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.
I first came across the idea for these Pumpkin Cinnamon Fantail Rolls over on Barbara Bakes and they are such a fun variation to the spiraled rolls!
A soft pumpkin-based yeast bread is rolled into a large sheet, covered with butter and a cinnamon/pumpkin spice sugar mixture, then cut into strips. The strips are stacked together before cutting into individual rolls.
These layered rolls are arranged into muffin tins and baked until puffed and golden.
Before serving, top with an easy Maple Cream Cheese Glaze for quite the decadent fall treat.
A Few Fantail Tips
When adding the yeast to the milk, make sure the milk isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.
This recipe uses pumpkin puree, NOT pumpkin pie filling. Pumpkin puree simply contains cooked and pureed pumpkin.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
After mixing together the pumpkin dough, it should be loose and slightly sticky. Knead until smooth and add just enough bread flour to be able to handle and roll out the dough. Take care not to add too much or the rolls will lose their light and fluffy texture. If it is too crumbly, add a little more milk.
In a warm kitchen, the first rise should take about one hour to double in size. During the winter, it sometimes takes closer to 2 hours.
Bring the cream cheese to room temperature before forming the glaze.
Prepare the maple cream cheese glaze while the Pumpkin Cinnamon Fantail Rolls are in the oven. After beating until smooth and creamy, slowly add just enough cream (or milk) to get the desired texture. Two tablespoons was perfect for me.
These pumpkin cinnamon rolls are best warm from the oven and definitely the day they are baked. If you do have leftovers, refrigerate in an airtight container and microwave for a few seconds until warmed through (preferably keeping the cream cheese glaze separate and drizzling over the warmed roll immediately before serving).
Looking for more cinnamon roll-inspired recipes?
Try my:
Pumpkin Cinnamon Fantail Rolls Recipe
Adapted from Barbara Bakes
Pumpkin Cinnamon Fantail Rolls
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:
- In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to mix and allow to sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
- Mix in the frothy yeast with milk, eggs, pumpkin puree, butter, and vanilla extract to form a dough.
- 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.
- 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:
- In a small bowl, combine the granulated sugar, brown sugar, cinnamon, and pumpkin pie spice.
- Grease 12 muffin tins with butter.
- Divide the risen dough in half. Place one half on a lightly floured surface and keep the other covered in the bowl.
- Roll the dough into a thin, even sheet.
- Spread half of the softened butter over the top of the dough, all the way to the edges.
- 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.
- Stack the strips with the cinnamon side on top. Cut the stacked strips into 6 equal pieces.
- Gently transfer the stacked pieces to the prepared muffin tins, cut side up, lightly separating the layers at the top.
- Repeat with remaining dough and filling. Cover the tins loosely with a towel or plastic. Allow to rise until puffed, 30 minutes.
- Preheat oven to 375˚F (190˚C).
- 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:
- In a medium bowl, beat the cream cheese until smooth. Beat in the powdered sugar.
- Mix in the maple syrup and vanilla extract. Slowly add a little cream or milk to reach the desired consistency.
- Drizzle the glaze over pumpkin fantails and allow to set for a few minutes before serving.
Leave a Reply