Indulge in these scrumptious Pumpkin Cinnamon Rolls! Fluffy cinnamon rolls topped with a sweet cream cheese frosting!
After making the cheesecake and cupcakes the other day, I had a container full of leftover pumpkin. I kept trying to think what I could do with it, I was thinking about making Pumpkin Smash smoothies but that called for soy milk and vanilla frozen yogurt, which I didn’t have on hand. Then I remembered that a few weeks back I had wanted to make pumpkin cinnamon rolls and that they just happened to call for the amount of pumpkin I had left over. So I adapted a recipe and gave them a shot. Both Stephen and his friend Eric agreed that although they didn’t scream pumpkin, the subtlety was nice.
More Pumpkin Recipes To Love
Pumpkin Cinnamon Rolls Recipe
Sweet, soft, and gently spiced, this Pumpkin Cinnamon Rolls Recipe comes together with simple ingredients and finishes with tangy frosting that melts into the warm cinnamon rolls.
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Servings: 14 rolls
Calories: 289kcal
Ingredients
- 1/4 cup warm water
- 1 pkg active dry yeast - OR 2 ¼ tsp
- 1/3 cup whole milk - OR 2% milk
- 1 large egg - beaten
- 3/4 cup pumpkin puree - solid-packed
- 2 tbsp butter - melted
- 3 1/2 cup of flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
For the Filling
- 1/4 cup butter - room temperature
- 1/4 cup pumpkin puree - solid-pack
- 1 tsp vanilla extract
- 2/3 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
For the Frosting
- 1 cup powdered sugar
- 4 oz cream cheese - room temperature
- 1/4 cup whole milk
- 1/2 tsp vanilla extract
Instructions
- Stir yeast into water in a large bowl. Allow to rest for 5–10 minutes before stirring to combine (it should get thicker and begin to bubble). Stir in the milk, egg, pumpkin, butter, 1 ¼ cups flour, brown sugar, granulated sugar, salt, cinnamon, and pumpkin pie spice. Beat vigorously with the paddle attachment for 2 minutes.
- Attach the dough hook to the mixer. Slowly add the rest of the flour, a little at a time, until the dough is stiff enough to knead.
- Turn dough onto a floured surface. Knead, adding flour if necessary, until the dough is smooth and elastic. Place dough into a greased bowl (olive oil is fine). Turn the dough to coat the entire ball.
- Cover with plastic wrap and allow to rise until doubled, approximately 1 hour. This is the first rise. If the dough has not doubled by then, allow it to rise for an additional half hour.
- Meanwhile, prepare the filling by combining the sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside.
- Transfer the risen dough to a floured work surface and roll into a 16″ × 12″ rectangle. Combine and spread the melted butter, pumpkin, and vanilla extract over the dough. Sprinkle with the sugar mixture. Roll into a log and cut into 15 slices using a sharp knife or dental floss. Place the slices into a 9×13 or two 8- or 9-inch round cake or pie pans with the bottoms lined with parchment paper. Cover with a towel and let rise until almost doubled, about 45 minutes. This is the second rise.
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 20–25 minutes or until rolls are golden brown (Don’t worry if the filling rises and bubbles. It will settle once the rolls are removed from the oven).
- While the rolls are baking, prepare the frosting by beating the cream cheese and vanilla until smooth.
- Slowly add the powdered sugar, then the milk. Beat until combined.
- Remove the rolls from the oven and let them cool on a wire rack. Frost 5–10 minutes after removal.
NOTES
-These rolls taste great with classic cream cheese icing or a maple frosting on top.
To STORE leftovers, place cooled Pumpkin Spice Cinnamon Rolls in an airtight container or wrap them in aluminum foil and keep them in the fridge for up to 5 days. If storing at room temperature, use a sealed container and eat within 2 days. Make sure the frosting has cooled and set before stacking or sealing.
To FREEZE, wrap individual rolls in plastic wrap and a layer of aluminum foil, then place them in a freezer-safe bag or container. They will stay good in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then REHEAT in the microwave for 15–20 seconds or in a warm oven until soft and warm.
Nutrition
Serving: 14serving | Calories: 289kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 277mg | Potassium: 141mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2916IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
Found this recipe on pinterest. I made them tonight and they were sooooo good! Definitely going in the family favorites recipe box. Thank you for sharing! Yummmmmm!!
Thanks Dina! I’m happy to hear that you liked them!
I made these over the weekend, and they were a HUGE hit. A perfect recipe to kick off “pumpkin season.” I want to thank you for sharing it, and I look forward to following your future posts!
Thanks for giving it a try! I’m glad it was such a hit!
This looks soooooooooooooooo good!
I love working with yeast, but I’ve never tried pumpkin rolls
This is something I just have to try!
I’m pinning it.
Thanks so much for sharing
Oh my gosh, I’ve been totally trying to figure out how to put pumpkin IN the roll. THANK YOU. 🙂
Wow! Absolutely delicious!