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Pumpkin Cranberry Cinnamon Rolls

Course Breakfast, brunch, Dessert
Prep Time 3 hours
Cook Time 20 minutes
Servings 12 rolls

Ingredients

Dough

  • 3/4 cup (180g) milk (you can use whole milk, 2%, or a plant-based milk)
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp quick rise yeast 1/4 oz package)
  • 3/4 cup (183g) Farmer's Market Organic Pumpkin Puree
  • 1/4 cup (57g) melted butter
  • 1 ea egg, room temperature
  • 4 cups (480g) bread flour
  • 3 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3/4 tsp salt

Filling

Cream Cheese Frosting

  • 8 oz (224) cream cheese, at room temperature
  • 6 tbsp butter, at room temperature
  • 1/2 cup (56g) powdered sugar, sifted
  • 8 tbsp 100% maple syrup
  • pinch of salt

Instructions

Cinnamon Roll Dough

  • Warm milk to around 110 degrees F. You can heat it in the microwave for 30-45 seconds. It should be warm (not hot) to the touch.
  • Transfer warm milk and sugar to the bowl of an electric mixer with a paddle attachment and sprinkle yeast on top, followed by the pumpkin puree, room temperature egg, and melted butter. Mix until smooth and combined.
  • Stir in bread flour, spices, and salt until a dough begins to form.
  • Scrape down the paddle and then swap it out for the dough hook. Knead the dough on low speed for 8-10 minutes. The dough should form into a nice ball and be slightly sticky. Alternatively, you can knead the dough by hand for 8-10 minutes on a well-floured surface.
  • Transfer the dough ball to a large, well-greased bowl and then cover it with plastic wrap. Allow dough to rise for 1 hour in a warm area, or until doubled in size.
  • Once the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a 14x16-inch rectangle. Spread softened butter over dough, leaving a ¼ inch strip at the far side of the dough.

Filling

  • Evenly spread the softened butter over the dough, leaving a ¼ inch strip on the far edge that you will roll towards.
  • In a small bowl, mix together brown sugar and cinnamon. Sprinkle mixture over the buttered dough, and then gently press the sugar mixture into the butter.
  • Carefully spread the cranberry sauce over the sugar mixture. You can use the entire can, or as much or as little as you prefer. Just make sure that it is spread evenly. *It will get a little bit messy when you go to roll the dough into a log*
  • Tightly roll the dough into a log, starting from the smaller size. Place seam side down. You can gently pinch the dough together to seal the edges. Some of the cranberry sauce may squeeze out, that is okay! There will also likely be excess dough on the ends. Cut these off to have even rolls. Cut the log into 1-inch sections with a serrated knife. You should get 12 rolls. You can measure this with a ruler before cutting and make indents in the dough for accurate cutting.
  • Place cinnamon rolls in a greased and lined 9x13-inch baking pan. Lining the pan with parchment will make things easier if any filling leaks out. Carefully corver the pan with plastic wrap and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
  • Preheat oven to 350 degrees F. Remove plastic wrap, and bake for 20-25 minutes or until just slightly golden brown on the edges. You want to slightly under-bake them just a bit so the middles stay soft. Allow them to cool for 10 minutes before frosting.

Frosting

  • Add the softened cream cheese and butter to the bowl of a mixer. Cream together until smooth. Scrape down the bowl, and then slowly add the powdered sugar, maple syrup, and pinch of salt. Mix together until smooth. Spread evenly over the pumpkin cinnamon rolls and Enjoy!