Scrumptious Cinnamon Rolls filled with pumpkin pie stuffed flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
It’s FALL!! Well. Fine, maybe not in Phoenix, but absolutely in other parts of the country, pumpkin and pumpkin spice is being baked, poured, smelled and devoured.
While I’ve never been a pumpkin spice latte fan *clutch your pearls if you must*, I’m a sucker for pumpkin, and pumpkin spice flavors in baked goods.
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Given my penchant for cinnamon rolls, as evidenced clearly on this blog – it was a no brainer to use my old faithful roll dough recipe, and switch out the typical butter/brown sugar/cinnamon combo for a swipe of butter, and a rich pumpkin filling.
These rolls are awesome. The smell of them baking is just crazy good. I wish I’d taken pictures of my husband walking around the living room holding a pan of these, with both of my sons following along after him like he was the pied piper…. haha.
I mean…. look….
I think the world just NEEDS more pumpkin pie stuffed things, right?
Want more rolls? Of course you do!
Pumpkin Pie Stuffed Cinnamon Rolls #breadbakers
Ingredients
Dough
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup butter melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup white sugar
- 2 1/2 tsp bread machine yeast
Filling
- 1/4 cup butter melted (approximately)
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice blend
Frosting
- 3 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups confectioners' sugar
- 1 tsp vanilla
- 1/8 tsp salt
- 1 Tbs milk
- 1/2 tsp pumpkin pie spice blend
- 1 Tbs pumpkin optional - I use it for color
Directions
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Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
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After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
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Filling
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Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
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Assembly
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Roll dough into a 16x21-inch rectangle.
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Brush the dough with melted butter, and spread the pumpkin mixture evenly over the dough. Leave a gap for sealing the long edge.
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Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
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Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
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Place rolls in 2 lightly greased deep dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
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Preheat oven to 400 degrees F
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Bake rolls in preheated oven until golden brown, about 15 minutes.
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While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt, pumpkin pie spice. Add milk to achieve consistency desired.
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Spread frosting on warm rolls before serving.
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Stand Mixer/Dough Hook instructions:
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Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
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Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
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(Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
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Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
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Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
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Let sit in a warm place, until doubled in size (about an hour?). Punch down - follow from Step 2 above)
Pumpkin/Pumpkin Spice was the theme for this month’s BreadBakers.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. This month, the host is ME!! If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Check out what everyone else came up with!
#BreadBakers – Pumpkin/Pumpkin Spice
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D’s Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen’s Kitchen Stories
- Italian Pumpkin Bread by Mayuri’s Jikoni
- Lal Bhoplyachya Gharge by Sneha’s Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker’s House
- Pumpkin Cardamom Buns by Sara’s Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy’s Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook’s Hideout
- Pumpkin Pepita Muffin Tops by A Salad For All Seasons
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Raisin Scones by Palatable Pastime
- Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
- Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
- Whole Wheat Pumpkin Sandwich Loaf by Gayathri’s Cook Spot
- Yeasted Pumpkin Bread by Veenas Vegnation
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Stacy says
Yeah, it’s not so fall-like in Dubai either but the smell of pumpkin baking helps me pretend. Your pumpkin pie stuffed cinnamon rolls look and sound divine, Kylee! I’ll bet your boys devoured them quickly.
Wendy Klik says
Great idea…I would’ve been right in line after your boys following your husband around.
Kate says
Such an intuitive combination!
Pavani says
Oh my, what a tempting looking cinnamon roll with pumpkin. Awesome clicks.
Holly says
Wow– these look so good! I can see why your family loved them! I didn’t know cinnamon rolls could be much better than the good old original but this topped it off!
eileenbakingsense says
Kylee, this look amazing!! Combining cinnamon rolls and pumpkin pie is genius!
Anne@ASaladForAllSeasons says
I bet the aromas in your kitchen were amazing, Kylee! You are combining two of my favorite things here! Thanks for choosing pumpkin as our theme this month! I’m more than ready for fall! : )
Amy says
These look seriously good. Here’s a truth – I burn pumpkin scented candles year round. So yeah, I’m a-gunna have to make these just for the scent of them. 🙂
Mackenzie says
I’m with you, I’m not a fan of pumpkin spice lattes (they seriously gross me out), but I love pumpkin spice flavors in baked goods also! I definitely would have been trailing right along with your boys waiting to get a bite! This looks like autumn perfection!
Kylee says
Thanks, Mackenzie!!!
Karen @ Karen's Kitchen Stories says
What a fabulous idea!! It’s not really fall here either (SoCal) but I could eat these all summer!
hezzid says
OMG these look amazing! I totally want these for breakfast tomorrow!
Kelster says
It’s ridiculously hot here. Fall doesn’t exist. I’ve never met a cinnamon roll that I didn’t like.
Smruti | Herbivore Cucina says
Such a tempting batch of cinnamon rolls you got there. Pumpkin added a wonderful taste I am sure!
Mayuri Patel says
We don’t have fall season in Kenya, but experienced it for the first time 2 years ago when I visited my son in Canada. Its so nice to see pumpkins everywhere, fall colours and the availability of pumpkin based goodies. Cinnamon rolls with pumpkin puree sounds interesting.
Platter Talk says
Tempting! They sit up so high and beautiful I can only imagine how good they would taste. A try, for sure.
RuthAnne says
I’m trying the filling idea with a basic sweetbread recipe that I started, because I just didn’t like the ideas my cookbook had printed.
I used my food processor to mix the ingredients for the filling except I added the cold butter (instead of melting it) and added a dollop of cream cheese and a dash of tapioca starch to mine. Then I stead of spreading the dough with melted butter I spread the filling in one step instead of two.
The rolled sheets are in the fridge right now, hoping to stiffen the filling so that when I cut them into rolls, the filling won’t ooze all over my counter.
Here’s to hoping these turn out yummy and pretty.