Bake yourself an amazing fall treat with this pumpkin cinnamon roll recipe completely with cream cheese frosting to take it completely over the top.
Pumpkin cinnamon rolls include pureed pumpkin right in the yeasted bread dough for lightness and a beautiful golden color.
Any Winter Squash Will Work
The recipe works perfectly with canned pumpkin puree. However, if you have leftover cooked butternut or hubbard squash, it will work as well, just pureed it in a blender and proceed.
Switch Up the Spice
The filling uses regular ground cinnamon for a very typical cinnamon roll. However, feel free to substitute pumpkin pie spice or some kind of chai spice mix instead for something different and still very delicious.
Frost When Warm
It will seem strange for most bakers to spread the frosting on still warm rolls, however; that is exactly what to do here. The frosting will melt and ooze into the layers of the rolls for an amazing treat.
These are admittedly a large roll. It might be better for some folks to split 1 large roll.
You could also make smaller rolls before baking, if desired. Do check for doneness a bit earlier than the time suggested in the recipe if you do make them smaller.
Nut Roll Option
Want to make nut rolls? Sprinkle 1 cup of chopped nuts on top of the cinnamon filling and proceed with the recipe as written.
Serve still warm rolls with coffee, tea, or milk as part of a brunch meal.
Make them a dessert option and serve with a small scoop of ice cream, if desired.
- 3/4 Cup Milk
- 1/4 Cup Salted Butter
- 1/4 Cup Maple Syrup
- 1 Tablespoon Dry Active Yeast
- 1 Egg
- 1 Cup Pumpkin Puree
- 4 Cups Unbleached, All-Purpose Flour
- 1 teaspoon Salt
- 2/3 Cup Brown Sugar, packed
- 2 Tablespoons Ground Cinnamon
- 1/4 Cup Salted Butter, softened
Cream Cheese Frosting
- 8 ounces Cream Cheese, softened
- 1/2 Cup Salted Butter, softened
- 2 teaspoons Vanilla Extract
- 4 Cups Powdered Sugar
- In a small saucepan, heat the butter and milk until melted and just simmering. Add the maple syrup and remove from heat. Let cool down to 110-115 degrees Fahrenheit.
- Pour into mixing bowl and add yeast. Whisk quickly. Allow to sit until foamy, about 10 minutes.
- Add 1 Cup of flour, egg, and pumpkin puree. Mix well and add 2 cups of flour and salt. Mix until a soft dough begins to form, try to avoid adding extra flour unless absolutely necessary.
- Turn out onto a floured board and cover with a towel. Let rest for 10 minutes.
- Knead until smooth and elastic. Only add a small bit of flour as needed.
- Oil a bowl and place the dough inside, turning to coat.
- Cover with a towel and allow to rise until double, about an hour.
- Meanwhile, make the filling by combining the brown sugar and cinnamon until completely combined. Set aside.
- Grease an 10x15 inch pan (an 11X15 deep sheet cake pan will also work).
- Punch down the dough, and knead just slightly.
- Roll the dough into an 11 X 17" sheet, about 1/2 inch thick.
- Spread the softened butter onto the dough leaving about 1/4" around the edges.
- Sprinkle the filling over the top of the butter.
- Roll the dough up from the short end, it doesn't need to be terribly tight. Seal the ends.
- Cut the dough into 8 rolls.
- Place into the greased pan.
- Cover with a towel and let rise until doubled, about 30 minutes.
- Meanwhile preheat the oven to 325 degrees Fahrenheit.
- Bake the rolls in the oven for 30-35 minutes or until golden.
- Remove from the oven and place on a wire rack.
- Make the cream cheese frosting, by creaming together the butter and cream cheese until soft and fluffy. Add the vanilla extract and powdered sugar. Mix until spreadable.
- Spread the frosting onto still warm rolls.
- Serve warm or at room temperature.
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Nutrition Information:Yield: 8 Serving Size: 1 Roll
Amount Per Serving: Calories: 872Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 115mgSodium: 567mgCarbohydrates: 132gFiber: 4gSugar: 77gProtein: 11g
I try but cannot guarantee this nutritional information is 100% accurate.