Pumpkin Cinnamon Rolls
Prep time
Cook time
Total time
Soft and sweet pumpkin cinnamon rolls with a gooey cream cheese icing.
Serves: 10-12 cinnamon rolls
For the Dough:
  • 3½ cups bread flour
  • ¼ cup granulated sugar
  • ¼ cup firmly packed dark brown sugar
  • 1 tablespoon instant dry yeast
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • 3 ounces (3/4 stick) unsalted butter, softened, cut into ½-inch cubes
  • ¾ cup whole milk
  • 1 large egg
  • ⅔ cup pumpkin puree
For the Cinnamon Filling:
  • ¾ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
  • 1 ounce (1/4 stick) unsalted butter, melted and slightly cooled
For Assembly:
  • 1 ounce (1/4 stick) unsalted butter, melted
For the Cream Cheese Icing:
  • 2 ounces (about ¼ cup) cream cheese, softened
  • 3 tablespoons well-shaken buttermilk (or just regular milk)
  • 1¼ cups powdered sugar, sifted
  1. For the Dough:
  2. Butter a 10-inch round springform pan (or a regular 10-inch cake pan) very well, then line the bottom with a round of parchment paper to keep the rolls from sticking.
  3. In the bowl of your mixer, whisk together the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom. Add in the butter and mix until well incorporated, about 1 minute. Add in the milk and egg and mix on low speed until well combined. Add in the pumpkin puree and mix on medium speed for 3 minutes - the dough will become light orange in color, soft, and sticky.
  4. Remove the dough from the bowl and gently form it into a large ball. Smooth the top with your hands, and place it in a clean, lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest of 30 minutes.
  5. Stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add in the melted butter and stir until combined.
  6. Dust your work surface lightly with flour, then flour your hands and your rolling pin. Turn the dough out onto your work surface, and roll the dough out into a large rectangle, about 20 by 10 inches. Brush the dough with half of your butter, then sprinkle the filling over the butter and press down on it lightly, being sure to leave a ¼-inch perimeter around your dough so that all the filling doesn't fall out as you roll it up.
  7. Use the palms of your hands to roll the dough up on its long side as tightly as you can without tearing the dough. Place it seam side down, then slice the roll into 1.5 to 2-inch rolls. Place one roll in the center of your cake pan, then the rest circling around it. I had made slightly smaller rolls, so I had about 3 rolls in the center of my pan - don't worry about overcrowding, they'll be fine!
  8. Brush the rolls with the remaining melted butter, cover with plastic wrap, and set aside until they have almost doubled in size, about 1 hour.
  9. When you are ready to bake, preheat your oven to 350 degrees F. Bake the rolls for about 30 minutes, until the tops are lightly browned. It is best to prep the icing while the rolls bake so that you can drizzle it over the warm cinnamon rolls (instructions found below).
  10. In the bowl of your mixer, beat the cream cheese and milk on medium speed until the mixture is free of any clumps. Add in the sugar and beat on medium-low until the icing is smooth. Set aside until ready to drizzle over the warm rolls.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/11/15/pumpkin-cinnamon-rolls/