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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Pumpkin Cinnamon Rolls

Real pumpkin purée goes straight into the dough here, not just the spice jar, and that extra moisture gives these rolls a crumb so soft it barely needs chewing. Brown sugar and cinnamon melt into wide spirals while they bake, and a tangy maple cream cheese icing goes on while the pan is still hot so it sinks down into every turn.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 Rolls
Course: Breakfast
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup warm water 110 F
  • 2.25 tsp active dry yeast one packet
  • 1 tsp granulated sugar for proofing the yeast
  • 0.5 cup whole milk warmed to 110 F
  • 1 cup canned pumpkin purée not pumpkin pie filling
  • 1 large egg room temperature
  • 6 tbsp unsalted butter melted and cooled
  • 0.33 cup granulated sugar
  • 1.5 tsp salt
  • 4.5 cups bread flour plus up to 1/2 cup more, added a tablespoon at a time
  • 6 tbsp unsalted butter softened, for the filling
  • 0.75 cup light brown sugar packed, for the filling
  • 2 tbsp ground cinnamon for the filling
  • 2 tsp pumpkin pie spice for the filling
  • 4 oz cream cheese softened, for the icing
  • 3 tbsp unsalted butter softened, for the icing
  • 1.5 cups confectioners' sugar sifted
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt for the icing

Equipment

  • 1 stand mixer with dough hook or a large bowl and a sturdy wooden spoon
  • 1 9x13 Inch Baking Pan buttered
  • 1 Rolling Pin
  • 1 instant-read thermometer optional but useful for the milk

Method
 

  1. Stir the warm water, yeast and 1 teaspoon granulated sugar together in the bowl of a stand mixer. Let it sit 5 to 10 minutes until foamy and smelling of bread. If nothing happens, the yeast is dead. Start over.
  2. Add the warm milk, pumpkin purée, egg, 6 tablespoons melted butter, 1/3 cup granulated sugar and 1 1/2 teaspoons salt. Mix on low with the dough hook until combined.
  3. Add the bread flour 1 cup at a time with the mixer running on low. Once it comes together, knead on medium-low for 7 to 8 minutes. The dough should pull away from the sides but still feel tacky and soft. Add extra flour only a tablespoon at a time, and only if it is soupy rather than sticky.
  4. Scrape the dough into a buttered bowl, turn it once to coat, cover and let rise in a warm spot for 60 to 90 minutes, until doubled.
  5. Butter a 9x13 inch baking pan. Mash the 6 tablespoons softened butter with the brown sugar, cinnamon and pumpkin pie spice until it forms a spreadable paste.
  6. Rub butter over your work surface and rolling pin instead of flouring them. Turn the dough out and roll it into a rectangle about 16 by 21 inches and a quarter inch thick.
  7. Spread the filling all the way to the edges. Starting from the long edge, roll the dough up tightly into a log, pinching the seam closed.
  8. Slice the log into 12 even rounds using dental floss: slide it under the log, cross the ends over the top and pull. Set the rolls cut side up in the buttered pan, leaving a little space between them.
  9. Cover the pan and let the rolls proof 30 to 40 minutes, until puffed and nearly doubled and touching one another. Meanwhile, heat the oven to 400 F.
  10. Bake 15 to 20 minutes, until the tops are golden and the centers read 190 F. If they brown too fast, tent the pan with foil for the last 5 minutes.
  11. While they bake, beat the cream cheese and 3 tablespoons softened butter until smooth. Add the confectioners' sugar, maple syrup, vanilla and pinch of salt, and beat until glossy and pourable.
  12. Spread the icing over the rolls while the pan is still hot so it melts down into the spirals. Let them sit 10 minutes, then pull them apart and serve warm.

Notes

  • Canned pumpkin purée and canned pumpkin pie filling are different products. Buy the plain purée, with nothing but pumpkin on the label.
  • Pumpkin dough is sticky by nature. Resist adding flour by the cupful. Butter your hands, the counter and the rolling pin, and add flour only a tablespoon at a time.
  • Use unflavored dental floss or a length of thread to slice the log. A knife squashes the spiral flat.
  • To bake in the morning, shape the rolls, cover the pan tightly and refrigerate overnight. Pull it out and let it sit on the counter 45 minutes before baking.
  • Leftovers keep 3 days covered at room temperature. Warm a roll 15 seconds in the microwave to bring the crumb back.
  • Serve with hot coffee, spiced apple cider or chai tea.