Description
Pumpkin Cinnamon Rolls are soft, fluffy swirls of pumpkin-spiced dough layered with a sweet cinnamon filling and topped with luscious cream cheese icing. They’re the ultimate cozy fall dessert (or breakfast!)—perfect for brunch, holidays, or anytime you want your kitchen to smell like autumn bliss.
Ingredients
For the Dough:
2 ¼ tsp active dry yeast
¼ cup warm water
½ cup warm milk
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup canned pumpkin purée
1 large egg
1 tsp vanilla extract
4 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
For the Filling:
½ cup unsalted butter, softened
½ cup brown sugar
2 tbsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
For the Cream Cheese Icing:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ tsp vanilla extract
¼ tsp ground cinnamon
2–3 tbsp milk
Instructions
Mix yeast with warm water; let sit until foamy (5–10 minutes).
In a large bowl, whisk milk, sugar, butter, pumpkin purée, egg, and vanilla. Stir in yeast mixture.
Gradually add flour, salt, and cinnamon. Knead until smooth (8–10 minutes). Place in a greased bowl, cover, and let rise 1 hour until doubled.
Mix filling into a spreadable paste.
Roll dough into a 12×18-inch rectangle. Spread filling evenly. Roll into a log and cut into 12 slices.
Place in a greased 9×13-inch pan. Cover and let rise 30 minutes.
Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown.
Beat cream cheese, butter, powdered sugar, vanilla, and cinnamon. Add milk until pourable.
Spread icing over warm rolls and serve.
Notes
Use fresh pumpkin purée for deeper flavor (strain if watery).
Don’t rush proofing—this ensures light, fluffy rolls.
Prep ahead: assemble rolls before second rise, refrigerate overnight, and bake fresh.
For lighter icing, use a simple glaze of powdered sugar and milk.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Dessert / Breakfast
- Method: Blend
- Cuisine: American