Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting (Print-Friendly Version)

These yeast-raised rolls use pumpkin puree in the dough and brown sugar in the filling. Let the dough and shaped rolls rise by appearance as well as time, bake until the center rolls are cooked, then add maple cream cheese frosting. The formula has not been kitchen-tested by this publication.

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# Ingredients You’ll Need:

→ Dough

01 - 3/4 cup whole milk

02 - 1/4 cup granulated sugar

03 - 2 1/4 teaspoons instant yeast

04 - 3/4 cup pumpkin puree

05 - 1/4 cup unsalted butter, melted

06 - 1 large egg

07 - 4 cups bread flour

08 - 2 tablespoons pumpkin pie spice

09 - 3/4 teaspoon salt

→ Filling

10 - 2/3 cup dark brown sugar, packed

11 - 1 1/2 tablespoons ground cinnamon

12 - 1/4 cup unsalted butter, softened

→ Frosting

13 - 4 ounces cream cheese, softened

14 - 3 tablespoons unsalted butter, softened

15 - 1/4 cup powdered sugar

16 - 4 tablespoons pure maple syrup

17 - Pinch of salt

# How to Make It:

01 - Warm the milk gently within the instant-yeast manufacturer’s recommended range. Mix with sugar, yeast, pumpkin puree, melted but not hot butter and egg. Add the measured flour, pumpkin pie spice and salt; knead until smooth, elastic and soft. Cover and let rise until clearly expanded, roughly doubled; time varies.

02 - Mix the filling sugar and cinnamon. Roll the risen dough on a lightly floured surface to about 14 by 16 inches. Spread the softened filling butter evenly and scatter the cinnamon sugar, leaving a small clean seam edge.

03 - Roll from the 14-inch edge into a log. Mark and cut twelve similar pieces, allowing for trimmed ends, and arrange cut sides up in a greased 9-by-13-inch baking pan. Cover and allow the shaped rolls to become visibly puffy.

04 - Heat oven to 350°F. Bake, beginning checks around 20–25 minutes, until the center rolls are cooked rather than gummy and the tops are lightly browned. Continue as necessary, shielding the top if it colors too quickly. Allow the rolls to cool enough that frosting will not immediately melt away.

05 - Beat softened cream cheese and frosting butter until smooth. Mix in powdered sugar, then add maple syrup gradually with a pinch of salt. Spread on the rolls when ready to serve. Refrigerate frosted leftovers and do not treat the overnight proofing of this dough as a tested method.

# Extra Suggestions:

01 - Rise times vary; judge the dough by expansion and feel.

02 - Use warm rather than hot milk and follow the yeast package directions.

03 - Cut twelve rolls with a sharp knife or unflavored dental floss.

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