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Pumpkin Cinnamon Rolls

Ingredients

Pumpkin Dough

  • 2 tbsp active dry yeast
  • 1 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. melted butter
  • 2 tsp. salt
  • 1/3 c. nonfat dry milk
  • 1 egg
  • 3/4 c. pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 6 1/2 c. flour

Filling

  • 3/4 c. butter, softened
  • 1 c. brown sugar
  • 2 tbsp. pumpkin pie spice

Maple Cream Cheese Frosting

  • 1/3 c. butter, softened
  • 1/2 package cream cheese, softened (4 oz.)
  • 3-4 c. powdered sugar
  • 1 tsp. vanilla
  • 4 tbsp. maple syrup
  • 3-4 tbsp. milk, as needed

Instructions

Dough

  • Dissolve yeast in warm water for 2 minutes. Add all ingredients except 3-4 cups of flour in a stand mixer, and mix with dough hook until smooth.
  • Gradually add the remaining flour and mix until just combined.
  • Turn dough out onto floured surface and knead gently until dough is soft and incorporated. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise until doubled, about an hour. 

Making the Rolls

  • After dough has risen, punch down and knead into ball. Roll out onto floured surface. Roll into a large rectangular shape, about 1/2 inch thick.
  • In a separate bowl, mix butter, brown sugar, and pumpkin pie spice into a paste. Spread the mixture over the dough evenly. Roll dough firmly into vertical log.
  • Cut dough at approximately every 1 inch to make 12-18 rolls depending on how big each roll is.  (Using a cheese knife to cut keeps the dough from pinching!). Place rolls in a pan that is coated with cooking spray.
  • Cover and let rise for 15 minutes on top of stove. Meanwhile set stove to 200 degrees F to keep the area around the rolls warm.
  • After they’ve risen, place them in the 200 degree oven for 5 minutes, then turn the temperature up to 350 degrees F and bake for 18-20 more minutes (don’t open the oven door when you raise the temp).
  • Bake until tops are slightly golden brown. Make sure there's some brown on top or they may be underdone.

Maple Cream Cheese Frosting

  • While the rolls are baking, prepare your frosting. In a stand mixer whip butter and cream cheese as hard as the beater will go. 
  • Then turn down the speed and add the powdered sugar slowly, alternating with a bit of milk. Add vanilla. The add maple syrup. Continue adding powdered sugar and milk until you get a smooth consistency, slightly thinner than traditional butter cream. 
  • When the pumpkin cinnamon rolls are very slightly browned on top they are done. Remove and frost immediately!