Soft Pumpkin Cinnamon Rolls with notes of vanilla, cinnamon, ginger, and nutmeg filled with a sticky gooey cinnamon, brown sugar, honey filling. Then covered with a maple cream cheese frosting.
With fall here and the weather outside becoming chilly we are celebrating Sunday Supper with warming trend recipes to keep you cozy when the temperature drops. One of my favorite ways to stay toasty this time of year is Pumpkin Cinnamon Rolls With Maple Cream Cheese Frosting warm out of the oven first thing in the morning.
Pumpkin Cinnamon Rolls are assembled the night before then refrigerated and allowed to rise while the oven preheats in the morning making them the perfect way to start even a busy day.
It makes climbing out of bed on the weekends all the more enticing!
The pumpkin is perfectly balanced with notes of vanilla, cinnamon, ginger and nutmeg with a sticky gooey cinnamon, brown sugar, honey filling and covered with a sweet maple cream cheese frosting.
These Cinnamon Rolls are so good my friends that even if you usually just eat the center you will find yourself savoring every last layer of deliciousness.
Heat 3/4 cup Buttermilk until warm but not hotter than 110 degrees.
Add warm buttermilk, 1/2 teaspoon Honey and 2 (1/4 ounce) packages of Active Dry Yeast to a mixer fitted with a dough hook.
Allow mixture to sit until bubbly about 8 minutes.
Stir in until well combined:
- 3/4 cup Brown Sugar
- 1 1/4 cup Pumpkin Puree
- 2 teaspoons Vanilla Extract
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 3/4 teaspoon Nutmeg
- 3/4 teaspoon Allspice
- 2 whole Eggs
- 2 whole Egg Yolks
Add 5 1/4 cups All-Purpose Flour or Whole Wheat Pastry Flour and 1 teaspoon Salt.
Knead on low and then increase speed to around 4 until soft dough forms that pulls away from bowl and is soft, smooth and elastic around 5 minutes.
Add 14 tablespoons Room Temperature Butter 1 tablespoon at a time while kneading on 4.
Dough will become gooey and soft but continue to knead.
Until dough become soft, smooth and pulls away from edge of bowl.
Around 8 minutes.
Place dough in a well buttered bowl.
Place top of dough into bowl first and then flip over to cover top of dough in butter.
Cover bowl and allow dough to rise until doubled in size around 2 hours.
Mix together until well combined:
- 6 tablespoons Room Temperature Butter
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 3 heaping tablespoons Honey
- 2 tablespoons Cinnamon
- 1/2 teaspoon Salt
Divide dough in two and roll each half into 12"x18" rectangle.
Spread half of the brown sugar, cinnamon, honey mixture over each half of dough.
Roll dough to form an 18" long roll.
Pinch seams tightly together and slice 2" thick.
Butter a 9"x13" and 8"x8" pan.
Place rolls evenly spaced into pans, cover and refrigerate overnight.
When ready to bake remove pan from fridge and allow to come to room temperature about 30 minutes.
Preheat oven to 375 degrees and bake for 30-35 minutes until a toothpick inserted into the center of rolls comes out clean.
Beat together 8 ounces Room Temperature Cream Cheese and 1/4 cup Room Temperature Butter until creamy and well combined.
Then beat in:
- 1 cup Sifted Powdered Sugar
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract.
Until smooth, creamy and well combined.
Allow cinnamon rolls to cool for 15 minutes before frosting.
Spread Maple Cream Cheese Frosting over warm rolls and enjoy the goodness!
Pumpkin Cinnamon Rolls definitely help warm me up! What foods help warm you up?
Please make sure to check out all the other AMAZING Sunday Supper recipes below!
We also love these other Cinnamon Roll Recipes:
- Worlds Greatest Cinnamon Rolls
- Orange Cinnamon Rolls
- Bacon Blueberry Cinnamon Rolls
- Macadamia Nut Cinnamon Rolls
Yield: 16
Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Pumpkin Cinnamon Rolls With Maple Cream Cheese Frosting are perfectly balanced with notes of vanilla, cinnamon, ginger and nutmeg with a sticky gooey cinnamon, brown sugar, honey filling and covered with a sweet maple cream cheese frosting. These are so good you won't just eat the center!
5
out of 5
based on 2 user ratings
prep time: 35 Mcook time: 45 Mtotal time: 80 Mingredients:
Pumpkin Cinnamon Rolls
- 3/4 cup Buttermilk (Warm but not hotter then 110 degrees.)
- 1/2 teaspoon Honey
- 2 packages Active Dry Yeast 1/4 Ounce Each (4 1/2 teaspoons)
- 3/4 cup Brown Sugar
- 1 1/4 cup Pumpkin Puree Or Canned Pumpkin
- 2 teaspoons Vanilla Extract
- 2 teaspoons Cinnamon, Ground
- 1 teaspoons Ginger, Ground
- 3/4 teaspoons Nutmeg, Ground
- 3/4 teaspoons Allspice, Ground
- 2 whole Eggs
- 2 whole Egg Yolks
- 5 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 teaspoon Salt
- 14 tablespoons Butter, Room Temperature
Cinnamon Filling
- 6 tablespoons Butter, Room Temperature
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 3 tablespoons Honey, Heaping
- 2 tablespoons Cinnamon, Ground
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
Maple Cream Cheese Frosting
- 8 ounces Cream Cheese, Room Temperature
- 1/4 cup Butter, Room Temperature
- 1 cup Powdered Sugar, Sifted
- 3 tablespoons Maple Syrup
- 1 teaspoon Pure Vanilla Extract
instructions:
How to cook Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Pumpkin Cinnamon Rolls
- Mix warm buttermilk, honey, and yeast in mixer fitted with a dough hook. Allow mixture to sit, until bubbly about 8 minutes.
- Stir in brown sugar, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, allspice, eggs, and egg yolks, until well combined. Add flour, and salt.
- Knead on low, and then increase speed to around 4, until soft dough forms that pulls away from bowl and is soft, smooth, and elastic around 5 minutes.
- Knead in 14 tablespoons butter, 1 tablespoons at a time. Dough will become gooey, and soft. Continue to knead, until dough become soft, smooth, and pulls away from edge of bowl around 8 minutes.
- Place dough in a well buttered bowl top first, and then flip over to cover top of dough in butter. Cover bowl, and allow dough to rise, until doubled in size around 2 hours.
Cinnamon Filling
- Mix together 6 tablespoons butter, 1 cup brown sugar, sugar, honey, cinnamon, 1 teaspoon vanilla, and salt, until smooth and well combined. Set aside.
Assemble
- Divide dough into two. Roll each half into 12"x18" rectangle. Spread half of the cinnamon filling over each half of dough. Roll dough to form an 18" long roll, pinch seams tightly, and slice every 2 inches. Butter a 9"x13", and 8"x8". Place rolls evenly spaced into pans, cover, and refrigerate overnight.
- Allow cinnamon rolls to come to room temperature before baking about 30 minutes.
- Preheat oven to 375 degrees.
- Bake Pumpkin Cinnamon Roll for 30-35 minutes until a toothpick inserted into the center comes out clean.
Maple Cream Cheese Frosting
- Beat together cream cheese, and 1/4 cup butter, until well combined. Add powdered sugar, maple syrup, and vanilla. Beat until well combined.
- Allow rolls to cool for 15 minutes before frosting with Maple Cream Cheese Frosting.
Calories
552.96
552.96
Fat (grams)
17.18
17.18
Sat. Fat (grams)
10.00
10.00
Carbs (grams)
91.20
91.20
Fiber (grams)
4.79
4.79
Net carbs
86.41
86.41
Sugar (grams)
40.86
40.86
Protein (grams)
10.21
10.21
Sodium (milligrams)
309.01
309.01
Cholesterol (grams)
97.52
97.52
Calories are estimated.
© 2015 Serena Bakes Simply From Scratch
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24 comments
I adore pumpkin desserts, and the idea of something sweet for breakfast - YU!MM!!
Growing up in a family of maple syrup producers, this recipe has ME written all over it. Love it and love how the pumpkin color comes through. Great combination :)
How cool are those, I love that you have incorporated pumpkin into a classic recipe, makes it perfect for fall!
OMG! Please send me a batch of these :) They look so pillowy and comforting. Perhaps the perfect food!
Pumpkin combined with cinnamon rolls? Yes please!
These look fabulous and I love the flavor twist on a classic! YUM!
I love the addition of maple syrup to the frosting. Sounds amazing!!!
Oh, my gosh, Serena, these cinnamon rolls look incredible! LOVE the pumpkin twist!!
Is is bad that I just want to reach into my computer screen and dip my finger into that frosting? These look delicious!
I think that's a good thing Sarah! It means my mission was accomplished!
Those look incredible Serena...so sweet with that thick frosting :-)
Thanks so much Samantha!
Your so lucky Shelby! There's nothing like Real Maple Syrup!
Thanks so much Tara!
I love the flavors in these cinnamon rolls and they look beautiful. Love that color.
Oh wow! Love that color! So perfect for autumn.
I have had pumpkin cinnamon rolls on my list of things to try for a little while now and t keeps not quite happening. These look and sound so delicious, I must get round to it soon!
These are incredible. I love your step by step pics, too!
These were great! I made them for work and cut them a little smaller. I ended up getting 32! Soooo easy to make and absolutely delicious.
Just wondering...should I let them rise again after putting them in the pans, before putting in the fridge? I made them and put them in the fridge right away and when I baked them the next morning they didn’t rise much. I let them sit out for 30 min before putting in the over per instructions but they didn’t rise much when baking.
Hi Jenny! They might need a little longer in the morning to rise if they didn't puff up. There's so many factors that could effect the last rise including room temperature and how cold the fridge is. If it was me I might heat the oven up to about 100 degrees, turn it off with the door open, and give the rolls a 30 minute kick start. Before removing rolls and preheating the oven. Yeast can be a little difficult at times. You don't want them to rise too much before going into the fridge or they could deflate. I assume your first rise went well? Thanks, Serena
Hi! These look fabulous and can’t wait for Fall to make them. Quick question, I noticed in your other cinnamon roll recipes that you spread cream cheese and butter on the dough and folded. Would that work for these or is it not necessary? Or was that a technique you developed after this recipe was posted? Lol. Thanks!!
Oh it definitely will work.. I was trying to cut back a little on the calories by the time I posted this recipe. The cream cheese and butter makes little pockets between the dough, but with the pumpkin I decided to see if it would be enough just to have the butter kneaded into the dough without the additional step and we decided they made the cut. The texture was still delicious! I hope you have a great week. -Serena
I made these yesterday and baked this morning. My oven temp is pot on although these came out very, very dark at 25 minutes. I may cover them with loose foil next time. Very delicious and will get my cholesterol checked after the holidays!! Lots of butter here, oh my!! The only thing I added extra was I had candied pecans I needed to use and ground them to include in the filling and reduced the sugar a little as the pecans are sugar coated.
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