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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

5 from 12 reviews

Delight in these soft and flavorful Pumpkin Cinnamon Rolls, perfectly spiced with warm cinnamon, nutmeg, and cloves, and topped with a luscious maple frosting. Ideal for a festive breakfast or a comforting treat, these rolls combine the richness of pumpkin puree with the classic sweet cinnamon filling for a unique twist on a beloved classic.

Ingredients

Scale

Dough

  • 1/3 cup Whole Milk, warm to the touch (100-115ºF)
  • 2 cups All-Purpose Flour
  • 1 1/2 tsp Instant Yeast (1/2 package)
  • 2 tbsp Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Pumpkin Puree
  • 1 tbsp Unsalted Butter, melted
  • 1 large Egg, lightly beaten

Cinnamon Spice Filling

  • 2 tbsp Light Brown Sugar, lightly packed
  • 2 tbsp Granulated Sugar
  • 1/2 tbsp Ground Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp AllSpice
  • 1/8 tsp Ground Cloves
  • 3 tbsp Unsalted Butter, room temperature

Maple Frosting

  • 2 tbsp Unsalted Butter, room temperature
  • 2 tbsp Pure Maple Syrup
  • 1 tsp Vanilla Extract
  • 2 tbsp Whole Milk
  • 2 cups Sifted Powdered Sugar
  • 1/8 tsp Salt

Egg Wash

  • 1 large Egg Yolk
  • 1 tbsp Water

Instructions

  1. Prepare the milk: Warm the whole milk in a small saucepan over low-medium heat until it reaches 180ºF. Let it cool to 100ºF-115ºF or until warm to the touch. Alternatively, microwave in 15-second intervals until the target temperature is reached.
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, instant yeast, light brown sugar, ground cinnamon, and salt. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk warm milk, pumpkin puree, melted butter, and lightly beaten egg until fully combined.
  4. Form dough: Add the dry mixture to the wet and mix with a spatula until dough begins to form. Transfer to a mixing bowl fitted with a dough hook and knead at low speed for 7-8 minutes until soft, slightly sticky, and pulling away from the bowl. If too sticky, add up to 1/4 cup additional flour one tablespoon at a time.
  5. Knead and proof: Knead the dough on a lightly floured surface into a smooth ball. Place in a lightly greased medium bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 1 hour or until doubled in size. For oven proofing, place dough with a bowl of boiling water inside the oven at lowest temperature then turned off for 1 hour (do not use plastic wrap in oven).
  6. Prepare cinnamon spice filling: Mix light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Keep the butter at room temperature for spreading.
  7. Assemble rolls: Punch down risen dough and roll out on a floured surface (flour rolling pin) into a 10” x 12” rectangle. Spread softened butter evenly over the dough, leaving a 1/4 inch border. Sprinkle the cinnamon spice filling evenly over the butter.
  8. Roll and slice: Starting from the long edge, roll dough tightly into a log. Using a sharp knife and a ruler, cut into 6 equal rolls, trimming ends if desired. Place rolls cut-side down on a lightly sprayed 1/8 sheet pan or a 6-inch round baking pan.
  9. Second rise: Cover rolls with plastic wrap or a kitchen towel and let rise in a warm area for 25 minutes or until doubled. Meanwhile, preheat oven to 350ºF and position rack just above center.
  10. Apply egg wash and bake: Whisk egg yolk with water and brush over rolls. Bake at 350ºF for 20-25 minutes until golden brown. Let cool 10-15 minutes before frosting.
  11. Make maple frosting: In a bowl, combine softened butter, pure maple syrup, vanilla extract, whole milk, powdered sugar, and salt. Beat with hand or stand mixer until smooth. Frost rolls once slightly cooled. Can be made ahead and stored refrigerated; bring to room temperature before serving.

Notes

  • Slightly beat your egg before adding to the dough mixture for even incorporation.
  • If dough is too sticky, add additional flour up to 1/4 cup, one tablespoon at a time.
  • To proof dough in the oven, preheat oven to lowest setting then turn off. Place bowl with dough and a separate bowl of boiling water inside. Keep door closed for about 1 hour for perfect warm rising environment.
  • Use a ruler to measure and score evenly when slicing dough into rolls to ensure consistent size.
  • For overnight rise, cover rolls tightly with plastic wrap and refrigerate. Before baking, allow to come to room temperature for 1 hour for second rise.
  • Do not use plastic wrap inside oven due to heat risk; use a clean towel instead.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls, pumpkin dessert, fall baking, maple frosting

Find it online: https://messykitchenmagic.com/pumpkin-cinnamon-rolls-recipe/