Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are the perfect fall treat with a soft and fluffy pumpkin flavored dough, brown sugar pumpkin spiced filling and maple cream cheese glaze.

Prep Time: 45

Cook Time: 20

Rise and Cool Time: 1 40

Total Time: 2 45

Servings:

Ingredients

Dough

¾ cups warm milk , 105-110°F
¼ cup granulated sugar
1 (1/4-ounce) package quick rise yeast , about 2 1/4 teaspoons
¾ cup pumpkin puree
¼ cup unsalted butter , melted
1 large egg , at room temperature
4 cups all-purpose flour , more or less as needed
2 Tablespoons pumpkin pie spice
1 teaspoon fine sea salt or table salt

Filling

¾ cup brown sugar , can use light or dark
1 Tablespoon ground cinnamon
1 Tablespoon pumpkin pie spice
5 Tablespoons unsalted butter , softened

Glaze

4 ounces cream cheese , at room temperature
3 Tablespoons unsalted butter , at room temperature
½ cup powdered sugar , plus more if needed
3-4 Tablespoons pure maple syrup , more to taste
2-3 Tablespoons heavy cream , more as needed for consistency
Pinch salt

Instructions

Dough

In the bowl of a stand mixer fitted with a dough hook, stir together 3/4 cup warm milk and 1/4 cup sugar. Sprinkle 2 1/4 teaspoons yeast over the top. Let sit about 5 minutes, or until bubbly.
Stir in the 3/4 cup pumpkin, 1 egg, and 1/4 cup butter until smooth and creamy. Add 2 cups flour, 2 Tablespoons pumpkin pie spice, and 1 teaspoon salt and stir until smooth. Add the remaining flour, 1/2 cup at a time. Knead in the mixer or with your hands for 5 to 7 minutes, or until the dough is smooth and soft. If the dough is too sticky, add 1 to 2 Tablespoons more flour.
Place the dough ball in a large bowl greased with butter or nonstick cooking spray. Cover with plastic wrap and let the dough rise 1 hour in a warm place, or until doubled in size. Once dough has doubled in size, punch it down.

Filling

Butter or spray a 9x13-inch glass baking dish with nonstick spray. Line bottom with parchment paper.
In a small bowl, mix together 3/4 cup brown sugar, 1 Tablespoon cinnamon, and 1 Tablespoon pumpkin pie spice.
On a floured surface, roll out the dough into a rectangle, approximately 14x16 inches. It doesn’t have to be perfect. Spread 5 Tablespoons butter onto the dough with a pastry brush. Sprinkle cinnamon sugar over the dough, and rub the sugar into the butter.
Roll the dough up tightly starting at the shorter side (14-inch side). Pinch the sides together at the end.
Using floss or a large serrated knife, cut the dough in half and cut each half into 6 (1-inch pieces) for a total of 12 rolls. Place rolls in baking dish, about 1-inch apart. Cover with a towel and let the rolls sit 30 minutes, or until rolls have doubled in size.
Preheat the oven to 350°F.
Bake 20 to 25 minutes, or until lightly golden brown on top. Remove from oven and let cool 15 minutes before frosting.

Glaze

In a large bowl, whisk together 4 ounces cream cheese, 3 Tablespoons butter, 1/2 cup powdered sugar, 3-4 Tablespoons maple syrup, and salt. Mix until well combined. You can add 2-3 Tablespoons heavy cream to thin or powdered sugar to thicken. It should fall like a ribbon from the spoon.
Drizzle the icing over the slightly cooled cinnamon rolls.

Notes

Rising tip: Turn the oven to 175°F. Once preheated, turn off the oven and place the dough inside to rise.

Make ahead: Before the 2nd rise, cover the pan tightly with plastic wrap and then place in the refrigerator for up to 16 hours. Then the next morning, pull them out onto the counter and let them rise until doubled, about 1 hour. It is normal for there to be a little liquid, but if there's too much, get a paper towel and dab it out.

Freezing the cinnamon rolls: You can freeze the cinnamon rolls after they have been baked and cooled. Simply place in a freezer container or zip-top bag. Place in refrigerator to thaw overnight. Warm individual rolls in microwave for 10 to 20 seconds.

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