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Pumpkin Cinnamon Rolls

chef Laya
Soft, fluffy pumpkin cinnamon rolls swirled with warm autumn spices and topped with a rich cream cheese frosting—perfect for cozy fall mornings and holiday brunches.
Print Recipes Pin Recipe
Prepr Time 45 minutes
Cooking Time 25 minutes
ToTal Time 1 hour 10 minutes
kitchen American
Serving 4

Ingredients
  

For the Pumpkin Dough

  • ½ cup 120 ml warm whole milk (about 100–110°F / 37–43°C)
  • 2 ¼ tsp 7 g instant yeast (or active dry yeast)
  • ¼ cup 50 g granulated sugar
  • 1 large egg room temperature
  • ¼ cup 60 g unsalted butter, melted and cooled slightly
  • ½ cup 120 g canned pumpkin puree (not pumpkin pie filling)
  • 3 ½ –4 cups 440–500 g all-purpose flour or bread flour
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice or 1 tsp cinnamon + ¼ tsp each nutmeg, ginger, cloves

For the Spiced Pumpkin Filling

  • ¼ cup 60 g unsalted butter, softened
  • ¾ cup 150 g brown sugar, packed
  • 1 ½ tbsp ground cinnamon
  • 1 tsp pumpkin pie spice or ½ tsp cinnamon + ¼ tsp each nutmeg and ginger
  • Optional: 2 tbsp pumpkin puree mixed with 1 tbsp brown sugar and a pinch of cinnamon

For the Cream Cheese Frosting

  • 4 oz 115 g full-fat cream cheese, softened
  • 3 tbsp 45 g unsalted butter, softened
  • 1 ½ cups 180 g powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: 1–2 tsp milk or cream to adjust consistency

Instructions
 

  • Activate the yeast: In the bowl of a stand mixer, combine warm milk, 1 tsp of the granulated sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy.
  • Mix the dough: Add the remaining sugar, egg, melted butter, pumpkin puree, salt, and pumpkin pie spice to the yeast mixture. Mix on low until combined.
  • Add flour and knead: Gradually add 3 ½ cups (440 g) flour, one cup at a time, mixing until a soft dough forms. Increase speed to medium-low and knead 5–7 minutes, adding more flour as needed until the dough is smooth and slightly tacky but not sticky.
  • First rise: Transfer dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place 1–1½ hours, or until doubled in size.
  • Prepare the pan: Grease a 9×13-inch (23×33 cm) baking pan with butter or non-stick spray.
  • Roll out the dough: Punch down the dough and turn it onto a lightly floured surface. Roll into a 12×16-inch (30×40 cm) rectangle.
  • Add filling: Spread softened butter evenly over the dough. In a small bowl, mix brown sugar, cinnamon, and pumpkin pie spice; sprinkle evenly over the butter. If using, spread the optional pumpkin-sugar mixture in a thin layer.
  • Shape the rolls: Starting from a long side, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal pieces.
  • Second rise: Place rolls cut-side up in the prepared pan, cover, and let rise 30–45 minutes until puffy and nearly doubled. Meanwhile, preheat oven to 350°F (175°C).
  • Bake: Bake rolls for 20–25 minutes, until light golden brown and the centers look set. If you have a thermometer, the internal temperature should read about 190–195°F (87–90°C).
  • Make the frosting: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix until creamy. Add a little milk or cream if needed to reach a spreadable consistency.
  • Frost and serve: Let rolls cool 5–10 minutes, then spread or drizzle the cream cheese frosting over the warm rolls. Serve warm or at room temperature.