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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Delicious soft pumpkin cinnamon rolls filled with gooey cinnamon swirl and topped with maple cream cheese icing.
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Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 11 rolls
Calories 320 kcal

Equipment

  • Stand Mixer
  • Rolling Pin
  • Baking dish
  • Cooling Rack

Ingredients
  

Pumpkin Dough

  • ⅓ cup whole milk 80ml
  • 2 Tablespoons unsalted butter 28g
  • ½ cup canned pumpkin (not pumpkin pie filling) 115g
  • ¼ cup granulated sugar 50g
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • 2 and ¼ teaspoons instant or active dry yeast (1 standard packet, see note) 7g
  • 2 and ⅔ cups all-purpose flour (spooned & leveled), plus more as needed for hands and work surface 335g

Filling

  • 6 Tablespoons unsalted butter softened to room temperature 85g
  • ½ cup packed light or dark brown sugar 100g
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves

Maple Cream Cheese Icing

  • 4 ounces full-fat brick cream cheese softened to room temperature 113g
  • 3 Tablespoons pure maple syrup 45ml
  • 1 Tablespoon whole milk 15ml
  • ⅔ cup confectioners’ sugar sifted 80g
  • ⅛ teaspoon ground cinnamon optional

Instructions
 

Make the Dough

  • Warm the milk and butter together over the stove or in the microwave until lukewarm (105°F-115°F). Set aside.
  • Whisk the pumpkin puree, sugar, nutmeg, and salt together in a bowl. Whisk in the warm milk/butter, egg, and yeast until combined.
  • Mix in 1 cup of flour and then 1 and ⅔ cups more flour, mixing for 1 minute each.
  • Knead the dough for 5 minutes until soft and slightly tacky.
  • Let it rise in a greased bowl covered for 2 hours until double in size.

Roll and Fill

  • Punch down the dough, then roll it out into a 10x14-inch rectangle.
  • Spread softened butter on the dough. Mix brown sugar and spices and sprinkle on top.
  • Roll up the dough tightly and cut into 10-12 rolls. Arrange in a greased baking pan.
  • Cover the rolls and allow to rise for 1 hour.

Bake

  • Preheat the oven to 350°F (177°C) and bake for 22-28 minutes until lightly browned.
  • Make icing by mixing cream cheese, maple syrup, milk, and confectioners' sugar until smooth.
  • Spread icing on warm cinnamon rolls.

Notes

Overnight option available for the dough and freezing instructions provided.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 250mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 30IUCalcium: 6mgIron: 8mg
Keyword Baking Recipe, cinnamon rolls, Fall Dessert, Pumpkin Cinnamon Rolls, Pumpkin Recipe
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