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Pumpkin Cinnamon Rolls are the perfect addition to your fall pumpkin recipes! The warm pumpkin cinnamon bread with the glaze on top will have you drooling! 
Prep Time1 hour 30 minutes
Cook Time20 minutes
Total Time1 hour 50 minutes
Servings: 16


  • 1 pkg Fleischmann’s Rapid Rise Highly Active Yeast
  • 3 1/4 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1/2 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 3 Tbsp unsalted butter melted
  • 1/2 cup milk warmed to 110-120 degrees Fahrenheit (I microwaved it for about a minute)
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 1 Tbsp butter melted
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 Tbsp cinnamon
  • 2 oz cream cheese softened to room temperature
  • 4 Tbsp butter softened to room temperature
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 1 1/4 cups powdered sugar


  • In a large bowl, combine the yeast, flour, sugars, salt, cinnamon and Pumpkin Pie Spice.
  • Add the milk and melted butter and mix for one minute and then add the pumpkin and egg.
  • Mix for about 2 minutes.
  • Move the dough to a well-oiled bowl and cover with a tea towel or plastic wrap. Let the dough rise for about an hour. (If your house isn’t very warm or the dough doesn’t seem to be rising quickly enough, you can preheat your oven to about 170 degrees and then turn it off. After a few minutes, place the covered bowl in the oven so that the dough can rise.)
  • On a well-floured surface, roll out the dough into a 12X16 inch rectangle.
  • Using a pastry brush, spread the melted butter across the entire surface of the dough.
  • Mix the sugars and cinnamon in a small bowl and then spread over the melted butter.
  • You can roll up the dough and slice it to make traditionally shaped cinnamon rolls, or you can make the fan-shaped design shown in the pictures.
  • To make this fan shape, use a pizza cutter to slice the dough into 2 inch strips. (If your dough rectangle is 16 inches wide, you should end up with 8 strips.)
  • Cut each strip into 4 three-inch segments.
  • Place two strips directly on top of each other, both with the butter side facing up.
  • Pick up the strips and fold the dough in half, and then place into a well-greased muffin tin.
  • You should be able to make 16 rolls.
  • Cover muffin pans with a tea towel and let rise again for about an hour.
  • Bake at 350 for about 20 minutes, or until the rolls just barely begin to brown on top.
  • While the rolls are baking, you can make the glaze.
  • Combine the cream cheese and butter until smooth.
  • Stir in the vanilla and lemon juice and then add the powdered sugar and mix until smooth.
  • After removing the rolls from the oven, let them cool for a couple of minutes before transferring them to a cooling rack.
  • At this point, drizzle the rolls with the glaze and serve immediately. There is nothing better than a warm, freshly baked cinnamon roll!
  • I can tell you that based on my personal experience, they still taste good when they are completely cooled or re-heated later!