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 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!
WANT TO TRY THIS RECIPE?
PIN IT TO YOUR FAVORITE PINTEREST BOARDS!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
Pumpkin Cinnamon Rolls
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!
- Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
- 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.
- 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:
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.