Description
Pumpkin cinnamon rolls are soft, fluffy treats infused with warm spices and pumpkin puree, filled with a spiced brown sugar mixture, and topped with a luscious cream cheese glaze — perfect for a cozy fall morning or dessert.
Ingredients
Scale
- 4 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup lukewarm milk (about 110°F/43°C)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (adjust for consistency)
Instructions
- In a large bowl, combine lukewarm milk and active dry yeast. Let it sit for 5 minutes until bubbly.
- Add pumpkin puree, melted butter, granulated sugar, salt, egg, ground cinnamon, nutmeg, and 2 cups of flour. Mix to combine.
- Gradually mix in remaining flour, one cup at a time, until a soft dough forms.
- Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Add more flour if dough is sticky.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Mix together brown sugar, cinnamon, ginger, and nutmeg for the filling.
- Roll out risen dough into a 16×12-inch rectangle. Spread softened butter over dough and sprinkle the sugar-spice mixture evenly on top.
- Roll the dough tightly from the long side to form a log and pinch the seam to seal.
- Slice into 12 equal rolls and place in a greased baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes until golden brown.
- For glaze, beat cream cheese, butter, powdered sugar, vanilla, and 1 tbsp milk until smooth. Add more milk to adjust consistency.
- Let rolls cool slightly and drizzle with glaze before serving.
Notes
- Use almond or oat milk and vegan butter for a dairy-free version.
- Substitute with a 1:1 gluten-free flour blend to make it gluten-free.
- Add chopped nuts or orange zest to the filling for extra flavor.
- Store in an airtight container at room temperature for 2 days, or refrigerate up to a week.
- Freeze for 2-3 months in a sealed bag. Reheat in microwave or oven.
- Don’t over-knead the dough to keep rolls soft and fluffy.
- Measure ingredients accurately for best results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin cinnamon rolls, fall dessert, cream cheese glaze, easy pumpkin rolls, cinnamon roll recipe, homemade cinnamon rolls