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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!
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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 1/4 tsp active dry yeast
- 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 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, 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 pie spice. Add milk to achieve consistency desired.
- Spread frosting on warm rolls before serving.
Tips & Notes:
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
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!
[email protected] 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.