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–+ servings
Frosting pumpkin rolls in white baking dish.
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5 from 1 vote

Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are a delicious and seasonal twist on a classic breakfast treat. The dough is enriched with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, and then filled with a sweet cinnamon sugar filling. After baking, the rolls are topped with a creamy and decadent cream cheese frosting, making them the perfect way to start any autumn morning.
Prep Time15 minutes
Cook Time25 minutes
Rest and Rise1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 rolls
Calories: 475kcal
Author: Marie

Equipment

  • 1 9 x 13 casserole dish may also use a 10" x 10" pan; two 8" round pans, one 8" and one 9" round pan, or a 10" springform pan
  • Parchment paper no necessary but recommended

Ingredients

For the dough:

For the cinnamon filling:

For the frosting:

For Decorating

US Customary - Metric

Instructions

To Make the Dough:

  • Prepare the Pan: Line the base of a 9 x 13-inch pan or a 10 x 10 pan with parchment paper, ensuring it's well-buttered beneath the parchment. Lightly dust the interior with flour, shaking off any excess. See NOTE 1
  • Blend Dry Ingredients: In the bowl of a stand mixer, combine all the dry ingredients (bread flour, sugar, brown sugar, yeast, salt, pumpkin pie spice). Give them a gentle mix to ensure even distribution.
  • Incorporate Butter: Introduce the butter to the mix and blend for about a minute until the mixture turns crumbly and the butter is well incorporated. If the butter is still cold, use a box grater to cut it down for better incorporation.
  • Add Milk and Egg: Incorporate the milk and egg into the mixture, running the mixer on low until everything is well combined.
  • Integrate Pumpkin Puree: Gradually add the pumpkin puree, allowing it to mix for approximately 3 minutes until the dough is smooth and consistent.
  • Develop the Dough: Knead the dough on the countertop or in the mixer until it is nice and smooth and it stretches a bit when you gently tug on it, 5 or 10 minutes should do the trick. If hand kneading, I like to give the dough a rest for a minute or two between kneading.
  • Rest the Dough: Transfer the dough to an oiled bowl, ensuring it's well-covered. Let it rest, covered, for about 30 minutes. It will grow but probably not double.

For the Filling:

  • Mix Dry Ingredients: Combine all the dry filling ingredients in a separate bowl, making sure they're evenly distributed.
  • Incorporate Butter: Reserve about 2 tablespoons of melted butter for topping and blend the rest with the dry ingredients of the filling until a well-mixed, crumbly texture forms. Set this mixture aside.

Constructing the Rolls:

  • Flour Your Workspace: Sprinkle your work surface with a light layer of flour to prevent sticking.
  • Roll Out the Dough: Roll out the dough into a rectangle measuring approximately 20 by 10 inches. Aim for a nice even dough and pat the edges when needed to keep a rectangular shape. Roll from the center when needed and allow the dough to rest a few minutes if you feel resistance.
  • Apply Filling: Sprinkle the prepared filling evenly over the dough, taking care to maintain a border of about ½ inch along the edges.
  • Roll the Dough: Carefully roll up the dough into a long log with the long edge facing you, employing a jelly roll technique. Pinch the seam closed and place the roll seam side down.
  • Slice and Arrange: Using a sharp serrated knife, slice the roll into approximately 2-inch portions, yielding around 10 rolls. Use a gently sawing motion to cut the roll. I like to score the top of the roll first to plan my cuts. Then, arrange these rolls neatly in the prepared pan.
  • Final Butter Brush: Brush the remaining melted butter over the arranged rolls.
  • Rising Time: Cover the pan with a cloth or plastic wrap and let the rolls rise until they've doubled in size, which typically takes 60 to 90 minutes depending on your room and dough temperatures. Alternatively, if planning to bake the next day, refrigerate the rolls immediately, and plan to let them rise the next morning at room temperature, ensuring they reach room temperature before baking. See NOTE 2.
  • While the rolls bake, prepare the frosting.

For the Frosting

  • Combine the cream cheese and butter and mix well
  • Add powder sugar, in small portions and mix well
  • Add vanilla and salt and frost the rolls once they have slightly cooled.
  • To adjust consistency, add more powdered sugar to make it thicker if needed. The consistency should be somewhere between softened butter and cookie dough

To Bake

  • Preheat and Bake: Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for around 35 to 40 minutes or until the tops develop a delicate touch of color.
  • To test for doneness, use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking (especially in the center of the roll), return the pan to the oven for about ten more minutes.
  • If Refrigerated: Note that if you refrigerated the unbaked rolls, you should let them rise and bring them to room temperature. The time for this will vary depending on dough and room temperature, but I'd plan for about 2 to 3 hours of rising time (begin to check at 90 minutes) since the dough needs to come to room temperature before it will rise. You are looking for the rolls to fill about 80% to 90% of the pan after they have risen. They may need less time - you will have to watch them and see.

To Assemble

  • Top the baked rolls with the frosting. I like to use some frosting on top while the rolls are still warm and the rest after they've cooled. (optional: flip the rolls over before frosting to get the gooey cinnamon sugar on top).
  • Also, I recommended reserving some frosting for those who prefer the extra frosting.

Notes

NOTE 1: If using two smaller pans, check for doneness 10 minutes earlier. To test for doneness, use a paring knife or fork to pull up the center-most roll; if the dough is still sticky and raw-looking, return the pan to the oven for about ten more minutes.
NOTE 2: I prefer rising dough in my oven with the light on. 

Nutrition

Calories: 475kcal | Carbohydrates: 79g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 318mg | Potassium: 149mg | Fiber: 2g | Sugar: 42g | Vitamin A: 2571IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg