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Easy Pumpkin Cinnamon Rolls for Fall Baking

Easy Pumpkin Cinnamon Rolls for Fall Baking

Soft, fluffy cinnamon rolls enriched with cozy pumpkin puree and warm spices, swirled with brown sugar and topped with a silky cream cheese glaze. Perfect for crisp fall mornings or holiday brunch.
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Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cups whole milk warm to 110 F
  • 0.25 cups granulated sugar
  • 2.25 teaspoons active dry yeast or 1 packet
  • 0.75 cups pumpkin puree not pumpkin pie filling
  • 0.25 cups unsalted butter, melted cooled slightly
  • 1 large egg room temperature
  • 3.5 cups all-purpose flour start with 3.25 cups and add as needed
  • 1 teaspoons fine sea salt
  • 0.5 teaspoons ground cinnamon optional, for dough
  • 0.25 cups unsalted butter, softened for filling
  • 0.75 cups light brown sugar, packed for filling
  • 1.5 tablespoons ground cinnamon for filling
  • 1 teaspoons pumpkin pie spice for filling
  • 4 ounces cream cheese softened, for glaze
  • 2 tablespoons unsalted butter softened, for glaze
  • 1 cups powdered sugar for glaze
  • 1 teaspoons vanilla extract for glaze
  • 1.5 tablespoons milk more as needed to thin glaze

Instructions

Preparation Steps

  • Warm the milk to 110 F. In a large bowl, whisk in the sugar and sprinkle yeast over the milk. Let stand until foamy, about 5 to 10 minutes.
  • Whisk in the pumpkin puree, melted butter, and egg until smooth.
  • Add 3.25 cups flour, salt, and optional cinnamon. Mix until a shaggy dough forms, then knead by hand or mixer, adding the remaining flour as needed, until smooth and slightly tacky, 5 to 7 minutes.
  • Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
  • Make the filling: In a bowl, stir together brown sugar, cinnamon, and pumpkin pie spice. Keep the softened butter separate.
  • Punch down dough and roll into a 12 x 18 inch rectangle on a lightly floured surface.
  • Spread the softened butter evenly over the dough, then sprinkle the spiced brown sugar mixture on top and gently press to adhere.
  • Starting from a long side, roll the dough into a tight log, pinching the seam to seal. Trim the ends if needed.
  • Slice into 12 even rolls using a serrated knife or unflavored dental floss. Arrange in a greased 9 x 13 inch baking pan, leaving slight space between rolls.
  • Cover and let rise until puffy, about 30 to 45 minutes. Meanwhile, preheat the oven to 350 F.
  • Bake until lightly golden and cooked through, 22 to 25 minutes. Do not overbake.
  • Make the glaze: Beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla, then add milk a little at a time until pourable.
  • Spread glaze over warm rolls and serve.

Notes

For overnight rolls, place sliced rolls in the pan, cover, and refrigerate up to 12 hours. Let stand at room temperature for 45 to 60 minutes before baking. Store leftovers covered at room temperature for 1 day or refrigerated up to 4 days.