Introduction

Nothing compares to the cozy aroma of pumpkin spice filling your kitchen on a crisp fall morning. These pumpkin cinnamon rolls offer soft, enriched dough wrapped around a gooey pumpkin spice filling, all topped with a luscious maple cream cheese frosting. They make a perfect Thanksgiving breakfast or a special weekend treat.

A close view of nine cinnamon rolls arranged in a 3x3 grid, each roll showing spiral layers of golden-brown dough with dark brown cinnamon filling. Five of the rolls are covered with a thick, creamy white icing that has a smooth, slightly swirled texture spreading unevenly over the top. The other four rolls reveal the shiny cinnamon spirals, with a soft and fluffy dough texture visible. The rolls fit snugly together, with some icing spreading between the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, warmed (110-115°F)

4 tablespoons unsalted butter, softened

1/4 cup granulated sugar

2 1/4 teaspoons instant yeast (1 packet)

1/2 cup pumpkin puree (not pumpkin pie filling)

1 large egg, room temperature

4 to 4 1/2 cups bread flour

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup unsalted butter, softened (for filling)

1 cup packed dark brown sugar

2 teaspoons pumpkin pie spice (or pre-made blend)

8 oz cream cheese, softened (for frosting)

1/4 cup maple syrup (for frosting)

1 teaspoon vanilla extract (for frosting)

1 1/2 to 2 cups powdered sugar (for frosting)

Instructions

Step 1: In the bowl of a stand mixer, combine warmed milk, softened butter, sugar, and instant yeast. Stir to combine and let sit for 2-3 minutes to activate the yeast.

Step 2: Add pumpkin puree, egg, and vanilla extract. Beat until no streaks remain. Add 1 cup of flour and mix on medium speed until just combined.

Step 3: Switch to the dough hook and gradually add the remaining flour until the dough comes together. Knead on medium-high speed for 2-3 minutes until the dough is slightly sticky but elastic.

Step 4: Transfer the dough to a greased large bowl, turn to coat with oil, cover, and let rise in a warm place for 1-2 hours or until doubled in size.

Step 5: Punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread softened butter evenly over the dough to the edges.

Step 6: Mix brown sugar and pumpkin pie spice, then sprinkle it evenly over the buttered dough. Gently rub the mixture in with your fingertips.

Step 7: Roll the dough tightly from the long edge into a log. Cut into 12 equal rolls using a serrated knife or unflavored dental floss.

Step 8: Place rolls 1-2 inches apart in a greased 9×13 inch pan. Cover and let rise for another 1-2 hours or refrigerate covered overnight (up to 16 hours).

Step 9: Preheat the oven to 350°F (175°C). Bake rolls for 25-30 minutes, tenting with foil if they brown too quickly, until golden and cooked through.

Step 10: Meanwhile, beat cream cheese, maple syrup, vanilla, and powdered sugar until smooth. Spread the frosting over warm rolls and serve immediately.

Tips & Variations

Use room temperature ingredients for a fluffier dough and better texture.

Warm milk gently to avoid killing the yeast; use a thermometer to reach 110-115°F.

If dough is hard to roll out, cover and let it rest for 10-15 minutes to relax the gluten.

For a dairy-free version, substitute almond milk and vegan butter in dough, filling, and frosting.

Try active dry yeast if you don’t have instant; allow extra rise time accordingly.

Tent rolls with foil while baking to prevent over-browning on top.

Freeze unbaked rolls after shaping for up to 3 months; thaw overnight before baking.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour or a mix of all-purpose and bread flour. Bread flour helps absorb moisture and creates a chewier texture, but all-purpose will still yield delicious rolls.

Do I need to proof the yeast before using?

With instant yeast, proofing is not necessary as it can be added directly to the dough. However, if using active dry yeast, proof it in warm milk and sugar until foamy, about 5-10 minutes, to ensure it’s alive.