PUMPKIN CINNAMON ROLLS: HEAVEN!

Imagine waking up to the aroma of warm, spiced pumpkin and sweet cinnamon swirling through your kitchen. Tired of complicated baking projects that leave you feeling defeated? Fear not, my friend! These Easy Pumpkin Cinnamon Rolls are unbelievably simple to make and deliver a bakery-worthy treat in a fraction of the time. Get ready for cinnamon roll bliss!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to whip up a batch of these incredibly delicious pumpkin cinnamon rolls.

For the Dough:

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (105-115°F)
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1/2 cup pumpkin puree

For the Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Step-by-Step to a Slice of Paradise

Let’s get down to the fun part! Don’t be intimidated, I promise this is easier than it looks. We’ll break it down into manageable steps.

Making the Dough:

1. In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes, or until foamy. This is how you know your yeast is alive and kicking!
2. In a large bowl (or the bowl of a stand mixer), combine warm milk, sugar, melted butter, egg, vanilla, and pumpkin puree.
3. Add the yeast mixture to the wet ingredients and stir to combine.
4. Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Patience, my friend! This rise is crucial for fluffy rolls.

Preparing the Filling and Rolling the Dough:

1. While the dough is rising, prepare the filling. In a medium bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and ginger. Mix well until smooth and creamy.
2. Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
3. Spread the filling evenly over the dough, leaving a small border along one of the long edges.
4. Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.

Slicing and Baking:

1. Using a sharp serrated knife or unflavored dental floss (yes, really!), slice the log into 12 equal rolls.
2. Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and let rise for another 30 minutes. This second rise gives them that extra bit of puffiness we’re craving.
3. Preheat oven to 350°F (175°C).
4. Bake for 25-30 minutes, or until golden brown. Keep a close eye on them towards the end to prevent burning!
5. Let cool slightly before frosting.

Whipping Up the Cream Cheese Frosting:

1. While the rolls are baking, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating until combined.
3. Add milk and vanilla extract and beat until light and fluffy.

Frosting and Enjoying:

1. Generously spread the cream cheese frosting over the warm cinnamon rolls.
2. Serve immediately and enjoy every single bite!

Secrets to the Best Pumpkin Cinnamon Rolls Ever

Want to elevate your cinnamon roll game? Here are a few tips and tricks I’ve learned over the years:

• Don’t Overheat the Milk and Water: If the water is too hot, it will kill the yeast. Aim for 105-115°F. A kitchen thermometer is your best friend here!
• Proofing is Key: Make sure your yeast is active before you start. If it doesn’t foam up, your dough won’t rise.
• Don’t Overmix the Dough: Overmixing can result in tough cinnamon rolls. Mix until just combined, and then knead until smooth and elastic.
• Use Room Temperature Ingredients: Room temperature ingredients incorporate more easily and create a smoother batter.
• The Floss Trick: Using unflavored dental floss to slice the rolls ensures clean, even cuts without squishing the dough.

Pumpkin Puree Perfection: The Heart of the Flavor

The pumpkin puree is what gives these cinnamon rolls their signature fall flavor and moist texture. Make sure you’re using 100% pumpkin puree, not pumpkin pie filling (which already has spices added). If you’re feeling ambitious, you can even make your own pumpkin puree! Roasting a sugar pumpkin and pureeing the flesh is easier than you might think, and the flavor is incredible.

Variations to Make Them Your Own

These Easy Pumpkin Cinnamon Rolls are delicious as they are, but feel free to experiment and customize them to your liking. Here are a few ideas:

• Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
• Chocolate Chips: Add chocolate chips to the filling for a decadent chocolate pumpkin combination.
• Maple Glaze: Replace the cream cheese frosting with a maple glaze for a different flavor profile. Simply whisk together powdered sugar, maple syrup, and a touch of milk.
• Spice It Up: Add a pinch of cayenne pepper to the filling for a subtle kick.

Cinnamon Roll Companions: Perfect Pairings

While these cinnamon rolls are heavenly on their own, they’re even better when paired with the right beverage. A warm cup of coffee or tea is always a classic choice. For a more indulgent treat, try pairing them with a glass of cold milk or a scoop of vanilla ice cream. These are also amazing the next day warmed up with a little butter. Seriously, they’re good ALL the time.

More Pumpkin Goodness

If you’re in a pumpkin-spiced mood, try some of my other favorite recipes! You might also love PUMPKIN CREAM CHEESE COOKIES for a soft and chewy treat. Or, if you want something extra decadent, check out these PUMPKIN S’MORES COOKIES. For a single-serving delight, try a CINNAMON ROLL CUPCAKE! And don’t forget the PUMPKIN SWIRL MUFFIN for a perfect breakfast. If you want to experience cinnamon roll heaven with pumpkin, try PUMPKIN CINNAMON ROLL or PUMPKIN CINNAMON COOKIES.

In Conclusion: Cinnamon Roll Dreams Do Come True

There you have it – Easy Pumpkin Cinnamon Rolls that will impress your family and friends (and yourself!). With a little bit of time and effort, you can create a truly special treat that’s perfect for any occasion. So go ahead, grab your ingredients, and get baking! You deserve a taste of cinnamon roll heaven.

Pumpkin Cinnamon Rolls

Amelia Chen-Morrison

These easy pumpkin cinnamon rolls are a perfect fall treat, combining the warmth of cinnamon with the subtle sweetness of pumpkin. With a rich cream cheese frosting, they are a guaranteed crowd-pleaser and surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 350 kcal

Equipment

• Small bowl
• Large bowl
• Stand mixer (optional)
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Plastic Wrap
• 9×13 inch baking dish
• Serrated knife or dental floss
• Oven
• Kitchen thermometer

Ingredients

  

• ¼ cup warm water 105-115°F
• ½ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• ½ cup pumpkin puree
• ¾ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• Vegetable oil or cooking spray

Instructions

 

• In a small bowl, dissolve yeast in warm water. Let stand for 5 minutes, or until foamy.
• In a large bowl (or the bowl of a stand mixer), combine warm milk, sugar, melted butter, egg, vanilla, and pumpkin puree.
• Add the yeast mixture to the wet ingredients and stir to combine.
• Gradually add the flour and salt to the wet ingredients, mixing until a soft dough forms. If using a stand mixer, knead with the dough hook for 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
• Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the filling. In a medium bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and ginger. Mix well until smooth and creamy.
• Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
• Spread the filling evenly over the dough, leaving a small border along one of the long edges.
• Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal.
• Using a sharp serrated knife or unflavored dental floss, slice the log into 12 equal rolls.
• Place the rolls in a greased 9×13 inch baking dish. Cover with plastic wrap and let rise for another 30 minutes.
• Preheat oven to 350°F (175°C).
• Bake for 25-30 minutes, or until golden brown. Let cool slightly before frosting.
• While the rolls are baking, prepare the frosting. In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar, beating until combined.
• Add milk and vanilla extract and beat until light and fluffy.
• Generously spread the cream cheese frosting over the warm cinnamon rolls.
• Serve immediately and enjoy!

Notes

For best results, ensure your yeast is fresh and active. Overheating the milk or water can kill the yeast. To prevent the rolls from drying out during baking, you can place a pan of hot water on the bottom rack of the oven. Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. For a vegan version, use plant-based butter, milk, and cream cheese alternatives.