Nothing says cozy fall mornings like the aroma of warm, homemade Pumpkin Cinnamon Rolls filling your kitchen. These rolls are soft, fluffy, and packed with rich pumpkin flavor, perfectly complemented by a cinnamon-sugar filling and a luscious maple cream cheese frosting. Whether you’re looking for a special weekend breakfast, a holiday treat, or just a way to enjoy the flavors of autumn, this recipe is sure to become a favorite in your home.
Why You’ll Love This Recipe
- Perfectly Soft & Fluffy: The dough is light and airy, with just the right amount of chewiness.
- Rich Pumpkin Flavor: Pumpkin puree adds a subtle sweetness and moisture to the dough.
- Warm, Spiced Filling: Cinnamon and brown sugar create the classic gooey swirl that makes cinnamon rolls irresistible.
- Maple Cream Cheese Frosting: A decadent topping that enhances the cozy autumn flavors.
- Make-Ahead Friendly: You can prepare these ahead of time and bake fresh in the morning!
Ingredients You’ll Need
For the Pumpkin Cinnamon Roll Dough:
- ½ cup & 2 tablespoons milk (warm, 105°F-110°F)
- 1 teaspoon active dry yeast
- 3 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- ¼ cup pumpkin puree (room temperature)
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar (divided)
- 2 tablespoons brown sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Filling:
- ¼ cup butter (softened)
- ½ cup brown sugar
- 1 tablespoon cinnamon
Before Baking:
- ¼ cup heavy cream
For the Maple Cream Cheese Frosting:
- 4 oz cream cheese (room temperature)
- 3 tablespoons maple syrup
- 4 tablespoons butter (room temperature)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Kitchen Equipment You’ll Need
- Stand mixer with paddle & dough hook attachment (or large mixing bowl & wooden spoon)
- Measuring cups & spoons
- Mixing bowls
- Rolling pin
- Offset spatula (for spreading butter)
- 8×8-inch baking pan
- Plastic wrap
- Cooking thermometer
Step-by-Step Instructions
1. Prepare the Dough
- Warm the milk in the microwave for about 60 seconds until it reaches 105°F-110°F. Stir in 1 tablespoon of granulated sugar and sprinkle the yeast on top. Let it bloom for 5 minutes until foamy.
- In a separate bowl, whisk together the flour, remaining sugar, brown sugar, pumpkin pie spice, and salt.
- Add melted butter, vanilla, egg, and pumpkin puree to the yeast mixture. Mix well.
- Gradually add the flour mixture, switching to the dough hook attachment. Knead for 7-10 minutes until the dough pulls away from the sides. If too sticky, add a tablespoon of flour at a time.
- Form the dough into a ball, place it in a greased bowl, cover with a damp towel, and let it rise for 30 minutes.
2. Make the Filling
- Mix brown sugar and cinnamon in a small bowl.
3. Assemble the Cinnamon Rolls
- Roll the dough on a floured surface into a 14.5×12-inch rectangle.
- Spread softened butter evenly over the surface.
- Sprinkle with the cinnamon-sugar mixture and gently press it into the dough.
- Roll the dough tightly from the 14.5-inch side and seal the edge.
- Slice into 9 even rolls and place them in a buttered 8×8-inch pan. Cover and let rise for 15-20 minutes.
4. Bake the Cinnamon Rolls
- Preheat the oven to 350°F.
- Pour heavy cream over the rolls.
- Bake for 25-30 minutes until golden brown.
- Let cool for 5 minutes before frosting.
5. Make the Frosting
- While the rolls bake, whisk together cream cheese, butter, maple syrup, powdered sugar, and vanilla.
- Adjust consistency with powdered sugar or milk as needed.
6. Frost & Serve
- Spread the frosting over the warm cinnamon rolls.
- Serve immediately and enjoy!
Storage & Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: Keep for up to 5 days. Warm in the microwave for 10-15 seconds before serving.
- Freeze: Freeze unbaked rolls in a pan or after baking (without frosting) for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Recipe Variations & Substitutions
- Dairy-Free: Use plant-based butter, milk, and cream cheese.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Nutty Twist: Add chopped pecans or walnuts to the filling.
- Extra Spice: Increase the pumpkin pie spice for a bolder flavor.
FAQ
Can I make these ahead of time?
Yes! Prepare the rolls and refrigerate overnight. Let them come to room temperature before baking.
Why do I need to pour heavy cream over the rolls before baking?
This helps create extra soft and gooey cinnamon rolls by adding moisture to the dough.
Can I use instant yeast instead of active dry yeast?
Yes! Reduce the rise time slightly since instant yeast activates faster.
What can I use instead of maple syrup in the frosting?
Honey or extra powdered sugar with a bit of milk works well as a substitute.
Pairing Suggestions
- Beverages: Pair with a pumpkin spice latte, chai tea, or hot apple cider.
- Breakfast Spread: Serve with scrambled eggs and crispy bacon for a balanced meal.
Try These Next!
- Classic Cinnamon Rolls
- Apple Pie Cinnamon Rolls
- Pumpkin Muffins with Streusel Topping
Share & Subscribe
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