Pumpkin Cinnamon Rolls
Pumpkin cinnamon rolls are the kind of bake that makes the whole house smell like autumn before the pan is even out of the oven. Home cooks love that the pumpkin puree keeps the bread flour dough soft and tender, while pumpkin pie spice gives every bite a warm, cozy flavor. A brown sugar and cinnamon filling and a maple cream cheese frosting round out the rolls. They are a favorite for Thanksgiving mornings, fall brunches and weekend baking projects when you have a few hours to spare.
What Makes This Recipe Special
- Pumpkin puree and pumpkin pie spice go right into the dough, so the color and flavor run through every roll and not just the filling.
- Bread flour gives the dough enough structure to stay soft and chewy through two rises.
- Dark brown sugar and cinnamon spread over softened butter melt into gooey swirls as the rolls bake.
- The cream cheese frosting is sweetened with maple syrup as well as powdered sugar, which adds a mellow depth that suits fall flavors.
Ingredients
3/4 cupwhole milk
1/4 cupgranulated sugar
2 1/4 teaspoonsinstant yeast
3/4 cuppumpkin puree
1/4 cupunsalted butter, melted
1 largeegg
4 cupsbread flour
2 tablespoonspumpkin pie spice
3/4 teaspoonsalt
2/3 cupdark brown sugar, packed
1 1/2 tablespoonsground cinnamon
1/4 cupunsalted butter, softened
4 ouncescream cheese, softened
3 tablespoonsunsalted butter, softened
1/4 cuppowdered sugar
4 tablespoonspure maple syrup
Pinch of salt
Instructions
1
Warm the milk to about 110°F. In a large bowl, mix the milk, granulated sugar, instant yeast, pumpkin puree, melted butter, egg, bread flour, pumpkin pie spice and salt. Knead by hand or with a stand mixer for 8 to 10 minutes, until the dough feels smooth and stretchy. Cover the bowl and leave it somewhere warm for about 1 hour, until the dough has doubled in size.
2
Turn the risen dough out onto a lightly floured surface and roll it into a 14-by-16-inch rectangle. Spread the softened filling butter evenly over the dough. Stir the dark brown sugar and cinnamon together in a bowl, then sprinkle it all over the buttered dough.
3
Starting from the shorter 14-inch edge, roll the dough up tightly into a log. Trim the ends and slice the log into 12 even rolls. Arrange them in a greased, parchment-lined 9-by-13-inch baking pan, cover, and let them rise again for about 30 minutes.
4
Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until the tops are lightly golden. Let them cool in the pan for 10 minutes before you frost them.
5
While the rolls cool, beat the cream cheese, softened butter, powdered sugar, maple syrup and a pinch of salt in a bowl until smooth and creamy. Spread the frosting generously over the warm rolls and serve.
Essential Tips
Warm the milk, not hot
Aim for about 110°F so the instant yeast wakes up without being harmed. If you do not have a thermometer, the milk should feel comfortably warm on your wrist, never hot.
Knead until smooth and elastic
Give the dough the full 8 to 10 minutes of kneading. Pumpkin makes it a little sticky, so resist adding lots of extra flour; the dough should feel smooth, stretchy and just slightly tacky.
Roll tight and cut clean
Roll the log up tightly from the shorter 14-inch edge so you get plenty of swirls. Slice the 12 rolls with a very sharp knife or a length of unflavored dental floss, since a dull blade squashes them.
Don't overbake them
Bake for 20 to 25 minutes only until the tops are lightly golden, because the rolls keep cooking in the hot pan. Overbaked cinnamon rolls turn dry and tough instead of soft.
Frost while still warm
Let the rolls cool in the pan for 10 minutes, then spread on the frosting while they are warm so it melts slightly into the swirls. Make sure the cream cheese and butter are properly softened so the frosting beats smooth.
Smart Swaps & Variations
Overnight rolls
After shaping the rolls into the pan, cover and refrigerate overnight. Let them come to room temperature and puff up before baking.
Pecan crunch
Sprinkle chopped toasted pecans over the brown sugar filling before rolling for a nutty bite in every swirl.
Maple glaze
Skip the cream cheese frosting and whisk powdered sugar with maple syrup and a splash of milk for a lighter drizzle.
What to Serve With This
- Hot coffee, chai or a mug of cinnamon tea
- Scrambled eggs and crisp bacon for a savory brunch spread
- A cold glass of milk for the kids
- A Thanksgiving or Christmas morning breakfast table
Storage & Reheating
Storage
Keep frosted rolls in an airtight container in the refrigerator for up to 4 days, since the frosting contains cream cheese. To freeze them, wrap the unfrosted rolls well and freeze for up to 2 months, then frost after warming.
Reheating
Warm a single roll in the microwave for 15 to 20 seconds, or heat several loosely covered with foil in a 300°F oven for about 10 minutes. Add a spoonful of fresh frosting after warming if the original has soaked in.
Expert Chef Tips
- Weigh the flour if you can, because pumpkin puree varies in moisture and scooping packs in too much flour, which makes dense rolls. The dough should stay slightly tacky.
- If the puree looks watery, blot it with a paper towel before measuring so the dough does not turn slack and sticky.
- After the second rise of about 30 minutes, press a fingertip lightly into a roll. If the dent springs back slowly and only part way, they are ready to bake; if it springs back fast, give them a few more minutes.
Equipment You’ll Need
- Stand mixer with a dough hook, or a large bowl for kneading by hand
- 9-by-13-inch baking pan lined with parchment paper
- Rolling pin for the 14-by-16-inch rectangle of dough
- Sharp knife or unflavored dental floss for slicing the log
Nutritional Benefits
- Pumpkin puree adds vitamin A from beta-carotene, the pigment that gives the dough its orange color.
- Bread flour contributes protein and gives the rolls their pleasant chew.
- Sugar in the filling and frosting plus butter throughout make these an indulgent sweet roll, best as a weekend treat.
- Cream cheese in the frosting adds a little protein and a tangy note that balances the sweetness.
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Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
Yes, as long as it is thoroughly cooked and pureed smooth. Fresh puree holds more water than canned, so blot it or drain it before measuring to keep the dough from turning sticky.
Can I use all-purpose flour?
You can, but bread flour is what gives these rolls their chewy, structured crumb. All-purpose flour bakes up a little softer and flatter, and the dough may feel slightly wetter, so go lightly on any extra flour.
Can I use active dry yeast instead of instant?
The recipe uses instant yeast. Active dry works too, but dissolve it in the warm milk with the sugar first and allow a little more time for the rises.
Why isn't my dough rising?
The usual causes are milk that was too hot or too cold, or a chilly room. Warm the milk to about 110°F and set the covered bowl somewhere warm, such as an oven with only the light on, until the dough doubles in about 1 hour.
Can I make these ahead?
Yes. Shape the rolls into the pan, cover tightly and refrigerate overnight, then let them puff up at room temperature before baking. You can also bake them fully and frost them the next morning.
Can I make them dairy-free?
Use unsweetened plant milk, vegan butter and a dairy-free cream cheese. The egg stays in the dough unless you use an egg replacer, which may change the texture slightly.
Why are my rolls dense or dry?
Too much flour, overbaking or cutting the kneading short are the usual culprits. Spoon and level the flour or weigh it, knead the full 8 to 10 minutes, and take the pan out as soon as the tops are lightly golden.
Can I skip the second rise?
The 30 minute second rise lets the rolls puff up and press against each other in the pan, which gives that tender, pull-apart texture. Skipping it makes denser rolls, so it is worth the wait.
How long does the whole recipe take?
Plan on about 3 hours of prep time, which includes kneading, rolling and both rises. The rolls then bake for 20 to 25 minutes and cool for 10 before frosting.
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