Soft yeast rolls flavored with pumpkin puree and a sweet, spiced brown sugar filling. Topped with a vanilla cream cheese frosting, these pumpkin cinnamon rolls are perfect for breakfast, brunch, the fall season, or a special holiday treat!
Is there anything better than the smell of fresh bread or cinnamon rolls baking? The aroma wafting through your house, it’s practically intoxicating. These pumpkin cinnamon rolls are definitely worth getting out of bed early for!
Pumpkin Cinnamon Rolls
For this Pumpkin Cinnamon Rolls Recipe, you’ll need the following ingredients:
Dry Ingredients : all-purpose flour, granulated sugar, brown sugar, salt, rapid rise yeast, and pumpkin pie spice
Wet Ingredients: whole milk, butter, canned pumpkin puree
For the Icing: cream cheese, butter, vanilla, powdered sugar, and milk
How to Make Cinnamon Rolls
Making homemade cinnamon rolls might seem intimidating, but trust me, if I can make them, so can you! Don’t fear the yeast, friends. It’ll be fine. Honestly, you really just need patience. Here’s a brief rundown of the steps (scroll down for the detailed printable.)
- Make the dough – heat milk and butter just until butter has melted and liquid is warm, then place it in the bowl of a stand mixer with a dough hook attachment. Add in the pumpkin puree and mix until blended. Add in the remaining ingredients and mix until the dough pulls away from the sides of the bowl and is smooth (about 6 minutes.)
- Let rise – place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes.
- Roll out the dough – turn dough out onto a lightly floured surface and roll out to approximately 18×12 inches.
- Fill and Roll Up – spread the softened butter over the dough, leaving 1-inch bare on the long side, then sprinkle with brown sugar and pumpkin pie spice. Lightly press the filling down with your hand, then roll the dough up from the long side.
- Seal and Slice – pinch seam to seal. Using a sharp knife, slice into 12 equal sized rolls.
- Let rise again – place the rolls in a lightly greased 9×13 pan, cover with plastic wrap, and allow to rise 45 minutes.
- Bake, Cool, and Frost – bake until golden brown, remove from the oven, allow to cool for 10 minutes, then drizzle with icing.
How long to bake cinnamon rolls? This particular recipe bakes at 375 degrees F for 25-30 minutes.
How to Make Cinnamon Roll Icing
Cinnamon roll icing is super easy to whip up. Simply mix together the cream cheese, butter, and vanilla until smooth. Then add in the powdered sugar and a couple tablespoons of milk at a time until your desired consistency is reached. It should be thick, but still able to drizzle easily.
Cinnamon Rolls Recipe Notes
- Use canned pumpkin puree and not pumpkin pie filling (which is already sweet and seasoned with spices.)
- Traditional yeast can be used in place of rapid rise. Rise time will be approximately double.
- Just cinnamon can be used in place of pumpkin pie spice for the filling, if you prefer.
- To make these without a stand mixer, mix all ingredients to form a dough and then knead for 5-7 minutes on a clean counter top until smooth.
How to Store Cinnamon Rolls
- How long will cinnamon rolls keep? These keep well in an airtight container for 2 days at room temperature.
- Do cinnamon rolls need to be refrigerated? After 2 days, these need to be refrigerated and will keep up to 5 days, but the longer they’re in the fridge, the drier they become.
- How to reheat cinnamon rolls: Preheat your oven to 350 degrees F. Put the cinnamon rolls on a baking sheet and transfer to the oven for 5-10 minutes or until heated through. Or you can simply place a cinnamon roll on a plate in the microwave for 1 minute.
Can You Freeze Cinnamon Rolls?
Yes, these can be frozen either before or after baking, tightly wrapped and sealed to avoid freezer burn. They will keep up to 1 month.
To freeze these cinnamon rolls before baking, freeze after they have been sliced into rolls, but before the second rise. When you are ready to bake, remove from the freezer and allow to come to room temperature and rise, then bake as directed.
To freeze after baking, cool completely, wrap them well in plastic wrap and foil, then place them in an airtight container to freeze. It is best to freeze before frosting.
Watch Them Being Made
Other Pumpkin Recipes
- Mini Pumpkin Pies
- Pumpkin Fluff
- Pumpkin Pancakes
- {Overnight} Pumpkin French Toast Casserole
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Cinnamon Rolls
Ingredients
For the Rolls
- 3/4 cup whole milk
- 3 tablespoons butter
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon rapid rise yeast
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour
For the Filling
- 1/2 cup butter , softened
- 1 cup brown sugar
- 1 tablespoon pumpkin pie spice
For the Icing
- 1/2 cup cream cheese , softened
- 2 tablespoons butter , softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 4 tablespoons whole milk
Instructions
FOR THE ROLLS
- In a microwave safe bowl, or a small pot, heat milk and butter just until butter has melted and liquid is warm.
- Place the milk and butter mixture in the bowl of a stand mixer with the dough hook attached. Add in the pumpkin. Mix just until blended.
- Add the remaining ingredients and mix for 5-7 minutes until dough pulls away from the sides of the bowl and is smooth.
- Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes.
- Turn dough out onto a lightly floured surface and roll out to approximately 18×12 inches.
- Spread the softened butter over the dough, leaving 1 inch bare on the long side, then sprinkle with brown sugar and pumpkin pie spice. Lightly press the filling down with your hand, then roll the dough up from the long side, finishing on the side you left bare.
- Pinch seam to seal. Using a sharp knife, slice into 12 equal sized rolls.
- Place in a lightly greased 9×13 pan, cover with plastic wrap and allow to rise 45 minutes.
- Preheat oven to 375 degrees F and transfer rolls in the oven.
- Bake for 25-30 minutes, until golden brown.
- Remove from the oven, allow to cool for 10 minutes, then drizzle with icing.
FOR THE ICING
- In a small bowl, mix the cream cheese, butter and vanilla until smooth.
- Add the powdered sugar and 2 tablespoons of the milk and mix. Continue adding remaining milk until icing reaches your desired consistency.
- Drizzle icing over the warm rolls and try not to eat 5 of them! So delish!
Video
Notes
Nutrition
Other Notes
