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These Pumpkin Cinnamon Rolls are incredibly delicious! These pumpkin cinnamon rolls are filled with a pumpkin spice sugar filling and they are topped with the most amazing maple cream cheese frosting! Every bite is full of warm spices and pumpkin flavor making these rolls pure bliss.
These Pumpkin Cinnamon Rolls are absolute delicious and a perfect fall breakfast treat! This delicious pumpkin cinnamon rolls recipe has a soft, gooey pumpkin cinnamon roll topped with the best maple cream cheese frosting. Get ready to indulge in the perfect balance of warm spices, and pillow soft rolls.
For more cinnamon roll recipes, try Small Batch Cinnamon Rolls, Blueberry Cinnamon Rolls and Banana Cinnamon Rolls.
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WHY THIS RECIPE WORKS
- Pumpkin dough: This pumpkin dough is so soft and incredibly delicious!
- Pumpkin Sugar: The pumpkin sugar is sprinkled over the dough.
- Maple cream cheese frosting: A simple maple cream cheese frosting is spread over the cinnamon rolls while they are still warm.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Yeast: I use fresh yeast but you can also use instant or active dry yeast
- Butter: Take it out of the fridge 1-2 hours before baking.
- Whole milk: Heat the milk up to 37ºC, make sure it's not warmer as it can kills the yeast if it's too hot.
- All-purpose flour: I use all-purpose flour for a soft and fluffy dough.
- Brown sugar: Brown sugar gives lot's off warm flavor notes.
STEP BY STEP INSTRUCTIONS - DOUGH
The full recipe is down below in the recipe card.
Here is how to make and bake these pumpkin cinnamon rolls. This recipe needs a stand mixer with a dough hook attachment and a 24x34 cm (9 x 13 inch) baking tray lined with parchment paper or butter or non-stick cooking spray.
STEP 1: For the dough, heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use instant yeast, let it bloom in the warm milk per instruction of the pack).
STEP 2: Add the granulated sugar, all-purpose flour, pumpkin puree, pumpkin spice and egg and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
STEP 3: Continue kneading on medium speed and add the softened butter and salt. This part looks messy but don’t worry. Keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
STEP 4: Cover the bowl with plastic wrap and a tea towel. Place it in a warm place in your house. Let it rise for 45-60 minutes or until double in size. See FAQ above for overnight rising.
PUMPKIN SPICE FILLING , CREAM CHEESE FROSTING AND ASSEMBLING
STEP 1: While the dough rises, mix together the brown sugar and pumpkin spice and set the mixture aside.
STEP 2: After the first rise, it should now be double in size. Roll it out your cinnamon roll dough on a lightly floured surface into a large square, with a rolling pin. Spread first the butter over the dough, followed but the pumpkin spice sugar.
STEP 3: Use a pizza cutter, and cut 12x 4 cm/1.5 inch strips, on the long side, and gently roll each individually. Place them in a baking tray and let them rise for a second time on the kitchen counter for 30 minutes under plastic wrap and a tea towel.
Meanwhile preheat the oven to 175ºC/ 350ºF conventional oven.
STEP 4: After the second rise, bake them for 28-30 minutes on the second lowest rack. For the last 5 minutes of the baking time, or when they start to become golden brown, lightly cover the cinnamon rolls with aluminium foil, to prevent too much browning.
STEP 5: For the maple cream cheese glaze, in a mixing bowl, add all of the ingredients and mix it together until smooth. Spread the frosting over the cinnamon rolls.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
The pan you use decides how long the rolls needs to bake for. If you use a metal pan they need 28-30 minutes. If you use a ceramic baking dish, they need to bake for 32-35 minutes.
Yes, let the dough rise its 1st rise in the fridge overnight, proofing for no more than 16 hours. Then follow the recipe as and let the dough do its 2nd rise at room temperature.
Yes, prepare each of the element, the day before, so you only need to assemble the cinnamon rolls the next morning. Make the dough as described in the FAQ above. Prepare the pumpkin spice sugar filling and store it in an airtight container at room temperature. Prepare maple cream cheese frosting and store in the fridge.
PUMPKIN PIE SPICE
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store at in a cupboard in an airtight container.
HOW TO STORE
Store the pumpkin cinnamon rolls in the fridge covered tightly with cling film or in an airtight container. Best enjoyed within a 2-3 days. They taste the the best when reheated in the microwave for 30 seconds to 1 minute.
Other Cinnamon Roll Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Pumpkin Cinnamon Rolls
Equipment
- 33 x 23 cm (13 x 9 inch) sheet pan
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 1 tablespoon active dry yeast or instant yeast
- 50 g granulated sugar
- 610-620 g all-purpose flour
- 1 tablespoon pumpkin spice (see notes below to make your own)
- 1 egg
- 100 g pumpkin purée
- 55 g butter room temperature
- 1 teaspoon salt
FILLING
- 110 g butter room temperature
- 200 g dark brown sugar
- 1 ½ tablespoon pumpkin spice (see notes below to make your own)
- 60 ml heavy cream
MAPLE CREAM CHEESE FROSTING
- 100 g full-fat cream cheese
- 2 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 70 g powdered sugar
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, egg, pumpkin purée and pumpkin spice and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 610-620 g all-purpose flour, 1 tablespoon pumpkin spice, 1 egg, 100 g pumpkin purée
- Continue on medium speed and add the butter and salt. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.1 teaspoon salt, 55 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 45-60 minutes or until doubled in size. See FAQ above for overnight rising.
PUMPKIN SPICE FILLING
- While the dough rises, mix together the brown sugar and pumpkin spice and set it aside.200 g dark brown sugar, 1 ½ tablespoon pumpkin spice
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle of around 48x33 cm/ 19x13 inches, with the longest side towards you.
- Then spread first the butter over the dough, followed by sprinkling the pumpkin spice sugar, and spread it out into an even layer. Gently press the sugar down into dough.110 g butter
- Use a pizza cutter, and cut 12, 4 cm/1.5 inch strips, on the long side, and gently roll each individually.
- Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 30 minutes under plastic wrap and a tea towel.
- Meanwhile preheat the oven to 175ºC/ 350ºF conventional oven.
- After the second rise, pour the heavy cream over the cinnamon rolls, and bake them for 28-30 minutes on the second lowest rack. For the last 5 minutes of the baking time, or when they start to become golden brown, lightly cover the cinnamon rolls with aluminium foil, to prevent too much browning.60 ml heavy cream
- Let them cool down for 15 minutes while making the frosting.
MAPLE CREAM CHEESE FROSTING
- In a mixing bowl, add all of the ingredients and mix it together until smooth.100 g full-fat cream cheese, 2 teaspoon maple syrup, 1 teaspoon vanilla extract, 70 g powdered sugar
- Spread the frosting over the cinnamon rolls. They are ready to be enjoyed.
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