Fall is my favorite season in the entire world and now that it’s almost fall, I can start baking with tons of pumpkin without appearing to be completely looney. Not that stocking up on Halloween Oreos and baking with them in August doesn’t make me look like I’ve lost my marbles but I tried to hold off on one fall ingredient…pumpkin. Next to bagels, cake, frosting (and five billion other foods) pumpkin is high up there on my “I love you foods” list. I don’t discriminate when it comes to baked goods with pumpkin….pumpkin bagels with pumpkin cream cheese, pumpkin bars, pumpkin muffies from Panera Bread, pumpkin scones, pumpkin cream cheese muffins from Starbucks and most of all I love my pumpkin cinnamon rolls.
I made pumpkin cinnamon rolls last year for my blog but I prefer this recipe so much more! There’s more pumpkin flavor, they’re oh so fluffy and most importantly, there’s maple cream cheese frosting!!! It’s all about the frosting….and the pumpkin…..and nevermind. Just make these please.
First we’ll mix up the pumpkin mixture. You’ll need half a package of instant vanilla pudding mix. (a 3.4 ounce box) Yes seriously and don’t you get all whiny about artificial ingredients. If they won’t kill you, all of the butter and sugar in my recipe should do the trick. Or everything else on my blog will! 
Whisk in 1/4 cup cold whole milk.
Then add in 1 cup of canned pumpkin puree. (not the pumpkin pie mix!)
Add in 1 teaspoon kosher salt and 1/4 teaspoon ground nutmeg. Whisk it up.
Pour in 1/4 cup melted unsalted butter. Mmmm butter. Butter is my life…along with bagels and cream cheese.
And pour in 1 lightly beaten egg. Whisk everything together. Set the mixture aside.
Now moving onto the yeast part. If you’re afraid of working with yeast, don’t be! It’s not scary…it won’t bite, won’t talk back.
In a bowl of a stand mixer, mix together 1 package of active dry yeast with 1 Tablespoon of sugar. Then pour in 1/4 cup warm water. (110-115 degrees F) It’s important that the water is in this temperature range. I use a digital thermometer (you can buy them from Sur La Table, Williams-Sonoma) to take the temperature of the water and I suggest you do too. It’ll help you out a lot when working with yeast.
Mix it up with a fork and make sure all of the yeast is dissolved.
Now leave the yeast mixture alone for 5 minutes.
Once the yeast mixture is foamy (about 5 minutes), add in the pumpkin mixture and mix on medium low speed until it’s combined.
Slowly add in 4 cups of flour, 1/2 cup at a time. Mix it up using the paddle attachment.
Once all of the flour is added, switch to a dough hook.
Mix with the dough hook on low speed for 7 minutes. If you don’t have a stand mixer, knead the dough by hand on a floured surface for 9 minutes. Once the dough is done mixing (if you’re using the stand mixer), take the dough out and knead it for 1-2 minutes on a floured surface.
Look at that beastly ball of dough!
Take a large bowl and coat the inside with canola oil. Roll the dough around in the oil and then place plastic wrap over the bowl. Put the bowl in a warm draft free area for 1 hour to rise.
After an hour, roll the dough out into a 18 by 11 inch rectangle. Spread 1/3 cup softened unsalted butter over the dough but leave a 1 inch border on the left and right side.
Mix together 1 cup packed light brown sugar and 1 1/2 Tablespoons ground cinnamon. Sprinkle it over the butter.
Roll the dough over on the left side and right side.
Then roll the dough up starting on the bottom (the part closest to you). Roll it up tightly! And then flip it over and make sure the edges are sealed (well as best as you can)
Using a piece of string (here’s how to cut cinnamon rolls using a string) or a serrated knife, cut the ends off on the left and right sides. You won’t use these pieces.
Cut the dough into 2 inch pieces. You should have 7 cinnamon rolls. Yes these are mammoth sized pumpkin cinnamon rolls…beast cinnamon rolls.
Press each roll together to prevent it from falling apart during the baking process. Please ignore the black marker and vein on my hand. Thank you.
Lightly grease two baking pans. I’m using an 8 inch pan on the left and a 10 inch pan on the right. You don’t have to use two different size pans…you can just use 8 inch pans or a square pan or basically whatever works for you. Just make sure you space the rolls out so they’ll have room to rise.
Cover the baking pans with plastic wrap and let them rise again for 20 minutes in a warm draft free area.
Once they’re done rising, bake at 350 degrees F for 20 minutes. While the cinnamon rolls are baking, make the maple cream cheese frosting. I would love to just stick my head in this frosting. Really, I would be happy for the rest of my life.
Sift 1 1/2 cups of powdered sugar and set aside. Photos of sifted ingredients aren’t that exciting.
In a bowl of a stand mixer with the paddle attachment, mix together 6 ounces softened cream cheese and 1/4 cup softened unsalted butter for 3 minutes on medium speed until smooth.
Add in 1/4 teaspoon of maple extract.
And 1/2 teaspoon of vanilla extract. Mix mix!
Slowly add in the powdered sugar on low speed. Then add in 1 Tablespoon of whole milk and mix it up on medium speed until the frosting is smooth.
When the pumpkin cinnamon rolls are done baking, spread the maple cream cheese frosting over them. Mmmm I’m in love. Enjoy!
Maple Pumpkin Cinnamon Rolls
Pumpkin Dough
1/2 package instant vanilla pudding mix (3.4 ounce box)
1/4 cup cold whole milk
1 cup canned pumpkin puree
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
1 large egg, lightly beaten
1 package (1/4 ounce) active dry yeast
1 Tablespoon sugar
1/4 cup warm water (110-115 degrees)
4 cups all purpose flour
Filling
1/3 cup unsalted butter, softened
1 cup packed light brown sugar
1 1/2 Tablespoons ground cinnamon
Maple Cream Cheese Frosting
1 1/2 cups powdered sugar
6 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/4 teaspoon maple extract
1/2 teaspoon vanilla extract
1 Tablespoon whole milk
In a bowl, whisk together the half the package of the pudding mix and milk. Add in the pumpkin puree and whisk to combine.
Add in the kosher salt and ground nutmeg and mix.
Whisk in the melted butter and lightly beaten egg. Set the mixture aside.
In a bowl of a stand mixer, mix together the yeast and 1 Tablespoon of sugar. Add in the warm water and mix it up with a fork. Mix it really well to make sure all of the yeast dissolves.
Set the yeast mixture aside for 5 minutes. After 5 minutes the mixture will be foamy.
Slowly pour in the pudding mixture with the mixer on low speed. (using the paddle attachment)
Add in the flour, 1/2 cup at a time.
Keep mixing with the paddle attachment until you’ve added all of the flour. Switch to the dough hook and mix on low speed for 7 minutes.
If you don’t have a stand mixer, knead the dough by hand for 9 minutes.
Once the dough is done mixing, take the dough out on a floured surface and knead the dough by hand for 1-2 minutes. Form the dough into a ball and place it into an oiled bowl. Roll it around to coat the dough in oil. Cover the bowl with plastic wrap and place it in a warm draft free area for 1 hour to rise.
After an hour, take the dough out onto a floured surface. Roll the dough out into a 18 by 11 inch rectangle.
Spread 1/3 cup softened butter over the surface of the dough but leave a 1 inch border on the left and right sides of the dough.
Mix together the brown sugar and cinnamon and sprinkle it over the butter. Press the brown sugar and mixture into the butter.
Roll the dough over once on the left side and once on the right side. Then begin rolling the dough up. Start at the bottom of the dough and roll it away from you. Pinch the seams of the dough to ensure that the cinnamon rolls don’t fall apart.
Using a serrated knife, cut 1 inch of the dough off on the left and right sides.
Then cut the dough every 2 inches. You should have about 7 cinnamon rolls.
Using your hands, press each cinnamon roll together. (see the photos above for an example) This will prevent them from falling apart during the baking process.
Place the cinnamon rolls in two lightly greased baking pans. I use a 10 and 8 inch round baking pans but you can use square pans if you like or whatever works for you. Just make sure you space them out a lot. They will expand in the oven.
Cover the baking pans with plastic wrap and let them rise again for 20 minutes.
Bake the cinnamon rolls at 350 degrees for 20 minutes or until golden brown.
While the cinnamon rolls are baking, begin making the maple cream cheese frosting.
Sift the powdered sugar and set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the cream cheese and butter for 3 minutes on medium speed until smooth. Add in the maple extract and vanilla extract and mix.
Slowly add in the powdered sugar and mix until the frosting is smooth.
Add in the milk and mix it up.
Take the cinnamon rolls out of the oven. Frost them while they’re still warm. Enjoy!
These look amazing! You have got to be my favorite blogger out there……between pumpkin and peanut butter, your baking is right up there with my taste!!!! <3 Thanks for all the wonderful recipes, and I will be making so many of them! Also, LOVE your comment about the artificial ingredients!!!
Thanks again for being so awesome!!!!
Amy
Pumpkin + pudding = cinnamon rolls? AND maple cream cheese frosting? Love.
You always amaze me! These are heavenly!
These look amazing!! So great for the upcoming Fall season….love the pumpkin. That is just too much fun
The perfect fall treat. I love anything with pumpkin!
I love all things fall and pumpkin flavored as well. I can’t wait to try this recipe this weekend!
Oooh what does the pudding do? Make it super soft? I totally want to try this, love love pumpkin anything!
It makes the cinnamon rolls really soft and it makes the dough super easy to work with. It’s soooo soft and fluffy.
Yeah, so I’m coming over now, and you are required to share these with me.
YUM.
Holy Cow these are stunning! I love all the flavors of fall, but I’m allergic to cinnamon and allspice, so I don’t get to indulge as much as I want….but wow! I love it and these are incredible! Buzzed!
Seriously, these look absolutely amazing. Your pictures literally made my mouth water, and now all I can think about is how can I get a hold of one of your tasty maple pumpkin cinnamon rolls. Beautiful job!
Hot Dang! Those look sinfully delicious! I wish I had more time this week to bake up a big ole’ batch of these!
I am so excited for Autumn now! You made my day! I love cooking with pumpkin and excited to use it in a cinnamon roll.
Who knew that vanilla pudding would help in making some Ah-mazing cinnamon rolls…not to mention the pumpkin! Yay for fall flavors
Drooooool. I’m pretty sure my boyfriend would immediately propose if I made these for him. It’s like 3 of his favorite flavors in one recipe. I can’t wait to see what desserts you are planning with the Halloween Oreos…Your recipe for the little cheesecakes made with the Halloween Oreos are on my baking list for October!
These are so tempting-pumpkin and cinnamon-what is not to like. I am glad you posted this one-simply delicious!
These look INCREDIBLE! I have yet to attempt scratch-made cinnamon rolls. I love the combo of maple, pumpkin and cinnamon. Those three things scream October to me.
I made pumpkin streusel buns last weekend–haven’t posted yet but they were delish! i love that you used pudding mix in yours..i’ve used it in cookies and loved the results!
I love the step by step pictures! That pumpkin dough is just beautiful! Can’t wait to try these!
Okay …I’ve loved so many things you’ve made that you are going on my Google Reader! Thanks for all your amazing recipes!
These are EXCELLENT! So gorgeous and your photos are lovely!
What a genius idea! I think it’s hilarious how obsessed all of us ladies are with pumpkin. I wonder why that is??
Oh wow, my mom’s birthday is Saturday & it looks like this is the winner for her birthday breakfast!!
YUM!! I can’t wait to try this recipe! I made pumpkin cinnamon rolls over the weekend (my first time with homemade cinnamon rolls) and I wasn’t that impressed. They seemed a little tough. I think I might have over kneaded the dough. I’m definitely trying this one with the pudding. I bet it makes them soft and wonderful!!
Pumpkin? Say no more.. I need these in my life
These look in.cred.ible.
These are just stunning. You really know how to make us all drool.
Yes please!!!! Looks amazing and the bigger the cinnamon roll, the better!
That’s a lot of work, but they certainly look worth it.
Lindsey these look amazing! I am craving all things squash now that fall is fast approaching and what a delicious way to include it in a sweet treat! I’ll bet the pudding in the dough makes them extra tasty!
Mmm, pumpkin cinnamon rolls sound so great right now! I tried making cinnamon rolls once with vanilla pudding mix, but they did not turn out well at all. Good to know that it can actually work.
What a great addition to cinnamon rolls. They are my favorite but adding pumpkin definitely takes it up a notch. These are beautiful!
Okay, ummm, these sound AMAZING! All of a sudden “make pumpkin cinnamon rolls” just got moved up to the top of my to do list for tomorrow. Tomorrow is going to be a great day – I can already tell. I love your all of your recipes!
I’ve always enjoyed baking cinnamon buns i will totally try it this way though maybe for saturday #39
thxxx Lindsey <3
I could eat a whole pan of these. I really need to start checking baking blogs AFTER breakfast.
These look WONDERFUL. Even though I am in desperate times trying to find pumpkin puree anywhere … Any suggestions for ways to get it online?
Thamk you for the great instructions and pictures! I might actually try these – I’m always afraid to use yeast. Awesome blog!!
I love the idea o these! My 6 year old loves cinnamon and pumpkin anything! This will have to make the menu for a special breakfast in a couple weeks after my husband starts the process of our across country move, and we are alone! If these can’t bring happy to our morning, i don’t know what will!
Yum! These look amazing! I can’t wait to try them!!
I’d like to start my day with one of these every day! Oh and I had a pumpkin bagel the other day and thought of you:-)
Oh, pumpkin . . . proof that God does love us! This recipe looks/sounds amazing, though I’m too afraid of working with yeast. Maybe someday!
These are absolutely delicious!!! Hungry already!
I vow to become a healthier person, then become too stress and dont eat for three days and now I see this recipe? Your killing me girl! But, it may have convinced me to eat
I feel like a cat that just found the entire bag of catnip. These look sooooo good!
Looks amazing! I have recently baked pumkin rolls too…must give this recipe a try:)
Bravo once more!! This dessert is perfect! I can smell it, I can even imagine how tasty it is!
Oh. My. Goodness. The only thing wrong with this is that I don’t have these in front of me right now! I really want one for breakfast this instant!
Nothing looney about cinnamon rolls at any time. Besides, I have a Caribbean cookbook that uses tons of recipes with pumpkin. So if you’re cooking with pumpkin in January and somebody complains,just tell them, “Well, I guess we won’t give you any then, mon.”
Cheers,
Glenn K.
Editor & Publisher of All About Mardi Gras
This look absolutely heavenly! I’m definitely going to have to try making them especially since I just got a KitchenAid Mixer!!
Fall is my favorite season too…and these cinnamon rolls? They just might be my fall favorite. Thank you for making me smile. I love visiting your blog before I head to work. It is a great start to my long day. Much love and many blessings from Austin!
These look fantastic and that frosting looks divine!!!! Yum! mIGHT JUST HAVE TO MAKE THESE THIS WEEKEND!
Must.make.these.
These look awesom!! I must admit, growing up we never ate pumpkin in my family – probably because we lived in Singapore and it just wasn’t readily availble, and the few times I have used it, it has always been on the more savoury side….but I am quickly being converted!! What a great recipe, beutiful pictures and congratulations for making it to the top 9!
These Pumpkin Cinnamon Rolls are a great idea! Congrats on the Top 9!
Your cinnamon rolls look perfect! They came out so beautiful and they sound so delicious!
These look amazing! Can’t wait to make them!!
Congrats on Foodbuzz top 9!
OMG your cinnamon rolls look soooo good, and perfect for fall! Congrats on the Top 9!
Wow, these look incredible!! Yum!
xo
http://allykayler.blogspot.com/
Pumpkin is high on my love list too. And so are cinnamon rolls. Clearly, I need to make these. Yum!
These look fantastic! What a neat variation on the traditional cinnamon roll…I LUV pumpkin!
My daughter and I made these, this weekend, and they were ASTOUNDING! Thank you so much for posting this recipe. I have a feeling it’s going to become a seasonal favorite.
I’m so happy to hear that you and your daughter loved these!
Thanks for letting me know that you enjoyed the cinnamon rolls and thanks for trying out the recipe!
OMG I AM SO READY TO MAKE THESE!!!
I made these this weekend for Canadian thanksgiving and they were delicious! I subbed the pudding for more pumpkin, for extra pumpkin flavour. The texture was just perfect
Happy Thanksgiving Erica!
So glad to hear you enjoyed them. Mmmm extra pumpkin sounds good!! 
(I’m pumpkin obsessed lol)
I made these and put them on my blog http://www.sarahcupcake.com/2011/10/maple-pumpkin-cinnamon-rolls.html. They were absolutely amazing!!! Thanks
So, I was reading your blog, looking for a fun twist on cinnamon rolls and I found you on Food Buzz. Half way through I am laughing out loud at your comments. “Please ignore the black marker and vein on my hand. Thank you” you really hit my funny bone. I am in love with these rolls too! haha….good stuff!