Pumpkin Cinnamon Rolls Recipe

5 from 1 vote

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.

Prep Time2 30

Cook Time20

Total Time2 50

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 289kcal

Author: Andrea

Ingredients

1/4 cup warm water
1 pkg active dry yeast OR 2 1/4 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 1/4 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.

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