Description

These Pumpkin Cream Cheese Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a soft dough enriched with pumpkin puree and warm spices. Topped with a luscious maple-sweetened cream cheese icing, they offer the perfect combination of tender, fluffy rolls and rich, creamy frosting. Ideal for fall breakfasts or special brunches, these rolls fill your kitchen with irresistible aromas and offer a comforting, festive treat.

Ingredients

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Dough

1/3 cup (80 ml) whole milk, warmed
2 tablespoons (28 g) unsalted butter, melted
1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
1/4 cup (50 g) granulated sugar
1/2 teaspoon (3 g) salt
1 large egg, room temperature
2 1/4 teaspoons (7 g) instant or active dry yeast
2 2/3 cups (335 g) all-purpose flour
1/4 teaspoon (0.5 g) ground nutmeg

Filling

6 tablespoons (85 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1 tablespoon (8 g) ground cinnamon

Cream Cheese Icing

4 ounces (113 g) full-fat cream cheese, softened
2 tablespoons (30 ml) maple syrup
1 tablespoon (12.5 g) granulated sugar

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Instructions

Combine wet ingredients and flavorings: Warm the whole milk and melted unsalted butter until warm to the touch but not hot. In a large bowl, whisk together the pumpkin puree, granulated sugar, ground nutmeg, salt, and the warmed milk and butter mixture. Add the egg and yeast, stirring well to combine.
Mix in flour and form dough: Gradually add the all-purpose flour to the wet mixture, stirring until a soft dough forms. This dough should be slightly sticky but cohesive.
Knead the dough: Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 5 minutes. Continue kneading until the dough is smooth, elastic, and passes the windowpane test. If the dough feels too sticky, gradually add up to 1/4 cup more flour.
First rise: Place the kneaded dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot (like inside a turned-off oven with the light on) until it doubles in size, approximately 1 to 2 hours.
Roll out and add filling: On a floured surface, roll the dough into a large rectangle. Evenly spread the softened butter over the surface, then sprinkle the sugar and cinnamon mixture across the dough.
Shape the rolls: Starting from one edge, tightly roll the dough into a log. Cut the roll into 10 to 12 equal pieces using a sharp knife or dental floss, and place them cut-side up in a greased baking dish.
Second rise: Cover the rolls and let them rise again in a warm spot until doubled in size, about 45 minutes.
Bake the rolls: Preheat the oven to 350°F (177°C). Bake the rolls for 25 minutes. After 15 minutes, tent the rolls loosely with foil to prevent over-browning. The rolls are done when puffed, golden brown, and fragrant.
Make the cream cheese icing: In a bowl, beat the softened cream cheese, maple syrup, and granulated sugar together until smooth and creamy, around 3 to 4 minutes.
Frost the rolls: Spread the cream cheese icing over the warm rolls. The residual heat will slightly melt the icing, giving it a silky, even texture.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
The dough should be warm but not hot to activate yeast properly.
The windowpane test ensures gluten development for a soft, elastic dough.
If dough is too sticky, flour can be added gradually, but avoid over-flouring to keep rolls tender.
Covering rolls with foil during baking prevents the tops from burning while ensuring thorough cooking.
Let rolls cool slightly before spreading icing to avoid it becoming too runny or melting off completely.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American