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Soft Pumpkin Cinnamon Rolls

Soft Pumpkin Cinnamon Rolls with Creamy Maple Frosting

Delight in these Soft Pumpkin Cinnamon Rolls, a perfect blend of pumpkin and spice, topped with creamy maple frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 rolls
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup warm milk any dairy or non-dairy
  • 2 teaspoons active dry yeast
  • 1/3 cup granulated sugar can substitute with brown sugar
  • 1 cup pumpkin puree can substitute with applesauce
  • 1 large egg or flax egg for vegan option
  • 1/4 cup unsalted butter melted
  • 3 1/2 cups all-purpose flour can substitute with bread flour
  • 1 teaspoon salt reduce if using salted butter
  • 1 teaspoon ground cinnamon can be increased for more flavor
  • 1/4 teaspoon nutmeg omit if desired
For the Filling
  • 1/4 cup unsalted butter softened
  • 1/2 cup brown sugar can substitute with white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice can use homemade mix
For the Frosting
  • 8 ounces cream cheese
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract or almond extract
  • 1/4 cup pure maple syrup can substitute with honey
  • 2 cups powdered sugar

Equipment

  • Mixing Bowl
  • whisk
  • baking dish
  • Rolling Pin
  • Oven

Method
 

Step-by-Step Instructions
  1. Activate the Yeast: In a small bowl, combine warm milk, active dry yeast, and a pinch of granulated sugar. Allow to sit for 5-10 minutes until foamy.
  2. Prepare the Dough Mixture: In a mixing bowl, whisk together pumpkin puree, granulated sugar, egg, and melted butter. Add the foamy yeast mixture and combine.
  3. Combine Dry Ingredients: Add flour, salt, ground cinnamon, and nutmeg. Stir until just combined. The dough should be slightly sticky.
  4. Knead the Dough: Turn out the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  5. First Rise: Place the dough in a greased bowl, cover with a towel, and rise for about 1 hour until it has doubled in size.
  6. Make the Filling: Mix softened butter, brown sugar, ground cinnamon, and pumpkin pie spice until smooth.
  7. Roll Out the Dough: Punch down the risen dough and roll out to a 16x12 inch rectangle.
  8. Add the Filling: Spread filling over the dough, leaving a border. Roll tightly from one side and seal the edge.
  9. Slice the Rolls: Cut the rolled dough into 12 pieces and arrange cut-side up in a greased baking dish.
  10. Second Rise: Cover with a towel and let rise for 30 minutes.
  11. Bake the Rolls: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.
  12. Prepare the Frosting: Beat cream cheese and butter until smooth. Mix in vanilla, maple syrup, and powdered sugar.
  13. Frost and Serve: Allow rolls to cool slightly, then spread with frosting.

Nutrition

Serving: 1rollCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 0.5mgCalcium: 50mgIron: 1mg

Notes

These rolls can be made ahead of time and even frozen for later enjoyment.

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