Introduction

These pumpkin cinnamon rolls combine the warm spices of cinnamon and cardamom with the rich sweetness of pumpkin puree. Soft, fluffy, and topped with a luscious coffee maple cream cheese icing, they’re perfect for cozy mornings or special brunches.

Twelve yellow-orange cinnamon rolls are tightly packed in a square baking pan lined with white parchment paper, each roll showing a dark cinnamon swirl inside soft dough with a slightly rough texture. The pan sits on a white marbled surface scattered lightly with flour and brown sugar. To the top right of the pan, two metal measuring cups hold brown sugar and cinnamon powder with rich brown and golden tones, while a metal sifter with flour sits to the top left. A knife with a wooden handle rests at the bottom right corner of the frame. The scene is bright and clean, showing the ingredients and preparation steps clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (425g) pumpkin puree (reduced as described below)
2 ¼ tsp active dry yeast
150g whole milk, lukewarm
4 Tbsp (50g) brown sugar
565g all-purpose flour
1 tsp salt
1 tsp cinnamon
½ tsp ground cardamom
2 eggs, lightly beaten, at room temperature
1 tsp vanilla bean paste
120g unsalted butter, at room temperature (for dough)
225g unsalted butter, at room temperature (for filling)
360g light or dark brown sugar (for filling)
2 Tbsp ground cinnamon (for filling)
2 tsp ground cardamom (for filling)
Pinch of salt (for filling)
165g cream cheese, at room temperature (for icing)
75g butter, at room temperature (for icing)
275g powdered sugar, sifted (for icing)
75g maple syrup (for icing)
2 tsp espresso powder (for icing)
¼ tsp kosher salt (for icing)
½ tsp vanilla bean paste (for icing)

Instructions

Step 1: Prepare reduced pumpkin puree: Place the pumpkin puree into a medium saucepan and cook over medium heat, stirring constantly, for 4-5 minutes until slightly reduced. Set aside to cool and store in an airtight container until ready to use.
Step 2: Activate yeast: In a small bowl, combine the yeast, lukewarm milk, and 2 tablespoons of brown sugar. Stir well and let it sit for 10-15 minutes until foamy.
Step 3: Make dough: In a stand mixer fitted with a dough hook, mix the flour, salt, cinnamon, cardamom, and remaining 2 tablespoons of sugar briefly. Add the reduced pumpkin puree, eggs, vanilla bean paste, and foamy yeast mixture. Mix on low speed for 2-3 minutes until dough starts to come together.
Step 4: Increase mixer speed to medium and mix for 5 more minutes until the dough feels soft and smooth but may appear slightly dry at first.
Step 5: Reduce speed to low and gradually add the 120g room temperature butter in small pieces, ensuring each piece is fully absorbed before adding the next. This will take 3-4 minutes. Then increase speed to medium and mix for another 5 minutes until very soft and smooth.
Step 6: Transfer dough to an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 3 hours or overnight. You can also let it rise at room temperature if preferred.
Step 7: Prepare filling: In a small bowl, mix the 225g butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and a pinch of salt until well combined.
Step 8: Shape rolls: Turn the chilled dough onto a lightly floured surface. Roll into a 24” x 16” (60cm x 40cm) rectangle, trimming edges to keep it neat. Spread the filling evenly over the surface.
Step 9: Starting from a long edge, roll the dough tightly into a spiral. Cut the log in half and place the halves side by side on a parchment-lined sheet pan.
Step 10: Lightly cover the dough logs with plastic wrap and freeze for 20 minutes to firm up (optional but helps with cleaner slicing).
Step 11: Remove from freezer and slice each log into 6 equal rolls using a sharp knife. Arrange rolls evenly spaced in a parchment-lined 9”x13” (23cm x 33cm) baking dish or sheet pan.
Step 12: Cover lightly with plastic wrap and let rise for 45 minutes to 1 hour, until puffy and springy to the touch.
Step 13: Preheat oven to 350°F (180°C).
Step 14: Bake rolls for 35-40 minutes until deeply golden brown. Remove and let cool for about 15 minutes before icing.
Step 15: Make icing: Beat the cream cheese and butter together until smooth. Add powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste. Whip until light and fluffy.
Step 16: Spread the coffee maple cream cheese icing over the warm cinnamon rolls and serve.

Tips & Variations

Chill the dough logs before slicing to get cleaner, neater rolls.
Use fresh pumpkin puree or canned 100% pumpkin (not pie filling) for best flavor.
Substitute cardamom with nutmeg or cloves for a different spice profile.
For a vegan option, replace butter, milk, and cream cheese with plant-based alternatives.
Leftover icing can be stored and used as a spread on toast or pancakes.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. To reheat, warm gently in the microwave for 15-20 seconds until soft. These rolls can also be frozen before baking; thaw completely, then allow to rise before baking as directed.

How to Serve

A close-up slice of a cinnamon roll sits on a white scalloped plate. The roll has three visible layers: a bright golden yellow soft dough at the bottom, a swirled middle layer of dark brown cinnamon filling, and a thick top layer of creamy beige icing slowly melting over the edges. In the background, a metal pan holds several more cinnamon rolls covered with the same icing. The surface beneath is a white marbled texture, giving a clean and bright feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated overnight after mixing to develop flavor and make rolling easier. Just bring it to room temperature before shaping.

What can I substitute for vanilla bean paste?

You can use pure vanilla extract as a substitute, using about half the amount since it is more concentrated in flavor.