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Pumpkin cinnamon roll on a small plate ready to serve.
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Pumpkin Cinnamon Rolls Recipe

These Pumpkin Cinnamon Rolls are soft, doughy, and full of warm spices. They make a great fall breakfast for the whole family.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 12 Slices
Calories 305kcal

Equipment

  • microwave-safe
  • stand mixer with dough hook
  • large bowl
  • light weight kitchen towels
  • Rolling Pin
  • Small bowls
  • Spatula
  • knife or pizza cutter

Ingredients

  • ¾ cup warm milk between 100-110 degrees
  • 2 ¼ teaspoons active yeast 1 packet
  • ¼ cup sugar
  • ¼ cup melted butter
  • 1 teaspoon salt
  • 1 egg
  • 1 egg white
  • 3 cups flour

Filling:

  • ½ cup butter softened
  • ½ cup brown sugar
  • 2 Tablespoons pumpkin pie spice
  • ½ cup pumpkin puree

Frosting:

  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon

Instructions

  • In a microwave safe bowl or cup, heat the milk until just warmed.
  • Add the yeast and 2 teaspoons of sugar and let it sit for about 5 minutes for the yeast to bloom.
  • In the bowl of a stand mixer, add the remaining sugar, melted butter, salt, egg, egg white and flour.
  • Once the yeast has bloomed, add it to the mixing bowl.
  • Use the dough hook attachment, start to knead the dough on a low speed (2-4) and continue to knead for 5-7 minutes, until the dough starts to pull away from the sides of the bowl.
  • If it looks too sticky, add 1 tablespoon of flour and see if that helps form a ball.
  • Spray a bowl with cooking spray and transfer the dough to the bowl and cover with a clean towel and let rise for an hour. It should double in size.
  • Once the dough has risen, flour a flat surface and roll the dough into a large rectangle, roughly 12” x 16” in size.
  • Line a small bowl with a couple of paper towels and add the pumpkin puree.
  • Gently press down with the towels to absorb a bit of the moisture.
  • Remove the towel and add the remaining filling ingredients–brown sugar, pumpkin pie spice and butter.
  • Whisk until the filling is smooth.
  • Use a spatula to spread an even layer over the dough.
  • Use a knife or pizza cutter and cut 12 equal sized strips.
  • Roll each strip up to create a cinnamon roll.
  • Place the cinnamon roll in a greased 9 x 13 pan.
  • Repeat until all cinnamon rolls are spaced evenly in the pan.
  • Set the pan in a warm, draft free location and let rise for 20-30 minutes, until doubled in size.
  • Preheat the oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown.
  • Remove and allow to cool completely before frosting.
  • To make the frosting, beat the cream cheese and butter together until light and fluffy.
  • Add in the powdered sugar, vanilla and cinnamon and beat until smooth.
  • Spread in an even layer over the tops of the cinnamon rolls.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Roll | Calories: 305kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 290mg | Potassium: 146mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1906IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg