Pumpkin Cinnamon Rolls
Soft, plush, and warmly spiced cinnamon rolls with real pumpkin puree. Balanced blend of cinnamon and pumpkin pie spice, beginner-friendly dough, and tangy sweet cream cheese frosting. Perfect for fall, holiday brunches, or themed spreads.
Equipment
- Large bowl
- - Measuring cups and spoons
- Mixer with Dough Hook (optional)
- 9 by 13 inch Baking Pan
- Sharp Knife or Unflavored Dental Floss
- oven
Ingredients
Dough
- 1 cup warm whole milk about 110 F
- 2 1/4 tsp active dry yeast one packet
- 3 tbsp brown sugar
- 1 cup pumpkin puree not pie filling
- 1 large egg room temperature
- 4 tbsp unsalted butter melted and cooled
- 4 cups all purpose flour spooned and leveled plus extra for dusting
- 1 tsp fine sea salt
- 2 tsp pumpkin pie spice
Filling
- 6 tbsp unsalted butter very soft
- 1 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch salt
Cream Cheese Frosting
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch salt
- 1 to 2 tbsp milk as needed for consistency
Instructions
- Warm the milk to about 110°F (body temperature) to help the yeast thrive.
- In a large bowl, whisk warm milk with brown sugar. Sprinkle yeast on top. Let sit for 5 to 10 minutes until foamy. If no foam, use fresh yeast.
- Whisk in pumpkin puree, egg, and melted butter until smooth and creamy orange.
- Add flour, salt, and pumpkin pie spice. Stir until a shaggy dough forms. Knead by hand or dough hook until smooth and slightly tacky (8-10 mins). Add minimal flour if sticky.
- Place dough in lightly greased bowl, cover, and let rise in warm spot until doubled (60 to 90 minutes).
- Prepare filling by mixing very soft butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a spreadable paste.
- Roll risen dough onto floured surface into 12x18 inch rectangle, keeping thickness even.
- Spread filling evenly over dough, leaving small border on far long edge.
- Roll dough up tightly from nearest long edge to form log.
- Cut log into 12 equal slices using sharp knife or unflavored dental floss.
- Arrange slices in greased 9x13 inch pan with space. Cover and let rise until puffy and touching (35-45 minutes).
- Preheat oven to 350°F. Bake rolls 22 to 26 minutes until tops golden and center reaches 190°F. Tent with foil if browning too fast.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk (1 tsp at a time) until spreadable.
- Spread frosting on warm rolls to melt into spirals. Serve warm and enjoy.
- Optional: Pair rolls with Halloween themed foods and spooky snacks for festive menu.
Notes
These rolls are beginner-friendly, with flexibility for make-ahead prep and dietary variations like dairy-free and gluten-free. Use floss for cutting clean spirals and frost while warm for best results.