Description
Soft and gooey homemade pumpkin cinnamon rolls with cream cheese frosting make the coziest fall breakfast. This beginner-friendly, from-scratch recipe yields bakery-style cinnamon rolls filled with pumpkin-flavored spice and topped with a luscious cream cheese glaze, perfect for any autumn morning or special occasion.
Ingredients
Cinnamon Rolls
- ½ cup (118 ml) whole milk
- 2 ½ teaspoons active dry yeast
- 2 Tablespoons + 1 teaspoon granulated sugar, divided
- 1 cup (240 g) pumpkin puree
- ¼ cup (57 g) unsalted butter, melted
- 1 egg + 1 egg yolk, room temperature preferred
- 1 Tablespoon pumpkin pie spice
- 1 ½ teaspoons table salt
- 4 cups (500 g) bread flour (adjust as needed for dough consistency)
Filling
- ½ cup (100 g) light brown sugar, firmly packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ⅛ teaspoon table salt
- 4 Tablespoons unsalted butter, softened
Icing
- 2 oz (56 g) cream cheese, softened
- 2 Tablespoons (28 g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- 1 cup (125 g) powdered sugar
- 1 Tablespoon milk or heavy cream
Instructions
- Activate Yeast: Heat the milk to 110-115°F (43-46°C) and pour into a large mixing bowl or stand mixer bowl. Add the yeast and 1 teaspoon sugar, then let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Mix Dough Ingredients: Once the yeast is foamy, add the remaining 2 Tablespoons sugar, pumpkin puree, melted butter, egg and egg yolk, pumpkin pie spice, salt, and 2 cups (250 g) of bread flour. Stir well to combine thoroughly.
- Add Flour Gradually: Slowly add the remaining flour as needed until the dough forms a soft, tacky ball that pulls away from the sides of the bowl but is not sticky.
- Knead the Dough: Knead the dough either using a stand mixer with dough hook for about 5 minutes or by hand on a floured surface about 10 minutes, until smooth, elastic, and slightly tacky.
- First Rise: Lightly oil a large bowl, place the dough inside turning to coat with oil, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Prepare Filling: In a small bowl, whisk together the brown sugar, pumpkin pie spice, cinnamon, and salt to create the filling.
- Roll Dough: After rising, punch down the dough and roll it out on a floured surface into a 20x8” (50x20cm) rectangle.
- Apply Butter and Filling: Spread softened butter evenly over the dough surface, leaving a ½” perimeter. Sprinkle the filling mixture evenly over the butter and gently press it in.
- Form Rolls: Starting from the longer edge, roll the dough tightly into a log, pinch to seal the seam, and cut into 12 equal slices.
- Second Rise: Arrange rolls in a greased 13x9” pan, cover with plastic wrap, and let rise for 30-60 minutes until puffy. Meanwhile, preheat oven to 350°F (175°C).
- Bake: Remove plastic wrap and bake rolls in the center rack of the preheated oven for 26-30 minutes until lightly browned at the edges and internal temperature reaches 185-190°F (87°C).
- Prepare Icing: Beat cream cheese, softened butter, vanilla, and salt until smooth. Gradually mix in powdered sugar, then add milk or cream, stirring until uniform and smooth.
- Frost and Serve: Allow rolls to cool about 10 minutes for a gooey glaze or completely for thicker frosting, then spread icing generously and serve warm.
Notes
- Store cinnamon rolls covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving for best texture and flavor.
- Make sure the yeast is properly activated, or the dough won’t rise well.
- Adjust flour quantity as needed to achieve the right dough texture.
- Use a sharp knife for clean cuts to maintain shape during baking.
- For even baking, ensure rolls are spaced evenly in the pan.