I received product samples from sponsor companies to aid in the creation of these amazing pumpkin cinnamon rolls for #PumpkinWeek. All opinions are mine alone.
One of my favorite breakfasts or even desserts happens to be cinnamon rolls. If you put a pan of cinnamon rolls in front of me, the diet and any discipline I have will go straight out the window — because this girl is about to throw down!
I started making homemade cinnamon rolls a while back and I love giving them as gifts to friends for the holidays, so it was no surprise that during pumpkin week that I would share my delicious homemade pumpkin cinnamon rolls!
How to Make Homemade Pumpkin Cinnamon Rolls
To make these delicious pumpkin cinnamon rolls, you need to start with a good dough base. Mix together the dough ingredients just as if you were making bread, etc.
Then, place in a bowl and cover with plastic wrap and let it rise in a warm place until it is doubled in size.
Once the dough has doubled in size, punch it down and roll it out into an 18×10 rectangle. If the dough is sticky, just sprinkle on a little more flour and it should roll out very easy.
Once you get the dough rolled out, you are going to add your filling now. It is a simple mixture of butter (Cabot is best) and brown sugar (Dixie Crystals is my go to) and then some pumpkin pie spice.
Mix all that together and smear all over the rolled out dough.
Now, you are going to roll it up very tightly. Once you get it rolled up, you are going to slice it with a very sharp knife. I have found that a serrated knife works best when it comes to cutting cinnamon rolls.
Then, place them in a pan to rise again. I use my cast iron skillet and it works great.
Once they rise again, bake them in a 350 degree oven for 22-28 minutes. Once they come out of the oven, let them rest for about 5 minutes while you make the icing.
To make the icing, you are going to mix together cream cheese, maple syrup, milk and powdered sugar to create the most amazing icing recipe you will ever taste.
Now drizzle on all the cinnamon rolls in the pan and let sit for about 15 minutes.
Enjoy your pumpkin cinnamon rolls with some coffee and a few friends and catch up on any gossip you might have missed.
For the dough
- 1/3 cup of milk
- 2 tablespoons of butter
- 1/2 cup of pumpkin puree
- 1/4 cup of light brown sugar
- 1/2 teaspoon of pumpkin pie spice
- 1/2 teaspoon of salt
- 1 large egg
- 2 1/4 teaspoons of yeast
- 2 and 2/3 cups of all-purpose flour
For the filling
- 6 tablespoons of butter, melted
- 1/2 cup of light brown sugar
- 2 teaspoons of pumpkin pie spice
For the Maple Cream Cheese Icing, softened
- 4 ounces of cream cheese
- 1/4 cup of pure maple syrup
- 2 tablespoons of milk
- 1 cup of powdered sugar
- Warm the butter and milk together in a saucepan on the stove until butter is just melted. Set aside.
- In your stand mixer using the paddle attachement beat together the pumpkin puree, brown sugar, pumpkin pie spice, and salt on medium speed until combined.
- Add in the milk and butter mixture and beat until combined. Add in the egg and the yeast and mix together.
- One cup at a time to your mixer, add the flour until all is combined. Do this on low speed. Once all the flour is combined, beat for one more minute. Your dough will be soft.
- Place the dough in a greased bowl and turn the dough so that all sides are coated. Cover the bowl with plastic wrap and let set in a warm place until doubled in size. This will take about 2 hours.
- After it has doubled in size, punch the dough down and turn it out onto a floured surface. Knead the dough a few times so it is smooth.
- Roll it out into an 18x10 rectangle and get ready to add the filling.
- Mix together the melted butter and your the brown sugar and pumpkin pie spice. Smear it all over the rolled out dough.
- Roll the dough up tightly and slice with a very sharp serrated knife. You should get 12 pieces by the time you are done.
- Arrange the rolls in a greased iron skillet or 9" round cake pan.
- Cover and let rise until doubled in size. It will take about an hour.
- Preheat the oven to 350 degree.
- Bake the rolls in the oven for 22-28 minutes until browned. Remove from the oven and allow them to cool while you make the icing.
- For the icing, mix together cream cheese, maple syrup, milk, and powdered sugar until you get a smooth consistency. Drizzle over warm cinnamon rolls and then serve to your guests.
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Amount Per Serving: Calories: 266 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 46mg Sodium: 195mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 1g Sugar: 25g Sugar Alcohols: 0g Protein: 3g