Description

Pumpkin Cinnamon Rolls are the ultimate fall treat, combining the warm flavors of pumpkin and spices into a soft, gooey delight. These rolls are infused with pumpkin puree in both the dough and filling, yielding a moist and flavorful experience. Topped with a rich coffee maple cream cheese icing, they are visually stunning and perfect for any occasion—be it brunch, dessert, or a cozy breakfast. The aroma of cinnamon wafting through your kitchen will surely captivate everyone at your table.

Ingredients

Scale

425g can pumpkin puree
2 1/4 tsp active dry yeast
150g whole milk
565g all-purpose flour
4 Tbsp brown sugar
225g unsalted butter (for filling)
165g cream cheese (for icing)
spices: cinnamon, cardamom

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Instructions

Activate the yeast by mixing lukewarm milk with sugar and sprinkling over yeast; let sit until foamy.
In a stand mixer bowl, combine flour, salt, cinnamon, and cardamom; add activated yeast mixture along with pumpkin puree and eggs.
Knead with the dough hook for 8-10 minutes; gradually incorporate room temperature butter until smooth.
Let the dough rise in a greased bowl for 1-2 hours until doubled in size.
Prepare the filling by mixing softened butter with brown sugar, reduced pumpkin puree, spices, and salt.
Roll out the dough into a rectangle; spread filling evenly and roll tightly into a log; cut into equal pieces.
Place rolls in a greased baking dish to rise again for another hour.
Bake at 350°F (175°C) for 25-30 minutes until golden brown.
For icing, whip cream cheese and butter; gradually add powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste.
Drizzle icing over warm rolls before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg