Pumpkin Cinnamon Rolls
Soft, fluffy, spiced, and swirled to pumpkiny perfection—these cozy pumpkin cinnamon rolls bring together pumpkin puree, cinnamon, brown sugar, and cream cheese to make your kitchen smell like it’s wearing a sweater. Enjoy warm spice, gooey centers, and tangy cream cheese frosting over plush, pillowy dough. The rolls are freezer-friendly, make-ahead approved, brunch-perfect, and dangerously irresistible.
12
rolls
Ingredients
For the Dough
- 3/4 cup (180 ml) warm milk about 110°F
- 2 1/4 tsp (7 g) active dry yeast 1 packet
- 1/2 cup (120 g) pumpkin puree 100% pure, not pumpkin pie filling
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (55 g) unsalted butter melted and cooled
- 1 large egg room temperature
- 1 tsp (5 ml) vanilla extract
- 3 1/2 cups (440 g) all-purpose flour plus more for dusting
- 2 tsp (6 g) pumpkin pie spice
- 1/2 tsp (3 g) salt
For the Filling
- 1/3 cup (75 g) unsalted butter softened
- 3/4 cup (150 g) light brown sugar packed
- 1 tbsp (8 g) ground cinnamon
- 1 tsp (3 g) pumpkin pie spice
For the Cream Cheese Frosting
- 4 oz (113 g) cream cheese softened
- 2 tbsp (28 g) unsalted butter softened
- 1 cup (120 g) powdered sugar sifted
- 1/2 tsp (2.5 ml) vanilla extract
- 1/2 tsp (1.5 g) ground cinnamon optional, for extra spiced frosting
- pinch salt to taste
Equipment
- Large mixing bowl
- Rolling Pin
- 9x13 baking pan
- Small bowl
- Plastic wrap or damp towel
Instructions
- Activate the yeast: In a large bowl, combine the warm milk and yeast. Stir gently and let sit for 5–10 minutes until bubbly and foamy.
- Make the dough base: Add the pumpkin puree, granulated sugar, melted (and cooled) butter, egg, and vanilla extract to the yeast mixture. Mix until mostly smooth.
- Add dry ingredients: Stir in flour, pumpkin pie spice, and salt until a soft dough forms. Knead by hand (or with a mixer dough hook) for 7–8 minutes, adding a little more flour if needed, until the dough is smooth, elastic, and still a bit tacky.
- First rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 hour.
- Make the filling: In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice together. Ensure butter is soft and spreadable.
- Roll out the dough: Gently punch down the dough and transfer it to a lightly floured surface. Roll it into an 18x12-inch rectangle.
- Fill and roll: Spread the softened butter over the dough nearly to the edges. Sprinkle the spiced sugar evenly over the butter, pressing gently. Starting from a long edge, tightly roll the dough up into a log.
- Slice: Cut into 12 even pieces using unflavored dental floss or a very sharp knife.
- Second rise: Arrange the rolls in a greased 9x13-inch pan, cover, and let them rise until puffy, about 30–40 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 22–25 minutes, until golden brown on top and bubbling at the edges.
- Prepare frosting: While the rolls bake, beat the cream cheese and butter together until smooth. Add powdered sugar, vanilla, cinnamon (if using), and a pinch of salt. Mix until creamy.
- Frost and serve: Let rolls cool for 5–10 minutes, then spread frosting over warm rolls. Serve and enjoy!
Notes
Storage: Let rolls cool completely, then keep in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze unfrosted rolls (well wrapped) for up to 2 months; thaw and reheat before frosting. Prep ahead: Rolls can be shaped and refrigerated (unbaked) overnight; let rise 30–45 min at room temp before baking.
Variations: Swap a spoonful of sugar for maple syrup in the frosting for maple cream cheese rolls. Add pecans to the filling for crunch, or swap half the flour for whole wheat. Try brown butter drizzled over top, or adjust the spices to suit your fall cravings.
Nutrition
Calories: 310kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 210mg | Potassium: 95mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3110IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2.4mg