Print

The Best Pumpkin Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

Delight in these moist and flavorful pumpkin cinnamon rolls, perfect for fall mornings or a cozy dessert. These rolls combine the warm spices of pumpkin pie spice, cinnamon, and brown sugar with a creamy, tangy cream cheese frosting for an irresistible treat everyone will love.

Ingredients

Scale

Dough

  • 2 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/4 cup water
  • 3 tbsp unsalted butter
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1/4 cup remaining all-purpose flour (to complete 2 1/4 cups)

Filling

  • 1/2 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup softened butter

Frosting

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare Dry Ingredients: In a large bowl, whisk together 2 cups of flour, granulated sugar, instant yeast, pumpkin pie spice, and salt until well combined.
  2. Heat Wet Ingredients: Warm the milk, water, and 3 tablespoons of unsalted butter together until the temperature reaches between 115–125°F (46–52°C). This ensures the yeast activates properly without killing it.
  3. Mix Dough: Add the warm milk mixture to the dry ingredients. Then add pumpkin puree and the egg. Beat by hand or with an electric mixer for 2 minutes. Gradually stir in the remaining 1/4 cup flour until a cohesive dough forms.
  4. First Rise: Cover the dough and let it rise in a warm spot for about 1 hour or until the dough doubles in size.
  5. Shape Dough: Punch down the risen dough and roll it out into a 15×10-inch rectangle on a floured surface.
  6. Add Filling: Spread the 1/4 cup softened butter over the dough evenly. Sprinkle the brown sugar and cinnamon mixture on top.
  7. Roll and Slice: Tightly roll the dough into a log starting from the longer side. Slice the log into 12 even rolls using a sharp knife or dental floss to prevent crushing.
  8. Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise for 30–45 minutes until puffy.
  9. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20–25 minutes or until golden brown on top.
  10. Prepare Frosting: While the rolls bake, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing well to create a creamy frosting.
  11. Frost and Serve: Spread the cream cheese frosting over the warm rolls right after baking. Serve immediately for the best flavor and texture.

Notes

  • For overnight preparation: After slicing and placing rolls in the baking dish, cover tightly and refrigerate overnight. The next morning, let them rise at room temperature for 30–45 minutes before baking as directed.
  • Ensure milk mixture is not too hot or too cold to properly activate yeast; use a thermometer for accuracy.
  • You can substitute pumpkin pie spice with cinnamon, nutmeg, ginger, and cloves separately if desired.

Keywords: easy pumpkin recipe, fall cinnamon rolls, pumpkin cinnamon rolls, pumpkin dessert, pumpkin spice breakfast

Find it online: https://kitchenwithkai.com/the-best-pumpkin-cinnamon-rolls-recipe/