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4 from 1 vote

Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
Prep Time25 minutes
Cook Time25 minutes
Rise Time2 hours
Total Time2 hours 50 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: pumpkin cinnamon roll recipe
Servings: 12 Cinnamon Rolls
Author: Alyssa Rivers

Ingredients

Dough

  • ¾ cup warm whole milk
  • 6 tablespoons unsalted butter melted
  • 1 large egg room temperature
  • 2/3 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tablespoon instant yeast
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 3 1/2 - 4 1/2 cups all-purpose flour

Filling

  • 6 tablespoons salted butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Frosting

  • 3 ounces cream cheese softened
  • 2 tablespoons whole milk
  • 1 tsp vanilla
  • 1 1/2 cup powdered sugar

Instructions

  • Add the warm milk (105°-110°F), egg, pumpkin, sugar, yeast, salt, spices and 1 cup of flour to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Scrape down the paddle and switch to the dough hook.
  • With the mixer running on low, add the remaining flour 1/2 cup at a time until the dough begins to pull away from the sides. It will be slightly sticky, but not so much as it sticks to your fingers and leaves dough behind. Knead on low for 2-3 minutes until it all comes together in a smooth, very soft dough.
  • Transfer the dough to a large, greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled, about 1.5-2 hours.
  • While the dough rises, prepare the filling by combining the softened butter with both sugars and cinnamon together in a small bowl. Prepare a 9x13 pan by spraying with pan spray and setting aside.
  • Once the dough has finished rising, turn it out onto a lightly greased surface. Gently roll into a 16x12-inch rectangle. Spread the cinnamon sugar butter across the dough, leaving about a ½-inch border along the top and bottom of the dough.
  • Roll the long side of the dough up into a tight roll and place with the seam side down. Slice into 12 even rolls. Place rolls in the prepared baking pan and cover with plastic wrap.
  • Let rise in a warm place for 1 hour, or until doubled in size. When the rolls are nearly doubled in size, preheat the oven to 350°.
  • Once the rolls are done rising, remove the plastic wrap and bake for 23-25 minutes, until they are a light golden-brown color.
  • Prepare the frosting by combining the cream cheese, milk, vanilla, and powdered sugar until smooth. Spread over the warm rolls. These rolls are best served warm.

Nutrition

Calories: 450kcal | Carbohydrates: 80g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 163mg | Potassium: 187mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2919IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 4mg

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