Name: Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1/2 cup milk; 1/2 cup pumpkin puree; 1 egg; 1/4 cup (4 tbsp) butter, melted; 1/4 cup granulated sugar; 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet); 2 3/4 cups all-purpose flour (plus more if needed); 1 tablespoon pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup dark brown sugar; 1 tablespoon cinnamon; 1 tablespoon pumpkin pie spice; 4 tablespoons butter, at room temperature; 4 ounces cream cheese, at room temperature; 3 tablespoons butter, at room temperature; 1/2 cup powdered sugar; 2 tablespoons pure maple syrup; 1/2 teaspoon vanilla extract; 1/2 cup heavy cream (for pouring over rolls before baking, optional for extra gooey texture)

Ingredients

1/2 cup milk

1/2 cup pumpkin puree

1 egg

1/4 cup (4 tbsp) butter

1/4 cup granulated sugar

2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)

2 3/4 cups all-purpose flour (plus more if needed)

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup dark brown sugar

1 tablespoon cinnamon

1 tablespoon pumpkin spice

4 tablespoons butter (at room temperature, for filling)

4 ounces cream cheese (at room temperature, for frosting)

3 tablespoons butter (at room temperature, for frosting)

1/2 cup powdered sugar

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract

1/2 cup heavy cream (optional, for extra gooey rolls)

Instructions

Step 1: Warm the milk in the microwave for 30-45 seconds until it reaches about 110°F. Transfer the warm milk to a large bowl or the bowl of a stand mixer fitted with a dough hook. Add pumpkin puree, egg, melted butter, sugar, and yeast. Mix until combined.

Step 2: Add the flour, pumpkin pie spice, and salt. Knead the dough on low-medium speed for 6-8 minutes using the dough hook, or knead by hand on a floured surface until smooth and slightly sticky. Cover and let rise until doubled in size, about 45 minutes.

Step 3: Make the filling by combining dark brown sugar, cinnamon, pumpkin spice, and room temperature butter in a small bowl. Stir until well blended.

Step 4: After the dough has risen, roll it out onto a floured surface into a 12×15 inch rectangle. Spread the filling evenly over the dough, leaving a 1/4 inch border around the edges.

Step 5: Roll the dough tightly starting from the shorter 12-inch side and seal the edges. Cut the roll into 4 equal pieces, then cut each piece into 3 rolls about 1 inch thick, for a total of 12 rolls. Place them in a buttered or greased 9×13 inch baking dish. Cover and let rise for 1 hour. For extra gooey rolls, pour 1/2 cup heavy cream over them before baking (optional).

Step 6: Preheat oven to 350°F. Bake rolls for 20-25 minutes until edges turn slightly golden. Let cool at least 10 minutes before frosting.

Step 7: To make the frosting, beat cream cheese, butter, powdered sugar, maple syrup, and vanilla extract in a mixer until smooth and fluffy. Spread over warm rolls and serve.

Tips & Variations

Use freshly ground pumpkin pie spice for the best flavor boost.

For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

If rolls feel too sticky while kneading, add a little more flour, a tablespoon at a time, until manageable.

Try adding chopped pecans or walnuts to the filling for extra texture.

If you want a glaze instead of frosting, mix powdered sugar with a bit of milk and cinnamon for a lighter topping.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat by microwaving individually for 20-30 seconds or warming in a 300°F oven for about 10 minutes. These rolls also freeze well—wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option for this recipe. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Do I need a stand mixer to make these pumpkin cinnamon rolls?

No, a stand mixer is helpful but not necessary. You can knead the dough by hand on a well-floured surface. Just knead until the dough is smooth and elastic, which usually takes about 8-10 minutes.