Servings
Font
Back
0.0 from 0 votes

Pumpkin Cinnamon Fantail Rolls

A recipe for Pumpkin Cinnamon Fantail Rolls! These soft rolls are arranged in a fun fantail shape with a cinnamon pumpkin spice filling and maple cream cheese glaze.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr 30 mins
Total Time
2 hrs 18 mins
Servings: 12 Rolls
Course: Bread
Cuisine: International

Ingredients

Pumpkin Dough:
  • 1 tablespoon (10 grams) active dry yeast
  • 3/4 cup (177 milliliters) lukewarm milk 105-115˚F, 40-45˚C
  • 4 1/2 cups (565 grams) bread flour
  • 1/3 cup (67 grams) granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (168 grams) pumpkin puree
  • 4 tablespoons (60 grams) unsalted butter softened at room temperature
  • 1 teaspoon vanilla extract
Cinnamon Filling:
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (50 grams) brown sugar
  • 1 tablespoon (8 grams) ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons (60 grams) unsalted butter very softened at room temperature, plus more for greasing the muffin tins
Maple Cream Cheese Glaze:
  • 4 ounces (113 grams) cream cheese softened at room temperature
  • 1 cup (120 grams) powdered sugar
  • 3 tablespoons (40 milliliters) maple syrup
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons (15-30 milliliters) cream or milk

Instructions

To make the pumpkin dough:
    Cup of Yum
  1. In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to mix and allow to sit until frothy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
  3. Mix in the frothy yeast with milk, eggs, pumpkin puree, butter, and vanilla extract to form a dough.
  4. On a lightly floured surface, knead the dough until smooth and elastic, adding a little more flour only if too sticky to handle and a little more lukewarm milk if too crumbly.
  5. Place the dough in a large bowl. Cover and allow to rise at room temperature until doubled, 1-2 hours.
To make the filling and assemble:
  1. In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and pumpkin pie spice.
  2. Grease 12 muffin tins with butter.
  3. Divide the risen dough in half. Place one half on a lightly floured surface and keep the other covered in the bowl.
  4. Roll the dough into a thin, even sheet.
  5. Spread half of the softened butter over the top of the dough, all the way to the edges.
  6. Evenly cover with half of the cinnamon sugar filling, pressing down into the butter to make it stick. Cut the sheet into six even strips.
  7. Stack the strips with the cinnamon side on top. Cut the stacked strips into 6 equal pieces.
  8. Gently transfer the stacked pieces to the prepared muffin tins, cut side up, lightly separating the layers at the top.
  9. Repeat with remaining dough and filling. Cover the tins loosely with a towel or plastic. Allow to rise until puffed, 30 minutes.
  10. Preheat oven to 375˚F (190˚C).
  11. Bake the fantails in the preheated oven until golden brown, 18-22 minutes. Allow to cool in the pan for 10 minutes, then gently transfer to the wire rack.
To make the glaze:
  1. In a medium bowl, beat the cream cheese until smooth. Beat in the powdered sugar.
  2. Mix in the maple syrup and vanilla extract. Slowly add a little cream or milk to reach the desired consistency.
  3. Drizzle the glaze over pumpkin fantails and allow to set for a few minutes before serving.