There’s something magical about warm cinnamon rolls on a crisp fall morning but when pumpkin is worked right into the dough, they become an autumn ritual. These pumpkin cinnamon rolls are pillowy-soft, golden, and swirled with a spiced brown sugar filling that melts into each bite. My staple cream cheese frosting takes them from cozy to unforgettable, making them just as perfect for a lazy Sunday as for a holiday brunch centrepiece.

Flour Highlight:

For this recipe, Better Basics Organic Better Bread Flour shines. Its higher protein content creates enough gluten strength to support a soft, enriched dough while still giving that tender, cloud-like crumb you want in a roll. Using freshly milled bread flour means these rolls rise beautifully and stay moist, with a depth of flavour that pre-packaged flours just can’t deliver.

Dough

3⁄4 cup (180 ml) warm milk (110°F)

1⁄2 cup (120 g) brown sugar, divided

2 1⁄2 tsp (11 g) active dry yeast (instant yeast works too)

1⁄2 cup (120 g) pumpkin puree, room temperature

1⁄2 cup (113 g) salted butter, very soft

1 large egg, room temperature

1 tsp (4 g) vanilla extract

4 1⁄2 cups (540 g) Better Basics Organic Better Bread Flour

1 tsp (6 g) salt

2 tsp (4 g) pumpkin pie spice

1 1⁄2 tsp (3 g) cinnamon

Filling

1⁄2 cup (113 g) salted butter, softened

1 cup (200 g) light brown sugar

1⁄4 cup (60 g) pumpkin puree

1 tbsp (6 g) cinnamon

2 tsp (4 g) pumpkin pie spice

1 tsp (4 g) vanilla extract

 Cream soak

1⁄2 cup (120 ml) heavy cream, warmed with 1 cinnamon stick and 1⁄2 tsp vanilla extract

 Frosting

8 oz (225 g) cream cheese, softened

1⁄4 cup (58 g) salted butter, softened

1 3⁄4 cups (210 g) powdered sugar

1 tsp (4 g) vanilla extract

Pinch of salt

Instructions

1. Warm the milk until it feels like a warm bath. Stir in 1 tbsp (15 g) of the brown sugar, then sprinkle the yeast on top. Let it sit for 5 to 7 minutes, until frothy.

2. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.

3. Pour the activated yeast mixture into the bowl of a stand mixer. Add the remaining brown sugar, pumpkin puree, butter, egg, vanilla, and the flour mixture. Mix with a dough hook on low until just combined, then let the dough rest for 5 minutes.

4. Mix on medium speed for 5 to 7 minutes until the dough is smooth, elastic, and pulling away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time until soft but slightly tacky.

5. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot for 30 to 45 minutes, until doubled in size.

6. Stir together the butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, vanilla, and orange zest until smooth and spreadable.

7. Grease a 9x13-inch baking dish. Roll the dough into a rectangle about 16x15 inches for

8 large rolls or 24x15 inches for 12 smaller rolls. Spread the filling evenly over the dough, leaving a small border.

8. Cut into strips 1 to 1.25 inches wide, roll each strip up tightly, and pinch the ends to seal. Place rolls into the prepared pan.

9. Cover with plastic wrap and let proof for another 25 to 30 minutes, until puffy. Preheat the oven to 350°F.

10. Warm the cream with the cinnamon stick and vanilla. Remove the stick and pour cream gently over the rolls before baking.

11. Bake at 350°F for 22 to 24 minutes, then increase the temperature to 375°F and bake for another 5 to 7 minutes, until golden. Internal temperature should read 190°F to 200°F.

12. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Mix until creamy and spreadable.

13. Let the rolls cool for 10 to 15 minutes before spreading with mascarpone frosting. Serve warm.