Description
Soft, fluffy, and packed with cozy fall flavors, these Pumpkin Cinnamon Rolls are the perfect autumn treat. The pumpkin purée makes the dough extra tender while warm spices fill every swirl. Topped with a creamy glaze, they’re the kind of breakfast or dessert that feels like a hug in every bite.
Ingredients
Scale
- ¾ cup (180 ml) warm milk (about 110°F/43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) canned pumpkin purée
- ⅓ cup (75 g) unsalted butter, melted
- 1 large egg, room temperature
- 4 cups (480 g) all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup (100 g) brown sugar, packed
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons (60 g) unsalted butter, softened
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons (30 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- In a large mixing bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
- Stir in sugar, pumpkin purée, melted butter, and egg. Add flour, salt, cinnamon, nutmeg, and ginger. Mix until dough forms.
- Knead by hand (8–10 minutes) or with a stand mixer (5 minutes) until dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down dough and roll into a 14×18-inch rectangle on a floured surface.
- Spread softened butter over dough, then sprinkle evenly with brown sugar, cinnamon, and cloves.
- Starting from the long edge, roll dough into a tight log. Slice into 12 even rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake rolls for 22–25 minutes until golden brown.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until creamy.
- Spread glaze over warm rolls. Enjoy immediately!
Notes
For extra gooey rolls, pour ½ cup warm heavy cream over the rolls before baking. Add chopped pecans or walnuts to the filling for crunch. Spice it up with pumpkin pie spice instead of individual spices. Make ahead: Prepare rolls the night before, refrigerate, then bake fresh in the morning.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pumpkin cinnamon rolls, fall baking, pumpkin recipe, cinnamon, cream cheese glaze