about 15 minutes to prevent excessive browning.

  7. Prepare the icing and serve. Using the stand mixer's paddle attachment, beat softened cream cheese until smooth. Add maple syrup, milk, and sifted confectioners' sugar, mixing until creamy. Add cinnamon if desired, then spread over the slightly cooled rolls and serve warm.

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