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Soft Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Close-up of a delicious pumpkin cinnamon roll with creamy frosting and a bite taken out.
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Enjoy these soft, gooey pumpkin cinnamon rolls topped with a rich cream cheese frosting. Perfect for a cozy fall breakfast or holiday brunch.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour, plus more for dusting
  • ½ cup unsalted butter, softened
  • For the Filling:
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter, softened
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
  2. Stir in granulated sugar, salt, pumpkin puree, egg, and vanilla extract.
  3. Gradually add flour, mixing until a soft dough forms.
  4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place 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 dough and roll into a 12×18 inch rectangle.
  7. Spread softened butter evenly over the dough, leaving a small border.
  8. In a small bowl, mix brown sugar, cinnamon, and pumpkin pie spice. Sprinkle evenly over the butter.
  9. Roll up the dough tightly, starting from the long side. Pinch the seam to seal.
  10. Cut the roll into 12 equal slices.
  11. Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-60 minutes.
  12. Preheat oven to 375°F (190°C).
  13. Bake for 20-25 minutes, or until golden brown.
  14. While rolls bake, prepare the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk, one tablespoon at a time, until desired consistency is reached.
  15. Spread frosting over warm cinnamon rolls.

Notes

  • For overnight rolls, prepare through step 10, cover tightly, and refrigerate. In the morning, let sit at room temperature for 30 minutes before baking as directed.
  • For freezer-friendly rolls, freeze unbaked rolls in the baking dish. Thaw overnight in the refrigerator before baking.
  • Ensure your pumpkin puree is not pumpkin pie filling.

Nutrition

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