Pumpkin Pie Cinnamon Rolls

Author: Half the Sugar Baker

These pumpkin cinnamon rolls are so fluffy and tender and full of flavor! I’ll be really honest, there have been many times in the past when I was trying to make bread and I just couldn’t get that fluffy texture because I don’t have a stand mixer. I had almost given up on making rolls and bread but this recipe changed my mind! I finally decided to try making cinnamon rolls because after seeing so many pictures, I just couldn’t resist. I gave the cinnamon rolls a fall twist because, why not? Also, I have so much pumpkin puree in the freezer and I have to use it! These cinnamon rolls have all the flavor of an amazing pumpkin pie thanks to the puree and the spices!

These cinnamon rolls are also made with whole wheat for a wholesome change. Whole wheat flour has a higher protein content than all purpose so it helps to form gluten. Finally, the rolls are topped off with a cinnamon maple icing because my family doesn’t like cream cheese frosting. I personally think the specks of cinnamon look so pretty but feel free to leave out the cinnamon if you prefer a pure white icing!

Before you put the rolls in the oven, try pouring just a little heavy cream over them. It makes them super soft and almost custard-y!

I really recommend that you set a timer for 8 minutes when you are kneading the dough because I find that it is really easy to under knead when you are kneading by hand. I think this might even be the key to getting that fluffy texture. If you prefer to do this with a stand mixer, simply mix all the ingredients in the bowl of a stand mixer and mix for the same amount of time.

For the best texture, I recommend using whole wheat flour and bread flour but if you don’t have bread flour you could use all purpose flour instead. If you don’t have whole wheat flour, you could substitute all purpose flour or bread flour.

When you are mixing your ingredients together, it’s really important that everything is at room temperature or above, including the eggs. This helps the dough to rise better. I like to put my eggs in a bowl of warm water to quickly bring them up to room temperature!

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Pumpkin Pie Cinnamon Rolls

These are the coziest fall treat! They are so fluffy and have delicious pumpkin pie flavor.

Prep Time25 minutes mins

Cook Time22 minutes mins

Resting time1 hour hr 45 minutes mins

Total Time2 hours hrs 32 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: cinnamon roll, fall, pumpkin

Servings: 9 rolls

Author: Half the Sugar Baker

Ingredients

For the dough:

• ½ cup warm milk I used 2% (110ºF)
• 2 ¼ teaspoons quick rise or active yeast ¼ oz package
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup melted unsalted butter
• ½ cup pumpkin puree
• 1 1/2 cup whole wheat flour
• 1 1/2 cup all purpose flour or bread flour
• ½ teaspoon salt

For the filling:

• ¼ cup softened unsalted butter
• ½ cup brown sugar
• 2 tablespoons pumpkin puree
• 1 ½ tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

For the maple cinnamon frosting:

• ½ cup powdered sugar
• ¼ teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1 ½ teaspoons maple syrup
• 2-3 teaspoons milk

Instructions

Make the dough:

• Microwave milk to about 110ºF. It should feel warm when you stick your finger in it but not hot. I prefer to use a thermometer to find the temperature. Pour the warm milk into a medium mixing bowl. Sprinkle the yeast on top. Let the yeast rest for 3-5 minutes or until it is foamy. Then add the sugar, egg, egg yolk, melted butter, and pumpkin puree. Mix until combined. Then add the flours and salt. Using a wooden spoon or dough whisk, mix until the mixture begins to pull together and form a dough.
• Dump the dough onto a well floured work surface or use a stand mixer. Knead the dough for 8 minutes. The dough will feel a little bit sticky but it shouldn’t stick to your hands. If the dough is too wet and it is sticking to everything, add flour 1 tablespoon at a time until the desired texture is reached.
• After kneading, transfer the dough ball to a large bowl that is oiled and cover with plastic wrap. Let the dough rise for 1 to 1 ½ hours in a warm spot or until doubled in size.
• Once doubled in size, dump the dough onto a well floured work surface and roll it out into a 14×9 inch rectangle. Spread the 1/4 cup softened butter over the dough, leaving a ¼ inch border around the edge.

Make the cinnamon roll filling:

• In a small bowl, mix together the brown sugar and 2 tablespoons pumpkin puree. Add the cinnamon, nutmeg, ginger, and cloves and combine. Spread the mixture over the butter.
• Roll up the dough starting from the short end as tightly as you can. Place the seam side down on the surface. Using a sharp knife or dental floss, cut the roll into 9 equal pieces. You may need to trim off the edges of the roll because there is no filling there.
• Arrange the rolls in a 9 inch cake pan or 9×9 inch baking pan lined with parchment paper. Cover with plastic wrap and let the rolls rise in the pan for 35 minutes in a warm spot.
• Preheat the oven to 350ºF. Once the oven is ready, remove the plastic wrap and bake the cinnamon rolls for 22-26 minutes*. They should be lightly golden and register 190º F in the center. Remove the rolls from the pan and transfer to a wire rack. Allow the rolls to cool slightly before frosting.

Make the glaze:

• For the frosting: In a small bowl, mix the powdered sugar, vanilla extract, maple syrup, and cinnamon. Then add the milk one teaspoon at a time until it reaches a drizzle-able consistency. Then drizzle using a spoon over the cinnamon rolls. Enjoy warm!

Notes

Use enough flour to keep the dough from sticking to the surface. If you feel like you need to add more flour while kneading, add just enough to keep the dough from sticking

I find it helpful to set a timer for 8 minutes so I know exactly how long to knead. When I started baking, I often under kneaded resulting in less gluten development. It’s easy to underestimate how long you have to knead for!

Before putting the cinnamon rolls in the oven, try drizzling just a little bit of heavy cream over them! It makes them super soft and almost custard-y!

If you liked these pumpkin cinnamon rolls, you might also like these cinnamon recipes:

• Cinnamon Apple Bread
• Apple Cider Donuts

Or these pumpkin cookies