Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are soft, tender spirals of yeast dough filled with cinnamon sugar and topped with cream cheese frosting. The pumpkin puree goes into the dough, which makes the rolls moist and gives the crumb a light orange color.

They take some time because the dough needs to rise twice, but most of that time is hands off. The rolls bake in about 25 minutes, and they stay soft for days, which makes them a good choice for a weekend breakfast or a holiday morning.

Ingredients

Dough

• 3 1/2 cups (440 g) all purpose flour, plus extra for dusting
• 2 1/4 teaspoons (7 g) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 3/4 cup (180 g) pumpkin puree
• 1/2 cup (120 ml) warm milk, about 110 F (43 C)
• 1/4 cup (55 g) unsalted butter, melted
• 1 large egg

Filling

• 1/3 cup (75 g) unsalted butter, very soft
• 3/4 cup (150 g) light brown sugar
• 1 tablespoon ground cinnamon

Cream cheese frosting

• 4 ounces (115 g) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Why You’ll Love These Pumpkin Cinnamon Rolls

• The pumpkin makes the dough soft and moist, so the rolls stay tender for days instead of drying out.
• The cinnamon filling forms a gooey spiral, and the cream cheese frosting adds a tangy contrast.
• Most of the time is rising time, so you only work for about 30 minutes in total.
• You can prepare the rolls the night before and bake them in the morning.

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pie filling. Pie filling adds extra sugar and spices, which changes the balance of the dough. If the puree looks watery, blot it with a paper towel. Extra water makes the dough sticky and hard to shape.

Yeast: Instant yeast can be mixed straight into the flour. If you have active dry yeast, stir it into the warm milk with a pinch of sugar and wait 5 to 10 minutes until it turns foamy before using it. If it does not foam, the yeast is dead and the rolls will not rise.

Milk temperature: The milk should feel warm, not hot. About 110 F (43 C) is ideal. Milk that is too hot kills the yeast, and milk that is too cold slows the rise a lot.

Flour: The dough should be soft and slightly tacky. Start with 3 1/2 cups, and only add more flour a tablespoon at a time if the dough sticks to your hands badly. Too much flour makes the rolls dense.

Cream cheese: Use full fat block cream cheese for the frosting. The tub kind is softer and can make the frosting runny. Let it come to room temperature so it mixes smoothly.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses an egg, milk, butter and cream cheese.

How to Make Pumpkin Cinnamon Rolls

In a large bowl, whisk 3 cups of the flour with the yeast, sugar, salt and pumpkin pie spice. Add the pumpkin puree, warm milk, melted butter and egg. Stir until a shaggy dough forms. If you use a stand mixer, use the dough hook on low speed.

Knead the dough for 6 to 8 minutes by hand, or 5 minutes with a mixer, adding the last 1/2 cup of flour a little at a time as needed. This is the first step where a mistake ruins the rolls. If you stop kneading too early, the dough has no structure and the rolls turn heavy. The dough is ready when it feels smooth and springs back slowly when you poke it.

Place the dough in a greased bowl, cover it and let it rise in a warm spot for 60 to 75 minutes, until it doubles in size. Mix the soft butter, brown sugar and cinnamon for the filling while you wait.

Roll the dough on a floured surface into a rectangle about 16 by 12 inches (40 by 30 cm). Spread the filling over the dough, leaving a 1/2 inch border along one long edge. Roll the dough up tightly from the opposite long edge and pinch the seam closed. Cut the log into 12 rolls with a sharp knife or unflavored dental floss. A knife can squash the dough, and floss gives a cleaner cut.

Place the rolls in a greased 9 by 13 inch (23 by 33 cm) baking dish. Cover them and let them rise for 30 to 45 minutes, until puffy and touching each other. The second step that matters is the second rise. Rolls that go into the oven before they rise properly bake up tight and dry.

Heat the oven to 350 F (175 C) and bake the rolls for 22 to 28 minutes, until golden on top and cooked through. The center should reach 190 F (88 C) on a thermometer. Cool the rolls for 10 minutes while you make the frosting.

For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until fluffy. Add the milk a teaspoon at a time until the frosting spreads easily. Spread it over the warm rolls and serve.

Tips for Success

• Use a thermometer for the milk. It takes the guesswork out of the yeast.
• Let the dough rise in a warm place, such as the oven with only the light on. A warm spot speeds up the rise and gives a lighter crumb.
• Roll the log tightly. Loose rolls unwind in the oven and leave gaps.
• Do not overbake. Take the rolls out when the tops are golden and the center is cooked, because extra time dries them out.
• Frost the rolls while they are warm, not hot. The frosting melts into the spirals and stays soft.

Storage

Counter: Cover the pan tightly and keep the rolls at room temperature for up to 2 days.

Fridge: Store frosted rolls in an airtight container for up to 5 days. Warm each roll for 15 to 20 seconds in the microwave before serving.

Freezer: Freeze the baked, unfrosted rolls in a freezer bag for up to 3 months. Thaw overnight in the fridge and warm in the oven before frosting.

Make ahead: After shaping, cover the pan and refrigerate the rolls overnight. In the morning, let them sit at room temperature for about 45 minutes, then bake as directed.

FAQ

Why didn’t my dough rise?

The most common causes are old yeast, milk that was too hot or too cold, and a room that is too cool. Check the yeast date, measure the milk temperature and move the bowl to a warmer spot.

Can I use fresh pumpkin?

Yes. Roast the pumpkin until soft, puree it and drain it in a sieve for 10 minutes before measuring. Homemade puree holds more water than canned, and extra water makes the dough sticky.

Why are my rolls dry?

Too much flour, an overbaked pan or a skipped second rise are the usual causes. Measure the flour by weight or spoon it into the cup, and bake only until the centers reach 190 F (88 C).

Can I make these without a mixer?

Yes. Stir the dough with a wooden spoon, then knead it by hand on a floured surface for 6 to 8 minutes.

Can I use a different frosting?

A simple glaze made with powdered sugar, milk and vanilla works too. You can also use maple syrup in the frosting for a different flavor.