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Pulled apart pumpkin cinnamon rolls.
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5 from 21 votes

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.
Prep Time40 minutes
Cook Time20 minutes
Resting Time1 hour 20 minutes
Total Time2 hours 20 minutes
Servings: 12 cinnamon rolls
Calories: 481kcal

Ingredients

Pumpkin Dough

  • 1 cup Milk warmed to 110°F
  • 2 ¼ teaspoon Fast rise yeast 1 packet
  • 2 Large eggs room temperature and slightly beaten
  • ½ cup Pumpkin puree not the pumpkin pie filling- blotted
  • ¼ cup White granulated sugar
  • 1 teaspoon Salt
  • 2 teaspoon Ground cinnamon
  • 5 ¼ cups All-purpose flour sifted
  • 10 tablespoon Unsalted butter room temperature and cubed

Pumpkin Cinnamon Filling

  • ½ cup Unsalted butter room temperature
  • ½ cup Pumpkin puree blotted
  • ¾ cup Brown sugar packed light or dark
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Pumpkin pie spice

Cream Cheese Icing

  • 4 oz Cream cheese room temperature
  • 4 tablespoon Unsalted butter room temperature
  • ½ teaspoon Pure vanilla extract
  • 1 cup Powdered sugar sifted
  • ¼ 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 ¼ teaspoon 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.
    ½ 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.
    ¼ cup White granulated sugar, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, 5 ¼ cups All-purpose flour, 10 tablespoon 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.
    ½ 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.
    ½ cup Unsalted butter, ¾ cup Brown sugar, 1 teaspoon Ground cinnamon, 1 teaspoon 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 ¼ 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 tablespoon Unsalted butter, ½ teaspoon Pure vanilla extract, 1 cup Powdered sugar, ¼ 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 tablespoon 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.

Nutrition

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