Go Back
Print Pin

Pumpkin Cinnamon Rolls

Modestly sized Pumpkin Cinnamon Rolls with a maple cinnamon cream cheese icing pack big flavor.
Course Breakfast, Dessert
Servings 12

Ingredients

For the dough

  • 2 tablespoons unsalted butter
  • 1/3 cup milk (whole milk preferred)
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
  • 1/4 cup white sugar
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 packet of yeast
  • 2-2/3 cups unbleached white flour
  • cooking oil for the pan and a bit of extra flour for the kneading

For the filling

  • 3 tablespoons unsalted butter, melted
  • 1/2 cup packed light or dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground ginger

For the icing

  • 4 ounces full-fat cream cheese, at room temperature
  • 3 tablespoons pure maple syrup
  • 1 tablespoon whole milk or half and half
  • 2/3 cup confectioners’ sugar, sifted
  • 1/2 teaspoon salt

Instructions

  • Begin making the dough by warming the 2 tablespoons butter and milk together just until the butter is melted. Remove it from the stovetop and set it aside for a moment.
  • In a large bowl, mix together the pumpkin, sugar, nutmeg and salt.
  • Pour in the milk and butter, then stir in the egg and the yeast. When everything is combined, mix in a cup of the flour, using a wooden spoon or the hook attachment on a hand mixer at low speed. Scrape down the sides now and then. Mix for a minute, then add the rest of the flour to the bowl and mix together. If you are using the hand mixer, beat for another six minutes. If you are using your hands, turn out the dough onto the counter and knead, folding and turning, for six minutes. The dough is ready when it feels uniform and smooth. Put the dough in an oiled bowl, turn it so it's uniformly coated, cover with aluminum foil or a damp tea towel and set on the counter to rise, about two hours. The dough will be ready when it has approximately doubled in size and, when you poke a hole in it with your finger, the hole slowly refills.
  • While you are waiting for the dough to rise, prepare the baking pan. I used a 9-inch cake pan. You may also use a 9-inch-square pan, or a 10-inch round or square pan, or even a springform pan. Oil the bottom and sides and set it aside. Then mix together the filling and set that side too.
  • When the dough has doubled in size, lightly flour your counter, or another big smooth surface, and a rolling pin, and turn the dough out of the bowl. Roll it out into a 10 by 14 rectangle. If the dough keeps shrinking as you are rolling it, stop! Cover it with the aluminum foil and leave it alone for ten minutes. The gluten will relax and you will be able to roll it out easily.
  • Sprinkle the filling uniformly over the rectangle of dough, then roll the dough up as tightly as you can. Roll along the 14-inch side—you want a 14-inch sausage. Using a sharp knife, slice into 12 uniform pieces.
  • Set the 12 pieces in the prepared pan. Cover them tightly (aluminum foil works very well here) and set on the counter for the second rise, about an hour. The dough should again double in size.
  • Heat your oven to 350ºF. Bake rolls for about 22 to 28 minutes or until they are lightly browned on top. Take them out of the oven to cool on a rack.
  • Meanwhile, prepare the icing. Beat the room temperature cream cheese until it's soft, then add in the maple syrup and milk and beat again until it is uniform and smooth. Finally, add the confectioners' sugar and 1/2 teaspoon salt and beat again.
  • Immediately spread the icing over the warm rolls. wait a few minutes for the icing to set, and that's it.