Description
These Pumpkin Cream Cheese Cinnamon Rolls are a soft and fluffy fall-inspired treat combining warm spices, pumpkin puree, and a smooth cream cheese frosting. Perfect for a cozy brunch or holiday breakfast, these rolls feature a tender dough enriched with pumpkin and nutmeg, swirled with cinnamon sugar, and topped with a luscious maple-infused cream cheese icing.
Ingredients
Scale
Dough
- 1/3 cup (80 ml) whole milk, warmed
- 2 tablespoons (28 g) unsalted butter, melted
- 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 large egg, room temperature
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 2 2/3 cups (335 g) all-purpose flour
- 1/4 teaspoon (0.5 g) ground nutmeg
Filling
- 6 tablespoons (85 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (8 g) ground cinnamon
Cream Cheese Icing
- 4 ounces (113 g) full-fat cream cheese, softened
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (12.5 g) granulated sugar
Instructions
- Prepare the dough: Warm the whole milk and melted butter until warm to the touch but not hot. In a large bowl, whisk together the pumpkin puree, granulated sugar, ground nutmeg, salt, and the warm milk-butter mixture. Add the egg and yeast, stirring to combine. Gradually mix in the flour until a soft dough forms.
- Knead the dough: Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes until smooth, elastic, and passing the windowpane test. If sticky, add extra flour gradually, up to 1/4 cup, to reach the right consistency.
- First rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm, draft-free spot until doubled in size, about 1 to 2 hours.
- Roll and fill: On a floured surface, roll the risen dough into a rectangle. Spread softened butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the buttered dough. Then roll the dough tightly into a log shape.
- Cut and second rise: Using a sharp knife or dental floss, slice the roll into 10 to 12 even pieces. Arrange these pieces cut-side up in a greased baking dish. Cover and let rise again in a warm place until doubled, about 45 minutes.
- Bake the rolls: Preheat the oven to 350°F (177°C). Bake the cinnamon rolls for 25 minutes. After 15 minutes, loosely tent with foil to prevent over-browning. The rolls should be puffed, golden, and fragrant when done.
- Make the cream cheese icing: Beat softened cream cheese with maple syrup and sugar until smooth and creamy, about 3 to 4 minutes.
- Glaze and serve: Spread the cream cheese icing over the warm rolls. The warmth will slightly melt the icing, giving it a smooth, luscious texture.
Notes
- Ensure milk and butter mixture is warm, not hot, to activate yeast without killing it.
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- Check dough elasticity with the windowpane test for optimal roll texture.
- Letting the rolls rise twice ensures fluffier, tender cinnamon rolls.
- Tenting with foil during baking prevents the tops from burning while allowing the rolls to cook through.
- The cream cheese icing can be made ahead and chilled.
- For a vegan version, substitute dairy and egg with plant-based alternatives, though adjustments might be needed for rising.
