If you’re looking for a cozy treat that perfectly captures the essence of fall, you simply must try this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe. These rolls are irresistibly soft, filled with warming spices, and topped with a luscious cream cheese frosting that melts just right into every swirl. It’s an absolute delight for breakfast, brunch, or an anytime sweet indulgence that feels like a hug in baked form. Whether you’re a cinnamon roll fan or a pumpkin lover, this recipe brings both worlds together in the most comforting and delicious way.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward pumpkin cinnamon roll perfection. Each element plays a crucial role, balancing flavor, texture, and the lovely autumnal color that makes these rolls so inviting.
- Whole milk, 3/4 cup, warmed: Activates the yeast and adds moisture to the dough for softness.
- Active dry yeast, 2 1/4 teaspoons: The magical agent that makes the dough rise and become fluffy.
- Granulated sugar, 1/4 cup: Adds sweetness and helps feed the yeast.
- Unsalted butter, melted and softened (3/4 cup total): Adds richness and ensures the dough stays tender.
- Pumpkin puree, 1/2 cup: The star ingredient that provides moistness, flavor, and a beautiful orange hue.
- Large egg, 1: Binds ingredients and enriches the dough.
- Vanilla extract, 2 teaspoons: Enhances the warm, sweet flavors.
- All-purpose flour, 3 1/4 cups: The base of your dough that brings structure.
- Salt, 1/2 teaspoon: Balances sweetness and intensifies flavors.
- Ground cinnamon, 3 teaspoons total: Essential warm spice for that classic cinnamon roll taste.
- Ground nutmeg, 1/2 teaspoon total: Adds depth and a hint of autumn spice complexity.
- Ground ginger, 1/4 teaspoon: Provides a subtle zing that brightens the flavor mix.
- Ground cloves, 1/8 teaspoon: A little goes a long way in adding warm spice notes.
- Brown sugar, 1 cup packed: Perfect for the filling to add rich caramel sweetness.
- Cream cheese, 4 oz, softened: The base of the dreamy frosting that gives a slightly tangy contrast.
- Powdered sugar, 1 cup: Sweetens the frosting with a silky texture.
- Milk, 2-3 tablespoons: Used to thin out the frosting for perfect spreadability.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Activate the Yeast
Start by mixing the warmed milk, yeast, and a pinch of sugar in a small bowl. Let it sit for about 5-10 minutes until the mixture becomes foamy. This step wakes up the yeast so it can work its magic in making your dough rise beautifully.
Step 2: Combine Wet Ingredients
Whisk together the melted butter, pumpkin puree, egg, and vanilla extract in a large bowl. Add the foamy yeast mixture, stirring everything together until well combined. The pumpkin puree adds moisture and that lovely fall flavor right from the start.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. These spices infuse the dough with the warm, comforting flavors pumpkin lovers crave. Gradually add the dry mixture into the wet ingredients, stirring until a soft dough forms.
Step 4: Knead and Let Rise
Turn your dough out onto a floured surface and knead it for 5-7 minutes until smooth and elastic. Don’t rush this step—kneading develops the gluten that gives the rolls structure. Place your dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 to 1.5 hours until it doubles in size.
Step 5: Prepare the Filling
While the dough is rising, combine the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl. This luscious mixture will be spread generously inside each roll, creating the classic cinnamon roll sweetness with a perfect autumn twist.
Step 6: Roll Out and Fill the Dough
Punch down the risen dough and roll it out into a 16 by 12-inch rectangle on a floured surface. Spread the filling evenly over the dough, taking care to leave a little border around the edges to prevent leaks when rolling.
Step 7: Shape the Rolls
Starting from the long side, tightly roll the dough into a log shape. Using a sharp knife, cut the log into 12 equal pieces. Carefully place the rolls in a greased 9×13-inch baking dish, giving them enough space to puff up during the second rise.
Step 8: Second Rise
Cover the baking dish with a clean towel and let the rolls rise for another 30 to 45 minutes until they’re puffed and look ready to burst with fluffiness.
Step 9: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they turn lightly golden and are cooked through. Your kitchen will smell incredible—the hallmark aroma of cinnamon and pumpkin baking together.
Step 10: Make the Cream Cheese Frosting
While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract. Add milk a tablespoon at a time until the frosting reaches a nice, spreadable consistency that will melt gloriously over the warm rolls.
Step 11: Frost and Serve
Let the rolls cool just slightly after baking, then spread the cream cheese frosting generously over the top. Serve them warm—you’ll want to eat these pumpkin cinnamon rolls fresh out of the oven for the most heavenly experience.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
Sprinkle a pinch of ground cinnamon or even a few toasted pecans over the frosting for an extra touch of texture and flavor. A light dusting of powdered sugar can also add a pretty finish that feels just a bit festive.
Side Dishes
These rolls pair beautifully with a hot cup of coffee, chai tea, or even warm apple cider. On the savory side, fresh fruit or a simple yogurt parfait balance the sweetness and make a well-rounded brunch spread.
Creative Ways to Present
Serve your pumpkin cinnamon rolls on a rustic wooden board for a cozy vibe, or arrange them in individual serving bowls with extra frosting on the side. For a party or holiday, place them on a tiered dessert stand to impress your guests with both flavor and presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container at room temperature for up to two days, or store them in the refrigerator for up to a week. Warm them in the microwave for a few seconds before enjoying to regain that fresh-from-the-oven softness.
Freezing
You can freeze unbaked rolls after shaping and before the second rise by wrapping the whole baking dish tightly. When ready to bake, thaw overnight in the fridge, let rise, then bake as usual. Baked rolls also freeze well; wrap them individually and thaw at room temperature.
Reheating
Reheat rolls gently in the microwave or in a low oven at 300°F (150°C) for 10-15 minutes, covered loosely with foil to keep moisture. Add a little extra frosting after warming if you want to recapture that fresh taste sensation.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and gives that rich pumpkin flavor you want in these rolls. Just make sure it’s pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Can I make these cinnamon rolls vegan?
With a few substitutions like plant-based milk, vegan butter, and a flax egg, you can adapt this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe to vegan needs. Just remember to use vegan cream cheese for the frosting to keep it deliciously creamy.
How long do these rolls stay fresh?
Freshly baked, these rolls are best enjoyed within two days at room temperature. If refrigerated, they stay good for about a week. For longer storage, freezing is your best option to keep them tasting freshly made.
Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise once, then refrigerate it overnight. The next day, roll, fill, cut, and allow for the final rise before baking. It’s a great way to save time on the baking day.
What if I don’t have all the spices listed?
No worries! Cinnamon is the must-have spice here, but if you’re missing some of the others, feel free to adjust or omit. The flavor will still be deliciously pumpkin-y and warm even with just cinnamon and nutmeg.
Final Thoughts
This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is truly one of those comforting, show-stopping treats that turns any morning into a celebration. Soft, flavorful, and sweetly spiced, it’s bound to become a favorite in your home as it has in mine. I encourage you to roll up your sleeves, dive into the spices and pumpkin goodness, and bake yourself a batch that feels like autumn on a plate. You won’t regret it!
Print
Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these soft and luscious Pumpkin Cinnamon Rolls, perfectly spiced with warming autumn flavors and topped with a creamy, tangy cream cheese frosting. Ideal for cozy breakfasts or festive gatherings, these rolls combine the rich taste of pumpkin with classic cinnamon and holiday spices for a comforting treat everyone will love.
Ingredients
Dough Ingredients
- 3/4 cup whole milk, warmed to 110°F (43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting Ingredients
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin, if necessary)
Instructions
- Activate Yeast: In a small bowl, combine the warmed milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active and ready to use.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, pumpkin puree, egg, and vanilla extract. Add the foamy yeast mixture and stir well to combine all wet ingredients evenly.
- Combine Dry Ingredients: In another bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms that begins to pull away from the sides of the bowl.
- Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Then place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Prepare Filling: In a small bowl, thoroughly mix the softened butter, brown sugar, cinnamon, and nutmeg until you have a smooth, spreadable filling.
- Roll and Fill Dough: Once risen, punch the dough down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges to prevent overflow when rolling.
- Shape Rolls: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal pieces. Arrange the rolls evenly spaced in a greased 9×13-inch baking dish for proper rising and baking.
- Second Rise: Cover the baking dish with a clean towel and let the rolls rise for another 30-45 minutes, or until they look puffy and have increased in size.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls in the preheated oven for 20-25 minutes, or until they are lightly golden brown and cooked through.
- Prepare Frosting: While baking, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add 2-3 tablespoons of milk as needed to thin the frosting to your desired spreading consistency.
- Finish and Serve: After baking, allow the rolls to cool slightly for easier handling. Spread the cream cheese frosting generously over the warm rolls, then serve immediately to enjoy their best flavor and soft texture.
Notes
- Warm the milk carefully to 110°F to ensure yeast activation without killing it.
- Use fresh active dry yeast for best rise and texture.
- Knead the dough until elastic to develop gluten for soft rolls.
- If the dough is sticky, add a little flour gradually but be cautious not to add too much to keep rolls tender.
- Allow the second rise for fluffy, airy cinnamon rolls—don’t rush this step.
- For extra flavor, you can add chopped pecans or walnuts to the filling.
- Serve rolls fresh and warm for optimal taste; they can be reheated gently the next day.
