Soft and Gooey Pumpkin Cinnamon Rolls Recipe
These Soft and Gooey Pumpkin Cinnamon Rolls combine the comforting flavors of pumpkin and warm spices with a tender, fluffy dough. Perfect for fall mornings or holiday brunch, these rolls are filled with a cinnamon-spiced pumpkin butter and topped with a rich maple glaze infused with vanilla and rum for an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 3/4 cup (185 g) whole milk
- 1 stick (4 oz, 113 g) unsalted butter, diced
- 1/2 cup (160 g) Libby's pumpkin puree
- 1 egg
- 1 tablespoon vanilla extract
- 4 1/4 cups (560 g) all-purpose flour
- 1/3 cup (55 g) brown sugar, packed
- 2 1/4 teaspoons (1 envelope, 7 g) instant yeast
- 1 1/2 teaspoons kosher salt
- 1 tablespoon (15 g) pumpkin pie spice
Filling
- 10 tablespoons (5 oz, 140 g) unsalted butter, softened
- 2/3 cup (85 g) brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
Topping & Baking
- 1/2 cup (120 g) heavy cream (for drizzling before baking)
- 1 1/2 cups powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon dark rum or 1/2 teaspoon rum extract
- 2 tablespoons heavy cream (for glaze)
- 1/2 teaspoon kosher salt
Instructions
- Mix the dry ingredients: In a mixing bowl, whisk together the flour, brown sugar, instant yeast, pumpkin pie spice, and kosher salt until evenly combined.
- Warm the milk and butter: In a microwave-safe measuring cup, combine the milk and diced butter. Heat in 20-second increments until the milk reaches 110-115°F and the butter is softened and partially melted.
- Mix the dough: In a stand mixer bowl or large bowl, whisk the egg, vanilla extract, and pumpkin puree until smooth. Add the warm milk and butter mixture and whisk to combine. Gradually add the dry ingredients and mix on low speed with a dough hook for 8-10 minutes until smooth. If mixing by hand, stir until dough forms and knead for 10 minutes until silky and non-shaggy.
- Proof the dough: Place the dough in a greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size, about 90 minutes.
- Prepare the filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, pumpkin pie spice, and kosher salt until it forms a smooth, paste-like filling.
- Roll out the dough: On a clean surface, roll the dough into a 16x20-inch rectangle about 1/4-inch thick. Spread the filling evenly over the dough, leaving a 1/2-inch border at the top edge.
- Form the rolls: Starting from the long side, tightly roll the dough into a log. Pinch the seam closed to seal the rolls.
- Cut and proof the rolls: Using flavorless floss or a sharp knife, trim off the uneven ends and discard. Cut the log into 12 equal 1 1/2-inch slices. Arrange the slices cut side up in a greased 9x13-inch baking dish. Cover and let rise at room temperature for about 1 hour until puffy.
- Preheat the oven: Towards the end of proofing, preheat your oven to 350°F (175°C).
- Bake the rolls: Remove cover, drizzle the rolls evenly with 1/2 cup heavy cream, and bake for 25-27 minutes until puffed and lightly golden brown. Remove from oven and cool for 15 minutes.
- Make the glaze: Whisk together powdered sugar, maple syrup, vanilla extract, dark rum (or rum extract), 2 tablespoons heavy cream, and 1/2 teaspoon kosher salt until smooth.
- Glaze and serve: Spread the glaze over the warm pumpkin cinnamon rolls and serve immediately while gooey and soft.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Using flavorless floss to cut the rolls helps to keep their shape intact without squashing.
- Substitute dark rum with rum extract for a non-alcoholic version.
- For extra softness, cover rolls with foil if browning too quickly during baking.
- Rolls are best served warm the day of baking but can be stored covered at room temperature for up to 2 days and gently reheated.
