Can you use pumpkin pie filling instead of pure pumpkin?

Technically yes, but I wouldn't recommend it. The added sugar and spices in pie filling throw off the dough's balance, and you might end up with rolls that are too sweet or don't rise properly.

What if you don't have a stand mixer?

No problem! Mix the dough by hand with a wooden spoon, then knead on your counter. Your arms will get a workout, but the rolls will taste just as good. Actually, there's something deeply satisfying about hand-kneading bread dough —it's therapeutic.

Can these be made dairy-free?

You can substitute the butter with vegan butter and use non-dairy milk. The cream cheese icing is trickier to substitute, but vegan cream cheese brands have come a long way.

Pumpkin Cinnamon Rolls: Fall's Coziest Breakfast

Description

Soft, fluffy pumpkin cinnamon rolls filled with warm fall spices and topped with luscious maple cream cheese icing — the coziest breakfast treat for autumn mornings.

Ingredients

Scale

3/4 cup warm milk
1/4 cup unsalted butter
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1 large egg
3 1/2 cups all-purpose flour
1 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
For the filling: 1/3 cup softened butter, 1 cup brown sugar, 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice
For the icing: 4 oz cream cheese, 2 tbsp maple syrup, 1–2 tbsp milk, 1 cup confectioners’ sugar, pinch of cinnamon

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Instructions

Warm the milk and butter together until butter is melted. Let cool until lukewarm.
In a large bowl, combine milk mixture, pumpkin puree, sugar, yeast, and egg.
Add flour, salt, and spices gradually, mixing until a soft dough forms.
Knead for 5–7 minutes until smooth and slightly tacky.
Place dough in a greased bowl, cover, and let rise 1–2 hours until doubled in size.
Punch down dough and roll into a 10×14-inch rectangle.
Spread softened butter evenly over dough, then sprinkle with brown sugar and spices.
Roll tightly from the long side and slice into 10–12 rolls.
Place in a greased baking dish, cover, and let rise 1 hour.
Bake at 350°F (175°C) for 22–28 minutes, tenting with foil halfway through if browning too fast.
Beat cream cheese until smooth, then mix in maple syrup, milk, sugar, and cinnamon until creamy.
Spread icing over slightly cooled rolls and enjoy warm.

Equipment

Oven

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plate

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Notes

For overnight rolls, prepare through step 9, cover, and refrigerate overnight. Let sit 30 minutes before baking. Rolls stay soft and fluffy for up to 2 days when covered.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 320
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg