Pumpkin Cinnamon Rolls

Soft pumpkin cinnamon rolls filled with a gooey cinnamon swirl and topped with maple cream cheese icing.

Ingredients

Pumpkin Dough

1/3 cup (80ml) whole milk*

2 Tablespoons (28g) unsalted butter

1/2 cup (115g) canned pumpkin (not pumpkin pie filling)

1/4 cup (50g) granulated sugar

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 large egg

2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see note)

2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface

Filling

6 Tablespoons (85g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Maple Cream Cheese Icing

4 ounces (113g) full-fat brick cream cheese, softened to room temperature

3 Tablespoons (45ml) pure maple syrup

1 Tablespoons (15ml) whole milk

2/3 cup (80g) confectioners’ sugar, sifted

optional: 1/8 teaspoon ground cinnamon

Instructions

Make the dough: Warm the milk and butter together over the stove or in the microwave. Warm the two together until the butter is *just* melted. You want the mixture lukewarm (105°F (41°C)-115°F (46°C)), not scorching hot. Set aside. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or in the bowl of your stand mixer. Whisk in the warmed milk/butter, egg, and yeast until combined. Using the dough hook or paddle attachment on low speed or mixing by hand using a silicone spatula or wooden spoon, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and 2/3 cups more flour and beat for 1 more minute.