Utterly delicious pumpkin cinnamon rolls with maple cream cheese icing! Ideal bake for a rainy weekend, but be warned- you will not stop at one!
Hello friends!
I hope you still remember me? It feels like years since I've showed up over here (OK, a month to be precise, which is like a year in blogging world), but I'm back and ready to share all the cozy, autumnal recipes with you! Let's begin with...
Pumpkin cinnamon rolls with maple cream cheese icing!
These beautiful buns will very quickly become your favourite autumnal bake, trust me! They are soft, squidgy and airy- a perfect combination for an ideal bun. Buttery sweet, with warming notes of cinnamon and generous topping of cream cheese icing. There is no better treat for the rainy weekend!!!
Make the most of pumpkin season...
We all know that October is dominated by gourds, and rightly so! Gorgeous squashes and pumpkins are popping up everywhere and it's a great time to put them into some great use in the kitchen. I was genuinely shocked to read that 30% of people think pumpkin flesh cannot be eaten (according to Pumpkin Rescue campaign), which partially explains why over 18,000 tonnes of edible pumpkin ends up in the bin! Crazy, right?!?
Making pumpkin puree is super easy!
So, just in case if you are not sure what to do with all the pumpkin flesh, this recipe will be a great starting point! Simply cut your pumpkin or squash into wedges (no need to peel!), place them on the roasting tin, drizzle with some oil and roast in the oven (180C) for about 30- 40 minutes until soft and caramelised around the edges. Once cooked, the skin can be easily peeled. Simply mash the remaining flesh, and you are good to use it in sweet, as well as savoury dishes!
Trickiest part- the dough
There is nothing difficult about this recipe for pumpkin cinnamon rolls, but if I have to find a tricky part- it will the be kneading of the dough. The mixture can get really sticky, therefore, I would highly recommend using freestanding mixer. Simply tip all the ingredients and let the mixer do its job. That said, if you don't own a freestanding mixer, do not let it discourage you! Just be patient with kneading the dough (or let your other half do this part for you!), and it will eventually come together. It may take 15- 20 minutes, but I promise it will be worth it!
How to roll pumpkin cinnamon rolls?
Once your dough is proofed, tip it onto the working surface dusted with some flour. Shape it into a rectangle, then using your rolling pin, roll it to about 30cm x 40cm size. Start spreading your cinnamon butter all over the dough, covering all the edges, then roll from one of the longer sides to make sausage-like shape. For the next part, you will need a really sharp knife, or (my preferred method) unflavoured dental floss. Divide and cut your log into 12 equal pieces, arrange in baking tray and leave to rise for further 30 mins. All that's left after that is to bake!
Icing on top
After baking, these pumpkin cinnamon rolls are pretty much ready to eat, however, if you want to make them even tastier- add this simple maple cream cheese icing on top! Be as generous with the icing as you like, using the rule of thumb- the more icing, the better rolls! Enjoy watching the rolls disappear...
I hope you've enjoyed today's recipe, and as always, I would love to hear from you! Feel free to leave me a comment below, and remember to sign up to my newsletter so you can get all the latest recipes and news straight to your inbox!
Until next time,
A.
Pumpkin Cinnamon Rolls
Ingredients
- 250 ml soy milk
- 150 g butter
- 200 g pumpkin puree homemade or from the can, squash will also work perfectly fine!
- 125 g light brown soft sugar
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 500 g strong white bread flour
- 7 g dried fast-action yeast
- 1 teaspoon vanilla extract
For the icing:
- 50 g butter softened
- 200 g icing sugar
- 200 g cream cheese
- 2 tablespoon maple syrup
Instructions
- In a medium saucepan, warm the milk until steaming hot but not boiling, then add 25g butter. Swirl the pan to melt the butter, then add pumpkin puree, 1 tablespoon of the light brown sugar, 1 teaspoon of cinnamon and 1 teaspoon salt. Mix together and set aside.
- Weigh the flour into a large bowl, or the bowl of freestanding mixer and add the yeast. Pour in the warm pumpkin and milk mixture and mix to a dough. If using a mixer, turn it up a bit (I've used setting 6 of 8) and keep it going for about 8-10 minutes until dough is soft and springy. If mixing by hand, tip onto work surface and knead for 15 minutes. Return to a clean, oiled bowl and cover with cling film. Leave somewhere warm for 1-2 hrs, or until doubled in size.
- Your butter should be soft by now. Mash it with the remaining brown sugar, cinnamon and vanilla.
- Line a baking tin with parchment (mine was 25cm x 35cm). Tip the dough onto a floured surface and roll to a rectangle, roughly about 30cm x 40cm. Spread the cinnamon butter all over the surface, right to the edges, then roll from one of the longer sides to make a sausage. Using a very sharp knife or unflavoured dental floss, cut into 12 equal pieces and arrange in the baking tin, cut-sides up. Cover loosely with cling film and set aside to rise for another 30 minutes or until doubled in size. Heat the oven to 180C (160C fan).
- Uncover the buns and bake for 40 minutes or until risen and golden. Mix the ingredients for the icing until smooth (use hand-held mixer for best results). When the buns are cooked, let them cool before spreading the icing over them. Drizzle with extra maple syrup and sprinkle with a pinch of cinnamon.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- Prep time does not include proving times
- You can also use squash puree instead of pumpkin
- The dough is quite sticky and much easier to knead when using freestanding mixer, it will take longer to knead it when doing so by hand
- Swap butter for vegan spread/ margarine and cream cheese for vegan version to make this recipe vegan
- Cover the rolls with aluminium foil if they start catching the colour too much
Adriana
I did the overnight rise and made these this morning, they are amazing! I also used homemade pumpkin purée rather than the canned. Came out lovely!
annabanana
Hi Adriana,
That is great to hear! I'm very happy to hear that you've been enjoying this recipe so much! Thank you!
Jacklyn
Sally, I’m very confused. I’ve made these pumpkin cinnamon rolls twice before, they are so delicious. However, i made your pumpkin pie to have today as it’s Canadian thanksgiving and have leftover pumpkin purée so I wanted to make these again with what’s left but I swear the last two times I made these, when I read the recipe you recommended bread flour for the softest rolls but now the recipe says all purpose? Am I going crazy or did you change it? Like I swear you called for bread flour!
annabanana
Hi Jacklyn,
Thanks for your awesome comment, so happy to hear you've been making this recipe and enjoying it!
The recipe states it's a strong bread flour, and I have not changed it, it's always been there so I'm slightly confused...
Juliana Fendez
Do you think these could be made in the slow cooker? I’ve been wanting to try your other recipe for slow cooker cinnamon rolls, but love the idea of pumpkin ones!
annabanana
Hi Juliana,
I have not tried to make these in a slow cooker, so I'm afraid I can't guarantee the results. But would love to know if you try it!
Maria Williams
My brother in law is lactose intolerant, so do you think I can use soy or almond milk? Also, can this recipe be doubled? I like baking extras to fill my freezer
annabanana
Hello Maria,
Absolutely yes, you can use soy or almond milk, it will still work fine. You should be also OK to double the recipe, just make sure to divide the dough in half as it may be a bit much of dough to work with in one go. Hope this helps.
Noel Lizotte
Yup! This is it! The perfect Thanksgiving weekend brunch dish!
Thanks! Who needs shopping ... and the crowds ... I'll be at home making these rolls and hitting the web!
annabanana
hah, thanks so much Noel!
They would please the crowd at Thanksgiving for sure, and I really hope you will get to try them! Plus, they are much better than shopping 😉
Andrea
These look absolutely delicious! Pumpkin + cinnamon rolls seems just the most amazing combo ever! Can't wait to make these next weekend 🙂
annabanana
Hey Andrea!
It is a match made in heaven! And I would love to see your results! I have no doubts you are going to love them! 😉
Eileen Kelly
I need you to know, I love these pumpkin cinnamon rolls! Oh my, they are absolutely delicious! I am a huge fan of pumpkin and these are so perfect! You have made the recipe instructions so easy to follow. A must make for eveyone!
annabanana
Thanks so much Eileen!
I'm so chuffed to hear that you like this recipe so much!
lauren
Yeeeeeess!! This is awesome. I love that the pumpkin is incorporated into the dough and not just layered on with the cinnamon and butter.
annabanana
Hi Lauren, that's so good to hear! And yes, adding pumpkin to any dough works wonders! Plus it will give your bake this lovely orange colour!
Sam | Ahead of Thyme
YUMM, this looks like the perfect fall treat! Just what I was craving. Pinning to try these cinnamon rolls this week!
annabanana
Hey Sam,
Thanks so much for stopping by and your kind words! They are great little treat to celebrate pumpkin and fall season with! Hope you will like them!
Kitty
Now this is a recipe I HAVE to try! These cinnamon rolls look so gorgeously orange and pumpkiny!
annabanana
Thanks Kitty,
I hope you will get to try them some time! Would love to see your version of them!
Leslie Haasch
I loooooove the color the pumpkin gives these! Such a perfect fall breakfast idea.
annabanana
Thanks Leslie, I do love that orange hue as well! And you know it's going to be a good day, if you start it with one (or five) of these buns! 😉
Shelley
Oh my - these look insanely scrumptious! What a decadent fall treat! And terrific step-by-step photos and tips to make sure these turn out just as perfectly as they look in your lovely photos! So great!
annabanana
Hi Shelley!
I'm so happy to read that you find the photos helpful! Thanks so much for your kind words!
Marisa Franca
Your rolls look amazing. The color is beautiful and each one is perfect. I can just imagine the incredible aroma as they are baking. And then the crowing touch -- maple frosting. Oh my!! I would love to have some for breakfast. I'm pinning -- these are going on the menu for the long Thanksgiving holiday.
annabanana
Hi Marisa, and thank you so much for this kind comment! Really hope you will give them a try, and they will be ideal for Thanksgiving!
Kathryn @ FoodieGirlChicago
These look like they would be so amazing for a fall brunch! I've got to try them ASAP!!
annabanana
I so hope you will be trying them ASAP Kathryn! I can't think of anything better for brunch than these buns!
Kelly
These pumpkin cinnamon rolls officially have my heart! I can't imagine how loved they would make any guest feel 🙂 Totally going to put these on my must-make list! Thanks for the recipe!!!
annabanana
Hey Kelly!
Pleasure all mine! Be warned, your guests may never leave once you serve them one of these 😉
Heather
So gorgeous..and love your step by step photos! I love the maple icing too. Going to have to try these 🙂
annabanana
Hi Heather,
Thanks so much, I'm glad to hear you've found the photos helpful! And I really hope you will try making these some time soon!
Gloria
OMG!!! Printing right now!! I am a PUMPKIN fanatic. This is perfect for the weekend brunch...and I know these will not last long in our house.
annabanana
Hey Gloria,
So glad you like them! Thank you so much, and they definitely will disappear very quickly!
Dawn - Girl Heart Food
Ok, so basically these have the most perfect roll I've ever laid my little eyeballs on! I can only imagine how good they taste! Perfect right now with a cuppa coffee 🙂
annabanana
Hey Dawn! That is so sweet of you to say! Thanks so much! And one (or five) of these with a cuppa- match made in heaven!
Richard
Im from America,we work with measuring cups and measuring spoons not in grams.Looks really but not for me.
annabanana
Hi Richard, thanks for stopping by. As you may be aware, I'm based in the UK, and we use metric system over here. I'm looking to introduce the unit conversion tool on the blog in the very near future, in a mean time, you may want to use simple unit conversion tool from Google. Hope this helps!