Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are super soft with pumpkin in the dough. It is filled with cinnamon filling and pumpkin puree. They are topped with a cream cheese icing with a dash of cinnamon sugar.
The best way to start a morning in the fall season is pumpkin cinnamon rolls. These homemade cinnamon rolls are the the best way to start your day during pumpkin season! They are soft and gooey, and provide a twist on classic cinnamon rolls.
I have tips and tricks and process photos to easily help you make this recipe!
Tips for making the cinnamon rolls
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to use fresh yeast from a packet. Using expired yeast or making it too hot or cold when activating it can prevent a proper rise.
- Tip 2: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
- Tip 3: For the best rise, I like to put my covered bowl of dough in the oven. Preheat the oven to 200°F and turn it off when you place the bowl in the oven. Also, make sure to crack open the oven door. This lets it rise in a warm place, which the yeast loves.
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For more cinnamon roll recipes, try my apple cinnamon rolls and pecan cinnamon rolls.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are super soft with pumpkin in the dough. It is filled with cinnamon filling and pumpkin puree. They are topped with a cream cheese icing.
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Ingredients
Pumpkin Dough
- 1 cup Milk, warmed to 110°F
- 2 1/4 tsp Fast rise yeast, 1 packet
- 2 Large eggs, room temperature and slightly beaten
- 1/2 cup Pumpkin puree, not the pumpkin pie filling- blotted
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 tsp Ground cinnamon
- 5 1/4 cups All-purpose flour, sifted
- 10 TBSP Unsalted butter, room temperature and cubed
Pumpkin Cinnamon Filling
- 1/2 cup Unsalted butter, room temperature
- 1/2 cup Pumpkin puree, blotted
- 3/4 cup Brown sugar, packed light or dark
- 1 tsp Ground cinnamon
- 1 tsp Pumpkin pie spice
Cream Cheese Icing
- 4 oz Cream cheese, room temperature
- 4 TBSP Unsalted butter, room temperature
- 1/2 tsp Pure vanilla extract
- 1 cup Powdered sugar, sifted
- 1/4 cup Milk
Instructions
Pumpkin Dough
- These instructions are for a stand mixer with a dough hook. Instructions without a stand mixer will be in the notes. Heat the milk in the microwave for 1 minute until it is 110°F. It should be warm and not hot. Pour the yeast on top of the milk and let it sit for 10 minutes.1 cup Milk, 2 1/4 tsp Fast rise yeast
- Place two paper towels in a bowl and add in the the pumpkin puree and let the moisture soak into the paper towels.1/2 cup Pumpkin puree
- In a large bowl, sift together flour, sugar, salt, and cinnamon. Add the cubed room temperature butter and use a pastry cutter or your hands to cut the butter into the size of a pea.1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Ground cinnamon, 5 1/4 cups All-purpose flour, 10 TBSP Unsalted butter
- Add the milk, pumpkin puree, and lightly beaten eggs.2 Large eggs
- Mix on low until the dough starts to form. Then, mix on medium for 5 minutes to knead the dough. The dough will be slightly tacky, but not overly stick to your hands.
- Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Place the dough in the bowl and cover with a kitchen towel. Place bowl in the oven, turn off the oven and crack open the door. Let it rise for 1 hour.
Pumpkin Cinnamon Filling
- Blot the pumpkin the same way you did for the dough.1/2 cup Pumpkin puree
- In a small bowl using a hand mixer, beat the butter, pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon until smooth.1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
- Punch the dough down once with your hand. Turn the dough on a lightly floured surface. Roll the dough into a large rectangle about 1/4 inch thick.
- Use an offset spatula to spread the filling over the dough.
- Roll the dough up on the shorter side to get more swirls in the cinnamon rolls. Use a serrated knife and use very light sawing motions or use unflavored dental floss. Cut the uneven ends off first. Cut the dough evenly into 12 rolls.
- Spray a 9X13-inch baking pan with baking nonstick spray. Place the 12 rolls in the pan and cover with a kitchen towel. Let them rise for 20 minutes. Preheat oven to 375°F
- Bake for 24-28 minutes until the tops are lightly golden. Make the icing while the rolls are baking.
Cream Cheese Icing
- Using a hand mixer, beat the cream cheese and butter on high speed for 1 minute. Add in the powdered sugar, vanilla, and milk and mix on low until smooth.4 oz Cream cheese, 4 TBSP Unsalted butter, 1/2 tsp Pure vanilla extract, 1 cup Powdered sugar, 1/4 cup Milk
- Spread the icing on top of the rolls using a spoon immediately after pulling them from the oven.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 481kcal, Carbohydrates: 68g, Protein: 7g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 242mg, Potassium: 171mg, Fiber: 2g, Sugar: 20g, Vitamin A: 3992IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!
Love this fall twist on a classic! Absolutely delicious and very easy to follow. We will definitely be adding it to the recipe box!
These were sooooooo good! #Sweettreats
Made this on the weekend and it was easier than I expected, and everyone I know who hates pumpkin loved this! We found the pumpkin flavor to be rather mild, but a little stronger on the second day. I would definitely make this again and not worry about if someone hates pumpkin or not.
#Sweettreats
very warm and comforting treat, absolutely delish! #sweettreats
@sweettreats
We love our cinnamon rolls and I wasn’t sure how these would go over. To my surprise they were well accepted as a breakfast treat. The pumpkin adds a softness to the rolls and the spices make your kitchen smell amazing. I still think that cinnamon rolls are the favorite but these are a close second. Will definitely make again. The cream cheese icing adds the perfect touch.
Los mejores cinnamon rolls que he probado, yo estoy obsesionada con los postres con calabaza pero este superó mis expectativas. Me encantan todas tus recetas siempre son un éxito en mis actividades. #Sweettreats
even better then normal cinnamon rolls! They are great for breakfast and become really soft and gooey when reheated in the microwave. #sweettreats
Thanks for sharing you pumpkin rolls they where very yummy and easy to make thanks again will be making them again
These are delicious. I love that there is pumpkin in the filling and dough. I absolutely love the dough! It is so nice to work with. I too am looking forward to making the blueberry ones next. Thank You!
#Sweettreats
these were so good! made them for a weekend breakfast and the fam loved them!
#sweettreats
These were soooo good! I made them to celebrate the first day of fall and my family DEVOURED them! #sweettreats
These rolls are amazing and have the perfect pumpkin flavor! They super tender and fluffy and I love the added pumpkin in the filling! Perfect fall recipe!
#Sweettreats
These are amazing. I’ve made them for a bake sale twice now and they were a hit both times! The only thing I did differently was double the spices and 1.5x the filling for a more pumpkin pie filling experience! Delicious!!
#sweettreats
I made these yesterday and they are amazing. The perfect amount of pumpkin without being overwhelming. The hardest part was blotting the pumpkin puree I had to make the filling twice because my first attempt was to watery so take the time to blot the puree properly. I made the filling without the pumpkin then when combined I added the pumpkin puree,that helped me. #sweettreats.
Mira no tengo como agradecerte te envié por Instagram pero no puedes recibir mensajes para agradecerte, yo preparo Rolls de canela mi emprendimiento como dicen pero es algo que me a apasionado siempre la repostería pero me e quedado solo con Rolls estoy empezando desde este año te cuento jajajaaaa, se llama #mistresdelirios en Instagram, e visto mines de videos de Rolls, te lo juro pero ninguno que yo viera esa esponjosidad tan excelente, preparo mi propia receta de error y pruebas que intenté muchas veces hasta que me quedé con una, pues la hice con tu procedimiento y el resultado fue fenomenal me encantó, me siento más realizada que felicidad te quería agradecer por impartir tus ideas y conocimientos te felicito. Bendiciones y suerte en tu vida bendiciones a tu hijito leí tu historia la vida a veces es dura, pero Dios aprieta pero no ahorca. Gracias mil gracias
#Sweettreats loved them! Next will be the blueberry ones!
Sooo yummy!! Already have plans to make the Oreo Cinnamon rolls next!
I haven’t made these yet but give 5 stars because they look delicious. I am making these soon but was wondering about the part where you frost them right after taking them out the oven. Won’t it melt right in the rolls ?
Very good recipe! I did cut back on the flour, used 41/2 cups.
What affect did that have?
These are delicious! Will be making again:)