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Pumpkin cinnamon rolls with cream cheese frosting arranged on a gray plate.

Pumpkin Cinnamon Rolls

Justin
These Pumpkin Cinnamon Rolls are the kind of thing that fills your entire house with a smell so good that people wander into the kitchen before they're even out of the oven. The dough has pumpkin puree worked directly into it — slightly orange-tinted, tender, and more flavorful than a standard cinnamon roll dough. The filling is brown sugar, cinnamon, and pumpkin pie spice over melted butter. And the frosting is a brown sugar cream cheese situation that goes on while the rolls are still warm and melts into every single layer.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Course Breakfast
Servings 8
Calories 799 kcal

Ingredients
  

For the dough

  • 1 c warm milk under 110°F
  • ¼ c brown sugar
  • ¼ c sugar
  • 1 t instant yeast
  • ⅔ c pumpkin puree not pumpkin pie filling
  • 1 egg
  • 3 & ¾ c flour
  • 2 t pumpkin pie spice
  • 1 t salt
  • 5 t unsalted butter softened

For the filling

  • 1 & ½ c brown sugar
  • 1 t cinnamon
  • 2 t pumpkin pie spice
  • ¾ butter melted

For the frosting

  • 8 oz cream cheese softened
  • ½ c unsalted butter softened
  • 1 c brown sugar
  • 1 t vanilla
  • ½ t salt
  • 3 t heavy cream

Instructions
 

  • In a medium bowl, whisk together the warm milk, brown sugar, sugar, and instant yeast. Allow to rest for at least 2 minutes.
  • In the bowl of a stand mixer, combine the pumpkin puree, egg, and yeast mixture. Mix well, scraping the sides often.
  • Add the flour, pumpkin pie spice, and salt. Switch to the dough hook and mix for 2–4 minutes until combined.
  • Add the softened butter and mix for about 10 minutes until the dough is thoroughly combined and smooth.
  • Allow the dough to rise until doubled in size, about 1 hour depending on kitchen temperature.
  • For the filling, combine the brown sugar, cinnamon, and pumpkin pie spice in a bowl. Melt the butter in a separate small bowl.
  • On a lightly floured surface, punch down the dough and roll out to an 18x24-inch rectangle.
  • Brush the entire surface with melted butter, edge to edge. Sprinkle the sugar mixture over almost the entire surface, leaving a 1-inch strip along one long edge bare.
  • Starting from the opposite long edge, tightly roll the dough into a log. Seal the seam at the bottom.
  • Use a serrated knife to cut into 1 to 1½-inch rolls.
  • Spray a baking dish with non-stick spray. Place the rolls cut-side up in the dish. Allow to rise again until gaps are filled and rolls are even with the top of the dish, about 1 hour.
  • Preheat oven to 350°F. Bake for 30–40 minutes until edges are golden brown and centers are set. Allow to cool slightly before frosting.
  • While rolls bake, make the frosting: beat together the softened cream cheese, softened butter, brown sugar, salt, vanilla, and heavy cream on low until combined. Increase to medium and whip until smooth and fluffy.
  • Spread frosting evenly over the warm rolls.

Notes

Store in an airtight container in the fridge for up to 3 days. Reheat before serving — cover loosely with foil and warm in a 300°F oven for 10 minutes, or microwave individual rolls for 20–30 seconds. Milk temperature is critical: too hot kills the yeast, too cold and it won't activate. Aim for 100–110°F. Frost while rolls are still warm so the frosting melts into the layers. The 10-minute butter knead is essential for proper dough structure — don't cut it short.

Nutrition

Calories: 799kcalCarbohydrates: 131gProtein: 11gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 92mgSodium: 572mgPotassium: 325mgFiber: 3gSugar: 83gVitamin A: 4103IUVitamin C: 1mgCalcium: 161mgIron: 4mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.