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Heavenly Pumpkin and Spiced Apple Cinnabons Recipe

Heavenly Pumpkin and Spiced Apple Cinnabons

Soft pumpkin-enriched cinnamon rolls filled with spiced apples, brown sugar, cinnamon, and nutmeg, then topped with vanilla cream-cheese icing. This recipe yields 12 large cinnabons.
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Prep Time 35 minutes
Cook Time 24 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Dough
  • 1 cup Whole milk, warmed to 105–110°F (40–43°C)
  • 2 1/4 teaspoons Active dry yeast
  • 1/3 cup Granulated sugar
  • 1/2 cup Pumpkin purée, not pumpkin pie filling
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 1 egg Large egg
  • 4 1/2 cups All-purpose flour, plus extra as needed
  • 1 teaspoon Fine salt
  • 1 teaspoon Pumpkin-pie spice or ground cinnamon
Apple Filling
  • 2 medium apples Firm apples, peeled, cored, and diced small
  • 1 tablespoon Unsalted butter
  • 2 tablespoons Light or dark brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon Salt
Cinnamon Roll Filling
  • 1/2 cup Packed brown sugar
  • 1 1/2 tablespoons Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup Unsalted butter, softened
Cream-Cheese Icing
  • 4 ounces Full-fat cream cheese, softened
  • 2 tablespoons Unsalted butter, softened
  • 1 cup Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Milk or cream, as needed

Method
 

Step-by-Step
  1. Warm the milk to 105–110°F (40–43°C). Stir in the yeast and a small amount of the sugar, then let it stand for 5–10 minutes until foamy.
  2. Mix in the pumpkin purée, melted butter, egg, remaining sugar, salt, and pumpkin-pie spice or cinnamon. Add the flour gradually until a soft, slightly tacky dough forms.
  3. Knead the dough by mixer or hand for 6–8 minutes, until smooth and elastic. Place it in a greased bowl, cover, and let rise for 60–90 minutes, or until doubled.
  4. Sauté the diced apples with 1 tablespoon butter, 2 tablespoons brown sugar, cinnamon, nutmeg, and salt for 4–6 minutes. Cool completely and drain excess liquid.
  5. Roll the dough into a 16 x 20-inch rectangle. Spread on the softened butter, then sprinkle over the brown sugar, cinnamon, and nutmeg before distributing the cooled apples evenly.
  6. Roll tightly from the long side and cut into 12 pieces. Arrange them in a greased 9 x 13-inch pan, cover, and let rise for 30–45 minutes.
  7. Bake at 350°F (175°C) for 24–30 minutes, until puffed and lightly browned. The center should reach approximately 190°F (88°C) while remaining soft.
  8. Beat the cream cheese, butter, confectioners’ sugar, and vanilla until smooth. Thin with 1–2 tablespoons milk or cream, then spread over warm, not piping-hot, rolls.

Notes

Use Granny Smith, Honeycrisp, or Pink Lady apples for the best texture. Do not add excessive flour, and cool the cooked apples completely before filling. For overnight preparation, refrigerate the shaped rolls after the second-rise stage, then let them sit at room temperature for about 45–75 minutes before baking.