Name: Pumpkin Cinnamon Rolls
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: • 1/3 cup (80ml) whole milk; • 2 Tbsp (28g) unsalted butter; • 1/2 cup (115g) canned pumpkin; • 1/4 cup (50g) granulated sugar; • 1/4 tsp ground nutmeg; • 1/2 tsp salt; • 1 large egg; • 2 1/4 tsp (7g) instant or active dry yeast; • 2 2/3 cups (335g) all-purpose flour; • 6 Tbsp (85g) unsalted butter, softened; • 1/2 cup (100g) light or dark brown sugar; • 1 Tbsp ground cinnamon; • 1/2 tsp ground nutmeg; • 1/2 tsp ground allspice; • 1/4 tsp ground ginger; • 1/4 tsp ground cloves; • 4 oz (113g) cream cheese, softened; • 3 Tbsp (45ml) pure maple syrup; • 1 Tbsp (15ml) whole milk; • 2/3 cup (80g) confectioners’ sugar, sifted; • Optional: 1/8 tsp ground cinnamon (for icing)

Description

These Pumpkin Cinnamon Rolls are soft, golden, and filled with cozy spices — topped with a rich maple cream cheese icing. Perfect for fall mornings or holiday brunch!

Ingredients

• 1/3 cup (80ml) whole milk

• 2 Tbsp (28g) unsalted butter

• 1/2 cup (115g) canned pumpkin

• 1/4 cup (50g) granulated sugar

• 1/4 tsp ground nutmeg

• 1/2 tsp salt

• 1 large egg

• 2 1/4 tsp (7g) instant or active dry yeast

• 2 2/3 cups (335g) all-purpose flour

• 6 Tbsp (85g) unsalted butter, softened

• 1/2 cup (100g) light or dark brown sugar

• 1 Tbsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground allspice

• 1/4 tsp ground ginger

• 1/4 tsp ground cloves

• 4 oz (113g) cream cheese, softened

• 3 Tbsp (45ml) pure maple syrup

• 1 Tbsp (15ml) whole milk

• 2/3 cup (80g) confectioners’ sugar, sifted

• Optional: 1/8 tsp ground cinnamon (for icing)

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Instructions

1. Warm milk and butter together until butter melts. Let cool until just warm (105°F–115°F).

2. In a large bowl, whisk pumpkin, sugar, nutmeg, and salt. Stir in warm milk mixture, egg, and yeast.

3. Add 1 cup flour, mix for 1 minute. Add remaining flour and mix 1 more minute. Knead dough for 5 minutes by hand or mixer.

4. Place dough in greased bowl, cover, and let rise in a warm place for 2 hours until doubled.

5. Punch down dough and roll into a 10×14-inch rectangle on a floured surface.

6. Spread with softened butter. Mix brown sugar and spices, sprinkle evenly on top.

7. Roll up tightly and cut into 10–12 rolls. Place in greased baking dish. Cover and let rise 1 hour.

8. Preheat oven to 350°F (177°C). Bake rolls for 22–28 minutes. Tent with foil halfway through to prevent overbrowning.

9. Let cool 10 minutes while you make the icing. Beat cream cheese until smooth, add maple syrup and milk, then confectioners’ sugar. Spread over warm rolls.

Notes

– To prep ahead: Shape the rolls, then refrigerate overnight. Let rise 1 hour before baking.

– To freeze: Shape and freeze before 2nd rise OR par-bake for 10 mins, then freeze.

– To reheat: Microwave 20–30 seconds or warm in 300°F oven. Add icing after reheating.

– Dairy-free milk can be used, but rolls may be slightly less rich.

– Replace all spices with 1½ tsp pumpkin pie spice if needed.

Prep Time: 180
Cook Time: 25
Method: Baking
Cuisine: American