Cinnamon roll

Pumpkin
Cinnamon Roll

4.8/5
Monique Volz’s perfect cozy dessert for fall! Check out the recipe at Ambitious Kitchen

Ingredients

  • Cinnamon Roll Dough:

    • ¾ cup milk (whole, 2% or almond milk will all work)
    • ¼ cup granulated sugar
    • 2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
    • ¾ cup pumpkin puree
    • ¼ cup melted butter
    • 1 egg, at room temperature
    • 4 cups bread flour
    • 2 tablespoons pumpkin pie spice
    • 3/4 teaspoon salt

  • Filling:

    • 2/3 cup dark brown sugar
    • 1 ½ tablespoons ground cinnamon
    • ¼ cup butter, at room temperature

  • Maple Cream Cheese Icing:

    • 4 ounces cream cheese, at room temperature
    • 3 tablespoons butter, at room temperature
    • 1/4 cup powdered sugar
    • 4 tablespoons pure maple syrup

  • Garnish:

    • Ground cinnamon

Instructions

  • Step 1: Make the Dough

    Start by heating milk to around 110°F (like warm bath water). Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree, room temperature egg and melted butter, mixing until smooth and well combined and creamy. Next stir in bread flour, pumpkin pie spice and salt with a wooden spoon until a dough begins to form.

  • Step 2: Knead the Dough

    Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky.
    Rolled out rectangular dough

  • Step 3: Rise the Dough

    Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may take more or less time depending on the humidity and temperature in your home.

  • Step 4: Roll Out the Dough

    After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x16 inch rectangle. Spread softened butter over dough, leaing a ¼ inch margin at the far side of the dough.

  • Step 5: Add the Filling

    In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the sugar into the butter.
    Rolled up cinnamon rolls

  • Step 6: Cut the Rolls

    Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife. You should get 12 rolls. I like to make dents in the dough before cutting as demonstrated in the photos, to make 12 even roll.
    Cinnamon roll

  • Step 7: Transfer Rolls to Baking Tray

    Place cinnamon rolls in a greased 9x13 inch baking pan. I highly recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.

  • Step 8: Bake

    Preheat oven to 350°F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under-bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 10 minutes before frosting. Makes 12 cinnamon rolls

  • Step 9: Make the Frosting

    In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt. Beat until smooth. Spread over the pumpkin cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy! Rolled out rectangular dough

Storing Tips

Store your pumpkin cinnamon rolls covered at room temp for 1-2 days, then transfer them to the refrigerator for up to 5 days. Simply reheat them in the microwave to get them soft again!