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Soft Pumpkin Cinnamon Rolls with Maple Icing

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 rolls

Ingredients

For the Dough

  • 1 cup whole milk warm, about 110F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • ¼ cup granulated sugar
  • ¾ cup pumpkin puree blotted, not pie filling
  • ⅓ cup unsalted butter melted
  • 1 large egg room temperature
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 4 to 4 ½ cups all-purpose flour

For the Filling

  • ½ cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

For the Maple Cream Cheese Icing

  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

Make the Dough

  • Stir the yeast and a pinch of sugar into the warm milk and let sit 5 minutes until foamy.
  • Blot the pumpkin puree with a paper towel, then whisk it with the remaining sugar, melted butter, egg, pumpkin pie spice, and salt. Stir in the yeast mixture.
  • Add the flour a cup at a time until a soft dough forms. Knead 6 to 8 minutes until smooth and springy.
  • Place in a greased bowl, cover, and let rise in a warm spot about 1 hour, until doubled.

Fill and Shape

  • Stir the softened butter, brown sugar, cinnamon, and pumpkin pie spice into a soft paste.
  • Roll the dough into a 16 by 12-inch rectangle. Spread the filling to the edges, roll up snugly from the long side, and cut into 12 rolls (a length of dental floss cuts them cleanly).
  • Arrange the rolls in a greased 9 by 13-inch baking dish. Cover and let rise 30 to 45 minutes, until puffy and touching.

Bake and Ice

  • Bake at 350F for 25 to 30 minutes, until golden and set in the center. Cool 10 minutes.
  • Beat the cream cheese and butter until smooth, then beat in the powdered sugar, maple syrup, and vanilla. Spread over the warm rolls.

Notes

  • Blot the pumpkin: Patting out extra moisture keeps the dough from turning sticky.
  • Overnight: Shape the rolls, cover, and refrigerate overnight. In the morning let them sit out 30 to 45 minutes, then bake.
  • Warm milk: Around 110F. Too hot kills the yeast.