Pumpkin Cinnamon Rolls
You’ll love these delicious seasonal cinnamon rolls made with pumpkin-infused dough, a pumpkin pie spice and brown sugar filling, all frosted with an easy maple icing.
Ingredients
Rolls:
- 3 tablespoons (42 grams) butter
- ¼ cup (84 grams) honey
- ½ cup (113 grams) milk
- 4 - 4 ½ cups (520-585 grams) all-purpose or bread flour
- 1 envelope (7 grams) active dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 grams) canned pumpkin puree
Filling:
- ½ cup (113 grams) butter , melted or very soft
- 1 cup (215 grams) light or dark brown sugar
- 1 tablespoon pumpkin pie spice or ground cinnamon
Icing:
- 2 cups (225 grams) powdered sugar , sifted
- 2 tablespoons pure maple syrup
- 2-3 tablespoons heavy cream
Instructions
To make the rolls:
- Melt butter in a small saucepan set over medium low heat. Add honey and milk and heat for about 1 minute more, or until temperature is between 120-130°F. (For most accuracy, use an instant read thermometer. Temperatures over 140°F will kill yeast, so make sure it's not too hot!)
- In the bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl if mixing by hand, add 3 cups of the flour, active dry yeast, and salt. Add the milk mixture, eggs, and pumpkin puree and combine to form a wet dough.
- Add the remaining flour ¼ cup at a time, mixing until incorporated after each addition, adding only enough so the dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 4 ½ cups of flour (see Notes). Continue to knead the dough in the mixer until it is smooth and very elastic, a few minutes more.
- Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.
- Gently punch down the dough and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18x10-inches.
- Spread melted or softened butter evenly over the dough and sprinkle with the brown sugar and pumpkin spice or cinnamon. Starting with a long end, tightly roll up the dough into a long log. Use a sharp knife or unscented dental floss or thread to cut dough into 12 rolls.
- Grease a 9x13-inch baking pan and arrange rolls in the pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes. Meanwhile, preheat oven to 350°F.
- Bake rolls until golden, 20-25 minutes. Let cool slightly while you prepare the icing.
To make the icing:
- In a medium bowl, whisk together powdered sugar, maple syrup, and heavy cream to make a thick but pourable frosting. Add more heavy cream as needed.
- Spread icing onto warm rolls.
- Rolls are best enjoyed the day they are baked, but can be stored for up to 3 days at room temperature.
Notes
- What kind of yeast is best? Active-dry yeast or instant yeast (also known as quick-rise or rapid-rise) will both work for this recipe. If you use instant yeast, you may only need about half of the rising time. Otherwise, results are the same.
- Why is there a range for the flour? The amount of flour you’ll need for these rolls will vary depending on many factors, which is why I give a range of 4 – 4½ cups. You’ll know you’ve added enough flour when the dough is still very soft and tacky to the touch, but you can handle it without the dough sticking too much to your hands. Adding too much flour will make your rolls tough and dense, so use only as much as you need.
- Do not heat liquids to over 140°F. When heating butter, milk and honey be sure to keep the temperature below 140°F, otherwise you will kill the yeast and prohibit the rolls from rising properly.
Calories: 477kcal, Carbohydrates: 85g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 301mg, Potassium: 168mg, Fiber: 2g, Sugar: 47g, Vitamin A: 3596IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
