These Pumpkin Cinnamon Rolls are great for Thanksgiving, Christmas morning, or anytime you crave the easiest, softest and all-around best ever Pumpkin Cinnamon Rolls during fall!
On this Sunday morning, my oldest son asked me if I could make some cinnamon rolls. He’s absolutely crazy about them! I thought that would be nice to add one more autumn flavor to them… pumpkin and pumpkin spice!
When I tell you my son was obsessed with these Pumpkin Cinnamon Rolls, I am not kidding. Pedro kept climbing up onto the kitchen table and trying to steal the cinnamon rolls as I photographed them.
With fall here and the weather outside becoming chilly, we are celebrating Sunday with warming trend recipes to keep you cozy when the temperature drops. One of my favorite ways to stay toasty this time of year is Pumpkin Cinnamon Rolls With Cream Cheese Frosting warm out of the oven first thing in the morning.
This recipe is basically just a simple twist on my favorite cinnamon rolls, made with lots of extra pumpkin purée and pumpkin spice added to the dough, plus a generous cream cheese frosting for some extra fall vibes. The rolls bake up to be perfectly soft and chewy and lightly golden on top. And oh my goodness, they are just outrageously delicious.
Ingredients to make Pumpkin Cinnamon Rolls
For the dough
- Unsalted butter to be divided
- Whole milk warmed (but not over 116 degrees)
- Active dry yeast
- All-purpose flour plus extra for rolling out
- Brown sugar light or dark
- White sugar
- Table salt
- Ground cinnamon
- Allspice
- Nutmeg freshly grated
- Ground cardamom
- Ground ginger
- Pumpkin puree
- Egg
For the Filling:
- 3/4 cup brown sugar light or dark
- 1/4 cup granulated sugar
- 1/8 tsp salt
- ½ tsp allspice
- 3 tsp cinnamon
- 1 cup pecans toasted and chopped
For the Glaze: - 4 ounces cream cheese softened
- 2 tablespoons milk or buttermilk
- 2 cups powdered sugar sifted
- Few drops vanilla extract
How to make Pumpkin Cinnamon Rolls
For the Dough:
- Heat the milk and butter. This first step is the only picky one in the recipe because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch.
- Add warm milk and yeast to a bowl then set aside. It should be foamy after a few months.
- Combine flour, sugars, salt and spices. Add in yeast mixture, pumpkin and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
- Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (oven) and let rise for about an hour or until the dough has doubled.
- In a medium bowl mix together sugars, salt, and spices for the filling. Set aside.
- Line a 9-inch cake pan with parchment paper and butter.
- Transfer dough to a well-floured work surface and roll out to a rectangular shape.
- Brush on butter. Sprinkle filling over the dough, then add the pecans.
- Carefully roll into a log.
- Cut off 2-inch rolls and place in a buttered baking pan lined with parchment.
- Cover with plastic. Let the dough rise for about 45 minutes.
- Heat oven to 350 degrees.
- Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on glaze.
For the Glaze:
- Beat room temperature cream cheese until fluffy. Combine powdered sugar and vanilla. Add milk until a desired glaze consistency is reached.
- Smooth glaze onto cooled cinnamon buns.
HOW FAR IN ADVANCE CAN YOU MAKE THESE?
These rolls are totally fine the next day. Just cover and warm up in the oven or microwave.
Pumpkin Cinnamon Rolls are delicious, addicting, and worth every bit of effort I’m telling you!! Seriously, one of these rolls warmed with a hot cup of coffee enjoying a chilly fall morning!!
| Prep Time | 1 hour |
| Cook Time | 45 minutes |
| Passive Time | 1 h 45 minutes |
| Servings |
|
- 6 tbsp Unsalted Butter divided
- 1/2 cup whole milk warmed
- 2 1/4 tsp active dry yeast
- 3 1/2 cup all-purpose flour plus extra for rolling out
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 tsp Salt
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/2 cup pumpkin puree
- 1 egg
- 3/4 cup brown sugar
- 1/8 tsp Salt
- 1 tsp cinnamon
- 4 ounces Cream Cheese softened
- 2 tbsp milk
- 2 cup powdered sugar
- Vanilla Extract
Ingredients
For the Dough
For the Filling
For the Glaze
|
|
- Heat the milk and butter. This first step is the only picky one in the recipe because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch.
- Add warm milk and yeast to a bowl then set aside.
- Combine flour, sugars, salt, and spices. Add in yeast mixture, pumpkin, and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
- Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (I use an unheated oven) and let rise for about an hour or until the dough has doubled.
- In a medium bowl mix together sugars, salt, and spices for the filling. Set aside.
- Line a 9-inch cake pan with parchment paper and butter. Transfer dough to a well-floured work surface and roll out to a rectangular shape.
- Brush on butter. Sprinkle filling over the dough, then add the pecans. Carefully roll into a log.
- Cut off 2-inch rolls and place in a buttered baking pan lined with parchment. Cover with plastic. Let the dough rise for about 45 minutes.
- Heat oven to 350 degrees. Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on the glaze.
- Beat room temperature cream cheese until fluffy. Combine powdered sugar and vanilla. Add milk until desired glaze consistency is reached.
- Smooth glaze onto cooled cinnamon buns.
