Pumpkin Cinnamon Rolls

With pumpkin puree mixed into soft yeasted dough, a pumpkin pie spiced brown sugar filling, and a hint of maple in the cream cheese frosting, I transformed my classic cinnamon roll recipe into the perfect fall treat. These pumpkin cinnamon rolls are soft, gooey, and delicious!

OVERVIEW

• Skill Level: Intermediate
• Components Used: Enriched Sweet Dough Master Recipe, Cream Cheese Frosting, Pumpkin Pie Spice Blend

I didn’t know that cinnamon rolls could get any better but then I added pumpkin. These pumpkin cinnamon rolls are truly a celebration of fall! They are warm, extremely gooey, and perfectly spiced.

To make these delectable treats, I started with my classic cinnamon roll recipe. I added pure pumpkin puree to not only the dough but also to the filling. The filling consists of pumpkin butter, brown sugar, and pumpkin pie spices. After baking up all warm and gooey, it’s time to slather on my slightly tangy cream cheese frosting. This frosting includes a subtle hit of maple flavor.

How to make pumpkin cinnamon rolls

I developed this pumpkin cinnamon roll recipe based off my classic cinnamon roll recipe. The yeasted dough is slightly modified to add pumpkin puree. I’m also adding pumpkin pie spice blend to the brown sugar filling and including maple extract to the cream cheese frosting.

This is the best variation when you’re craving warming spices in the cooler months!

Make the Dough

Cinnamon rolls are made with an enriched dough (also known as a sweet dough). This master recipe for enriched dough is used to make not only cinnamon rolls but soft dinner rolls, sticky buns, donuts, and more.

Proof the Yeast

Warm the milk to about 110-115°F/43-46°C. Add the yeast and a pinch of sugar to the milk and stir to combine. Let sit for 5-10 minutes until you see some bubbles and foaming. 

This step is called “proofing the yeast”. It’s optional but it’s a good way to test your yeast to make sure that it’s active before using. If you do not see any bubbles or activity than either your yeast is dead or your milk is too hot.

Combine Ingredients

Add all of the dough ingredients into a large mixing bowl including the milk/ yeast mixture. The order in which everything is combined doesn’t make a difference. Just weigh everything in the bowl and mix with a spoon, your hands, or in a stand mixer until everything starts to come together.

Knead the Dough

The dough can then be kneaded by hand or in a stand mixer with the dough hook. Knead for 8-10 minutes by hand or 6-8 minutes with a mixer until the dough is smooth and elastic.

Add more flour as needed while kneading the dough. When the dough is finished being kneaded it will still be slightly sticky to the touch, but feels smooth and elastic and should stand tall when rounded into a ball.

Bulk Ferment

Move the kneaded dough to a lightly oiled bowl, turn to coat, and cover with a piece of plastic wrap, a damp cloth, or a shower cap (my preference) to bulk ferment until doubled in size, about 1 hour for instant yeast and 2 hours for active dry yeast.

Shape the Dough

After the dough has gained in volume by at least 50%, turn the dough out onto a lightly floured surface and roll it out into a rectangle. Spread the softened pumpkin butter all over the dough leaving about ½-inch of the dough free from filling at the bottom long edge. Combine the brown sugar and pumpkin pie spice blend in a small bowl and sprinkle over the top of the butter.

Starting on the long edge that does have filling, tightly roll the dough up into a log. Pinch the clean edge to the log to seal. Use a serrated knife to divide the dough into 4 equal pieces. Now cut each quarter of the log into 3 equal pieces to get 12 rolls. 

Transfer the cut rolls into a greased baking dish and cover with plastic wrap. 

Proof and Bake

Once the rolls are shaped they need to rise for a second time (proof) in a warm place or close to the heated oven. This will take about 45 minutes if using instant yeast and 75 minutes is using active dry yeast.

Wait until the rolls are puffy and have increased in size by about 50% before baking. When ready, bake 30-35 minutes until golden brown.

As an optional step before baking, pour 1 cup of warmed heavy cream over the top of the rolls. This will keep them very moist while giving them a gooey final texture.

Make the Frosting

As the rolls are baking, make the frosting. Whip together the softened cream cheese and butter in a stand mixer with a paddle attachment or with a hand mixer. Whip until the mixture is light in color.

Add the vanilla extract, optional maple extract, and powdered sugar to the bowl and mix on low until the sugar is combined. Turn the mixing speed up and whip until fully combined and the mixture is light and fluffy.

Frost the Rolls

After the rolls come out of the oven, use a spoon or butter knife to spread the frosting over the tops. Do this while the rolls are still warm so that the frosting seeps into all the crevices. Cinnamon rolls are best served warm.

Store the leftovers in the refrigerator up to 1 week. Refresh individual rolls in the microwave for about 20-30 seconds.

Make Ahead & Storage

How to Prep Ahead: Pumpkin cinnamon rolls can easily be prepped ahead of time! After shaping the rolls, put them in your baking dish and wrap in plastic wrap. You can store them in your refrigerator or freezer until ready to bake.

How to store in the freezer: You can freeze unbaked rolls for up to 2 months. When ready to bake, move them to your refrigerator and let thaw overnight. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.

How to store in the refrigerator: You can refrigerate the unbaked rolls for up to 24 hours. If they sit in the fridge for too long, the filling will start to liquify and leak out of the rolls. About 2 hours before baking, take the rolls out of the refrigerator and let come to room temperature and rise. You can place the pan next to a heating oven to speed up the process. When the rolls are doubled in size, remove the plastic wrap and bake.

How to Prep the Frosting Ahead: Maple cream cheese frosting can be made in advance and stored in an airtight container. Store in the refrigerator for up to 3 days and in the freezer for up to 2 months. Let thaw in the refrigerator overnight. Next day, while the rolls are baking in the oven, remove the frosting from the refrigerator to soften. You don’t need to rewhip it.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other delicious sweet roll recipes.

• Orange Cinnamon Rolls
• Cardamom Buns
• Pecan Sticky Buns