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FEATURED Pumpkin Cinnamon Rolls
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5 from 1 vote

Pumpkin Cinnamon Rolls

Celebrate the season with these delicious homemade Pumpkin Cinnamon Rolls made with yeast dough, pumpkin puree, and topped with cream cheese frosting.
Prep Time1 hour 20 minutes
Cook Time30 minutes
Cool Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: pumpkin cinnamon rolls
Servings: 12 servings
Calories: 445kcal
Author: Lois

Equipment

Ingredients

For the Dough:

  • 5 - 5 ½ cups all purpose flour
  • ⅓ cup sugar
  • 4 ½ teaspoons yeast
  • 1 teaspoon salt
  • 1 ½ cups warm water
  • 6 tablespoons unsalted butter
  • 1 egg

For the Filling:

  • ⅓ cup sugar
  • ½ cup pure pumpkin puree
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice

For the Frosting:

  • 4 ounces cream cheese
  • 2 tablespoons unsalted butter, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar, sifted
  • 2 tablespoons milk

Instructions

  • Combine 2 cups flour, sugar, yeast, and salt in the mixer bowl and mix on low.
  • Warm water to 120°F. Add butter to water. Add to mixer bowl.
  • Add egg to mixer bowl. Beat 2 minutes at medium speed, scraping bowl occasionally.
  • Add 1 cup of flour. Beat 2 minutes at high speed. Stir in remaining flour until dough forms into a ball.
  • On a lightly floured board, knead dough 5 minutes, until smooth and elastic. *Tip: with two fingers press lightly into the dough and it should spring back, this is when it's ready. Cover with towel and rest for 10 minutes.
  • Prepare filling by combining the pumpkin puree, sugar and spices in a small bowl. Set aside.
  • Roll dough into 15x10 inch rectangle.
  • Spread filling evenly stopping ½ inch from the edges of the long sides.
  • Roll the rectangle tightly, along the long edge.
  • Cut into 12 equal pieces. *Tip, you can use unflavored dental floss or a sharp non-serrated knife to cut the pieces.
  • Place pieces into greased 9x13 pan. Cover with a towel and let rise until doubled in size, approximately 1 hour.
  • Bake at 350°F for 25-30 minutes or until golden brown. Let set for 10 minutes before adding the frosting then remove rolls to a wire rack. Cool for 20 minutes.
  • Prepare the frosting by beating the cream cheese, butter, vanilla. Add the powdered sugar in 1 cup at time. Add milk and mix until creamy and smooth.
  • Generously frost the rolls.

Notes

For a quicker rise, ditch the plastic wrap and cover your dough with a large plate. The trapped warmth will help your dough rise faster.

Nutrition

Serving: 1roll | Calories: 445kcal | Carbohydrates: 77g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 234mg | Potassium: 121mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1974IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 3mg