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Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Close-up of a single pumpkin cinnamon roll with cream cheese frosting on a white plate, a bite taken out.
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Enjoy these soft, spiced pumpkin cinnamon rolls with a rich cream cheese frosting. Perfect for a cozy fall breakfast or weekend treat.

Ingredients

Scale
  • 1 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
  2. Stir in the remaining sugar, salt, pumpkin puree, melted butter, and egg.
  3. Gradually add the flour, cinnamon, nutmeg, and cloves. Mix until a soft dough forms.
  4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough and roll it out into a 12×18 inch rectangle on a lightly floured surface.
  7. Spread the softened butter evenly over the dough.
  8. In a small bowl, mix the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
  9. Roll the dough up tightly, starting from the long edge.
  10. Cut the roll into 12 equal slices.
  11. Place the slices in a greased 9×13 inch baking pan. Cover and let rise for another 30-45 minutes.
  12. Preheat your oven to 375°F (190°C).
  13. Bake for 20-25 minutes, or until golden brown.
  14. While the rolls are baking, prepare the frosting: Beat together cream cheese and butter until smooth.
  15. Gradually add powdered sugar and vanilla extract, beating until combined.
  16. Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
  17. Spread the frosting over the warm cinnamon rolls.

Notes

  • For overnight rolls, let them rise in the refrigerator after cutting and place them in the pan. Bake in the morning.
  • Ensure your pumpkin puree is not pumpkin pie filling.
  • You can add chopped pecans or walnuts to the filling for extra texture.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-cinnamon-rolls/

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