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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Adapted from The Girl Who Ate Everything and My Baking Addiction
Makes 12 large rolls or 24 small rolls

1/3 cup milk
2 tablespoons unsalted butter
½ cup canned pumpkin
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon
1/3 teaspoon nutmeg
¼ teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon allspice
½ teaspoon salt
1 egg
½ teaspoon vanilla extract
1 (1/4 ounce) package active dry yeast
1 cup all purpose flour
1 cup bread flour

½ cup brown sugar, packed
2 teaspoons cinnamon
2 tablespoons unsalted butter, melted

3 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
¼ cup maple syrup
½ cup confectioners’ sugar
¼ teaspoon cinnamon
Pinch of salt

1. Make the rolls: In a small saucepan, heat milk and 2 tablespoons of butter until just warm and butter is almost completely melted; set aside. In a small bowl, whisk together bread flour and all purpose flour; set aside. Spray a large bowl with non-stick cooking spray; set aside.

2. In the bowl of an electric mixer, mix together pumpkin, sugar, spices, and salt. Add milk mixture and beat until combined. Add eggs, vanilla extract, and yeast. Add half of flour mixture and beat until just combined, scraping down the sides of the bowl as needed. Add the other half of the flour mixture and beat until combined. (Dough will be soft and sticky still, but should hold together in a ball.) Turn dough out into the greased bowl, and lightly spray top of dough with cooking spray.

3. Cover bowl and let rise in a warm place until doubled in bulk, about an hour. With floured hands, deflate dough and turn out onto a lightly floured work surface. Knead gently a few times to create a smooth dough. (It will still be sticky, so keep your hands floured.) Sprinkle dough with enough additional flour to make it easy to handle, and roll out into a 12x10 inch rectangle. (For smaller rolls, divide dough in half first, then roll out each half to 12x5 inches.)

4. In a small bowl, stir together the brown sugar and cinnamon for the filling. Brush surface of dough with melted butter, and sprinkle with brown sugar mixture, leaving about a quarter- to a half-inch of the top long edge clear of brown sugar mixture. (This will make it easier to seal the dough later.)

5. Starting with the long bottom edge, roll the dough up into a log. Pinch the seam to seal. With a sharp knife, cut the roll into twelve 1-inch slices. Place rolls, cut side up, into a greased baking dish (for large rolls, a 9x13 baking dish; for smaller rolls, either a 9-inch round cake pan, or an 8x8 square baking dish). Cover dish and let rise until nearly doubled in bulk, about 30 to 45 minutes.

6. Preheat oven to 350F. Bake rolls until golden, about 15 to 20 minutes. Let cool 10 to 15 minutes.

7. While rolls are cooling, make frosting: In the bowl of an electric mixer, beat together cream cheese and butter until smooth. Add maple syrup and beat to combine. Add cinnamon and confectioners’ sugar until frosting reaches desired consistency. (If frosting is too thick, add a little bit of milk, a teaspoon at a time, until it reaches the right consistency. If it is too thin, add a little more confectioners’ sugar.)

8. Drizzle or slather frosting over still warm rolls. Serve warm or at room temperature.

Brought to you by The Busty Baker (
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