Introduction

These pumpkin cinnamon rolls are a perfect autumn treat, combining tender, spiced dough with a rich cream cheese frosting. Soft, fluffy, and full of warm cinnamon and pumpkin flavor, they’re ideal for a cozy breakfast or dessert.

A close-up of a cinnamon roll sitting on a white plate with a white marbled texture beneath. The roll has three visible layers: a thick, golden-brown outer dough layer with a soft and moist texture, a darker brown inner layer with cinnamon swirls, and a light layer of white icing drizzled on top and slightly melting down the sides. The front of the cinnamon roll shows a bite taken out, exposing the fluffy and slightly gooey inside with some cinnamon filling visible. There is a light dusting of cinnamon or spice around the base on the plate. Another cinnamon roll is out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ½ cups all-purpose flour
⅓ cup granulated sugar
1 packet instant yeast
1 teaspoon salt
1 cup milk
5 tablespoons butter
½ cup pumpkin puree
1 large egg
¾ cup packed dark brown sugar
3 teaspoons ground cinnamon
6 tablespoons unsalted butter, at room temperature
Pinch of salt
¼ cup heavy cream
3 ounces cream cheese, softened
2 tablespoons butter, softened
½ teaspoon pure vanilla extract
2 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1-2 tablespoons milk

Instructions

Step 1: In a stand mixer fitted with the whisk attachment, mix 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.
Step 2: In a microwave-safe bowl, heat the milk and butter together until warm and the butter is mostly melted, about 45 seconds. Make sure it’s not too hot to avoid killing the yeast.
Step 3: Pour the warm milk mixture into the flour mixture. Add the egg and pumpkin puree, beating on low until combined. Increase speed to high and beat for 2 minutes until batter-like.
Step 4: Switch to the dough hook attachment. Add 1 ½ cups of flour and knead on low speed until combined, scraping the bowl as needed. Add the remaining 1 cup of flour and knead until dough forms a ball and pulls away from the bowl.
Step 5: Knead on medium-low speed for about 10 minutes until the dough is smooth and supple. If the dough wraps around the hook, stop mixer, adjust dough, and continue. Test gluten development by stretching a small piece until translucent without breaking.
Step 6: Transfer dough to a lightly oiled large bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Step 7: Make the filling by mixing brown sugar, cinnamon, and a pinch of salt in a small bowl.
Step 8: Roll dough on a floured surface into a 12×18-inch rectangle, with the wider side facing you.
Step 9: Spread the softened butter evenly over the dough, then sprinkle the brown sugar mixture on top and gently press into the butter.
Step 10: Roll the dough tightly from the 18-inch side closest to you into a log. Seal the seam and cut into 12 even rolls. Place them in a 9×13-inch pan lined with parchment paper.
Step 11: Cover the pan and let the rolls rise in a warm spot until doubled in size, about 1 hour.
Step 12: Preheat the oven to 350°F. Remove the cover and pour the heavy cream over the rolls. Bake for about 30 minutes until golden brown. Cool on a wire rack for 15 minutes.
Step 13: Make the cream cheese frosting by beating cream cheese, softened butter, powdered sugar, cinnamon, 2 tablespoons of milk, vanilla, and a pinch of salt until smooth and fluffy. Add extra milk if needed for consistency.
Step 14: Spread the frosting over the warm rolls and serve immediately for the best taste.

Tips & Variations

Use fresh pumpkin puree or canned pumpkin for convenience; avoid pumpkin pie filling with added spices.
If you prefer spicier rolls, add a pinch of nutmeg or cloves to the cinnamon-sugar filling.
Let the rolls cool slightly before frosting to prevent the cream cheese from melting completely.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and use a non-dairy milk.

Storage

Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in a low oven before serving. The frosting may firm up in the fridge, so let rolls come to room temperature before eating.

How to Serve

The image shows a close-up of a cinnamon roll on a white plate, set on a white marbled texture. The cinnamon roll has three visible layers: the bottom layer is light beige soft dough, the middle layer is a darker cinnamon swirl, and the top layer is covered with thick, shiny brown glaze with white icing drizzled over it. The glaze flows down the sides of the roll, pooling slightly on the plate. Small bits of nuts or cinnamon pieces are scattered on top and around the plate, adding texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Allow it to come to room temperature before rolling and proceeding with the recipe.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand using a sturdy spoon and your hands. Knead on a floured surface until smooth and elastic, which may take about 12-15 minutes.