pumkin pie cinnam

Pumpkin Pie Stuffed Cinnamon Rolls

5 from 1 vote
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Servings: 12
Calories: 435kcal
Author: Kylee Cooks



  • 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


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


  • 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


  • 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 16x21-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 9x13 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)


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!