Pumpkin Cinnamon Rolls

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Scrumptious Pumpkin 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 do love pumpkin flavor and pumpkin spice flavors in baked goods.

Given my penchant for cinnamon rolls, as evidenced clearly on this blog – it was a no brainer to use my old faithful cinnamon roll recipe, and switch out the typical butter/brown sugar/cinnamon combo for a swipe of butter, and a rich pumpkin filling, with a cream cheese icing.

These rolls are highly recommended!!. 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.

You can make these with a bread machine OR electric mixer – I have written instructions for both!

Dough

Ingredients:

• 1 cup milk 110 degrees F/45 degrees C
• 2 eggs
• 1/3 cup butter melted
• 4 1/2 cups bread flour
• 1 tsp salt
• 1/2 cup sugar
• 2 1/2 tsp bread machine yeast

Filling

• 1/4 cup melted butter
• 3/4 cup canned pumpkin puree
• 1/4 cup dark brown sugar
• 1 tsp pumpkin pie spice

Frosting

• 3 oz cream cheese softened
• 1/4 cup butter softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 Tbs milk
• 1/2 tsp pumpkin pie spice
• 1 Tbs pumpkin optional – I use it for color

How to make this recipe:

BREAD MACHINE

• DOUGH
  • Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  • 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!
• FILLING
  • Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
• ASSEMBLY
  • With a rolling pin, roll dough into a 16×21-inch rectangle.
  • Brush the dough with melted butter, and spread the pumpkin mixture evenly over the dough. Leave a gap for sealing the long edge.
  • Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
  • 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.
  • Place rolls in 2 lightly greased deep dish pie pans (or use a 9×13 pan). Cover and let rise until nearly doubled, about 30 minutes.
  • Preheat oven to 400 degrees F
  • Bake rolls in preheated oven until golden brown, about 15 minutes.
• FROSTING
  • While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla, salt, pumpkin pie spice. Add milk to achieve consistency desired.
  • Spread frosting on warm rolls before serving.

Stand Mixer/Dough Hook instructions:

1. Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it’s supposed to be lukewarm, not hot).
2. Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
3. (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
4. Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
5. Add the flour, salt, eggs, and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
6. Let sit in a warm place, until doubled in size (about a 45 minutes to an hour). Punch down – follow from Step 2 above)

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Pumpkin Pie Stuffed Cinnamon Rolls

5 from 1 vote

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Servings: 12

Calories: 435kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Ingredients

Dough

• 1 cup milk 110 degrees F/45 degrees C
• 2 eggs
• 1/3 cup butter melted
• 4 1/2 cups bread flour
• 1 tsp salt
• 1/2 cup sugar
• 2 1/2 tsp bread machine yeast

Filling

• 1/4 cup butter melted
• 3/4 cup canned pumpkin puree
• 1/4 cup dark brown sugar
• 1 tsp pumpkin pie spice

Frosting

• 3 oz cream cheese softened
• 1/4 cup butter softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 Tbs milk
• 1/2 tsp pumpkin pie spice
• 1 Tbs pumpkin optional – I use it for color

Instructions

• Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• 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!
• Filling
• Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
• Assembly
• Roll dough into a 16×21-inch rectangle.
• Brush the dough with melted butter, and spread the pumpkin mixture evenly over the dough. Leave a gap for sealing the long edge.
• Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavoured) dental floss to do this.
• 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.
• Place rolls in 2 lightly greased deep dish pie pans (or use a 9×13 pan). Cover and let rise until nearly doubled, about 30 minutes.
• Preheat oven to 400 degrees F
• Bake rolls in preheated oven until golden brown, about 15 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla, salt, pumpkin pie spice. Add milk to achieve consistency desired.
• Spread frosting on warm rolls before serving.
• Stand Mixer/Dough Hook instructions:
• Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it’s supposed to be lukewarm, not hot).
• Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
• (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
• Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
• Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.
• Let sit in a warm place, until doubled in size (about an hour?). Punch down – follow from Step 2 above)

Nutrition

Calories: 435kcal | Carbohydrates: 65g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 388mg | Potassium: 151mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2980IU | Vitamin C: 0.7mg | Calcium: 59mg | Iron: 0.8mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!