Description
These easy homemade pumpkin cinnamon rolls are soft, pillowy, and packed with cozy pumpkin spice flavor, finished with a thick, tangy cream cheese frosting. Perfect for fall mornings, holiday brunches, or any time you crave a comforting treat.
Ingredients
- 3 1/4 cups (400g) all-purpose flour (plus extra for dusting)
- 1/4 cup (50g) granulated sugar
- 2 1/4 teaspoons (1 packet, 7g) instant yeast
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) whole milk, warmed to 110°F/43°C
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (160g) canned pumpkin purée (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (75g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: 1/4 teaspoon ground cloves
- 4 oz (115g) cream cheese, softened
- 3 tablespoons (45g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1-2 tablespoons milk (for thinner frosting)
Instructions
- In a large mixing bowl, whisk together flour, granulated sugar, instant yeast, salt, ground cinnamon, nutmeg, and ginger.
- In a separate bowl, combine warm milk, melted butter, pumpkin purée, egg, and vanilla extract. Mix until well blended.
- Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms. If using a stand mixer, use the dough hook on low.
- Knead for 8-10 minutes (by hand or mixer) until the dough is smooth, elastic, and slightly tacky. If it’s too sticky, add flour 1 tablespoon at a time.
- Shape dough into a ball and place in a greased bowl. Cover tightly with plastic wrap or a clean towel.
- Let rise in a warm spot for 60–75 minutes, or until doubled in size.
- In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, and optional cloves for the filling until well combined.
- Punch down the risen dough and turn it onto a floured surface. Roll into a 12×18 inch rectangle, about 1/4 inch thick.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2 inch border at the edges.
- Starting from a long edge, roll the dough up tightly into a log. Pinch the seam to seal.
- Slice into 12 even rolls using a sharp knife or unflavored dental floss.
- Arrange rolls, cut side up, in a greased 9×13 inch baking dish. Cover and let rise again for 30–40 minutes, until puffy and touching.
- Preheat oven to 350°F (175°C). Bake rolls for 23–27 minutes, or until golden brown and centers are cooked through.
- If rolls are browning too fast, tent loosely with foil for the last 10 minutes.
- While the rolls bake, beat cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth. Add milk if you prefer a thinner glaze.
- Let the rolls cool in the pan for 10–15 minutes, then spread with cream cheese frosting while still warm.
- Serve immediately for best texture and flavor.
Notes
For gluten-free rolls, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk if needed. For dairy-free, substitute plant-based milk, vegan butter, and dairy-free cream cheese. Add chopped nuts or mini chocolate chips to the filling for variation. To make ahead, shape rolls and refrigerate overnight before the second rise. Frost while warm for gooeyness. If dough isn’t rising, check yeast freshness and milk temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 roll with frosting
- Calories: 320
- Sugar: 20
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 48
- Fiber: 2
- Protein: 7
Keywords: pumpkin cinnamon rolls, cream cheese frosting, fall baking, easy cinnamon rolls, homemade pumpkin rolls, brunch, breakfast, autumn, holiday baking