Gooey Pumpkin Cinnamon Rolls
Soft brioche rolls swirled with real pumpkin puree, cinnamon spice, and maple glaze.
Warm, pillowy pumpkin cinnamon rolls filled with brown sugar pumpkin spice and topped with a creamy maple syrup cream cheese glaze.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
12
servings
-
¾ cup warm milk, 110°F
-
1 packet active dry yeast, 0.25 oz
-
½ cup canned pumpkin puree
-
4 cups bread flour
-
½ cup brown sugar, packed
-
2 tbsp ground cinnamon
-
4 oz cream cheese, for glaze
-
3 tbsp pure maple syrup, for glaze
Step-by-Step Instructions
Make Dough & Rise
Proof yeast in warm milk. Knead yeast mixture with flour, pumpkin, butter, and sugar for 8 minutes. Let rise 1 hour until doubled.
Roll & Fill
Roll dough into 12x18 inch rectangle. Spread softened butter, brown sugar, cinnamon, and nutmeg. Roll tight log and slice 12 rolls.
Bake & Glaze
Bake at 350°F (175°C) for 25 minutes. Drizzle immediately with maple cream cheese glaze while warm.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.