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–+ servings
A single frosted pumpkin cinnamon roll on a white plate

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Soft pumpkin cinnamon rolls made from a pumpkin yeast dough enriched with butter and egg, filled with a crumbly brown sugar and spice paste and frosted warm with cream cheese frosting. Makes twelve, in one 9-by-13-inch pan or two smaller dishes of six, as pictured.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings 12 rolls
Author Nayla
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Ingredients
 

For the Dough

  • 3/4 cup whole milk warmed to about 110°F
  • 2 1/4 tsp active dry yeast one packet
  • 1/2 cup pumpkin puree 100 percent pure, not pie filling
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter melted and cooled
  • 3 1/2 cups all-purpose flour plus a little for dusting
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

For the Filling

  • 1/3 cup unsalted butter softened, not melted
  • 3/4 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 1 tsp pumpkin pie spice

For the Cream Cheese Frosting

  • 4 oz cream cheese full fat, softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 1 pinch salt plus 1/2 teaspoon ground cinnamon, optional

Equipment

  • Large mixing bowl
  • Rolling Pin
  • 9x13 baking pan
  • Small bowl
  • Plastic wrap or damp towel

Instructions
 

Make the Dough

  1. Proof the yeast. Stir the yeast into the warm milk in a large bowl and let it stand for 5 to 10 minutes, until foamy. If it does not foam, start again with fresh yeast.
  2. Mix the wet ingredients. Stir in the pumpkin puree, granulated sugar, egg, vanilla and cooled melted butter until mostly smooth.
  3. Knead the dough. Add the flour, pumpkin pie spice and salt and mix until a shaggy dough forms. Knead by hand or with a dough hook for 7 to 8 minutes, until smooth, elastic and still slightly tacky. Work in flour a spoonful at a time only if it is too sticky to handle.
  4. First rise. Put the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.

Fill and Shape

  1. Make the filling. Stir the softened butter into the brown sugar, cinnamon and pumpkin pie spice until it forms a damp, crumbly paste.
    The dough rectangle on the board with the bowl of crumbly filling, softened butter and spice beside it
  2. Roll out the dough. Punch the dough down and press or roll it into an 18-by-12-inch rectangle on a lightly floured board.
    Hands pressing the dough out into a rectangle on a wooden board
  3. Add the filling. Drop spoonfuls of the filling across the surface of the dough.
    A spatula dropping the brown sugar filling onto the dough
  4. Spread it out. Spread the filling almost to the edges with a spatula, pressing it gently into the dough.
    Spoonfuls of filling spread across the dough with a blue spatula
  5. Roll and slice. Starting from a long side, roll the dough up into a tight log. Cut it into 12 even pieces with unflavored dental floss or a sharp knife.

Rise and Bake

  1. Second rise. Arrange the rolls in a greased 9-by-13-inch pan, or six to each of two small rectangular dishes, cover, and let them rise until puffy and touching, 30 to 40 minutes. Heat the oven to 350°F (175°C) meanwhile.
    Risen, unbaked rolls in a glass dish with cream cheese, powdered sugar, butter and vanilla arranged around it
  2. Bake. Bake for 22 to 25 minutes, until golden on top and 190°F in the center roll. Tent with foil if the tops brown before the middle is done.
    Six baked rolls golden brown in the glass dish

Frost and Serve

  1. Make the frosting. While the rolls bake, beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla, the pinch of salt and the cinnamon if using.
  2. Frost the warm rolls. Let the rolls cool for 5 to 10 minutes, then spoon the frosting over them.
    Cream cheese frosting spooned onto the warm rolls with a spatula
  3. Spread and serve. Spread the frosting to the edges so it melts into the swirls, and serve warm.
    The frosting spread across the rolls so it melts into the swirls

Notes

Pictured: the batch split between two small rectangular glass dishes of six rolls each, about 8 by 6 inches. A 9-by-13-inch pan holds all twelve, and both bake in the same time. Splitting the batch lets one dish be frozen unbaked for later.
Make ahead: after arranging the rolls in the pan, cover tightly and refrigerate for up to 16 hours. Let the pan sit at room temperature for 30 to 45 minutes while the oven heats, then bake as written. The frosting keeps covered in the fridge for 2 days.
Storage: frosted rolls keep 2 days at room temperature or 5 days refrigerated in an airtight container. Freeze unfrosted rolls, well wrapped, for up to 2 months; thaw, warm at 300°F for 10 minutes and frost.
Substitutions: instant yeast in the same amount, stirred into the flour with no proofing; bread flour for a chewier roll; oat milk, plant butter and dairy-free cream cheese for a dairy-free batch.
Doneness: golden on top and 190°F in the center roll. Tent with foil if the tops brown before the middle is done.
Nutrition values are an estimate.

Nutrition

Calories: 310kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 210mg | Potassium: 95mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2.4mg
Nayla
DID YOU MAKE THIS RECIPE?Let me know! Mention @kitchenetteblog or tag #kitchenetteblog