These pumpkin spice cinnamon rolls have a gooey, brown sugar pecan filling and are topped with a light, maple cream cheese frosting! They have a ton of pumpkin flavor in both the dough AND the filling for a cozy fall breakfast that you can enjoy on a chilly fall morning!
You can make these pumpkin cinnamon rolls in one day or let them rise in the fridge overnight! I've included instructions for both options!
Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, pumpkin spice, instant yeast, salt, eggs, softened butter, pumpkin puree, and milk) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. It will roughly double in size.
Pumpkin Filling
While the dough is rising prepare the pumpkin filling.
In a medium bowl, combine the softened butter, brown sugar, pumpkin puree, pumpkin spice, and crushed pecans. Mix together until it forms a thick paste. Set aside.
Assembly
Grease the bottom and sides of a 9x13 inch baking dish and set aside.
Place the dough on a lightly floured work surface and roll into a large 13x15 inch rectangle. Try to make the edges as even as possible. If the dough keeps shrinking back as you roll it out, cover and let it rest for 5-10 minutes to help the gluten relax before rolling again.
Spread the pumpkin pecan filling in an even layer over the top of dough, leaving about an inch of space at the top of the long end (this helps to seal the log).
Beginning at the long end, roll up tightly and pinch to seal. If desired, trim about ½ inch off of each end so that the log is 12 inches long.
For even slices, measure the dough and score the top at even intervals (about 1 inch apart).
Then using a very sharp serrated knife, or unflavored dental floss, cut the log into 12 1-inch pieces. [To cut with dental floss, break off a long piece and carefully slide underneath the dough. Then pull the ends of the floss and cross over the top. Pull gently to slice cleanly through the dough.]
Arrange the cinnamon rolls in the greased baking dish.
Same Day Option: Cover loosely and let rise at room temperature for about 1 hour or until the dough has puffed up and filled in some of the empty space.
Overnight Option: Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (8-16 hours). The next morning, remove from the fridge at let rise at room temperature for 1 hour before baking.
Preheat the oven to 350°F.
Bake the pumpkin cinnamon rolls for 20-30 minutes or until they are golden brown and cooked through. The filling will be bubbly.
Remove from the oven and let cool slightly while you make the glaze.
Cream Cheese Frosting
Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese and butter until fully combined and smooth. Then add in the powdered sugar and salt and mix until fully incorporated.
Then slowly drizzle in the maple syrup until the glaze reaches your desired consistency. [I like mine thick like frosting, but you can add in a little extra maple syrup to make it more like a thin glaze.]
Spread the maple cream cheese frosting over the warm pumpkin spice cinnamon rolls and enjoy!
Notes
Cover and store in the fridge for up to 5 days. They can be stored either frosted or unfrosted!