Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting
Get ready to fall in love with autumn flavors in our Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting!
Imagine the perfect combo of cozy spices and gooey cinnamon rolls, all with a pumpkin twist. It’s like a warm hug for your taste buds on a crisp fall day.
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Pumpkin lovers, meet your new favorite fall treat! These delicious cinnamon rolls are made with real pumpkin puree in the dough.
Topped with a cream cheese pumpkin spice icing, they make a wonderful breakfast or brunch addition to a fall or Thanksigiving brunch table.
Why you’ll love these homemade cinnamon rolls
- Fall Fusion: Experience the ultimate blend of fall comfort with the warm spices of pumpkin spice and the classic charm of cinnamon rolls.
- Irresistible Aroma: Your kitchen will be filled with the enticing scent of pumpkin and spices, creating an instant cozy ambiance.
- Gooey Goodness: Indulge in soft, gooey rolls with a swirl of sweet cinnamon and a touch of pumpkin, making every bite pure delight.
- Fall Treat: Embrace the spirit of the season with each mouthful, as the pumpkin spice essence brings a touch of autumn magic.
- Easy Elegance: Impress your loved ones with these rolls that look and taste fancy, yet they’re easy to make and perfect for any fall occasion.
Ingredients for Pumpkin Spice Cinnamon Rolls
This recipe uses simple ingredients that you can always find in the grocery store. I’ve listed them below with possible substitutions.
- milk – use whole milk in this recipe
- yeast – active dry yeast is what I recommend vs. instant yeast.
- brown sugar – light brown sugar
- bread flour
- pumpkin spice
- baking powder
- salt
- butter
- pumpkin puree
- egg
- cream cheese
- powdered sugar
How long does it take to make pumpkin cinnamon rolls?
It should take you approximately 20 minutes to gether the ingredients and mix them. It will take an additional 60 to 90 minutes to proof the dough (twice) and an additional 25 to 30 minutes to back the pumpkin cinnamon rolls.
How to Make Pumpkin Cinnamon Rolls
You can find a full printable recipe card if you scroll down, near the bottom of the page. I like to include step by step photos with tips to ensure you’ll have the best cinnamon rolls ever!
STEPS ONE TO FOUR:
STEP ONE- Prepare the least and allow it to ‘bloom’
STEP TWO – Combine dry ingredients and whisk together
STEP THREE – Add the pumpkin pureee, butter and egg to the flour mixture, followed by the milk & yeast mixture.
STEP FOUR – Dust your work surface with flour and pour out the dough. Knead, adding a bit more flour, then place dough into a greased bowl and cover with plastic wrap. Place in a warm spot until doubled – about 45 to 60 minutes.
TIP: You can mix these cinnamon rolls by hand or mix the dough using a dough hook from a stand mixer for about five minutes.
STEPS 5 TO 8:
STEP FIVE – Once the dough has almost risen, mix brown sugar and pumpkin spice in a small bowl with softened butter. Grease a 9×13-inch baking dish.
STEP SIX – Turn dough onto dusted counter and roll out into a rectangle, using a rolling pin. The rectangle should be 12 x 18″.
Next, sprinkle with brown sugar and butter mixture, roll and cut into spirals and place in greased baking dish. Let rise again for 30 to 40 minutes.
FINAL STEPS:
Preheat oven to 350 degrees F. Once preheated, bake rolls for 25 to 30 minutes.
While the rolls are baking, prepare the cream cheese frosting.
Allow the rolls to cool to a warm temperature, then frost and enjoy!
My Top Tips For This Recpe
- assemble all ingredients ahead of time and prepare baking dishes.
- allow the cinnamon rolls to cool a little before spreading the cream cheese frosting on top.
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Pumpkin Spice Cinnamon Rolls
- Total Time: 2 hours
- Yield: 12 servings
Description
Get ready to fall in love with autumn flavors in our Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting!
Imagine the perfect combo of cozy spices and gooey cinnamon rolls, all with a pumpkin twist. It’s like a warm hug for your taste buds on a crisp fall day.
Ingredients
Dough
1 cup milk
1 package of yeast
1/2 cup brown sugar
5 cups bread flour
2 tablespoons pumpkin spice
1 teaspoon baking powder 1/2 tsp salt
3/4 cup pumpkin puree 1/2 cup melted butter
1 egg
Filling
1/2 cup butter
3/4 cup brown Sugar
1 teaspoon pumpkin spice
Topping
8 oz. Cream cheese
1/4 cup butter
1/2 cup powdered sugar
1 tsp pumpkin spice
Instructions
- Warm milk in glass bowl to 100-110 degrees (no hotter or it will kill your yeast) add about teaspoon of brown sugar frommeasured sugar to milk. Add yeast and stir. Let set for about 5 minutes to bloom.
- In a large bowl add bread flour, baking powder, salt, pumpkin spice and remaining brown sugar and whisk. Add pumpkin puree, melted butter and egg to top of flour and mix just those a little to cool the butter before mixing all ingredients with flour. Add milk and yeast mixture and stir all ingredients until mostly incorporated.
- Dust counter with flour and pour out dough mixture on top. Begin kneading the dough together until all I ingredients form a ball. If to sticky to work with add more flour about a 1/4 cup at a time. Dough should not stick to your hands or counter when it’s the right consistency. Continue to knead dough for 5-7 minutes (you can also us a mixer and dough hook for about 5 minutes)
- Place dough into a greased bowl and cover with plastic wrap and let rise until at least doubled in a dry warm spot for about 45 – 60 minutes
- When dough is almost risen in a small bowl mix brown sugar and pumpkin spice and soften butter just slightly in microwave (don’t melt, just a little softer than room temperature) Grease a 9×13” pan (you can use a 10×14 too if you like your rolls a little flatter)
- Turn dough out on to flour dusted counter and roll out into a rectangle about 12×18’.
Spread really soft butter on top of dough, leave the edge of one side bare. Sprinkle brown sugar/ spice mixture evenly over butter, still leaving one edge of dough bare. Roll dough from long edge (18” length”) with butter and sugar mixture on it towards bare edge, keeping the roll tight to create a swirled dough. Bare edge creates a tighter seal so when cut the spirals stay together. - Cut the long rolled dough into 1 1/2 inch spirals to equal 12 even sized rolls using a serrated knife. Place in greased pan and let rise again for 30-40 minutes or until the fill the pan.
- Preheat oven to 350 degrees. When oven is ready bake rolls for about 25-30 minutes.
- While rolls are baking make topping. Add cream cheese, butter, powdered sugar and pumpkin spice to bowl and mix with hand mixer until smooth (or place ingredients in a stand mixer) .
- Let rolls cool to warm before adding topping. Serve and enjoy!
Notes
- Gather all ingredients at once and prepare pans ahead of time.
- If you are confident that your yeast will be active you do not need to bloom it, but I always do.
- Yeast can be a finicky thing. Be careful when adding your yeast around the same time as the melted butter. You don’t want to kill your yeast by exposing it to hot liquids. That is why I kind of mix the puree, butter, and egg a little on top of the flour before I add the milk/yeast mixture. If using dry yeast you can add it to the flour after you whisk in the spices. Be careful not to let the yeast come in contact with 1/2 teaspoon of salt directly.
4. Let your rolls cool a little before spreading cream cheese topping so it does not melt into rolls.
STORAGE INSTRUCTIONS: Store rolls in baking dish with a lid or cover with plastic wrap and place in the refrigerator for up to 1 week. Since there is cream cheese in the frosting, the rolls need to be refrigerated.
- Prep Time: 20 minutes
- Proofing (twice): 75 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
