Easy Pumpkin Cinnamon Rolls Recipe | Fall Brunch Favorite
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls
Ingredients
- Non-stick cooking spray
- ½ cup warm milk (110°F)
- 1 packet (0.25 oz) active dry yeast
- 4½ cups all-purpose flour, plus extra for dusting
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons kosher salt
- 1 cup pumpkin puree
- 1 large egg at room temperature
- 4 tablespoons softened butter
- ½ cup (1 stick) softened butter
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup chopped pecans
- 4 ounces softened cream cheese
- 1 cup powdered sugar
- Pinch of kosher salt
- 2 tablespoons maple syrup
Instructions
Step 1
Start by grabbing a medium bowl and giving it a light coating of cooking spray — this will keep your dough from sticking later. In a separate small bowl, sprinkle the yeast evenly over the warm milk, then set it aside for about 5 minutes. You'll know it's ready when the surface turns foamy and bubbly, kind of like a frothy latte. While that's activating, get your other ingredients ready so you can move quickly once the yeast is nice and lively.
Step 2
Now grab your stand mixer fitted with the dough hook attachment. In the bowl, whisk together the flour, both sugars, and salt until evenly distributed. Pour in your activated yeast mixture along with the pumpkin puree and egg, then start mixing on medium speed until everything comes together into a shaggy dough. Here's where it gets good — add that butter one tablespoon at a time, making sure each piece fully incorporates before adding the next. Keep mixing on medium-high speed for about 10 minutes total, until you've got a smooth, elastic dough that's still slightly sticky but pulls away cleanly from the sides of the bowl. You should see it stretching and folding over itself as it mixes. Lightly oil a large bowl and plop that dough right in, turning it once to coat. Cover it with a clean kitchen towel and let it rest in a warm spot for 1 to 1½ hours. It won't double like typical yeast dough, but it should puff up noticeably and slowly spring back when you gently poke it with your finger.
Step 3
While the dough is proofing, let's get that cozy spiced filling ready. Grab a medium bowl and add your softened butter, then sprinkle in the brown sugar, followed by the cinnamon, salt, nutmeg, and cloves. Using a rubber spatula, mash and stir everything together until it transforms into a thick, fragrant paste with no dry spots remaining — you want it well combined but still a bit chunky. Give it a sniff; that warm spice aroma means you're ready for the next step.
Step 4
**Step 4: Shape and Rise the Rolls** First, lightly flour your work surface and sprinkle a little extra flour over the dough before turning it out. Roll it into an 18x14-inch rectangle, then spread the filling evenly with an offset spatula, making sure to get right to the edges. Sprinkle the chopped pecans over the top, then tightly roll the dough up from the long side into a log, pinching the seam to seal. Trim the ends, then slice into 12 rolls about 1½ inches wide, placing them cut-side up in your prepared pan. Cover them with a kitchen towel and let them rise in a warm spot until doubled in size—about 30 minutes—they should look puffy and soft when they’re ready.
Step 5
Now it's time for the best part — watching your kitchen transform into something straight out of a cozy café! Preheat your oven to 375°F, then pop those risen rolls (still in their baking dish) into the center rack. Bake for about 25 minutes, or until the tops are a beautiful golden brown and your kitchen smells like autumn in the sweetest way possible. Here's where patience pays off: let them cool right in the pan for about 20 minutes. This gives the centers a chance to set so they won't fall apart when you slather on that cream cheese frosting. You'll know they're ready when a toothpick inserted into the center comes out clean, and the edges have pulled away slightly from the sides of the dish.
Step 6
**Step 6: Make the Frosting** In a medium bowl, beat together 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter until smooth and creamy. Add 1 cup of powdered sugar and a pinch of salt, mixing on low speed until the sugar is fully incorporated and no lumps remain. Drizzle in 2 tablespoons of maple syrup and continue beating until the frosting is silky and spreadable. If it looks too thick, add a splash of milk—one teaspoon at a time—until you reach the perfect consistency for slathering over warm rolls.
Step 7
While the rolls are still warm from the oven, grab your offset spatula and gently spread that cream cheese frosting right over the tops. The warmth will help the frosting melt just slightly into the crevices, creating this dreamy glaze that seeps down the sides. Work quickly but gently – you want to coat each roll evenly without smearing them apart. Don't worry about making it perfect; those rustic swirls and little peaks add so much charm.
Nutrition Information
My Tip
Don't skip letting the dough rest until it slowly springs back when poked—that's your visual cue it's ready to roll, even if it hasn't doubled like regular yeast dough. The pumpkin adds density, so this gentle rise ensures fluffy rolls.
Leftovers
Store leftover pumpkin cinnamon rolls in an airtight container in the fridge for up to 3 days to keep the cream cheese frosting from getting soggy. Reheat individual rolls in the microwave for 15-20 seconds or warm the whole batch in a 350°F oven for 10 minutes to restore that fresh-baked softness.
Make It Your Own
Swap pumpkin puree for mashed sweet potato and add a pinch of cardamom to the dough for a subtle twist on this cozy classic.