Pumpkin Spice Cinnamon Roll
Pumpkin Spice Cinnamon Roll
Hannah Taylor
8
2 hours
30 minutes
Breakfast
Soft, fluffy homemade Pumpkin Spice Cinnamon Rolls filled with buttery brown sugar, cinnamon, and warm pumpkin spice, then topped with rich cream cheese frosting. This cozy fall baking recipe is perfect for weekend breakfast, brunch, Thanksgiving morning, or anytime you’re craving a sweet pumpkin spice treat.
Ingredients
Pumpkin Dough
- ¾ cup whole milk, warmed to about 105-110°F
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar, divided
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 large egg, room temperature
- 1 egg yolk
- 6 tablespoons unsalted butter, melted and slightly cooled
- Splash of vanilla extract
- 4 to 4½ cups all-purpose flour
- Sprinkle of kosher salt
- 1 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Pinch of ground cloves
Brown Sugar Pumpkin Spice Filling
- ½ cup unsalted butter, very soft
- 1 cup dark brown sugar
- 1½ tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Pinch of kosher salt
- Tiny pinch of cayenne - optional
- ½ cup finely chopped toasted pecans, optional
Before Baking
- ½ cup heavy cream, slightly warmed
Maple Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1-2 tablespoons heavy cream, as needed
Directions
Make the Dough
Add the warm milk to the bowl of a stand mixer and stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes, until it looks foamy.
Add the remaining sugar, pumpkin puree, egg, egg yolk, melted butter and vanilla. Mix until combined.
Add 4 cups flour, salt, cinnamon, nutmeg, ginger and cloves. Using the dough hook, mix on low until a shaggy dough forms, then knead on medium-low for about 6-8 minutes.
The pumpkin makes this dough naturally soft, so resist the urge to dump in too much flour. You want it soft, smooth and slightly tacky, but it shouldn’t stick heavily to your fingers. Add additional flour a tablespoon at a time only if necessary.
Transfer to a lightly greased bowl, cover and let rise somewhere warm for 1-1½ hours, or until doubled in size.
Make the Filling
In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, salt and that tiny pinch of cayenne.
Roll Them Up
Turn the risen dough onto a lightly floured surface and roll it into approximately an 18 x 12-inch rectangle.
Spread the softened butter all the way across the dough. Sprinkle the brown sugar mixture evenly over the butter and gently press it down. Sprinkle with toasted pecans if using.
Starting with the long edge, roll the dough tightly into a log.
Cut into rolls using a very sharp knife.
Arrange them in a buttered 9 x 13-inch baking dish or Cast Iron Skillet.
Cover and let rise another 30-45 minutes, until noticeably puffy.
Heat the oven to 350°F.
Warm the heavy cream just enough to take the chill off — don’t make it hot. Slowly pour it around and between the risen rolls right before baking.
This gives you those ridiculously soft, gooey centers and almost creates a caramel sauce underneath the cinnamon filling.
Bake for 25-32 minutes, until beautifully golden on top and the center rolls are baked through. If they’re browning too quickly, loosely tent the pan with foil.
Maple Cream Cheese Frosting
Beat the cream cheese and butter until completely smooth and fluffy. Add the powdered sugar, maple syrup, vanilla and salt. Beat again until creamy.
Add a splash of heavy cream if you want it softer and more pourable.
Spread it over the rolls while they’re still slightly warm so some melts down into all those swirls.
