Description
These Pumpkin Cinnamon Rolls are packed with cozy fall flavor, layered with brown sugar and cinnamon, and topped with a dreamy maple cream cheese frosting. Choose between a sourdough or quick yeast dough and enjoy a deliciously soft and gooey treat perfect for autumn mornings, brunches, or holiday baking.
Ingredients
Dough:
3½ cups all-purpose flour
¼ cup sugar
1½ tsp sea salt
¾ cup milk
1 egg
1 cup pumpkin puree
4 tbsp butter
⅓ cup sourdough starter or 2¼ tsp instant yeast + ⅓ cup warm water + 1 tsp honey
1 cup heavy cream (optional, for gooey rolls)
Filling:
½ cup brown sugar
2 tsp cinnamon
4 tbsp melted butter
Frosting:
¼ cup maple syrup
2 cups powdered sugar
2 oz cream cheese
Splash of milk (to desired consistency)
Instructions
- Activate your starter or yeast:
- Sourdough: Feed at least 4 hours ahead so it’s bubbly.
- Yeast: Dissolve yeast and honey in warm water (110 °F).
- Gently heat the milk and butter: In a saucepan over medium-low heat, warm the milk and butter together until the butter fully melts. Remove from heat and let cool slightly.
- Mix wet ingredients: Combine the milk-butter mixture, sugar, starter or yeast mix, egg, and pumpkin puree.
- Incorporate dry ingredients: Add flour and salt. Knead (stand mixer dough hook, speed #2) for 5–8 minutes until smooth, elastic, and not tearing (or knead by hand on floured surface).
- First rise:
- Sourdough: Let rise at room temp 8–12 hours (overnight) until doubled.
- Refrigerator Option: Refrigerate overnight, warm 1–2 hours before shaping.
- Yeast: Let rise 1–3 hours at room temp until doubled.
- Shape and second rise:
- Grease a 9×13‑inch or 12‑inch round dish.
- Roll dough into a 14×12‑inch rectangle on floured surface.
- Brush with melted butter.
- Mix brown sugar and cinnamon; sprinkle evenly.
- Roll tightly from long side; cut into 9 rolls with a sharp knife or dental floss.
- Place in dish, leaving space. Cover and allow to rise until doubled in size—30–45 minutes (yeast) or 1–2 hours (sourdough).
- Bake: Preheat oven to 350 °F (175 °C). For extra gooey rolls, you can pour 1 cup of heavy cream around them just before baking. Bake for 30–35 minutes until golden brown. Cool slightly.
- Frost & serve: Blend maple syrup, powdered sugar, cream cheese, and a little milk until smooth and easy to spread. Frost the warm rolls and enjoy.
Notes
Use yeast only for gluten-free flour.
For vegan rolls, use dairy-free substitutes and skip egg.
Dough can be made ahead and chilled overnight.
Freeze shaped rolls before baking for easy prep.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 24g
- Carbohydrates: 58g
- Protein: 6g