Pumpkin Cinnamon Rolls Recipe

Pumpkin cinnamon roll on a small plate ready to serve.

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

Cook Time 30

Rise Time 1 30

Total Time 2 20

Servings 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