Best Pumpkin Cinnamon Rolls Recipe

Best Pumpkin Cinnamon Rolls Recipe

pumpkin cinnamon rolls

Lucy Schaeffer

Warm, soft, and gooey cinnamon rolls topped with a maple cream cheese frosting. No, you aren’t dreaming. These pumpkin cinnamon rolls are just what you need on a cozy fall morning alongside a cup of coffee. The pumpkin adds moisture to the dough, making them rolls extra soft. We added pecans to the filling, but those are completely optional and can be left out (or replaced with walnuts), if desired. Top the cinnamon rolls while they are still warm to let the frosting slightly melt into them.

Try our Classic Cinnamon Rolls next! 

Have you tried these yet? Let us know what you think in the comments below! 

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Yields:

12

Prep Time:

0

hours

20

mins

Total Time:

3

hours

20

mins

For dough:

1


(0.25-oz.) packet active dry yeast

1


large egg, room temperature

4 1/2
c.

all-purpose flour, plus more for surface

1/4
c.

packed brown sugar

For filling:

1/2
c.

(1 stick) butter, softened 

3/4
c.

packed brown sugar 

For icing:

4
oz.

cream cheese, softened 

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  1. Grease a medium bowl with cooking spray. Sprinkle yeast on top of warm milk and let sit until foamy, 5 minutes. 
  2. Add flour, sugars, and salt to the bowl of a stand mixer and whisk together. Add yeast mixture, pumpkin, and egg to dry ingredients and mix on medium speed with the dough hook. Add butter 1 tablespoon at a time, letting each one mix in thoroughly before adding the next. Continue to mix on medium-high speed until a smooth dough forms, about 10 minutes. Dough will still be sticky but will be stretching and pulling from sides of the bowl. Place dough in prepared bowl, cover with a clean kitchen towel and let rest for 1 or 1 ½ hours. Dough won’t quite double, but will grow in size and should slowly spring back when poked.
  3.  Meanwhile, make filling: In a medium bowl, use a rubber spatula to combine butter, cinnamon, salt, nutmeg, and cloves. 
  4. Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray.  Flour a clean work surface and turn dough out onto surface and sprinkle with more flour. Roll dough out into a 18”-x-14” rectangle. Spread filling all over dough using an offset spatula. Top with chopped pecans. Starting on a long end, roll dough up tightly into a log. Trim ends and cut into 12 cinnamon rolls, about 1 ½” wide each. Place rolls into prepared pan, cut side up, and cover with a kitchen towel. Let rise until doubled, 30 more minutes. 
  5. Uncover rolls and bake until golden, about 25 minutes. Let cool for about 20 minutes before frosting. 
  6. Make frosting: In a medium bowl using a hand mixer, beat cream cheese and butter together. Add powdered sugar and a pinch of salt and mix until no lumps remain. Add maple syrup and beat until combined. 
  7. Frost still warm cinnamon rolls using an offset spatula. 

pumpkin cinnamon rolls

Lucy Schaeffer

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