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!
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,
Pumpkin Cinnamon Rolls
- 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 tsp salt
- 1 tbsp ground cinnamon
- 500 g strong white bread flour
- 7 g dried fast-action yeast
- 1 tsp vanilla extract
For the icing:
- 50 g butter softened
- 200 g icing sugar
- 200 g cream cheese
- 2 tbsp maple syrup
- 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 tbsp of the light brown sugar, 1 tsp of cinnamon and 1 tsp 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.
- 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