Pumpkin & Date Cinnamon Rolls

These pumpkin-spiced cinnamon rolls are filled with sweet Divina Date Spread and finished with a rich date cream cheese icing. They're a cozy fall baking project that's equally at home on a holiday brunch table or a slow weekend morning.

INGREDIENTS

For the Dough

3/4 c whole milk
1/4 c brown coconut sugar
1 packet instant yeast (2 1/4 tsp)
3/4 c pumpkin purée
1/4 c butter, melted
1 egg, room temperature
4 c bread flour
2 tbsp pumpkin pie spice
3/4 tsp salt
1 tbsp olive oil

For the Filling

1/2 jar Divina Date Spread
1/3 c brown coconut sugar
1 tbsp ground cinnamon
1/3 c butter, room temperature

For the Icing

1/2 jar Divina Date Spread
8 oz cream cheese, room temperature
1/4 c butter, room temperature
1/4 c brown coconut sugar
Pinch sea salt

For the Garnish (Optional)

Freshly grated cinnamon
Roasted and crushed pumpkin seeds

INSTRUCTIONS

1. Warm the milk in a small saucepan to 100 to 110°F.
2. Add the warm milk, yeast, and brown coconut sugar to the bowl of a stand mixer. Mix on low until combined, then let stand for 10 minutes.
3. Add the pumpkin purée, pumpkin pie spice, egg, melted butter, and salt. Mix until combined. Add the bread flour in 3 additions, stirring until a dough begins to form.
4. Switch to the dough hook and knead on low speed for 8 to 10 minutes. The dough should form a ball and remain slightly sticky. If needed, add a little more flour.
5. Transfer the dough to a large bowl lightly greased with olive oil. Cover and let rise until doubled in size.
6. While the dough rises, prepare the filling and icing.
7. For the filling, combine the Divina Date Spread, brown coconut sugar, cinnamon, and butter in a medium bowl. Mix well and set aside.
8. For the icing, combine the Divina Date Spread, cream cheese, butter, brown coconut sugar, and sea salt in the bowl of a stand mixer. Mix until smooth and fully combined. Refrigerate until ready to use.
9. Once doubled in size, transfer the dough to a lightly floured surface and roll into a 14 x 16-inch rectangle about 3/4-inch thick.
10. Spread the filling evenly over the dough, leaving a 1/2-inch border along the long edges.
11. Starting from the short side, tightly roll the dough into a log. Cut into 12 equal rolls using dental floss or a serrated knife.
12. Arrange the rolls in a greased 9 x 13-inch baking pan with the spiral facing up. Cover and let rise for 30 minutes.
13. Meanwhile, preheat the oven to 350°F. Bake for 24 minutes, rotating the pan halfway through, until lightly golden around the edges.
14. Remove from the oven and immediately spread half of the icing over the warm rolls.
15. Place the pan on a wire rack and allow the rolls to cool completely.
16. Spread the remaining icing over the cooled rolls. Garnish with cinnamon and pumpkin seeds, if desired, and serve.

✨ Want to watch it come together? Check out the recipe video on Instagram for a quick demo.