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Fluffy Pumpkin Cinnamon Rolls

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These fluffy pumpkin cinnamon rolls with maple cream cheese frosting combine classic comfort with fall-inspired flavors, delivering moist, tender rolls perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 cup pumpkin puree (240ml)
  • ½ cup whole milk, warmed to about 110°F (120ml)
  • ¼ cup unsalted butter, melted and cooled slightly (60g)
  • 1 large egg, room temperature
  • ½ cup brown sugar, packed (100g)
  • 2 tablespoons ground cinnamon (for filling)
  • ¼ cup unsalted butter, softened (60g) (for filling)
  • 4 oz cream cheese, softened (115g)
  • 2 tablespoons unsalted butter, softened (28g)
  • ¼ cup pure maple syrup (60ml)
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar, sifted (120g)

Instructions

  1. Warm the whole milk to about 110°F (43°C). Sprinkle the yeast over the milk and stir lightly. Let it sit for 5–10 minutes until frothy.
  2. In a large bowl, whisk together pumpkin puree, melted butter, egg, and granulated sugar. Add the activated yeast mixture and stir to combine.
  3. In another bowl, sift together flour, salt, and cinnamon. Slowly add dry ingredients to the wet mixture, stirring until a sticky dough forms.
  4. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic but slightly tacky. Alternatively, knead with a stand mixer dough hook for 6–7 minutes.
  5. Lightly oil a large bowl, place dough inside, turning once to coat. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. While dough rises, mix softened butter, brown sugar, and cinnamon for the filling until spreadable.
  7. Punch down risen dough and roll out on floured surface into a 16×12 inch rectangle about ¼ inch thick.
  8. Spread cinnamon-brown sugar filling evenly over dough, leaving a small border.
  9. Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 equal rolls about 1 ½ inches thick.
  10. Place rolls cut-side up in a greased 9×13-inch baking dish, spaced slightly apart. Cover and let rise for 30–45 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Tent with foil if tops brown too fast.
  12. While rolls bake, beat cream cheese and butter until smooth. Add maple syrup and vanilla, then gradually add powdered sugar until spreadable.
  13. Let rolls cool 10 minutes, then spread maple cream cheese frosting generously. Serve warm.

Notes

Use warm milk (about 110°F) to activate yeast properly. Add flour sparingly during kneading to keep dough soft. Let dough rise fully for best texture. Frost rolls while warm for gooey frosting but let cool slightly to prevent sliding. Fresh cinnamon enhances flavor. For gluten-free, use a blend with xanthan gum; for dairy-free, substitute coconut milk and vegan butter.

Nutrition

Keywords: pumpkin cinnamon rolls, fall breakfast, maple cream cheese frosting, pumpkin puree, cinnamon rolls recipe, easy cinnamon rolls, autumn baking

Find it online: https://tempotaste.com/fluffy-pumpkin-cinnamon-rolls-recipe-perfect-for-easy-fall-breakfast/