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Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Course Breakfast, Dessert, Snack
Cuisine American
Keyword Baking, Breakfast, Cinnamon, Dessert, Pumpkin, Rolls, Snacks, Yeast
Servings 12 Servings

Ingredients

Pumpkin Cinnamon Rolls

  • ½ cup whole milk, lukewarm
  • 2 ¼ teaspoons active dry or instant yeast
  • 3 ½ cups all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¾ cup pumpkin puree, canned or homemade
  • ¼ cup unsalted butter, melted
  • 1 large egg

Filling

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon

Maple Cream Cheese Frosting

  • 4 ounces full-fat cream cheese, at room temperature
  • ½ cup powdered sugar
  • ¼ cup maple syrup
  • 2 tablespoons unsalted butter, at room temperature

Instructions

Prepare Dough

  1. Combine milk and yeast in a small bowl and set aside until slightly foamy, about 5 minutes.
  2. In a large bowl, combine all-purpose flour, brown sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add milk and yeast mixture, pumpkin puree, melted butter, and egg. Mix on medium-low speed until combined. Reduce speed to low and knead for 5 minutes. Transfer dough to a greased bowl, cover, and set aside until doubled, about 1 to 1½ hours.

Prepare Filling

  1. Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and set aside.
  2. In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Set aside.

Assemble Rolls

  1. Preheat oven to 350°F and set aside a parchment lined 9x13-inch baking pan, or two 9-inch round baking pans.

  2. Once the dough has doubled, gently deflate and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, about 12”x18”. Spread the browned butter evenly over the surface, followed by the sugar mixture.
  3. Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a sharp knife or unflavored dental floss, trim and discard the edges, then gently slice into 12 to 16 segments. Place the rolls cut-side up in the prepared pans. Cover and allow them to rise until nearly doubled, about 45 to 60 minutes.
  4. Bake until puffed and golden, about 22 to 25 minutes.

Prepare Frosting

  1. Combine all ingredients in the jar of a food processor. Blitz until smooth.
  2. Spread the frosting over the rolls while warm.

Recipe Notes

Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.