Pumpkin Cinnamon Rolls

5 from 1 vote

These soft pumpkin cinnamon rolls are filled with cinnamon and pumpkin spice, then topped with rich cream cheese frosting. Perfect for fall!

Prep Time25

Cook Time20

Rising time1 30

Total Time2 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baked, comfort food, cream cheese frosting, pumpkin

Servings:

Calories: 369kcal

Equipment

Ingredients

For the dough:

3½ cups All-purpose flour
3 teaspoons Instant dry yeast
¼ cup Sugar
1 teaspoon Salt
½ teaspoon Pumpkin pie spice
½ cup Whole milk warm
½ cup Pumpkin puree *see notes
4 tablespoons Unsalted butter melted
2 Eggs large

For the filling:

7 tablespoons Unsalted butter softened
½ cup Brown sugar packed
2 tablespoons Cinnamon
1 teaspoon Pumpkin Pie Spice

For the frosting:

5 oz Cream cheese
2 tablespoons Unsalted butter softened
1 cup Powdered sugar
1 teaspoon Vanilla extract
⅛ teaspoon Pumpkin Pie Spice optional
1 tablespoon Milk *add more if needed

US Customary - Metric

Instructions

Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, yeast, and pumpkin pie spice. Add the warm milk, pumpkin puree, melted butter, and eggs.
Knead: Mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl. If the dough is still very sticky after kneading, add flour 1 tablespoon at a time.
First rise: Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until doubled in size, about 60–90 minutes. Because of the pumpkin, it may take slightly longer. Judge the dough by its size rather than strictly by the time.
Prepare the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice until combined and spreadable.
Shape the rolls: Transfer the dough to a lightly floured surface and roll it into a 12×18-inch (30×45 cm) rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.
Roll and cut: Starting from one long side, roll the dough tightly into a log. Trim the ends, then cut into 12 equal rolls. For clean cuts without squashing the rolls, use unflavored dental floss.
Second rise: Arrange the rolls in a parchment-lined 9×13-inch (23×33 cm) baking pan, leaving a little space between them. Cover loosely and let rise for 30–45 minutes, or until noticeably puffy.
Bake: Preheat the oven to 350°F (180°C). Bake for 18–22 minutes, until lightly golden on top and just cooked through in the center. Avoid overbaking, as this will make the rolls dry.
Make the frosting: Beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla, pumpkin pie spice, and 1 tablespoon milk. Beat until creamy. Add a little more milk if needed to reach your desired consistency.
Finish: Let the cinnamon rolls cool for about 10–15 minutes, then spread the cream cheese frosting generously over the warm rolls. Serve warm.

Video

Notes

Pumpkin puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned puree is preferable because its moisture level is more consistent. If using homemade pumpkin puree, drain it if it seems particularly watery.
Dough consistency: Pumpkin puree varies in moisture, so the dough may feel slightly softer than regular cinnamon roll dough. Don't rush to add flour. Knead for the full 6–8 minutes first. The finished dough should be soft and slightly tacky, but manageable.
Overnight Cinnamon Rolls Option: After cutting the rolls and placing them in the pan, cover tightly and refrigerate overnight. The next morning, let the rolls sit at room temperature for 45–90 minutes, or until puffy, then bake as directed.
Yeast: Recipe uses instant yeast, so no blooming needed. If using active dry yeast, dissolve it in warm milk with 1 tbsp sugar for 5–10 min first.
Maple cream cheese frosting: For a fall-inspired twist, replace the 1 tablespoon (15 ml) milk with 1–2 tablespoons pure maple syrup. Start with 1 tablespoon, then add more as needed for flavor and consistency
Storage & Reheating: Store covered at room temp 1 day or refrigerate up to 4 days. Reheat rolls 15–20 seconds in the microwave or warm in the oven at 150°C / 300°F.

Nutrition