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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

4.8 from 21 reviews

Delight in these soft and fluffy Pumpkin Cinnamon Rolls, perfectly spiced with a blend of cinnamon, ginger, nutmeg, and cloves, wrapped in a tender pumpkin-infused dough, and topped with a luscious maple frosting. Ideal for autumn mornings or special occasions, these rolls offer a comforting twist on a classic favorite.

Ingredients

Scale

For the Rolls

  • 1/3 cup Whole Milk, warm to the touch (100-115ºF)
  • 2 cups All-Purpose Flour
  • 1 1/2 tsp Instant Yeast (1/2 package)
  • 2 tbsp Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Pumpkin Puree
  • 1 tbsp Unsalted Butter, melted
  • 1 large Egg, lightly beaten

Cinnamon Spice Filling

  • 2 tbsp Light Brown Sugar, lightly packed
  • 2 tbsp Granulated Sugar
  • 1/2 tbsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp AllSpice
  • 1/8 tsp Ground Cloves
  • 3 tbsp Unsalted Butter, room temperature

Maple Frosting

  • 2 tbsp Unsalted Butter, room temperature
  • 2 tbsp Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Whole Milk
  • 2 cups Sifted Powdered Sugar
  • 1/8 tsp Salt

Egg Wash

  • 1 large Egg Yolk
  • 1 tbsp Water

Instructions

  1. Warm the Milk: In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Remove from heat and let it cool to 100ºF-115ºF, or until warm to the touch. Alternatively, microwave in a heat-proof glass measuring cup for 15-second intervals until it reaches 180ºF, then cool accordingly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, ground cinnamon, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the warm milk, pumpkin puree, melted unsalted butter, and lightly beaten egg until smooth.
  4. Form the Dough: Add the dry ingredient mixture to the wet ingredients and stir with a spatula until the dough begins to form. Transfer to a stand mixer bowl fitted with a dough hook and knead on low speed for 7-8 minutes until the dough is soft, slightly sticky, and pulls away from the sides. If too sticky, incorporate up to 1/4 cup additional flour, one tablespoon at a time.
  5. Knead by Hand: Transfer dough to a lightly floured surface and gently knead into a smooth ball. Place in a lightly greased medium bowl, cover with plastic wrap or a clean towel, and set in a warm place to rise until doubled in size, about 1 hour.
  6. Prepare Cinnamon Filling: In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, allspice, and ground cloves. Set aside. Keep the room temperature unsalted butter ready for spreading during assembly.
  7. Shape the Rolls: After the dough has doubled, punch it down and roll out on a floured surface to a 10″ x 12″ rectangle. Spread the softened butter evenly over the dough, leaving a 1/4 inch border. Sprinkle the cinnamon sugar spice mixture over the buttered dough.
  8. Roll and Slice: Starting from the long edge, roll the dough tightly into a log. Slice into 6 equal pieces using a sharp knife, trimming the ends if desired for neat edges. Place the rolls cut side down on a lightly greased 8×8-inch baking pan or sheet pan.
  9. Second Rise: Cover the rolls with plastic wrap or a kitchen towel and let rise in a warm spot until doubled, about 25 minutes. For overnight preparation, cover tightly and refrigerate; before baking, allow to rise at room temperature for 1 hour.
  10. Apply Egg Wash: In a small bowl, beat the egg yolk and water together. Brush this mixture lightly over the tops of the rolls to help them bake to a golden finish.
  11. Bake: Preheat oven to 350ºF and bake the rolls on the middle rack for 20-25 minutes until golden brown and cooked through. Remove and cool for 10-15 minutes before frosting.
  12. Make Maple Frosting: In a bowl, cream the room temperature butter with pure maple syrup and vanilla extract. Alternately add sifted powdered sugar and whole milk, stirring until smooth and spreadable. Add salt to balance sweetness.
  13. Frost and Serve: Spread the maple frosting generously over the warm pumpkin cinnamon rolls and serve immediately for the best flavor and texture.

Notes

  • Use whole milk for the richest texture; warming milk activates yeast and helps the dough rise better.
  • Ensure dough is not too sticky before rolling; add flour gradually as needed.
  • Room temperature ingredients, especially butter and egg, improve dough consistency and flavor absorption.
  • For an overnight option, allow dough to rise once, then refrigerate; bring to room temperature for the second rise before baking.
  • Maple syrup in the frosting enhances flavor and pairs beautifully with pumpkin and warm spices.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, autumn breakfast, pumpkin dessert, cinnamon roll recipe, maple frosting, spiced rolls

Find it online: https://tastemadebyclara.com/pumpkin-cinnamon-rolls-recipe/