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You are here: Home / Baked Goods / Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

September 13, 2016 By Kylee 17 Comments Last updated: November 21, 2019

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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!

Pumpkin Pie Cinnamon Rolls

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!

pumpkinpiestuffedcinnamonrolls-3_zpsknshccqz

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
Pumpkin Pie Stuffed Cinnamon Rolls

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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pumkin pie cinnam

Pumpkin Pie Stuffed Cinnamon Rolls

5 from 1 vote
Print Pin
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!

Filed Under: Baked Goods, Bread Recipes, Breakfast

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Reader Interactions

Comments

  1. Stacy

    September 13, 2016 at 5:27 am

    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.

    Reply
  2. Wendy Klik

    September 13, 2016 at 6:24 am

    Great idea…I would’ve been right in line after your boys following your husband around.

    Reply
  3. Kate

    September 13, 2016 at 8:59 am

    Such an intuitive combination!

    Reply
  4. Pavani

    September 13, 2016 at 11:17 am

    Oh my, what a tempting looking cinnamon roll with pumpkin. Awesome clicks.

    Reply
  5. Holly

    September 13, 2016 at 3:36 pm

    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!

    Reply
  6. eileenbakingsense

    September 13, 2016 at 3:53 pm

    Kylee, this look amazing!! Combining cinnamon rolls and pumpkin pie is genius!

    Reply
  7. Anne@ASaladForAllSeasons

    September 13, 2016 at 6:10 pm

    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! : )

    Reply
  8. Amy

    September 13, 2016 at 7:47 pm

    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. 🙂

    Reply
  9. Mackenzie

    September 14, 2016 at 9:42 am

    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!

    Reply
    • Kylee

      September 14, 2016 at 9:57 am

      Thanks, Mackenzie!!!

  10. Karen @ Karen's Kitchen Stories

    September 14, 2016 at 11:57 am

    What a fabulous idea!! It’s not really fall here either (SoCal) but I could eat these all summer!

    Reply
  11. hezzid

    September 15, 2016 at 4:26 pm

    OMG these look amazing! I totally want these for breakfast tomorrow!

    Reply
  12. Kelster

    September 17, 2016 at 12:27 am

    It’s ridiculously hot here. Fall doesn’t exist. I’ve never met a cinnamon roll that I didn’t like.

    Reply
  13. Smruti | Herbivore Cucina

    September 19, 2016 at 10:03 am

    Such a tempting batch of cinnamon rolls you got there. Pumpkin added a wonderful taste I am sure!

    Reply
  14. Mayuri Patel

    September 23, 2016 at 2:09 am

    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.

    Reply
  15. Platter Talk

    September 28, 2016 at 11:34 am

    Tempting! They sit up so high and beautiful I can only imagine how good they would taste. A try, for sure.

    Reply
  16. RuthAnne

    December 23, 2017 at 5:57 pm

    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.

    Reply

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