Pumpkin Spice Cinnamon Rolls with Maple Icing
Made with pumpkin puree in the dough and a buttery pumpkin spice filling, these are the perfect rolls to make on a chilly fall morning. Prepare the dough ahead of time for overnight rolls, or make the day of. Either way, you can't go wrong with these perfect breakfast rolls!
Servings: 11 rolls
Ingredients
For the Pumpkin Cinnamon Rolls
- 1/3 cup lukewarm whole milk*
- 1 Tbsp active dry yeast
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup pumpkin puree
- 1 large egg, lightly beaten
- 3 Tbsp granulated sugar
- 3 cups (437g) all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp kosher salt
For the Filling
- 1/3 cup dark brown sugar
- 2 Tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup unsalted butter, at room temperature
For the Maple Icing
- 4 Tbsp unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 2 Tbsp pure maple syrup
- 1 1/2 cups powdered sugar
- Pinch of kosher salt
Instructions
For the Pumpkin Cinnamon Rolls
- Combine the milk and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 5 minutes or until the yeast is bubbling slightly and foamy (this is your sign that the yeast is alive. If this doesn't happen, you need to get fresh yeast).
- Beat in the butter, pumpkin, egg, and sugar until smooth, about 1 minute.
- Add the flour, pumpkin pie spice, and salt; beat on medium-high speed until the dough pulls away from the sides of the bowl and is no longer too tacky, about 5 to 7 minutes.
- Transfer the dough to a lightly greased bowl and cover tightly with plastic wrap. Place the bowl in a warm place (I heat my oven to 95°F and place the bowl in the bottom of the oven) until doubled in size, about 45 minutes to 1 hour.
For the filling
- While the dough is rising, combine the brown sugar, cinnamon, and pumpkin pie spice in a small bowl.
- Punch the dough down using the fist of your hand (this will help expel some gases), and turn the dough out onto a lightly floured surface and roll into a 12- x 18-inch rectangle.
- Evenly spread the butter all over the dough using an offset spatula or a knife, leaving a 1/2-inch border on each side. Sprinkle the brown sugar mixture all over the butter.
- Starting with one of the long ends, tightly roll the dough from end to end and gently punch the edges together to seal.
- Cut the dough into 1 1/2-inch thick sections using a sharp knife or a strand of unscented dental floss. Place the rolls 2-inches apart on a lightly greased baking sheet; cover tightly with plastic wrap and let proof in a warm place until puffy, about 45 minutes to 1 hour.**
- Meanwhile, preheat the oven to 350°F. Bake 22 to 25 minutes or until edges are just golden brown.
For the Maple Icing
- Beat the butter, cream cheese, and maple syrup in a medium bowl until smooth and fluffy, about 2 minutes. Add the powdered sugar, vanilla, and salt and beat until smooth. Spread the icing over the warm rolls.
Notes
* Just warm the milk up in the microwave for about 20 seconds, until it's just slightly warm to the touch.
** Add more flour, 1 Tbsp at a time, if needed, if you feel the dough is too tacky.
*** If you're wanting to make overnight cinnamon rolls: after placing rolls 2-inches apart on a greased baking sheet, place them in the refrigerator, covered tightly with plastic wrap, overnight. In the morning, remove them from the refrigerator and let them sit in a warm place for 1 to 2 hours or until slightly puffed. Continue with instructions as stated above.