Description
Soft and fluffy pumpkin cinnamon rolls filled with brown sugar and cinnamon, topped with a luscious maple cream cheese frosting. Perfect for cozy mornings and fall gatherings.
Ingredients
Dough:
- ¾ cup warm milk (whole, 2%, or almond)
- ¼ cup granulated sugar
- 2 ¼ tsp instant yeast
- ¾ cup pumpkin puree
- ¼ cup melted butter
- 1 egg (or 3 tbsp extra pumpkin for vegan version)
- 4 cups bread flour
- 2 tbsp pumpkin pie spice
- ¾ tsp salt
Filling:
- ⅔ cup dark brown sugar
- 1½ tbsp cinnamon
- ¼ cup softened butter
Frosting:
- 4 oz cream cheese, softened
- 3 tbsp butter
- ¼ cup powdered sugar
- 4 tbsp maple syrup
- Pinch of salt (optional)
Instructions
- Activate yeast: Warm the milk and stir in the sugar. Sprinkle the yeast over the top and let it bloom for 5–10 minutes until foamy.
- Mix dough: In a large bowl, combine the pumpkin puree, egg (or pumpkin), melted butter, flour, pumpkin pie spice, and salt. Add the yeast mixture and knead for 8–10 minutes until smooth and elastic.
- First rise: Cover the dough and let it rise for about 1 hour, or until doubled in size.
- Roll out: Roll the dough into a 14×16-inch rectangle. Spread softened butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
- Slice & second rise: Roll the dough tightly into a log. Slice into 12 even rolls and place in a greased baking dish. Cover and let rise for 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
- Make frosting: Beat together the cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt (if using) until smooth.
- Serve: Spread the frosting over the warm rolls and serve immediately.
Notes
For a vegan version, substitute the egg with more pumpkin puree and use vegan butter and cream cheese alternatives. Rolls can be prepped ahead and baked the next morning.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American