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Pumpkin-Spiced Apple Cinnabon Rolls Recipe

Pumpkin-Spiced Apple Cinnabon Rolls

Soft pumpkin yeast rolls filled with buttery pumpkin spice sugar and sautéed apples, topped with vanilla cream-cheese frosting. Makes 12 large rolls.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 3/4 cup Whole milk, warmed to 105-110°F
  • 2 1/4 teaspoons Active dry yeast
  • 1/4 cup Granulated sugar
  • 1/2 cup Pumpkin purée, not pumpkin pie filling
  • 1 Large egg
  • 1 Large egg yolk
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1 teaspoon Fine salt
  • 4-4 1/2 cups All-purpose flour
Apple-Spice Filling
  • 1 1/2 cups Firm apples, peeled and finely diced
  • 1 tablespoon Unsalted butter for apples
  • 2 tablespoons Packed light brown sugar for apples
  • 1/2 teaspoon Ground cinnamon for apples
  • 1/2 cup Unsalted butter, softened
  • 3/4 cup Packed light brown sugar
  • 1 1/2 tablespoons Pumpkin pie spice
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
Cream-Cheese Frosting
  • 4 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 1/2 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Milk or heavy cream, as needed

Method
 

Step-by-Step
  1. Combine warm milk, yeast, and granulated sugar. Let the mixture stand for 5-10 minutes, until foamy.
  2. Mix in pumpkin purée, egg, egg yolk, melted butter, and salt. Gradually add 4 cups flour.
  3. Knead for 6-8 minutes, adding only enough remaining flour to make a soft, slightly tacky dough. Place in a greased bowl, cover, and let rise for 60-90 minutes, until doubled.
  4. Cook diced apples with 1 tablespoon butter, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon for 4-6 minutes. Cool completely.
  5. Grease a 9-by-13-inch pan. Roll dough into an approximately 16-by-20-inch rectangle and spread with softened butter.
  6. Mix 3/4 cup brown sugar, pumpkin pie spice, cinnamon, and salt. Sprinkle over the butter, then distribute the cooled apples across the dough.
  7. Roll tightly from the long side into a log. Cut into 12 even pieces, arrange in the pan, cover, and let rise for 30-45 minutes, until puffy.
  8. Bake at 350°F for 25-30 minutes, until lightly golden and the centers reach approximately 190-195°F. Beat frosting ingredients until smooth and spread over warm, not hot, rolls.

Notes

Cool sautéed apples completely before filling so excess moisture does not make the roll centers gummy. Avoid adding too much flour; the dough should remain soft and slightly tacky. Store covered and refrigerate frosting-topped rolls if keeping longer than one day.