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Pumpkin Cinnamon Rolls with Cream Cheese Frosting

This easy-to-make recipe for pumpkin cinnamon rolls includes a spiced filling and a creamy frosting that perfectly complements the tender dough. A wonderful combination of flavors, perfect for the autumn season.

Ingredients

Dough

  • 1/4 cup warm water
  • 2 1/2 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup milk
  • 2 large eggs beaten
  • 1 cup canned pumpkin puree
  • 1/3 cup butter or shortening melted
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 5-6 cups all-purpose flour

Filling

  • 2/3 cup canned pumpkin puree
  • 1/2 cup butter melted
  • 1 cup dark brown sugar packed (can also use light brown)
  • 2 Tablespoon cinnamon

Frosting

  • 4 ounces cream cheese softened
  • 3 Tablespoons butter room temp
  • 1/2 teaspoon vanilla extract
  • 2-2 1/2 cups powdered sugar
  • dash of salt

Instructions

  • Activate the yeast: Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Stir until the yeast dissolves and let stand until frothy, about 5-10 minutes.
    Prepare the dough: In a stand mixer fitted with a dough hook, combine milk, eggs, pumpkin puree, melted margarine, 1/2 cup sugar, nutmeg, cloves, and salt. Mix until smooth. Add 4 cups of flour to the bowl. Pour the frothed yeast mixture over the flour and knead for about 5 minutes, gradually adding the remaining flour 1/2 cup at a time. The dough should be smooth and moist but not sticky.
    Let the dough rise: Spray a bowl with non-stick cooking spray, place the dough in the bowl, and cover with a wet towel or plastic wrap (sprayed with non-stick cooking spray). Let rise until doubled, about 1 hour.
    Prepare the filling: While the dough is rising, beat together room temperature butter and pumpkin puree until smooth. In another bowl, combine brown sugar and cinnamon.
    Shape the rolls: Once the dough has risen, punch it down and place it on a slightly floured surface. Roll it out into a 16x21-inch rectangle, about 1/4 inch thick. Spread the pumpkin butter mixture over the dough, followed by the cinnamon sugar mixture. Press it slightly into the dough.
    Roll and cut: Roll up the dough tightly from the long side to form a tube. Cut the roll into 12 equal pieces (about 2 inches each) using a sharp knife or dental floss.
    Second rise: Place the rolls in a lightly greased 9x13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
    Bake: Preheat the oven to 400°F. Bake the rolls for 15-20 minutes or until golden brown.
    Make the frosting: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract and salt until smooth.
    Frost and serve: Once the rolls are out of the oven, spread the cream cheese frosting over the warm rolls. Optionally, sprinkle with a pinch of nutmeg for extra flavor. I also like to add cinnamon to my frosting.

Notes

  • Flour: You may need to adjust the flour slightly based on the dough’s consistency. It should be smooth and easy to handle without being sticky.
  • Storage: These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2-3 days. Reheat in the microwave for a few seconds before serving.
  • Make-Ahead: You can prepare the dough the night before, let it rise in the fridge overnight, then roll, slice, and bake in the morning.
  • Optional Glaze: If you prefer a sweeter glaze, mix some powdered sugar with milk and vanilla for a simple drizzle.
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