Pumpkin Cinnamon Rolls

Oh boy do I have the perfect new fall recipe for you! I had plans to deliver a perfect pumpkin cinnamon roll recipe to you last fall, but life got away from me. Trust me when I say that this recipe is absolutely worth the wait. These pumpkin cinnamon rolls are so cozy and are perfect for Thanksgiving breakfast or any slow fall morning. A cinnamon roll with a side of bacon is one of my favorite breakfasts, paired with a cup of coffee of course. I’m confident there is no better combination than a warm cinnamon roll hot from the oven and some crispy, salty bacon. Enjoying that breakfast while the rain falls outside and we’ve got a cozy family Saturday at home with piles of books or enjoying it before a fall family hike on a sunny fall day make for an absolutely perfect weekend. I love a classic cinnamon roll, and my chai cinnamon rolls and apple cinnamon rolls are so special too, but these pumpkin cinnamon rolls are a new favorite of mine this season.

Ingredients for Pumpkin Cinnamon Rolls

• Milk: warm milk helps activate the yeast. It shouldn’t be too hot, around 110 degrees Fahrenheit.
• Yeast: I used instant yeast in this recipe, but regular active dry yeast also works. If that’s what you’re using, be sure to add a pinch of sugar to help the yeast activate and give a few minutes to bloom.
• Granulated sugar and brown sugar: Classic granulated sugar makes the dough sweet, and brown sugar is used in the filling.
• Pumpkin puree: I recommend using Libby’s canned pumpkin. I have tried other brands and they have more moisture and the recipe won’t turn out the same.
• Egg: Just one egg adds a delicious richness to the dough. Have the egg at room temperature before starting for best results.
• Butter: We are using melted butter in the dough and softened butter in the filling, so be sure to have both! We are using 1/4 cup of each, so you’ll need one entire stick for this recipe.
• Bread flour: The protein content of bread flour makes a difference in this recipe. Can you use all-purpose? Yes. But for the perfect texture you want to use bread flour.
• Salt: As always, a little salt helps enhance the sweetness.
• Spices: cinnamon, nutmeg, ginger, allspice, cloves are classic pumpkin pie spices and are all used in this recipe for that classic pumpkin pie flavor.
• Cream cheese: Softened cream cheese is a must for this maple cream cheese frosting.
• Powdered sugar: Also a must for the frosting!
• Maple syrup: Powdered sugar already adds sweetness to the frosting, but the maple syrup really just enhances that fall flavor and is the perfect combination with the pumpkin cinnamon roll dough.
• Heavy cream: Just a little heavy cream is used to thin the frosting to your desired consistency. If you don’t have it, regular milk will work in a pinch.

How to Make Pumpkin Cinnamon Rolls

• First, combine your warm milk and yeast in the bowl of a stand mixer. You can also use a large bowl for this step if you’re planning to mix by hand. If you’re using rapid rise yeast, you can move to the next step. If you’re using regular active dry yeast, add a teaspoon of sugar and let the mixture sit for about five minutes to let the yeast bloom. You’ll see the top of the liquid begin to foam and it will smell more yeasty.
• Once this step is done, add in your room temperature egg, melted and cooled butter, and pumpkin puree. Please make sure your butter is melted AND cooled, if it’s too hot it’ll kill the yeast.
• In a medium bowl, whisk together the bread flour, salt, cinnamon, nutmeg, ginger, allspice, and cloves.
• Add the dry ingredients to the bowl and knead on speed 2 for 8-10 minutes until the dough is smooth and elastic. Transfer to an oiled bowl and top with plastic wrap. Let it rise for one hour or until doubled in size.
• Once doubled, roll your dough into a large rectangle. Use your fingers to spread the softened butter over the dough, then spread the brown sugar and cinnamon mixture over it. Tuck in the ends, then roll up the dough. Use unflavored dental floss to slice the rolls into twelve even rolls. Place the rolls into a 9 x 13 baking dish sprayed with nonstick cooking spray and let rise for an additional 30 minutes, then bake at 350 for about 35 minutes.
• While they are baking, make your maple cream cheese frosting by beating together the cream cheese, powdered sugar, and maple syrup. Once the frosting is light and fluffy, add enough heavy cream or milk to reach your desired consistency.
• Spread the frosting over the cinnamon rolls and serve warm!

Pumpkin Cinnamon Roll FAQ’s

• Can I make them in advance? Yes! It is a task to make cinnamon rolls from start to finish the morning you want to enjoy them, especially if you’re enjoying them Thanksgiving morning before cooking Thanksgiving dinner. I do find that for the absolute best results; you should make the start to finish in one sitting. But you can still enjoy very tasty cinnamon rolls placing them in the refrigerator covered tightly with plastic wrap after slicing them and putting them in the baking dish but before the second rise. When ready to bake, remove the baking dish from the refrigerator about 30 minutes before baking, then go ahead and bake!
• Can I just use pumpkin pie spice? Yes! You can substitute all the spices in the dough for 1 tbsp. of pumpkin pie spice.
• Can I double the recipe? Yes, you sure can! It may be too much dough for your stand mixer, but you certainly can double this recipe.
• What if I don’t have a stand mixer? No problem, you’re just in for an arm workout! My stand mixer is a workhorse in my kitchen but you absolutely can make this by hand. Mix together the dough in a large bowl until it’s mostly combined, then turn onto a floured surface to knead away.

Trust me, this recipe for pumpkin cinnamon rolls is one you’ll definitely want to make this fall! It’s fall baking perfection!