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–+ servings

Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are incredibly delicious! These pumpkin cinnamon rolls are filled with pumpkin spice sugar and are topped with the most amazing maple cream cheese frosting! Every bite is full of warm spices and flavor making these rolls pure bliss.
5 fra 1 stemme
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Prep Time 45 minutes
Cook Time 23 minutes
Proofing time 1 hour 45 minutes
Total Time 2 hours 53 minutes
Course Breakfast
Cuisine American
Servings 12 rolls
Calories 457 kcal

Equipment

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.

Notes

How to make pumpkin 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 in a cupboard in an airtight container.

Nutrition

Calories: 457kcalCarbohydrates: 69gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 46mgSodium: 325mgPotassium: 168mgFiber: 2gSugar: 29gVitamin A: 1860IUVitamin C: 1mgCalcium: 72mgIron: 3mg
Keyword cinnamon rolls, cream cheese frosting, pumpkin, pumpkin spice
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