Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are soft, delicious and full of pumpkin flavor. This is my favorite recipe to make during the fall and winter months!

Baking has become one of my favorite things to do when I need to decompress, and cinnamon rolls are at the top of the list. I don’t know exactly what it is, but I sure love to make them. During the fall and winter seasons I love to make these Pumpkin Cinnamon Rolls. They taste incredible and are full of pumpkin flavor.

PUMPKIN CINNAMON ROLLS

Who doesn’t love a traditional cinnamon roll? Fresh baked dough swirled with cinnamon and sugar. And don’t get me started on the wonderful cream cheese frosting to finish everything off. Yum! If you’re a fan, then you’re really going to fall in love with this recipe. The addition of pumpkin really takes things to a whole new level.

Don’t worry, you won’t have to carve a pumpkin to get the flavor in there, canned pumpkin is the star of the show with these rolls. Pumpkin puree, cinnamon, and more special seasonings are what really takes amazing. 😊

INGREDIENTS

DOUGH

• 1/2 cup whole milk
• 2 teaspoons active dry yeast
• 1/4 cup salted butter, melted
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin (NOT pumpkin pie filling)
• 1 large egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3 1/2 to 4 cups all-purpose flour

FILLING

• 1/3 cup salted butter, softened
• 2/3 cup light brown sugar
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

FROSTING

• ½ cup salted butter, softened
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• ½ Tablespoon vanilla extract
• 1/8 teaspoon pumpkin pie spice (optional)

INSTRUCTIONS

DOUGH

Warm the milk over the stove or in the microwave. You want the milk to become lukewarm (105°F to 115°F) *You do not want the milk hotter than this or it will kill the yeast.*

In the bowl of a stand mixer, add the warm milk and the yeast. Stir and then let mixture sit until foamy. About 5 minutes to 10 minutes.

Add the butter and sugar. Stir to combine. Add the pumpkin and egg. Mix until well combined. Add the salt, baking powder, baking soda, and 2 cups of the flour. Mix well for 2 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Knead for 10 minutes by hand (or 5 minutes in a mixer). Let the dough rest for 15 minutes.

FILLING

While the dough is resting, mix together the softened butter, light brown sugar, cinnamon, nutmeg, allspice and ground ginger in a medium bowl. Set aside.

When the dough has finished resting, roll it out into a large rectangle (about 14×20-inches). Spread the filling evenly over the dough. Roll the dough up tightly. Cut into 12 even rolls and place in a well buttered 9×13-inch baking dish. Cover the dish and let the rolls rest for 15 minutes.

While the rolls are resting, preheat the oven to 375 degrees F. After the rolls are done resting, bake until golden brown, about 18 to 20 minutes.

 FROSTING

Cream the butter and cream cheese together until combined. Slowly mix in the powdered sugar and vanilla extract. Continue to blend until smooth and combined. Spread over the warm rolls. Serve and enjoy!

SERVINGS

This recipe makes 12 pumpkin cinnamon rolls.

STORING

Store any leftover rolls covered in the refrigerator for up to 4 days. If you are planning to make these ahead of time I recommend keeping the frosting on the side and only frost when ready to serve. This way the dough won’t get soggy.

REHEATING OPTIONS

Place rolls on a microwave-safe plate and warm it for 15 to 25 seconds. They can also be placed on a  sheet pan and warmed in a preheated 350 degree F. oven for about 10 minutes.

WHAT TO SERVE WITH PUMPKIN CINNAMON ROLLS

These rolls are perfect to enjoy with a warm cup of coffee in the morning. You could also serve them for dessert with a scoop of vanilla bean or pumpkin ice cream!

ENJOY THIS RECIPE? HERE ARE A FEW MORE FAVORITE PUMPKIN TREATS!

Cheesecake Pumpkin Bars – A crisp crust is at the base of this dessert bar. An easy cheesecake filling sits on top, with a pumpkin flavored layer after that.

Glazed Chocolate Chip Pumpkin Bread – This dessert bread is filled with rich chocolate chips and topped off with an easy to make sweet glaze.

White Chocolate Pumpkin Truffles – This dessert screams decadence! Sweet pumpkin filling mixed with cream cheese is dipped in elegant white chocolate.

Pumpkin Cookies with Caramel Frosting – A simple pumpkin flavored cookie mix is baked to perfection and topped with a sweet and salty caramel frosting.

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