Description
These Pumpkin Cinnamon Rolls are a perfect blend of soft, fluffy dough infused with warm pumpkin and spices, rolled with a sweet cinnamon filling, and topped with a creamy cream cheese icing. Ideal for a cozy fall breakfast or a delightful dessert, these homemade rolls bring seasonal flavors to your table with a comforting bake.
Ingredients
Scale
Dough
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F)
- ½ cup pumpkin purée
- ¼ cup granulated sugar
- ¼ cup unsalted butter (melted)
- 1 large egg
- ½ tsp salt
- 1 tsp pumpkin pie spice
Filling
- ½ cup brown sugar (packed)
- 2 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- 3 tbsp unsalted butter (softened)
Cream Cheese Icing
- 4 oz cream cheese (softened)
- 2 tbsp unsalted butter (softened)
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: In a large mixing bowl, combine the pumpkin purée, granulated sugar, melted butter, egg, salt, and pumpkin pie spice. Stir well to mix all ingredients thoroughly.
- Combine Yeast and Dough: Add the foamy yeast mixture to the pumpkin mixture and stir to combine evenly.
- Add Flour and Knead: Gradually add the all-purpose flour while mixing until a soft dough forms. Transfer to a floured surface and knead for about 6–8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Roll Dough: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Prepare Filling and Spread: Spread the softened butter evenly over the rolled dough. Sprinkle the brown sugar, ground cinnamon, and pumpkin pie spice evenly on top of the butter.
- Roll and Cut: Roll the dough tightly from the long side to form a log. Cut this log into 12 equal slices and place them in a greased 9×13-inch baking dish.
- Second Rise: Cover the rolls and let them rise for another 30–45 minutes until they puff up slightly.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes or until they turn golden brown on top.
- Make Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, vanilla extract, and 1–2 tablespoons of milk until smooth and creamy, adjusting milk for desired consistency.
- Ice Rolls: Remove the rolls from the oven and while they’re still warm, spread the cream cheese icing generously over each roll.
- Serve: Serve the pumpkin cinnamon rolls warm for the best taste and texture.
Notes
- You can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature before proceeding with rolling and filling.
- For an extra fall flavor, sprinkle chopped pecans over the filling before rolling or drizzle the baked rolls with maple syrup.
