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 mins
Cook Time20 minutes mins
Resting Time1 hour hr 20 minutes mins
Total Time2 hours hrs 20 minutes mins
Servings: 12 cinnamon rolls
Calories: 481kcal
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
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.
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.
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