Why This Recipe Tastes So Good
The magic of these pumpkin cinnamon rolls lies in their perfect balance of flavors and textures. Here’s why they stand out:
Rich Pumpkin Puree: Pure pumpkin puree infuses the dough with a subtle sweetness and moist texture, making every bite soft and flavorful.
Warm Spices: A blend of pumpkin pie spice, cinnamon, and nutmeg creates that cozy, fall-inspired warmth that’s impossible to resist.
Maple Cream Cheese Icing: The tangy cream cheese icing, elevated with a hint of maple syrup, adds a sweet, velvety finish that melts in your mouth.
Fluffy Dough: The yeast-based dough rises to perfection, creating pillowy rolls that are light yet indulgent.
Versatile Appeal: These rolls are kid-friendly, crowd-pleasing, and perfect for breakfast, brunch, or dessert.
This recipe combines classic cinnamon roll comfort with a seasonal pumpkin twist, making it a must-try for fall baking enthusiasts.
Recipe Ingredients
To create these delectable pumpkin cinnamon rolls, gather the following ingredients:
For the Dough:
- ¾ cup warm milk (110°F, not scalding)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Filling:
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup unsalted butter, softened
- Pinch of salt
For the Maple Cream Cheese Icing:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Note: Use high-quality, pure pumpkin puree for the best flavor. Ensure all ingredients are at room temperature for optimal dough consistency.
How to Make Pumpkin Cinnamon Rolls
Follow these step-by-step instructions to create bakery-worthy pumpkin cinnamon rolls:
1. Activate the Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until foamy.
2. Prepare the Dough: In a large mixing bowl, whisk together pumpkin puree, melted butter, egg, vanilla extract, and remaining sugar. Add the yeast mixture. Gradually stir in flour, pumpkin pie spice, and salt until a soft dough forms.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
4. First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1.5-2 hours or until doubled in size.
5. Make the Filling: In a small bowl, mix brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt. Set aside.
6. Roll Out the Dough: Once risen, punch down the dough and roll it into a 12x18-inch rectangle on a floured surface.
7. Add the Filling: Spread softened butter over the dough, leaving a ½-inch border. Sprinkle the sugar-spice mixture evenly over the butter.
8. Roll and Cut: Tightly roll the dough into a log from the long side. Slice into 12 equal rolls using a sharp knife or dental floss.
9. Second Rise: Place rolls in a greased 9x13-inch baking dish, cover, and let rise for 30-45 minutes until puffy.
10. Bake: Preheat the oven to 350°F. Bake rolls for 18-22 minutes or until golden brown.
11. Make the Icing: Beat cream cheese, butter, powdered sugar, maple syrup, vanilla, and salt until smooth. Spread over warm rolls.
Serving Tip: Serve warm for the ultimate gooey experience. Pair with coffee or hot cocoa for a cozy fall vibe!
Pro Tips for Making This Recipe
Maximize your pumpkin cinnamon roll success with these expert tips:
Check Yeast Freshness: Ensure your yeast is active by checking the expiration date and confirming it foams during activation.
Room Temperature Ingredients: Cold ingredients can slow yeast activity, so let eggs, butter, and cream cheese come to room temperature.
Don’t Overflour: Adding too much flour makes the dough dense. Use just enough to prevent sticking.
Even Slicing: Use unflavored dental floss to cut rolls cleanly without squishing the dough.
Make Ahead: Prepare rolls the night before, refrigerate after the second rise, and bake fresh in the morning.
Storage: Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat before serving.
Recipe - Frequently Asked Questions
Can I make these pumpkin cinnamon rolls gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it contains xanthan gum for structure.
Can I freeze these rolls?
Absolutely! Freeze unbaked rolls after the second rise in a freezer-safe dish. Thaw overnight in the fridge, then bake as directed. Baked rolls can also be frozen for up to 2 months.
Can I use a different icing?
Yes, try a classic vanilla glaze or a caramel drizzle if you prefer a different flavor profile.
How do I know when the rolls are done?
The rolls should be golden brown, and a toothpick inserted in the center should come out clean. The internal temperature should reach 190°F.
Can I make these vegan?
Substitute dairy milk with almond milk, butter with vegan butter, and cream cheese with a vegan alternative. Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
If You Love Fruit Desserts, Try These Recipes Next
If these pumpkin cinnamon rolls have you craving more fruity, cozy desserts, check out these recipes:
Ready to bake the best pumpkin cinnamon rolls you’ll ever eat? Grab your ingredients, follow this foolproof recipe, and share the cozy fall vibes with family and friends. Don’t wait—bake these irresistible rolls today and tag us on social media with your creations! For more nutrient-dense, kid-friendly recipes, enter your email below to get exclusive breakfast ideas delivered to your inbox.
