It’s Pumpkin Season and my taste buds are so happy about it. If you’re following me on Instagram or TIktok you know that I’m 4 weeks into my Holiday Countdown series where every week I share a new holiday recipe and countdown the days to Halloween, Thanksgiving and of course, Christmas 🙂
As the air gets crisper and the leaves begin to change, I thought this week was the perfect time to whip up some pumpkin cinnamon rolls and boy oh boy am I glad I did!!! This recipe is very similar to the classic cinnamon roll recipe I shared earlier this year with a little pumpkin twist to get you ready for fall.
Check out my Instagram TV video for the full tutorial! I hope you love it!
Pumpkin Cinnamon Rolls
(This recipe is adapted from the Tasty cinnamon roll recipe I posted earlier this year!)
2 cups whole milk, warm to the touch (110 degrees)
½ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
2¼ teaspoons (1 packet) active dry yeast
5 cups all-purpose flour, divided
1/2 cup pumpkin puree
1 teaspoon baking powder
2 teaspoons salt
1 tsp pumpkin pie spice
¾ cup light brown sugar
¾ cup (1½ sticks) unsalted butter, softened
2 tablespoons ground cinnamon
1/2 Tbs pumpkin pie spice
4 ounces cream cheese, softened and cubed
2 tablespoons unsalted butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
1/4 cup maple syrup
1 cup powdered sugar
- For the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
- Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
- Add 4 cups of flour to the milk mixture and 1/2 cup pumpkin puree and stir with a wooden spoon until just combined. You can also use the dough hook on a stand mixer.
- Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
- Generously butter 2 9-inch round baking pans and set aside.
- Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon and pumpkin pie spice. Mix well, then set aside.
- Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, salt and pumpkin pie spice. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
- Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick.
- Spread the filling evenly over the dough.
- Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
- Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
- Preheat the oven to 350˚F (180˚C).
- Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract and maple syrup until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
- When the cinnamon rolls are finished, let cool for about 10 minutes.
- Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.