Description

Soft, spiced pumpkin cinnamon rolls filled with brown sugar and cinnamon, topped with a silky maple cream cheese glaze. A cozy fall classic made with real pumpkin puree and perfect for brunch or dessert.

Ingredients

Scale

For the Dough:

¾ cup milk (whole, 2%, or almond)
¼ cup granulated sugar
2¼ tsp quick-rise yeast
¾ cup pumpkin puree
¼ cup melted butter
1 egg (or 3–4 tbsp extra pumpkin puree for vegan)
4 cups bread flour
2 tbsp pumpkin pie spice
¾ tsp salt

For the Filling:

⅔ cup dark brown sugar
1½ tbsp ground cinnamon
¼ cup softened butter (room temperature)

For the Maple Cream Cheese Glaze:

4 oz cream cheese, room temperature
3 tbsp butter, room temperature
¼ cup powdered sugar
4 tbsp pure maple syrup
Pinch of salt

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Instructions

Activate the Yeast: Warm the milk to 105–115°F. Stir in the sugar and sprinkle the yeast on top. Let sit for 5–10 minutes until foamy.
Mix the Dough: Add the pumpkin puree, melted butter, and egg (or extra pumpkin puree). Stir until smooth. Add bread flour, pumpkin pie spice, and salt. Mix until a sticky dough forms.
Knead: Knead the dough for 8–10 minutes by hand or using a stand mixer until soft and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Shape and Fill: Roll the dough into a 14×16-inch rectangle. Spread softened butter over the surface. Mix together brown sugar and cinnamon, then sprinkle it evenly over the butter and press down lightly.
Roll and Slice: Roll up the dough tightly from the long side. Trim the edges and slice into 12 rolls using unflavored dental floss or a serrated knife.
Second Rise: Place the rolls in a greased 9×13 baking dish. Cover and let rise for 30–45 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes until lightly golden. Allow to cool for 10 minutes.
Glaze: Beat together the cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt until smooth. Spread over warm rolls before serving.

Notes

To make this recipe vegan, substitute the egg with more pumpkin puree, and use plant-based butter and cream cheese. These rolls are best served warm, but can be stored covered at room temperature for up to 2 days or refrigerated for longer.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 340
Sugar: 20g
Sodium: 260mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg