Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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A great Thanksgiving dessert from !

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For the cinnamon roll dough:

180g warm milk (whole, 2% or almond milk will all work)
50g granulated sugar
2 ¼ teaspoons quick rise yeast (1/4-ounce package yeast)
183g pumpkin puree
57g melted butter
1 egg, at room temperature
600g bread flour
2 tablespoons pumpkin pie spice
(If you don't have already prepared pumpkin spice I used this
1 Tb Cinnamon
1 Tsp Nutmeg
1 Tsp Allspice
1/2 Tsp Ginger
1/2 Tsp Cloves)
1 Tb salt

1 can (you will only use half) of evaporated milk


For the filling:

142g dark brown sugar
1 tablespoons pumpkin pie spice
(If you don't have already prepared pumpkin spice I used this
1 Tb Cinnamon
1 Tsp Nutmeg
1 Tsp Allspice
1/2 Tsp Ginger
1/2 Tsp Cloves)
57g butter, at room temperature and softened
57g pumpkin puree
1 Tsp salt

For the cream cheese glaze:

112g cream cheese, at room temperature
3 Tb of of milk
¼ cup 28g powdered sugar
2 tablespoons pure maple syrup
Pinch of salt

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To make the dough, it'll be much easier if you have a stand mixer, but you can just as easily finish it by hand.

Put the warm milk into a bowl with the sugar and yeast for around 20 minutes. Mostly to make sure the yeast is still good and woken. Put into your mixing bowl and mix it together with the melted butter, pumpkin puree and egg. Mix together your dry ingredients, flour, spices and salt, in a separate bowl. If you're use a stand mixer, put the hook on and add the flour mixture. Once it is combined mix it on medium/high speed for around 8-10 minutes. Same thing if you're kneading it on the counter. If the dough seems too wet still, just add a bit more flour until it holds it's weight well enough for you.

After it is done kneading, put it in a large bowl, cover it and leave it on the counter for at least an hour and a half. If it's too cool, warm the over for a few seconds and put the bowl in there. If you want to develop more flavor, make the dough the day before and let it sit in the fridge overnight. Especially then, you want to warm the over up, so the dough doesn't take all day to warm up for you. Still let it rise for about an hour and a half before using it.

Once it's done rising, punch the dough down, flour your surface and roll out in roughly a 14x16 inch shape. It's up to you as far as what you want to bake it all in. I used a glass casserole dish. You can also use pie tins to bake them in as well. But, I was planning on having 12 to fill up the casserole dish. In a bowl, mix together all the filling ingredients. Once the dough is rolled out, spread out the filling evenly, leaving an inch or two at the top where you don't put any on it. Starting at the bottom, begin rolling the dough up. Having enough flour on the counter will really help it from sticking while you're trying to roll it up.

After it's rolled up, cut it up into 12 roughly equal pieces or however many you want/need for what you're putting them into. It helps with removal if you put parchment paper in first. Cover them and put them in a warm spot for another 1-1 1/2 hours.

Once they are risen enough, set the oven for 350F. At this point, pour half the can of the evaporated milk all around the cinnamon rolls. It helps to keep it a bit more moist as it bakes in the oven. Bake it for around 25 minutes.

After it's done baking, let it cool completely before you put the icing on. The cream cheese being warmer will help it mix up better. You can also get whipped cream cheese to help with that as well. Any kind of mixer will help to make sure you don't have lumps in the icing. If it's not thin enough for you, you can always add more milk or even add more cream cheese if you want more of that. Just keep mixing it until it's smooth. Spread it on top and you're done.