These fluffy, pumpkin cinnamon rolls completely won me over with their warm spices, real pumpkin purée, and nostalgic ease. Inspired by a high school home ec class memory, I revisited cinnamon rolls and was surprised by how simple and satisfying they still are! Finished with a rich maple cream cheese frosting, these gooey, comforting rolls are the ultimate cozy fall weekend treat.
Ingredients
For the Dough
- ⅓ cup whole milk, warmed
- 2 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 2¼ tsp instant or active dry yeast
- ½ cup canned pumpkin purée
- ¼ tsp ground nutmeg
- 1 large egg, room temperature
- 2 2/3 cups all-purpose flour
- ¼ tsp salt
For the Filling
- 6 tbsp butter, room temperature
- ½ tsp allspice
- 1 tbsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- ½ cup packed brown sugar
For the Maple Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 3 tbsp pure maple syrup
- 1 tbsp whole milk
- ⅔ cup confectioners' sugar
- ⅛ tsp ground cinnamon
Additional (Optional)
- 3–4 tbsp cream (any fat content)
Directions
- Make the dough: In a small saucepan, gently heat milk and butter until the temperature reaches 105–110°F. Remove from heat and whisk in the sugar and yeast. Let sit for 10 minutes until foamy.
- In a stand mixer or large bowl, combine pumpkin purée, nutmeg, salt, and egg. Add the yeast mixture and mix to combine. Slowly incorporate 1 cup of flour, then gradually add the rest. Mix on low using the dough hook until combined, scraping down the bowl as needed.
- Knead the dough: Knead for 5 minutes. If sticky, add 1 tbsp of flour at a time. The dough should be soft, tacky, and bounce back when gently pressed.
- First rise: Place dough in a greased bowl, cover with a clean towel, and let rise for 2 hours or until doubled in size.
- Make the filling: In a bowl, mix the butter, allspice, cinnamon, ginger, cloves, nutmeg, and brown sugar until smooth.
- Make the frosting: In a mixer, blend cream cheese, maple syrup, and milk until smooth. Add sugar and cinnamon; mix on low until fully incorporated. Chill until ready to use.
- Line a 9x13" baking dish with parchment and lightly grease. Punch down the dough and roll out to a 10x14" rectangle. Spread filling evenly. Roll the dough tightly and cut into 10–12 even rolls using dental floss or a sharp knife. Place in the pan.
- Second rise: Cover rolls with a towel and let rise again for about 2 hours, or until doubled.
- Preheat oven to 350°F. Drizzle cream over the rolls if using. Bake for 22–28 minutes or until golden brown on top. Let cool slightly before topping with maple cream cheese frosting.
