This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Scrumptious Pumpkin Cinnamon Rolls filled with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!
It’s FALL!! Well, perhaps not in Phoenix, but definitely in other parts of the country, pumpkin and pumpkin spice is being baked, poured. And devoured. I am ALL for this movement. This year has been long, and I can’t wait for the cool weather, cute boots and pumpkin spice everything!
Have you tried my Homemade Pumpkin Spice Latte yet? You totally should!
I love real pumpkin flavor and pumpkin spice flavors in baked goods.
Given my love for cinnamon rolls, it was an easy jump to adapt my cinnamon roll recipe to make these pumpkin cinnamon rolls. I just switch out the typical butter, brown sugar cinnamon filling for a swipe of butter and a rich pumpkin filling. Then, add a little pumpkin to the cream cheese frosting.
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! He had both of my sons following along after him like he was the pied piper.
I guess I know how to motivate the people in my house! Perhaps I can use this power for… oh never mind.
Why this recipe works:
- You can make these with a bread machine OR stand mixer – I have written instructions for both!
- They are super Fall ish. Perfect for the days when you just need pumpkin.
Kylee’s Notes & FAQs
Room temperature eggs do best in this recipe
I recommend using bread flour vs all purpose flour. The gluten content in bread flour is what makes these rolls super soft and fluffy.
Try my easy recipe for homemade pumpkin pie spice.
Cutting the rolls
Use a sharp serrated knife to cut the rolls for a clean edge (don’t press down and squish!
The BEST way to slice cinnamon rolls is using dental floss. Place a piece of (plain, unflavored) 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.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
How to make this recipe:
Full, printable recipe below – just scroll down to the recipe card!
Make the Dough
Combine the milk and sugar in a bowl and heat in the microwave until the temp is reached. We’re looking for around 114 degrees F. 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 electric 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.
Turn the dough out onto a lightly floured surface (keep 1/4 cup of flour on hand in case of stickiness), cover and let rest for 10 minutes – this is an important step, don’t skip!
Filling
Combine the pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.
Assembly
- Using a rolling pin, roll the dough into a 16×21-inch rectangle.
- Brush the dough with melted butter
- Spread the filling evenly over the dough. Leave a gap for sealing the long edge.
- Roll up dough.
Seal, and cut into 12 rolls (see notes above for the best way to slice your rolls!)
Place rolls in a 9×13 baking pan, or 2 deep-dish pans (or use a 9×13 pan). Cover and let the rolls rise, about 30 minutes.
Preheat oven to 400 degrees F.
Bake rolls in the 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.
Some of my favorite pumpkin recipes:
Pumpkin Spice Waffles – Using just 2 bowls, make these homemade Pumpkin Waffles a part of your Fall breakfast tradition. With warm spices and yummy pumpkin, they’re a must make!
Pumpkin Pancakes -Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
Pumpkin Oatmeal – Embrace Fall with this warm, deliciously spiced pumpkin oatmeal. Simple to make and so hearty, your breakfast just got a makeover!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Pumpkin Cinnamon Rolls
Ingredients
Dough
- 1 cup milk 110 degrees F/45 degrees C
- 1/2 cup granulated white sugar
- 2 1/4 tsp active dry yeast
- 4 1/2 cups bread flour
- 1 tsp salt
- 2 eggs
- 1/3 cup butter melted
- 1 tsp pumpkin pie spice
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 puree
Instructions
Stand Mixer/Dough Hook instructions:
Make the Dough
- 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, butter and pumpkin pie spice. 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.
- Turn the dough 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 filling evenly over the dough. Leave a gap for sealing the long edge.
- Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavored) 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 puree, pumpkin pie spice. Add milk to achieve consistency desired.
- Spread frosting on warm rolls before serving.
Notes
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in September of 2016. It was republished with updated photos in September of 2020.
Stephanie says
These are absolutely wonderful! My 8 yr old son and I made these together and they were a huge hit at our home. I’m pretty sure they’ve become a fall staple 🙂
Vall says
I love love love your recipes. You inspire me to be a better chef!! Keep challenging me😍 you are amazing.
Lola Osinkolu | Chef Lola's Kitchen says
This looks so mouth-watering!
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.