Description

Pumpkin Cinnamon Rolls are soft, spiced rolls filled with a rich pumpkin-infused brown sugar filling, baked until golden, and topped with a luscious coffee-maple cream cheese icing. These cozy, fall-inspired rolls combine warm spices, creamy pumpkin, and sweet icing for a comforting dessert or festive breakfast that’s perfect for holiday gatherings and chilly mornings alike.

Ingredients

Scale

Reduced Pumpkin Purée:

425g canned pumpkin

For the Dough:

2¼ teaspoons active dry yeast
150g whole milk (warmed to 110°F / 43°C)
50g brown sugar
565g all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon cardamom
140g reduced pumpkin purée
2 large eggs
1 teaspoon vanilla bean paste
120g unsalted butter (softened)

For the Filling:

225g unsalted butter (softened)
360g brown sugar
115g reduced pumpkin purée
2 tablespoons cinnamon
2 teaspoons cardamom
Pinch of salt

For the Coffee-Maple Cream Cheese Icing:

165g cream cheese (softened)
75g butter (softened)
275g powdered sugar
75g maple syrup
2 teaspoons espresso powder
¼ teaspoon kosher salt
½ teaspoon vanilla bean paste

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Instructions

Reduce the pumpkin: In a saucepan, simmer 425g canned pumpkin over medium heat until thickened and reduced to about 140g. Let cool.
Activate the yeast: Warm milk to 110°F (43°C), then combine with yeast and brown sugar. Let sit for 5–10 minutes until frothy.
Make the dough: In a large bowl or stand mixer, add flour, salt, cinnamon, cardamom, reduced pumpkin, eggs, vanilla bean paste, and softened butter. Knead until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise 1–2 hours, or until doubled in size.
Prepare the filling: In a bowl, combine softened butter, brown sugar, reduced pumpkin, cinnamon, cardamom, and salt until smooth.
Assemble the rolls: Roll dough into a large rectangle. Spread filling evenly over the dough. Roll tightly into a log and cut into 12 equal pieces.
Second rise: Arrange rolls in a parchment-lined 9×13-inch baking dish. Let rise 30–45 minutes until puffy.
Bake: Preheat oven to 375°F (190°C) and bake for 18–22 minutes, until golden brown.
Make the icing: Whip together cream cheese, butter, powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste until smooth.
Serve: Drizzle icing over warm rolls and enjoy.

Notes

Avoid overmixing the dough for a soft texture.
Add nutmeg or ginger for extra warmth.
Store rolls in an airtight container in the fridge for up to 5 days or freeze for longer.
Reheat in the oven at 350°F (175°C) for 5–10 minutes, covered with foil to prevent drying.
For a vegan version, substitute dairy with plant-based butter and milk, and replace eggs with flax eggs.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: ~320
Sugar: ~24 g
Sodium: ~180 mg
Fat: ~14 g
Saturated Fat: ~8 g
Unsaturated Fat: ~6 g
Trans Fat: 0 g
Carbohydrates: ~44 g
Fiber: ~2 g
Protein: ~5 g
Cholesterol: ~65 mg