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–+ servings

Pumpkin Cinnamon Rolls

Delicious and festive PUMPKIN cinnamon rolls with the best cream cheese frosting you'll ever taste! Hard to have just one! 
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Course: Breads
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 32 rolls

Ingredients

  • INGREDIENTS:
  • 1 cup warm water
  • 1, 29 oz can puréed pumpkin
  • 3/4 cup pure maple syrup
  • 2 Tablespoons active dry yeast use instant yeast if it's all you've got
  • 1 egg
  • 1/3 cup coconut oil
  • 1 Tablespoon salt
  • 9 cups of flour give or take half a cup
  • FILLING:
  • 10 Tablespoons butter softened
  • 1 1/3 cups brown sugar
  • 2 Tablespoons cinnamon
  • FROSTING:
  • 1 cup butter softened
  • 8 oz. cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract or maple
  • 3 to 3 1/2 cups powdered sugar
  • pinch of salt ~1/4 tsp.
  • 2 Tablespoons milk OPTIONAL if you want a more runny frosting

Instructions

  • In a stand mixer/large bowl, combine pumpkin, water, syrup and yeast. Give it a quick mix, cover and let yeast dissolve for 10 minutes.
  • Add eggs, oil and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when the dough 1- doesn’t stick to the side of the bowl 2- is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
  • Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
  • Cover the dough and let it rise for 20 minutes. Preheat the oven to 375° F.
  • Dump the dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
  • To each half, spread 1/2 of the butter (5 Tablespoons), and evenly sprinkle half of the cinnamon/brown sugar mixture (2/3 cup).
  • Tightly roll the dough up into one long snake. Using cinnamon dental floss, or thread, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends) repeat with the other half of the dough.
  • Onto two greased jelly roll pans, evenly lay out all cinnamon roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
  • Bake at 375° F for 14-15 minutes.
  • For frosting: Using a stand mixer or hand mixer combine butter and cream cheese. Beat together until light and fluffy. Then add vanilla, almond extract, salt and powdered sugar. Mix to combine. Spread over warm pumpkin rolls.

Notes

Any adaptations?

If you want to take this recipe up a notch, try my Pecan and Browned Butter Adaptation! 
  • Add 1 to 1.5 cups of chopped pecans to the filling 
  • Add another 1 to 1.5 cups of chopped pecans on top of the frosted completed pumpkin cinnamon rolls (note: the nuts can get soggy the longer they sit on top of the frosting so only add them right before serving.) 
  • Make a Browned Butter Frosting!

Browned Butter Frosting:

  1. For the frosting, Increase the amount of butter used (instead of 1 cup, use 1.5 cups butter)
  2. Brown the butter first over the stove. To brown it, take a small saucepan and add the butter.
  3. Cook the butter over medium high heat until butter melts, then bubbles, then foams, then forms brown flecks under the foam/bubbles.
  4. Remove from heat and let the butter cool for at least 30 min. Use this butter in place of the room temp butter in the cream cheese frosting. It will knock your socks off!