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–+ servings
Easy Pumpkin Cinnamon Rolls with Creamy Glaze
C. Motter Cindy

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.
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Prep Time 45 minutes
Cook Time 26 minutes
Total Rising Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. Warm the milk to about 110°F (body temperature) to help the yeast thrive.
  2. 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.
  3. Whisk in pumpkin puree, egg, and melted butter until smooth and creamy orange.
  4. 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.
  5. Place dough in lightly greased bowl, cover, and let rise in warm spot until doubled (60 to 90 minutes).
  6. Prepare filling by mixing very soft butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a spreadable paste.
  7. Roll risen dough onto floured surface into 12x18 inch rectangle, keeping thickness even.
  8. Spread filling evenly over dough, leaving small border on far long edge.
  9. Roll dough up tightly from nearest long edge to form log.
  10. Cut log into 12 equal slices using sharp knife or unflavored dental floss.
  11. Arrange slices in greased 9x13 inch pan with space. Cover and let rise until puffy and touching (35-45 minutes).
  12. 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.
  13. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk (1 tsp at a time) until spreadable.
  14. Spread frosting on warm rolls to melt into spirals. Serve warm and enjoy.
  15. Optional: Pair rolls with Halloween themed foods and spooky snacks for festive menu.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 220mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 1200IUCalcium: 60mgIron: 2mg

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.
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