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Pumpkin Cinnamon Rolls

Maggie Wu
12 rolls
Soft and fluffy rolls made with pumpkin purée, warm pumpkin spice filling, and a creamy vanilla icing. Cozy, aromatic, and perfect for fall breakfasts or dessert.
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Prep Time: 25 minutes
Cook Time: 21 minutes
Rise Time: 1 hour 30 minutes

Ingredients
 

Dough

  • ¾ cup warm whole milk
  • 1 packet, ¼ oz instant yeast
  • ¼ cup granulated sugar
  • ¾ cup pumpkin purée
  • ¼ cup unsalted butter, melted
  • 1 large egg, room temperature
  • 4 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • ½ tsp salt

Filling

  • 1 cup light brown sugar
  • 1 tbsp ground cinnamon
  • 1 tbsp pumpkin pie spice
  • ¼ cup unsalted butter, softened

Vanilla Icing

  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 –4 tbsp milk, adjust consistency
  • 1 tsp vanilla extract

Instructions
 

  1. In a large bowl, combine warm milk, yeast, sugar, pumpkin purée, melted butter, and egg. Mix until smooth.
  2. Stir in the flour, pumpkin pie spice, and salt until a shaggy dough forms.
  3. Knead on a lightly floured surface for 8–10 minutes (or use a stand mixer with dough hook) until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.
  5. In a bowl, mix together brown sugar, cinnamon, and pumpkin pie spice.
  6. Roll dough into a 12×16-inch rectangle.
  7. Spread softened butter evenly over the dough.
  8. Sprinkle the sugar-spice mixture evenly over the top.
  9. Roll tightly from the long edge to form a log, then slice into 12 rolls.
  10. Arrange in a greased 9×13 baking dish, cover, and let rise 30 minutes.
  11. Preheat oven to 350°F and bake 20–25 minutes, until golden.
  12. Whisk icing ingredients together, drizzle over warm rolls, and serve.
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