Pumpkin Cinnamon Rolls

3 from 1 vote

Tender, light and fluffy Pumpkin Cinnamon Rolls with cream cheese frosting are the perfect fall breakfast, brunch or afternoon snack.

Prep Time10

Cook Time26

Rise Time50

Total Time1 26

Course: Breakfast

Cuisine: American

Servings: rolls

Calories: 547kcal

Author: Julie Evink

Ingredients

Pumpkin Cinnamon Roll Dough

1 cup whole milk
2 ¼ teaspoon active dry yeast or 1 packet
¼ cup granulated sugar
¼ cup unsalted butter melted and slightly cooled
1 large egg room temperature
¾ cup pumpkin puree
1 Tablespoon pumpkin spice
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 - 4 ½ cups all-purpose flour

Filling

½ cup unsalted butter softened
½ cup brown sugar packed
½ cup granulated sugar
2 Tablespoons cinnamon
1 teaspoon vanilla extract
½ cup heavy cream room temperature, for pouring over rolls after rising, but before baking

Cream Cheese Frosting

¼ cup unsalted butter softened
4 ounces cream cheese softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
pinch kosher salt

Instructions

Line a 9x13” baking dish with parchment paper. Set aside.
In a large microwave-safe bowl, heat milk for 30-40 seconds, until the milk is lukewarm. Add in yeast and sugar and stir with a whisk until dissolved. Cover with a clean dish towel and let the yeast proof for 10 minutes.
While your yeast is proofing, combine the filling ingredients; softened butter, sugars, cinnamon, pumpkin puree, pumpkin spice, and vanilla in a medium mixing bowl. Set aside.
After the yeast has proofed, whisk in melted butter, egg, pumpkin puree, pumpkin spice and vanilla, until fully combined.
Add in salt and flour, 1 cup at a time. Knead it slightly until the dough forms a ball. Cover the bowl with a clean towel or plastic wrap. Rest the dough for 10 minutes.
Lightly flour a surface and a rolling pin. Roll the dough out until it is approximately a 14” × 18” rectangle that is 1/4” thick.
Spread filling over the entire surface of the dough.
Beginning at the long end, roll the dough up.
Use a serrated knife to cut the dough into 12 rolls.
Place cinnamon rolls in the pan, cut-side down. Cover with a clean dish towel and let rise for about 50 minutes.
Preheat the oven to 350 degrees Fahrenheit. Drizzle the tops of the rolls with heavy cream. Bake for 24-26 minutes until the tops are slightly golden brown.
For the frosting, add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl. Mix with a hand mixer until combined and smooth. Frost cinnamon rolls and serve warm!

Notes

Unfrosted cinnamon rolls can be stored in an airtight container, at room temperature, for about two days.

FRIDGE: Alternatively, frosted rolls can be refrigerated in an airtight container for up to a week.

FREEZER: Unfrosted pumpkin spice cinnamon rolls can actually be frozen! Allow them to cool to room temperature, then wrap the baking dish tightly in plastic wrap or store them in a freezer bag. Freeze for up to 3 months and allow to thaw before reheating. Frost and then serve!

Nutrition