Print

Ultimate Pumpkin Cinnamon Rolls with Easy Cream Cheese Icing

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, fluffy pumpkin cinnamon rolls with a gooey brown sugar filling and tangy cream cheese icing. Perfect for fall mornings, this forgiving dough comes together easily and delivers bakery-style results every time.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour
  • ½ cup (120g) pumpkin puree
  • ¾ cup (180ml) milk, warmed
  • ¼ cup (57g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¾ cup (150g) light brown sugar, packed
  • 4 tablespoons (57g) unsalted butter, softened
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In a small bowl, warm ¾ cup of milk to about 110°F. Stir in 1 tablespoon of the granulated sugar and the yeast. Let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together pumpkin puree, melted butter, egg, and remaining sugar. Pour in yeast mixture and stir until combined.
  3. Add dry ingredients: In a separate bowl, whisk together 3 ½ cups flour, salt, and pumpkin pie spice. Gradually add to wet ingredients, stirring until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and slightly tacky. If using a stand mixer, knead on low for 6-7 minutes.
  5. First rise: Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot for 1 ½ to 2 hours, until doubled in size.
  6. Make the filling: Mix brown sugar, cinnamon, nutmeg, and a pinch of salt in a small bowl. Set aside. Let 4 tablespoons of butter soften at room temperature.
  7. Roll out the dough: Punch down dough. On a lightly floured surface, roll into a 16×12-inch rectangle.
  8. Spread the filling: Spread softened butter evenly over dough, leaving a ½-inch border on one long edge. Sprinkle brown sugar mixture over butter, pressing gently.
  9. Roll and cut: Starting from the long edge, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal slices using a sharp knife or bench scraper.
  10. Second rise: Arrange rolls in a greased 9×13-inch baking pan, cut side up. Cover and let rise for 30-45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake for 22-25 minutes until golden brown and center rolls are cooked through.
  12. Make the icing: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then vanilla. Add milk 1 tablespoon at a time until smooth and pourable.
  13. Ice and serve: Let rolls cool for about 5 minutes. Drizzle or spread icing over warm rolls. Serve immediately.

Notes

Don’t overheat milk—aim for 110°F. The dough should be soft and slightly tacky, not stiff. Let rolls rise properly for best texture. Use a sharp knife or unflavored dental floss for clean cuts. Check for doneness at 20 minutes. For make-ahead: prepare through step 9, refrigerate overnight, then let sit at room temperature for 30 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese icing, fall breakfast, homemade cinnamon rolls, pumpkin recipes

Find it online: https://lindabake.com/ultimate-pumpkin-cinnamon-rolls-with-easy-cream-cheese-icing/