THE Best Pumpkin Cinnamon Rolls (by a Food Scientist)

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My Classic Cinnamon Rolls recipe is one my most popular ever and I knew I needed to develop a pumpkin version that is so perfect for the Fall season. These Pumpkin Cinnamon Rolls are the best you will ever have with a soft, pillowy crumb texture, golden exterior, gooey pumpkin cinnamon filling and vanilla cream cheese icing. I have developed this recipe in partner with my husband who is also a Food Scientist that specializes in bread, so you can be assured that this is a recipe that works and they are so much better than Cinnabon. There are no fancy tricks, just good technique and I break down all the science for you in this article so you can make cinnamon buns from scratch at home any time and enjoy the pleasure of eating them fresh and warm from the oven. If you love pumpkin baked goods, check out my Best Pumpkin Bread and Cinnamon Swirl Pumpkin Scones.

top view of the best pumpkin cinnamon rolls in baking pan before adding frosting

WHY THIS RECIPE WORKS

Easy to make - this is a very simple recipe with thoughtful proportions. You combine all of the dough ingredients and knead until it becomes very smooth and gluten is well developed. This dough rises only once (single bulk fermentation) and then a short rise in the pan after they are formed.
Simple ingredients - you just need basic pantry ingredients to make great cinnamon rolls. Flour, yeast, egg, butter, milk, oil and salt are the main ingredients. This variety has two extra ingredients to make it special: pumpkin puree and warm spice.
Soft and fluffy texture - you will love how soft and fluffy these rolls are! They are not dense, gummy and pasty like I find some cinnamon rolls can be if the dough is too weak and not strong enough to hold the air.
Big puffy rolls - this recipe makes 12 nice puffy rolls from a modest amount of dough and that's because it is designed with the right baker's proportions and kneaded thoroughly to have proper structure to hold in lots of air bubbles.
Feathery dough - you'll see how the soft, fluffy buns just peel away so delicately which is a testament to their softness and structure. In the baking industry, this effect is called "feathering".
Gooey pumpkin cinnamon swirl - this delicious filling isn't just your standard cinnamon roll filling. Instead, there's pumpkin puree and extra spice mixed right in! It makes this delicious gooey filling that does not ooze out. I make a unique wet paste that you can easily spread onto the dough without tearing. It keeps the dough moist and also bakes into the dough rather than leaking out through the bottom.
Golden and gorgeous - there's nothing less exciting than pale, blonde bread coming out of the oven. These rolls bake up beautifully golden brown, yet still so soft and moist inside.
No cream bath - a lot of viral cinnamon roll recipes bathe the dough in cream by pouring cream over the raw rolls in the pan before baking. This is not necessary to make good cinnamon rolls and I think it is a way to cheat so you don't over-bake them, but it can lead to dense gummy rolls.

best pumpkin cinnamon rolls in baking pan with cream cheese icing

INGREDIENTS FOR THE BEST PUMPKIN CINNAMON ROLLS

Bread flour - I love to use bread flour for this recipe. Bread flour contains a higher protein content and also higher protein quality which means that has a greater ability to build strength in the dough to hold in air. Bread proteins, glutenin and gliadin, provide elasticity and extensibility to dough so it can expand and then hold in the gas bubbles created by yeast to make a fluffy and tender dough. All-purpose flour also works in this recipe, and the rolls will have slightly less volume. NOTE that all flour brands and types/sources behave differently, so you may need to adjust the liquid additions in the recipe to achieve the desired dough consistency.
Granulated sugar - cinnamon rolls are made from a sweet dough, so this recipe has 11% sugar on a baker's percentage. A baker's percentage means it is based on the flour being 100% and not the total amount of dough with the water included. This amount suits this recipe because it is high enough to provide the right amount of sweetness and tenderness, but not so high that it will slow the yeast fermentation process. Too much sugar can hinder yeast.
Butter - this sweet dough has a total of about 10% fat between the butter and oil. The flavor of butter is delicious in cinnamon rolls, both in the dough and for the filling, however its harder fat composition is not ideal for optimum softness in a classic cinnamon roll recipe. Much more than 10% fat has a negative effect on typical dough volume as it dilutes the gluten content, compromises the structure and prevents the dough from holding in gas.
Oil - liquid oil helps lubricate gluten proteins so that they can expand and trap air for fluffier dough. Butter tastes great, however it will lend a firmer texture to the final rolls once cooled, and since there is plenty of butter in the filling, you won't miss the flavor.
Eggs - you just need one large egg to add nice structure and spongy texture. These are classic cinnamon rolls and not brioche, so more egg isn't necessary to make these great.
Pure vanilla extract - vanilla adds delicious flavor to the cream cheese frosting. I like this Madagascar Bourbon Vanilla extract.

Canned pumpkin - pumpkin will replace some of the milk in this recipe since it contains water, however it also contains fiber and carbohydrates which contribute structure, so you may need to adjust the liquid additions in the recipe to achieve the desired dough consistency. I prefer to use canned pumpkin for my pumpkin recipes because it is easily accessible and inexpensive. You can also make it yourself, but it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe. Make sure you use pure pumpkin and NOT pumpkin pie filling which has sugar and spices already added.
Milk - I recommend using whole milk or 2% milk for this recipe. It is the main source of moisture to hydrate the dough. In combination with egg and pumpkin, this dough has about 62% hydration. Most recipes suggest heating milk to 105 degrees F to help activate the yeast, however the friction of your stand mixer is usually enough to warm up the dough. If you are making these in the winter in a cold climate, then warming the milk may be beneficial.
Yeast - I use instant yeast which is so convenient because you do not need to proof it. You can add instant yeast directly to the dry ingredients as long as it is not in direct contact with the salt. Direct content with salt will inactivate the yeast. Red Star instant quick-rise yeast is great, and I also like Fleischmann's rapid rise yeast.
Salt - this recipe has 1.5% salt and it is an important ingredient! Salt is not just for flavor in bread. Salt creates a more stable gluten network to hold more gas and provides greater volume. Typical breads have 2% salt, but I use slightly less for rich sweet breads like cinnamon rolls and brioche.
Pumpkin Cinnamon filling - my filling is unique because it is a wet paste with pumpkin puree which helps make a smoother paste that is easier to spread so it doesn't tear the soft dough while flour helps hold the filling in place as it bakes so it doesn't leak out through the bottom. It isn't as heavy on butter like most recipes which makes these rolls softer because fat is a barrier to moisture and more butter won't make the rolls more moist.

pumpkin cinnamon rolls filling ingredients

pumpkin cinnamon rolls icing ingredients

best pumpkin cinnamon rolls in baking pan after baking before adding icing

HOW TO MAKE PUMPKIN PIE SPICE

Homemade pumpkin pie spice is easy to make and it is majority cinnamon with ginger, nutmeg, clove and sometimes allspice. To make your own blend for this pumpkin bread recipe, blend equal parts ground clove and ground nutmeg, with twice as much ginger and 8 times as much cinnamon. This recipe below will give you a small batch of just over 1 ½ tablespoons of pumpkin pie spice:

2 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground clove

best pumpkin cinnamon roll sliced in half showing cross section on a plate

ACTIVE DRY YEAST VS. INSTANT YEAST

Active dry yeast looks like little spheres and is larger than instant yeast which has smaller granules the size of white granulated sugar meant to dissolve easily. It requires rehydration or "blooming" because of the way it is processed, there is more dead yeast on the surface. Hydrating penetrates this layer so the active yeast, which is only about 30%, can thrive. Instant yeast does not require rehydration and you can add it directly to the dry ingredients when making breads. Since it is smaller, there is more surface area so it dissolves readily. Instant yeast is processed in a way that makes it more viable.

pumpkin cinnamon roll dough after rising in a bowl

pumpkin cinnamon roll dough rolled out with pumpkin cinnamon filling and cut into strips before rolling up

best pumpkin cinnamon roll dough rolled up with pumpkin cinnamon filling before proofing

best pumpkin cinnamon roll dough rolled up with pumpkin cinnamon filling in baking pan before proofing

best pumpkin cinnamon roll dough rolled up with pumpkin cinnamon filling in baking pan after proofing

HOW TO MAKE THE BEST PUMPKIN CINNAMON ROLLS

STEP 1). Make the dough. Combine dry ingredients. Place flour in the bowl of a stand mixer. Add in sugar, yeast, spices and salt in little piles in separate places over the flour in the bowl so that they are not touching. See my video above the recipe card. The point is that you do not want the salt in direct contact with the yeast for a prolonged period of time without mixing or it can inhibit its activity.
STEP 2). Add wet ingredients. Add in the egg, oil, milk, pumpkin puree and soft butter.
STEP 3). Mix the dough. Attach the dough hook and mix on medium-low for 10-15 minutes. Stop after a 2 minutes to scrape down the sides of the bowl and ensure all of the flour is incorporated and the dough is a uniform mixture. It will still be wet and rather loose at this point. Continue mixing for another 2-3 minutes. The dough should start to climb up the dough hook and will still be webbing around the bottom of the bowl. (Note: if the dough seems rather dry and stiff at this point, add water at 10ml increments until you reach a softer consistency as described). Stop the mixer and scrape around the inside of the bowl to release the dough. Continue mixing for another 3 minutes. Stop again, pull the dough off of the hook and scrape around the inside of the bowl to release the dough again. Continue mixing for another 3-5 minutes. At this point the dough should start forming a mass and come away from the bowl as it is mixing. You can check the temperature of the dough now if you have a digital thermometer - it should be between 24-26 degrees C (75-80 degrees F) for optimal activity.
STEP 4). Knead the dough. Transfer the dough to a lightly floured work surface. Now you will stretch and fold the dough to help develop the gluten structure so the rolls will be soft and fluffy. Using both hands, grab both sides of the dough, pull it outwards (this is the "stretch"), then fold it inwards over itself. Rotate the dough and continue to stretch and fold until the dough feels very smooth. Watch my video for a full tutorial. Shape the dough into a ball by tucking the sides underneath and rolling it around the counter The surface of the dough ball should pull smoothly without tearing.
STEP 5). Bulk Fermentation (first rise). Place the ball into a bowl and then rub a little bit of oil lightly over the surface with your hands to prevent it from drying out. Cover the bowl with plastic and then cover with a kitchen towel. Set it aside in a warm dark place and let it rise for 1-2 hours until nearly tripled in size. Note that the amount of time required will depend on the temperature of your kitchen. After it has risen, place it in the fridge for 15 minutes to let it firm up slightly so it is easier to roll. Note, if you are making these in a very cool climate, then this step isn't necessary.

STEP 6). Make the filling. Combine brown sugar, cinnamon and flour in a small bowl and mix well so it is evenly blended. Add melted butter and water and stir until it forms a smooth sludge like wet sand.
STEP 7). Roll out the dough. Lightly flour a work surface to cover a large area. Carefully invert the bowl and tip the dough out onto the surface. Let the dough gently release from the bowl and plop onto the counter. Do not knead it any more at this point. Gently pull on the dough and stretch it out into a rectangle shape, then use a rolling pin to roll it out to a 17x14 inch rectangle. Gently apply the filling, spreading it out evenly right to the edges using a large offset spatula. Now you can either roll it up into a log and slice the log into 12 portions, or slice the rolled dough into 12 long strips and then roll up each individual strip into a scroll.
STEP 8). Second rise. Place each roll spiral-side-up into the prepared pan so they fit nicely next to each other. Cover the pan loosely with plastic and proof for 30 minutes to 1 hour. Note: this highly depends on the temperature of your dough and temperature of your room. The rolls are ready for baking when you press the side of one scroll gently with your finger tip and it slowly springs back.
STEP 9). Bake for 20-25 minutes until evenly golden and the center roll is cooked through. The internal temperature should be between 90 and 94 degrees C (194-201 degrees F). Transfer pan to a wire rack and let rolls cool for at least 20 minutes.
STEP 10). Make the icing. Combine cream cheese, soft butter, powdered sugar and vanilla in a medium bowl and mix well with a wooden spoon, whisk, spatula or electric hand mixer until very smooth. Spread a big dollop of icing over each roll and dig in!

WHAT IS THE ROLE OF SALT IN BREAD

Salt provides flavor and strength to bread dough. In low concentrations (typically 2% on flour), salt helps to improve the volume of breads. Salt is composed of sodium and chloride minerals. The negatively charged chloride ions shield the polar charges of the gluten molecules so that there is less electrostatic repulsion and therefore they are more attracted to each other. This helps gluten molecules come together or associate and build a stronger network.

best pumpkin cinnamon roll on a plate with cream cheese icing

STEP BY STEP INSTRUCTIONS (watch the recipe video at the bottom of the page for a full tutorial)

Combine all pumpkin cinnamon roll dough ingredients in a stand mixer bowl.

Attach the bowl to the mixer and begin mixing on low speed with the dough hook.

Mix with dough hook until ingredients are blended and dough forms.

Add water as needed to hydrate the dough until it reaches the proper consistency. Continue mixing until dough is smooth, pulls away from the sides and stops "webbing" around the bottom of the bowl.

Mix with dough hook until ingredients are blended and dough forms.

Knead the dough by hand. Fold the stretched dough back onto itself.

Knead the dough by hand. Stretch it out by pulling the sides outwards.

Roll the dough into a smooth ball.

Place the dough into a bowl to rise in a warm place. Lightly oil the surface and cover it.

Check the dough temperature to ensure proper rising.

Invert the risen dough onto a lightly floured work surface

Let the dough rise until tripled in size.

Invert the risen dough onto a lightly floured work surface

Roll the dough out into a rectangle.

Prepare the pumpkin cinnamon filling.

Spread on the cinnamon filling.

Slice the dough into even strips.

Roll the strips up into spirals.

Admire those gorgeous swirls.

Arrange cinnamon scrolls in greased baking pan, cover and let proof for about 30 minutes until puffed appropriately (see notes in recipe card below).

Bake until golden and the dough reaches an internal temperature of about 90 degrees F.

Spread on the cream cheese icing.

Enjoy!

IT DOESN'T MATTER HOW MUCH YEAST YOU ADD

It's true… to a reasonable extent. You can add less or more yeast and it will just take longer or faster for the dough to rise. Adding more yeast will make the dough rise faster if you're in a rush, but it will also have an impact on flavor. Bakers will tell you that using less yeast with a longer fermentation time makes the best bread and that is because yeast have more time to thrive and produce delicious flavor compounds. Fast fermentation typically causes yeast to produce undesirable flavors. Of course if you use so little yeast then it will not be effective as it will take way too long for the dough to ferment.

WHY DOES DOUGH TEMPERATURE MATTER?

The dough temperature controls how yeast behaves in dough. If you're making bread at room temperature around 23 degrees C using a mixer, then you can use cool water/milk around 16 degrees C or 60 degrees F. Surprised? Many recipes on the internet might instruct you to use warm water or heat your water/milk to 44 degrees C or 112 degrees F. That may be necessary to activate dry yeast, however if the liquid is still that warm when you make the dough, then you might end up with a very sticky dough that requires more flour to handle easily. More flour creates a drier dough and drier rolls. The mixer and your hands create enough friction/heat to warm up the dough without having to use hot water.

EXPERT BAKING TIPS FOR THE BEST CINNAMON ROLLS

Use fresh oil. Oil that is old can become rancid so be sure to use fresh oil that has a clean taste. Store oil in a cool, dark place away from the stove.
Oil vs. butter: although butter tastes great, oil is a great ingredient for breads because it helps keep the crumb soft and it helps lubricate the gluten so that the dough has more volume during baking. This makes fluffier rolls.
Have a well hydrated dough. This dough has 62% hydration which is a well hydrated dough for an enriched sweet dough such as cinnamon rolls. You may be tempted to add more flour as you may feel it is a bit tacky, but this is correct. Conversely, different flours can absorb different amounts of water, so depending on the quality of your flour, you may need to increase hydration. A well developed hydrated dough will feel tacky, not sticky and it is the best way to ensure you have moist cinnamon rolls.
Don't over-heat the dough. Yeast thrives at 24-26 degrees C (75-79 degrees F). The friction of the mixer often heats the dough alone, so I often even use cool to room temperature water and don't even need warm water to make cinnamon roll dough in my stand mixer. If the temperature is too high, the dough will be sticky and it will proof too fast. A controlled temperature creates controlled fermentation for optimum flavor.
Knead thoroughly. The dough should be smooth like a baby's bottom and will not tare when it is ready. A dough that is well developed will hold in the gas bubbles produced by yeast to yield fluffy rolls. This usually takes at least 10 minutes in a stand mixer on medium-low speed.
Make sure you use all of the cinnamon sugar filling. It's the perfect amount. Too much will just ooze out of the dough and be lost to the pan, while not enough will not give you the right flavor.
Cut the dough into even strips. Try to make them even the best you can and use a ruler to guide you as you slice them. If the strips are of varying sizes, then the scrolls will have various heights in the pan and the taller ones (the larger rolls) will overtake the smaller ones as they bake. This can mean that some rolls will take longer to bake, so you'll have to sacrifice the smaller ones that will be a bit over-baked. They will also not look as uniform, but that won't affect the taste.
Tuck the scrolls into the pan so that they are side by side and not overlapping. If you find that your rolls are a little wide in your pan, try to tuck them in so they are shoulder to shoulder. If any of the rolls are overlapping, then they may coil up during baking.
Do not over-bake. Over baking will dry out any type of bread so watch the baking time after the 20 minute mark.
Do not under-bake. Raw bread is not good. As important as it is to avoid over-baking, it is equally important to avoid under-baking as this will cause your rolls to collapse and sink in the middle. The dough will also be dense and pasty if it is under-cooked.
Cover the top of the rolls with foil if it browns too quickly. You can place a sheet of foil loosely over the rolls (like a tent) after the first 20 minutes of baking if they are getting too dark on top. This all depends on your oven since some ovens can be quite top heavy.

RECIPE FAQ

What type of oil is best for cinnamon rolls?

Any neutral tasting oil will work. I prefer sunflower oil for it's clean flavor profile.

Can I make this cinnamon roll recipe with all butter?

You can use all butter in the dough in place of the oil, but note that the rolls will have slightly less volume. A bit of oil really makes a difference here and it is commonly used in the bakery industry to achieve better dough volume for fluffier bread.

How to store cinnamon rolls?

Cinnamon rolls store well at room temperature for up to 3 days as long as they do not have icing. If you apply the cream cheese icing, then keep them refrigerated in an airtight container for up to 3 days and let them come to room temperature before eating. Or, better yet, warm them up just slightly.

Do I need to pour cream over cinnamon rolls before baking?

No, I do not recommend pouring cream over the unbaked cinnamon rolls. In fact, I think it is a waste of money. This has become trendy, but it is an unnecessary step that can make the rolls mushy and also slow their baking rate.

Can I bake cinnamon rolls in a ceramic or glass dish?

I always prefer metal pans for baking as they conduct heat faster and cook food more evenly. If you use a glass baking dish or a ceramic dish, then the rolls will need 5-10 minutes longer.

Can I leave my cinnamon roll dough overnight in the fridge?

It is possible to leave the dough to "bulk" ferment slowly over night in the fridge. In this case, place the dough in a large bowl and cover it tightly with plastic. The next day, roll and shape it as directed.

Is this recipe make-ahead friendly? Can I prepare my cinnamon rolls the day before and bake them in the morning?

Yes, you can perform an "overnight" process. Make the dough, roll it out, fill it and shape it as directed below in Steps 1-7 below in the late afternoon or evening. Place the rolls into the pan, cover tightly with plastic so they don't dry out and refrigerate. The next morning, bring them out and let them come to room temperature. If they have not fully risen, let them proof as required before baking as directed in the recipe card below. *Additional tip: if you live in a warm climate, work quickly to get the shaped rolls into the fridge because if they proof a lot during forming, they could end up over-proofing in the fridge overnight. In contrast, if the rolled dough pieces are really cold going into a cold fridge, they might not rise much overnight and will require further proofing time in the morning.

Can I use active yeast if I don't have instant active yeast?

Yes you can, but you will need to proof or "bloom" the yeast before adding to the dough. You can do this by adding the active yeast to a portion of the milk that is warmed with a pinch of sugar. When it is frothy, then add it to the remaining ingredients in the bowl just before mixing.

How do I know when my cinnamon rolls are proofed enough?

The final proof when the dough is in the pan and already rolled up is important. To know that they are proofed sufficiently, press on the dough gently with your fingertip. If it leave and indent that fills back out slowly, then they are ready. If the indent springs back right away then they are not ready and still need more time. If the indent holds and doesn't spring back, then the dough is over-proofed.

TROUBLESHOOTING CINNAMON ROLLS

Why did my cinnamon rolls sink after taking them out of the oven?

If your rolls collapsed when you took them out then it is likely that the dough was over-proofed or under-baked.

Why are my cinnamon rolls dry?

Most likely the rolls would be dry if they are over-baked, not enough moisture in the dough (low hydration) or you have used too much flour for rolling and shaping.

Why is my dough or cinnamon rolls not rising?

If your dough is not rising, you may have used active yeast instead of instant active yeast, the yeast was too old, or the dough and/or surrounding environment is too cold. Yeast that is too old will lose the ability to leaven the dough and can even cause the dough to become more sticky. Its activity is highly dependent on temperature, so it is important to have a final dough temperature between 24-26 degrees (75-79 degrees F). If the dough is too cold, or kept in a very cool place, the yeast will ferment very slowly and proof times may be very long.

Why did my cinnamon rolls cone up or pop out during baking?

If your cinnamon rolls popped up in the middle, it is likely that the dough was under-proofed or that the rolls were too wide and there was not enough space between the rolls to grow as they bake. Dough that is under-proofed will be very tot and strong with a lot of tension so it will expand more rapidly. You'll know that dough is proofed enough when you press your finger into it gently and it springs back slowly. If it springs back right away, it is not relaxed enough. Also, if the strips are too long and the rolls are too wide, then they will not have enough room to expand in the pan, and they will rise up instead of out.

How to fix rolls that have popped up?

To fix this, you can push them down with a wooden spoon or spatula while they are in the oven once they turn golden after about 15 minutes. Just reach into the oven and push them down on the tops. As long as they are browning on top, they shouldn't smoosh the dough because they are already set on top.

If you love making loaf cakes, check out these recipes!

Walnut Chocolate Chip Zucchini Bread Brown Butter Chocolate Chip Pumpkin Bread Best Chocolate Chip Banana Bread Copycat Starbucks Lemon Loaf Apple Cinnamon Bread with Maple Crumble Double Chocolate Loaf Cake DOUBLE CHOCOLATE ZUCCHINI BREAD CLASSIC BANANA BREAD RECIPE MAPLE PECAN BANANA BREAD WITH DARK CHOCOLATE DOUBLE CHOCOLATE BANANA BREAD

Loaf recipes...

Here are some of my favorite loaf/bread recipes:

Video

The BEST Pumpkin Cinnamon Rolls

Christina Marsigliese, Food Scientist MSc.

These Pumpkin Cinnamon Rolls are the best you will ever have with a soft, pillowy crumb texture, golden exterior, gooey pumpkin cinnamon filling and vanilla cream cheese icing. I have developed this recipe in partner with my husband who is also a Food Scientist that specializes in bread, so you can be assured that this is a recipe that works and they are so much better than Cinnabon.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 25

Proof Time 2 30

Servings 12 rolls

Ingredients

Pumpkin Spice Dough:

3 ¾ cups (532g) unbleached bread flour, plus more as needed for rolling and shaping
⅓ cup (70g) packed light brown sugar
3 teaspoon (11g) instant quick-rise dry yeast
1 teaspoon (2g) ground cinnamon
1 teaspoon (2g) pumpkin pie spice
1 ¼ teaspoon (10g) fine table salt*
1 large egg at room temperature
2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
2 tablespoon (28g) salted butter, softened
½ cup (120g) pumpkin puree ( not pumpkin pie filling)
¾ cup (180ml) milk (whole milk or 2% preferred)

Pumpkin Spice Cinnamon Filling:

1 cup (220g) packed dark brown sugar
1 tablespoon (7g) ground cinnamon
1 teaspoon (2g) pumpkin pie spice
2 teaspoon (6g) all-purpose flour
4 tablespoons (57g) salted butter, melted
¼ cup (60g) pumpkin puree

Cream Cheese Icing:

4 oz (113g) cream cheese, softened
2 tablespoon (28g) salted butter, softened
¾ cup (90g) powdered sugar
½ teaspoon pure vanilla extract

*you can also use Kosher salt but then be sure to measure 10g by weight as it is lighter (has a lower density) than table salt. You will need around 2 teaspoons of Kosher salt.

Instructions

Make the dough. Place flour in the bowl of a stand mixer. Add in brown sugar, yeast, spices and salt in little piles in separate places over the flour in the bowl so that they are not touching. See my video above the recipe card. The point is that you do not want the salt in direct contact with the yeast for a prolonged period of time without mixing or it can inhibit its activity.
Add in the egg, oil, soft butter, pumpkin puree and milk. Attach the dough hook and mix on medium-low for 10-15 minutes. Stop after a 2 minutes to scrape down the sides of the bowl and ensure all of the flour is incorporated and the dough is a uniform mixture. It will still be wet and rather loose at this point. Continue mixing for another 2-3 minutes. The dough should start to climb up the dough hook and will still be webbing around the bottom of the bowl. (Note: if the dough seems rather dry and stiff at this point, add water at 10ml increments, up to 60ml, until you reach a softer consistency as described). Stop the mixer and scrape around the inside of the bowl to release the dough. Continue mixing for another 3 minutes. Stop again, pull the dough off of the hook and scrape around the inside of the bowl to release the dough again. Continue mixing for another 3-5 minutes. At this point the dough should start forming a mass and come away from the bowl as it is mixing. You can check the temperature of the dough now if you have a digital thermometer - it should be between 24-26 degrees (75-79 degrees F) for optimal activity.
Transfer the dough to a lightly floured work surface. Now you will stretch and fold the dough to help develop the gluten structure so the rolls will be soft and fluffy. Using both hands, grab both sides of the dough, pull it outwards (this is the "stretch"), then fold it inwards over itself. Rotate the dough and continue to stretch and fold until the dough feels very smooth. Watch my video for a full tutorial. Shape the dough into a ball by tucking the sides underneath and rolling it around the counter The surface of the dough ball should pull smoothly without tearing.
Place the ball into a bowl and then rub a little bit of oil lightly over the surface with your hands to prevent it from drying out. Cover the bowl with plastic and then cover with a kitchen towel. Set it aside in a warm dark place and let it rise for 1-2 hours until nearly tripled in size. Note that the amount of time required will depend on the temperature of your kitchen. After it has risen, place it in the fridge for 15 minutes to let it firm up slightly so it is easier to roll. Note, if you are making these in a very cool climate, then this step isn't necessary.
While the dough is rising, prepare the pan and make the filling. Lightly grease a 13x9-inch metal baking pan with cooking spray or soft butter.
Make the filling. Combine brown sugar, cinnamon, pumpkin spice and flour in a small bowl and mix well so it is evenly blended. Add melted butter and pumpkin puree and stir until it forms a smooth thick sludge like wet sand.
Lightly flour a work surface to cover a large area. Carefully invert the bowl and tip the dough out onto the surface. Let the dough gently release from the bowl and plop onto the counter. Do not knead it any more at this point. Gently pull on the dough and stretch it out into a rectangle shape, then use a rolling pin to roll it out to a 17x14 inch rectangle. Gently apply the filling, spreading it out evenly right to the edges using a large offset spatula.
Now you can either roll it up into a log and slice the log into 12 portions, or slice the rolled dough into 12 long strips (just over 1 ¼ inches thick) and then roll up each individual strip into a scroll. I like to roll up the strips (watch my video above for reference) since this is a soft dough and it tends to get squished when slicing with a knife. To do this, slice the dough into 12 even strips along the width so that you are slicing it into 14-inch long strips that are just under 1 ½ inches wide. Then, roll up each strip into a spiral from one long end to another. They will fill out and be full and beautiful!
Place each roll spiral-side-up into the prepared pan so they fit nicely next to each other. Cover the pan loosely with plastic and proof for 30 minutes to 1 hour. Note: this proof time highly depends on the temperature of your dough and temperature of your room. The rolls are ready for baking when you press on the side gently with your finger tip and it slowly springs back, leaving just the slightest imprint. If your fingerprint remains and leaves a deep imprint, then the dough is over-proofed.
While the rolls are rising, preheat the oven to 350°F.
Bake for 20-25 minutes until evenly golden and the center roll is cooked through. The internal temperature should be between 92 and 94°C (198-201 degrees F).
Transfer pan to a wire rack and let rolls cool for at least 20 minutes.
Meanwhile, make the icing. Combine cream cheese, soft butter, powdered sugar and vanilla in a medium bowl and mix well with a wooden spoon, whisk, spatula or electric hand mixer until very smooth. Spoon a dollop of icing over each roll, spread it out to cover them, grate some fresh cinnamon over top and dig in!