Pumpkin Cinnamon Rolls (Print)

Soft, pillowy rolls made with pumpkin-infused dough, swirled with cinnamon sugar, and topped with luscious cream cheese frosting.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour, plus more for dusting
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - ⅓ cup granulated sugar
04 - ½ cup whole milk, lukewarm
05 - ¾ cup canned pumpkin purée
06 - ¼ cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 tsp vanilla extract
09 - ½ tsp salt
10 - 1 tsp ground cinnamon
11 - ½ tsp ground nutmeg

→ Filling

12 - ⅔ cup brown sugar, packed
13 - 2 tbsp ground cinnamon
14 - ¼ cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 oz cream cheese, softened
16 - ¼ cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - ½ tsp vanilla extract
19 - Pinch of salt

# Directions:

01 - In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
02 - Add sugar, pumpkin purée, melted butter, egg, and vanilla. Mix until smooth.
03 - Gradually add flour, salt, cinnamon, and nutmeg. Knead for 6–8 minutes until a soft, elastic dough forms. Add a bit more flour if sticky.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
05 - Punch down dough and roll out on a floured surface to a 16x12-inch rectangle.
06 - Spread softened butter over dough, leaving a ½-inch border. Mix brown sugar and cinnamon, then sprinkle evenly over buttered dough.
07 - Roll up tightly from the long side. Slice into 12 even rolls.
08 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–40 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22–25 minutes, until golden and cooked through.
10 - For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until creamy.
11 - Spread frosting over warm rolls. Serve fresh.

# Expert Advice:

01 -
  • The dough stays pillowy soft for days thanks to the pumpkin puree keeping everything moist.
  • You get all the cozy spice of autumn without it tasting like candle wax.
  • Cream cheese frosting melts into every crevice while the rolls are still warm.
  • They look like you spent all morning baking, but most of the time is just waiting around.
02 -
  • If your dough isn't rising, your yeast might be expired or your milk was too hot and killed it.
  • Don't skip the second rise after slicing, it's what makes the rolls fluffy instead of dense.
  • Use dental floss to slice the rolls cleanly without squishing the layers, just slide it under and pull up.
  • Frost them while they're warm so the frosting melts slightly and soaks into every bite.
03 -
  • Let your butter soften naturally for the filling, microwaving it makes it too melty and the sugar slides off.
  • Use a bench scraper to lift and move the rolled dough without tearing it.
  • If the dough feels too sticky after kneading, resist adding too much flour or the rolls will be tough.
  • Press the seam side down when placing rolls in the pan so they don't unravel while rising.
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