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Soft pumpkin bread with cream cheese frosting on a white plate.

Pumpkin Cinnamon Rolls

Chef Jenn
Pumpkin Cinnamon Rolls are soft, spiced, and swirled with brown sugar filling, then topped with cream cheese frosting. The perfect fall breakfast treat!
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Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 3 hours 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 669 kcal

Equipment

Ingredients
  

Dough

  • 1 cup warm milk
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon instant yeast
  • ⅔ cup pumpkin puree
  • 1 large egg
  • 3 ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter softened

Filling

  • 1 ½ cups brown sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¾ cup butter melted

Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons heavy cream

Instructions
 

For the Dough

  • Whisk together the warm milk (less than 110°F), the brown sugar, the sugar, and the yeast in a medium bowl. Allow it to rest for at least 2 minutes until it’s frothy.
  • Combine the pumpkin puree, the egg, and the yeast mixture in the bowl of a stand mixer. Mix well, scraping the sides often.
  • Add the flour, the pumpkin pie spice, and the salt. Switch to the dough hook attachment and mix for 2–4 minutes, or until combined.
  • Add the softened butter and mix for about 10 minutes, or until thoroughly combined and the dough is soft and pliable.
  • Cover with plastic wrap and allow the dough to rise until doubled in size, about 1 hour depending on the temperature of the kitchen.

For the Filling

  • Combine the brown sugar, the cinnamon, and the pumpkin pie spice in a medium bowl. In another small bowl, melt the butter and set it aside.
  • Lightly flour a work surface once the dough has risen. Punch down the dough and roll it into an 18x24-inch rectangle on the floured surface.
  • Brush the top of the dough with the melted butter, edge to edge.
  • Sprinkle the cinnamon mixture evenly over the dough, leaving a 1-inch strip along one long edge free of filling.
  • Roll the dough tightly starting from the opposite long edge. Seal with the seam on the bottom.
  • Cut the log into 1- to 1½-inch rolls using a serrated knife.
  • Spray an 8x10-inch or similar-sized baking dish with non-stick spray. Place the rolls in the prepared dish, cut side up.
  • Let the rolls rest and rise again until the gaps are filled and the rolls are even with the top of the dish.

To Bake

  • Preheat the oven to 350°F.
  • Bake the rolls, uncovered, for 30–40 minutes, or until the edges are golden brown and the centers are set. Allow to cool slightly before frosting.

For the Frosting

  • Combine the softened cream cheese, the softened butter, the brown sugar, the salt, the vanilla, and the heavy cream in the bowl of a stand mixer. Mix on low until combined, scraping the sides often.
  • Whip on medium speed until smooth and fluffy.
  • Spread the frosting evenly over the warm rolls.

Notes

Chef Jenn’s Tips

  • These rolls can be assembled the night before. Cover them tightly, refrigerate overnight, and bake in the morning.
  • Make sure the milk isn’t hotter than 110°F, or it can kill the yeast.
  • Use a dough cutter for clean, even slices. Dental floss also works in a pinch!

Nutrition

Serving: 1rollCalories: 669kcalCarbohydrates: 88gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 474mgPotassium: 220mgFiber: 2gSugar: 56gVitamin A: 3223IUVitamin C: 1mgCalcium: 118mgIron: 3mg
Keyword cream cheese frosting, easy fall baking, pumpkin cinnamon rolls, pumpkin spice breakfast
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