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Pumpkin Cinnamon Fantail Roll on a pumpkin plate with pumpkins in the background.

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.
Course Bread
Cuisine N/A
Keyword autumn, bread, cinnamon roll, cream cheese, fall, maple, pumpkin, pumpkin spice, roll
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings 12 Rolls


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 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


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 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.