Description

These Pumpkin Cream Cheese Cinnamon Rolls combine the warm, cozy flavors of pumpkin and cinnamon with a rich cream cheese icing. Soft and fluffy yeast rolls are infused with pumpkin puree and spices, filled with cinnamon sugar, then baked to golden perfection. Topped with a smooth maple-sweetened cream cheese frosting, these rolls are a perfect autumnal treat for breakfast or dessert.

Ingredients

Scale

Dough

1/3 cup (80 ml) whole milk, warmed
2 tablespoons (28 g) unsalted butter, melted
1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
1/4 cup (50 g) granulated sugar
1/2 teaspoon (3 g) salt
1 large egg, room temperature
2 1/4 teaspoons (7 g) instant or active dry yeast
2 2/3 cups (335 g) all-purpose flour
1/4 teaspoon (0.5 g) ground nutmeg

Filling

6 tablespoons (85 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1 tablespoon (8 g) ground cinnamon

Cream Cheese Icing

4 ounces (113 g) full-fat cream cheese, softened
2 tablespoons (30 ml) maple syrup
1 tablespoon (12.5 g) granulated sugar

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Instructions

Prepare the dough mixture. Warm the whole milk and melted unsalted butter until warm to touch but not hot. In a large bowl, whisk together pumpkin puree, granulated sugar, ground nutmeg, salt, and the warm milk/butter mixture. Add the egg and yeast, stirring to combine. Gradually mix in the flour until a soft dough forms.
Knead the dough. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5 minutes until smooth and elastic, passing the windowpane test. If sticky, add up to 1/4 cup additional flour gradually until dough is easy to handle.
First rise. Place dough in a lightly greased bowl, cover with towel or plastic wrap, and let it rise in a warm, draft-free area until doubled in size, about 1 to 2 hours.
Roll and add filling. On a floured surface, roll the risen dough into a rectangle. Spread softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top, then tightly roll the dough into a log shape.
Cut and arrange rolls. Slice the rolled dough into 10 to 12 equal pieces using a sharp knife or dental floss. Arrange pieces cut-side up in a greased baking dish. Cover and let rise again until doubled in size, approximately 45 minutes.
Bake the rolls. Preheat oven to 350°F (177°C). Bake rolls for 25 minutes, tenting loosely with foil at 15 minutes to prevent over-browning. Rolls are done when puffed and golden brown with a fragrant aroma.
Prepare cream cheese icing. Beat softened cream cheese with maple syrup and granulated sugar until smooth and creamy, about 3 to 4 minutes.
Ice the warm rolls. Spread the cream cheese icing over the warm rolls so it melts slightly for an even, indulgent texture.

Notes

Ensure milk is warm, not hot, to properly activate the yeast without killing it.
The pumpkin puree should be plain, not pumpkin pie filling, to control sweetness and spice level.
Kneading adequately is key for a soft, fluffy texture.
Tent with foil during baking to avoid overly browned tops.
For a stronger pumpkin flavor, a pinch of additional cinnamon or pumpkin pie spice may be added to the dough.
Use full-fat cream cheese for best texture and flavor in icing.