Pumpkin Cinnamon Rolls are light, soft, and packed with pumpkin flavor. These delicious cinnamon rolls are made completely from scratch with a simple cream cheese frosting.
We love cinnamon rolls, and this is the best version for fall. These pumpkin cinnamon rolls have the perfect texture – they are made with brown sugar, pumpkin, cinnamon, and topped with a sweet cream cheese frosting.
The only thing that beats the smell of freshly baked bread is…freshly baked cinnamon rolls! Especially when they have pumpkin in them! Ahhh, it’s heavenly! Don’t let the steps involved in making these baked goods scare you away- they really are quite easy and so worth it. Trust me. I like to make them during the day so that we can enjoy them after dinner for dessert…as well as with breakfast the following morning!
How to make the best cinnamon rolls:
Fully knead the dough. The recipe below kneads for 5 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time. If you have a stand mixer, you can absolutely let it do the kneading for you!
Weather can affect your ingredients. If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. (I try not to add too much flour because your bread will be more dense.) When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a long time and makes it the perfect atmosphere for rising dough.
After the first rise, don’t overwork the dough. I usually knead and shape my dough as quickly as possible.
Your glaze should be smooth, but not runny. If you spread a thicker glaze on warm rolls, it melts a bit and covers the rolls without running off.
Ingredients in Pumpkin Cinnamon Rolls
Yeast: We will need 2 ¼ tsp of active dry yeast, which is about the amount in one small packet. Make sure it isn’t expired so that the yeast gives you fluffy rolls.
Milk: 1 cup of warm milk (heated to 100°-110° degrees) will help to proof the yeast and give you a delicious fluffy cinnamon roll.
Brown sugar: You will add some of the brown sugar to the dough, and save most of it to use in the filling for the cinnamon rolls. For best results, make sure your brown sugar is fresh and moist.
Butter: Melted butter provides flavor and the necessary fat for the rolls.
Salt: Just a teaspoon of salt will help to intensify all of the other flavors in the rolls.
Pumpkin: The pumpkin flavor in the cinnamon rolls comes from using pumpkin puree. You can use the kind in a can or you can make your own homemade version. Just make sure not to use pumpkin pie filling!
Cinnamon: You can’t make cinnamon rolls without cinnamon! You will add a little bit to the roll dough but will save most of it to put in the filling.
Flour: All-purpose flour works best in cinnamon rolls. If needed, you can use a gluten-free alternative. You may need to use a little bit more flour to get the dough to the right consistency. Yeast breads are affected by humidity and climate, so the amount of flour can vary a little bit.
CREAM CHEESE FROSTING
Powdered sugar: A cup of powdered sugar will provide a smooth sweetness to the frosting.
Cream cheese: You can use any type of cream cheese (regular, low-fat, or non-fat. You will need to soften the cream cheese to room temperature before adding it to the other ingredients.
Butter: For best results, use real butter. Make sure the butter is also softened to room temperature before mixing into the frosting.
Vanilla extract: The higher the quality of the vanilla, the better.
How to make Pumpkin Cinnamon Rolls
MAKE THE BREAD DOUGH
In a small bowl, combine the yeast and warm milk. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine ¼ cup brown sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (¼ tsp).
Add the yeast mixture and stir to combine.
Gradually add the flour, one cup at a time, and knead the dough on a floured surface for 5 minutes. If the dough is too sticky, incorporate 2 tablespoons of cold water to adjust the consistency. You can also grease your hands to make handling easier.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
SHAPE THE CINNAMON ROLLS
After the dough has risen, punch it down and roll it into a rectangle (about 12″X18″).
Spread the softened butter over the dough and sprinkle with the remaining cinnamon and brown sugar. You can add extra cinnamon and brown sugar if you’d like. In fact, I highly recommend it!
Roll up the dough tightly.
Slice the rolled dough into 12 equal pieces.
Place the rolls in a greased baking dish (you can use a 9X13 or 10X15) and let them rise for another 30 minutes.
BAKE AND FROST
Preheat the oven to 375° F and bake the rolls for 25-30 minutes or until golden brown.
In a mixing bowl, beat the powdered sugar, cream cheese, softened butter, and vanilla extract until smooth.
Spread the cheese frosting over the warm cinnamon pumpkin rolls and serve. Keep leftover rolls in the refrigerator.
Pumpkin Cinnamon Rolls
Ingredients
- 1 packet active dry yeast 2 ¼ teaspoons
- 1/2 cup warm milk 100°-110°F
- 1 cup brown sugar divided (1/4 cup goes to dough)
- 1/3 cup unsalted butter melted
- 1 tsp salt
- 1/2 cup canned pumpkin puree
- 1 tsp cinnamon divided
- 3 cups all-purpose flour
CREAM CHEESE FROSTING
- 1 cup powdered sugar
- 1/2 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1 tsp vanilla extract
Instructions
MAKE THE BREAD DOUGH
- In a small bowl, combine the yeast and warm milk. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine ¼ cup brown sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (¼ tsp). Add the yeast mixture and stir to combine.
- Gradually add the flour, one cup at a time, and knead the dough on a floured surface for 5 minutes. If the dough is too sticky, incorporate 2 tablespoons of cold water to adjust the consistency. You can also grease your hands to make handling easier.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.
SHAPE THE CINNAMON ROLLS
- After the dough has risen, punch it down and roll it into a rectangle (about 12"X18"). Spread the softened butter over the dough and sprinkle with the remaining cinnamon and brown sugar.
- Roll up the dough tightly and slice it into 12 equal pieces. Place the rolls in a greased baking dish (you can use a 9X13 or 10X15) and let them rise for another 30 minutes.
BAKE AND FROST
- Preheat the oven to 375° F and bake the rolls for 25-30 minutes or until golden brown.
- In a mixing bowl, beat the powdered sugar, cream cheese, softened butter, and vanilla extract until smooth.
- Spread the cheese frosting over the warm cinnamon pumpkin rolls and serve. Keep leftover rolls in the refrigerator.
Nutrition
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MORE DELICIOUS CINNAMON ROLL RECIPES TO TRY:
- Mini 15-Minute Cinnamon Rolls
- Cinnamon Roll Cake
- Cinnamon Roll French Toast Casserole
- Cinnamon Roll Snickerdoodles
- Hawaiian Roll Cinnamon Rolls
- Sweet Cinnamon Raisin Bread
- Cinnamon Biscuits with Honey Butter
- Banana Cinnamon Breakfast Cake
- Easy Cinnamon Roll Quick Bread
- No Yeast Cinnamon Rolls Recipe
- Caramel Apple Hawaiian Cinnamon Rolls
- Muffin Tin Cinnamon Rolls
- Cinnamon Roll Bread Pudding
- Christmas Cinnamon Rolls
- Cinnamon Roll Snickerdoodles
Pumpkin Cinnamon Rolls are soft, chewy, and packed with pumpkin flavor. These delicious cinnamon rolls are made completely from scratch with a simple cream cheese frosting.
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