Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

If you’ve ever dreamed about cozy fall mornings filled with the sweet scent of spices and pumpkin, then this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is about to become your new favorite treat. These rolls strike the perfect balance between pillowy dough infused with rich pumpkin flavor and a luscious swirl of cinnamon-spiced filling, all topped with that irresistible cream cheese frosting. Whether you’re welcoming guests or indulging in a comforting breakfast, this recipe offers that warm hug-in-food form that every pumpkin lover craves.

Ingredients You’ll Need

This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe calls for simple ingredients, each playing a crucial role in building layers of flavor and perfect texture. From the creamy pumpkin puree that adds moisture and earthiness, to the warm spices that bring in autumnal magic, every component is essential.

• Whole milk (3/4 cup, warmed): Helps activate the yeast and creates a tender dough texture.
• Active dry yeast (2 1/4 teaspoons): The key to that fluffy rise.
• Granulated sugar (1/4 cup): Feeds the yeast and adds subtle sweetness to the dough.
• Pumpkin puree (3/4 cup): Brings moistness, a lovely texture, and signature pumpkin flavor.
• Vanilla extract (1 teaspoon): Enhances the sweetness with a fragrant warmth.
• Unsalted butter (1/4 cup melted + 1/4 cup softened for filling): Adds richness and helps create tender crumb and gooey filling.
• Large egg (1): Binds ingredients and enriches the dough.
• All-purpose flour (4 cups, plus extra for dusting): The base of the dough for structure.
• Salt (1 teaspoon): Balances flavors and enhances sweetness.
• Ground cinnamon (1 teaspoon for dough + 2 teaspoons for filling): A classic spice that gives these rolls that comforting warmth.
• Ground nutmeg (1/2 teaspoon for dough + 1/4 teaspoon for filling): Adds a subtle, nutty, spiced note.
• Ground ginger (1/4 teaspoon): Brings a gentle zing to the spice blend.
• Brown sugar (1/2 cup for filling): Imparts a deep, molasses-like sweetness in the filling.
• Cream cheese (4 oz, softened): Creates the smooth, tangy frosting that perfectly complements the rolls.
• Powdered sugar (1 cup for frosting): Sweetens the frosting and gives it that silky texture.

How to Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Activate the yeast

Start by mixing the warm whole milk, active dry yeast, and a pinch of sugar in a small bowl. Let it sit for 5 to 10 minutes until it becomes foamy. This frothy top is the sign your yeast is alive and kicking, setting the stage for perfectly risen cinnamon rolls.

Step 2: Mix the wet ingredients

In a large bowl, whisk together pumpkin puree, vanilla extract, melted butter, and a large egg. Once those are combined smoothly, pour in your yeast mixture and whisk everything together. This blend forms the moist base that makes these cinnamon rolls uniquely tender and flavorful.

Step 3: Combine the dry ingredients with wet

Now add your flour, salt, cinnamon, nutmeg, and ground ginger gradually to the wet ingredients. Mixing until the dough starts to come together ensures the spices are evenly dispersed throughout your pumpkin cinnamon roll dough for that cozy flavor in every bite.

Step 4: Knead and ferment the dough

Lightly flour a clean surface and knead your dough for about 8 to 10 minutes until it feels smooth and elastic. Pop the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 to 2 hours until it doubles in size. This patience pays off in wonderfully fluffy rolls.

Step 5: Roll out and add filling

Once risen, roll the dough into a 12×18 inch rectangle on a floured surface. Spread softened butter evenly over the dough, then mix brown sugar, cinnamon, and nutmeg and sprinkle that spice sugar evenly on top. This sweet filling will melt into gooey ribbons of flavor in your rolls.

Step 6: Shape and cut the rolls

Carefully roll the dough from the longer side into a tight log. Use a sharp knife or dental floss to cut the log into 12 even pieces. This step sets up the classic swirl that makes cinnamon rolls irresistibly beautiful and tasty.

Step 7: Second rise

Place the rolls into a greased 9×13 inch baking dish and cover with a cloth. Give them 30 more minutes to rise. This second rise builds on the fluffiness and ensures a tender crumb that’s delightfully soft.

Step 8: Bake to golden perfection

Preheat your oven to 350°F (180°C) and bake the rolls for 25 to 30 minutes. You’ll know they’re ready when the tops are golden brown and the kitchen starts smelling like fall heaven.

Step 9: Prepare the cream cheese frosting

While the rolls are baking, beat together softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and luscious. This frosting is the crowning glory to your Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe.

Step 10: Finish and serve

Let the rolls cool for a few minutes after baking, then slather the cream cheese frosting generously over each warm roll. Serve them fresh and warm for an unforgettable treat that melts in your mouth.

How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

Garnishes

For an extra special touch, sprinkle a bit of chopped toasted pecans or walnuts over the cream cheese frosting. A light dusting of cinnamon or a drizzle of caramel sauce can add appealing texture and deepen the flavors, making every bite even more decadent and visually inviting.

Side Dishes

These rolls are amazing on their own but pairing them with a hot cup of coffee, chai tea, or a spiced latte can elevate your breakfast experience. A fresh fruit salad with orange slices or cranberries brings a bright contrast that balances the sweet richness.

Creative Ways to Present

Try placing individual rolls in cute mini baking dishes or ramekins to serve guest-sized portions with a rustic, charming feel. You can also serve the rolls layered with a scoop of vanilla ice cream for a unique dessert twist that no one will see coming.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (not that it will likely happen), store the cooled pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days to keep them soft and flavorful.

Freezing

These rolls freeze beautifully either before or after baking. To freeze unbaked rolls, place them on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. For baked rolls, wrap tightly and freeze up to 2 months. Just thaw before reheating.

Reheating

Warm your cinnamon rolls gently in the oven at 300°F for about 10 minutes or microwave a single roll for 20-30 seconds to bring back their fresh-baked softness. Add extra frosting after reheating for that just-made feeling.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is actually the common choice for convenience and consistent texture in this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe.

What if I don’t have all the spices listed?

If you’re missing one or two spices like nutmeg or ginger, don’t worry. Cinnamon is the star here, so just using cinnamon will still give great flavor. Adding any available warm spices only enriches the rolls.

How do I know when the dough has risen enough?

The dough should double in size and look puffy. Pressing gently with a finger will leave a slight indentation that slowly fills back in—that’s your go-ahead for the next step!

Can I make these rolls dairy-free?

Yes, by swapping the milk and butter for plant-based alternatives and using dairy-free cream cheese for the frosting, you can enjoy these pumpkin cinnamon rolls even if you avoid dairy.

Is this recipe suitable for beginners?

Definitely! While it has a few steps, each is straightforward and well worth the effort. The instructions are clear, and the results are so rewarding, you’ll feel like a pro in no time.

Final Thoughts

I can’t recommend this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe enough for anyone wanting to bring warmth, spice, and a touch of festive magic into their kitchen. The texture, flavors, and that indulgent frosting make it a cozy crowd-pleaser that’s perfect for special mornings or anytime you crave something comforting. Grab your ingredients and get ready for a baking adventure that will fill your home with the best scents and smiles. Trust me—you’ll be making these again and again!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.1 from 61 reviews

• Author: admin
• Total Time: 3 hours
• Yield: 12 rolls 1x

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Description

These Pumpkin Cinnamon Rolls combine soft, fluffy dough infused with pumpkin puree and warm spices, rolled up with a sweet cinnamon-sugar filling and topped with luscious cream cheese frosting. Perfect for a cozy fall breakfast or dessert, these rolls are irresistibly fragrant and moist, offering a seasonal twist on a classic favorite.

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Ingredients

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For the Dough:

• 3/4 cup whole milk, warmed
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• 1 large egg
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For the Filling:

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, softened

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Activate the yeast. In a small bowl, mix warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy, signaling the yeast is activated and ready for use.
2. Mix wet ingredients. In a large mixing bowl, whisk together pumpkin puree, vanilla extract, melted butter, and egg. Then add the yeast mixture and combine well.
3. Add dry ingredients and form dough. Gradually incorporate the flour, salt, cinnamon, nutmeg, and ginger into the wet ingredients. Stir until the dough begins to form.
4. Knead the dough. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.
5. Roll out the dough. After rising, place the dough onto a floured surface and roll out into a 12×18 inch rectangle.
6. Prepare the filling and spread. Spread softened butter evenly over the dough. Combine brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the buttered surface.
7. Roll and cut the dough. Carefully roll the dough from the long side into a tight log. Using a sharp knife or dental floss, cut into 12 even pieces.
8. Second rise. Arrange the rolls cut side up in a greased 9×13 inch baking dish. Cover with a cloth and let rise for 30 minutes until puffy.
9. Bake the rolls. Preheat oven to 350°F (180°C). Bake rolls for 25-30 minutes until golden brown on top.
10. Make the cream cheese frosting. While the rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy and fluffy.
11. Frost the rolls. Let rolls cool for a few minutes after baking, then spread the cream cheese frosting evenly over the warm rolls.
12. Serve and enjoy. Serve the pumpkin cinnamon rolls warm for the best taste and texture.

Notes

• Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
• Use fresh yeast for best rising results.
• Dough can be kneaded with a stand mixer fitted with a dough hook for convenience.
• For a stronger pumpkin flavor, consider adding additional cinnamon or pumpkin pie spice to the dough.
• These rolls can be stored in an airtight container and reheated gently before serving.
• You can freeze unbaked rolls after the second rise and bake directly from frozen, adding extra baking time.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American