If you are craving something cozy and irresistibly delicious, this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is exactly what you need. These rolls combine the warm spices of autumn with the soft, pillowy texture of classic cinnamon rolls, all elevated by a luscious cream cheese frosting that melts in your mouth. Whether for a festive breakfast, a comforting snack, or a sweet treat any time of day, this recipe will quickly become a favorite in your kitchen. The perfect balance of pumpkin’s subtle earthiness and spicy cinnamon filling makes every bite a little celebration of fall flavors.
Ingredients You’ll Need
Getting the ingredients right is key to nailing these pumpkin cinnamon rolls. Each ingredient is simple but thoughtfully chosen to create the perfect harmony of flavor, texture, and color that define this delightful treat.
- 3/4 cup warm milk (about 110°F/45°C): Perfect temperature to gently wake up the yeast for a good rise.
- 2 1/4 teaspoons active dry yeast (1 packet): The magical leavening agent that gives the dough its signature fluffiness.
- 1/4 cup granulated sugar: Adds sweetness and helps activate the yeast.
- 1/2 cup pumpkin puree: Brings moistness, natural sweetness, and a lovely orange hue.
- 1/4 cup unsalted butter, melted: Adds richness without overpowering the spices.
- 1 large egg, room temperature: Provides structure and tenderness.
- 1 teaspoon vanilla extract: Enhances subtle sweetness and deepens flavor.
- 4 cups all-purpose flour: Forms the sturdy yet soft base of the dough.
- 1 teaspoon salt: Balances the sweetness and brightens the flavors.
- 1 teaspoon ground cinnamon: The star spice that sings with pumpkin.
- 1/2 teaspoon ground nutmeg: Adds warmth and complexity.
- 1/4 teaspoon ground cloves: A pinch here creates depth and a slightly spicy edge.
- 1/4 teaspoon ground ginger: Offers a subtle zing that complements the pumpkin beautifully.
- 1/2 cup unsalted butter, softened: For the gooey, buttery filling inside each roll.
- 3/4 cup brown sugar, packed: Gives the filling a rich, caramel-like flavor.
- 2 tablespoons ground cinnamon: Infuses the filling with irresistible aroma.
- 1/2 teaspoon ground nutmeg: Continues the spice theme in the filling.
- 1/4 teaspoon ground cloves: Adds a hint of signature warmth.
- 1/4 teaspoon ground ginger: Brings balance to the spice blend.
- 4 ounces cream cheese, softened: Essential for a creamy, tangy frosting that perfectly complements the rolls.
- 1/4 cup unsalted butter, softened: Makes the frosting extra smooth and rich.
- 1 1/2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 teaspoon vanilla extract: Adds a lovely aromatic touch to the frosting.
- 2-3 tablespoons milk, as needed for consistency: Helps achieve that luscious, spreadable frosting texture.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Prepare the Dough
The magic begins by activating the yeast in warm milk, the first step to get that perfect rise. While waiting for the yeast mixture to foam, combine pumpkin puree, melted butter, sugar, egg, and vanilla extract in a large bowl—this combination forms a moist, flavorful base. Once the yeast is ready, add it to the pumpkin mixture and gradually mix in the flour, salt, and warm spices to create a soft dough. Knead it until it becomes smooth and elastic, which strengthens the gluten and improves texture. Let the dough rise, covered and undisturbed, until it doubles in size to create that pillowy foundation for your pumpkin cinnamon rolls.
Step 2: Make the Spiced Filling
While the dough is happily rising, mix softened butter with brown sugar and the same beloved spices—cinnamon, nutmeg, cloves, and ginger—to craft a filling so fragrant and luscious, your kitchen will start smelling like fall in an oven. This simple mixture is what creates the gooey, goo-worthy swirl inside every roll that is balanced perfectly against the dough’s subtle sweetness.
Step 3: Assemble the Rolls
Once the dough has risen, punch it down gently to release air pockets before rolling it out into a rectangle that’s approximately 16 by 12 inches. Spread your spiced butter and sugar mixture evenly across the surface, leaving a small border so the filling doesn’t escape while rolling. Roll tightly from one long edge, then seal the seam by pinching the dough together. Cut this delicious log into 12 even slices and place them snugly in a greased 9×13-inch baking dish. Cover and let these rolls rise again; this second proofing is what ensures they bake up beautifully fluffy and tender.
Step 4: Bake to Golden Perfection
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the rolls for about 20 to 25 minutes. You’ll know they’re done when they turn a gorgeous golden brown on top and fill your kitchen with that warm, cinnamon-spiced aroma. This step is where the dough firms up just enough, while still keeping the center soft and luscious.
Step 5: Whip Up the Cream Cheese Frosting
As the rolls bake, blend softened cream cheese and butter together until perfectly smooth. Slowly add powdered sugar and vanilla, mixing until the frosting is creamy and thick. Milk is added in just enough to achieve the ideal spreading consistency—thick enough to hold its form but soft enough to cascade beautifully over warm buns.
Step 6: Frost and Serve
When your rolls come out of the oven, allow them to cool just a bit so the frosting doesn’t melt away entirely but remains soft and dippable. Generously slather or drizzle the cream cheese frosting on top, letting it seep into every crack and crevice for maximum flavor impact. These pumpkin cinnamon rolls truly shine when served warm, fresh from your oven.
Step 7: Enjoy Every Bite
Grab a roll, savor the first bite filled with warm spices, creamy frosting, and tender dough, and relish the comforting feeling of homemade goodness. This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is a crowd-pleaser you’ll want to make over and over.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
To elevate these rolls, sprinkle a little chopped toasted pecans or walnuts on top of the frosting for a crunchy contrast that pairs wonderfully with the soft texture. A light dusting of cinnamon powder or pumpkin spice can also enhance their autumnal vibe and add a pop of color and aroma.
Side Dishes
Pair these Pumpkin Cinnamon Rolls with a cup of rich, hot coffee or a spiced chai latte to complement their warm flavors. For a more hearty brunch, fresh fruit like sliced apples or pears and a creamy scrambled egg dish balance the sweetness and make for a complete meal.
Creative Ways to Present
Arrange the rolls in a rustic wooden tray lined with a linen napkin for a cozy fall brunch presentation. For a festive twist, drizzle extra cream cheese frosting in a lattice pattern and top with thin apple slices or small edible flowers, providing a stunning centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
These pumpkin cinnamon rolls keep beautifully when stored in an airtight container at room temperature for up to two days. If you want to keep them fresher longer, refrigerate them for up to a week. Before serving, let them come to room temperature or warm slightly for that freshly baked softness.
Freezing
For longer storage, freeze the unbaked rolls after the second rise by wrapping the baking dish tightly with plastic wrap and foil. When you’re ready to bake, thaw them overnight in the fridge and then let them come to room temperature before baking as directed. You can also freeze baked, frosted rolls by wrapping each individually to prevent freezer burn.
Reheating
Reheat leftover rolls by microwaving them for 20-30 seconds or warming them in a preheated 300-degree oven for about 10 minutes. The frosting softens beautifully, and the rolls regain their fresh-baked feel. A quick reheat helps maintain the cream cheese frosting’s creamy texture and the roll’s tender crumb.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and ensures you get consistent moisture and flavor. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which has added spices and sweeteners.
Is it possible to make these rolls vegan?
Yes, you can swap the milk for a plant-based alternative, use vegan butter, and replace the egg with a flax egg or applesauce. For the frosting, use vegan cream cheese and butter substitutes. The texture and flavor will still be delightful.
Can I prepare the dough the night before?
Definitely. After the first rise, you can refrigerate the dough overnight. Just bring it to room temperature before rolling out, then continue with filling, rolling, and the second rise before baking.
What is the best way to get soft and fluffy rolls?
Proper kneading and allowing the dough to rise fully twice are essential. Use warm ingredients and ensure your yeast is fresh for the best rise. Also, avoid adding too much flour during kneading to keep the dough tender.
Can I add nuts or raisins to the filling?
Yes, mixing in chopped pecans, walnuts, or raisins into the cinnamon sugar filling adds a nice texture and a burst of flavor. Just sprinkle evenly over the butter before rolling the dough.
Final Thoughts
This Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe brings a cozy, welcoming aroma and phenomenal taste that will brighten any morning or special occasion. It’s a beloved recipe that combines simple ingredients into a comforting classic with a seasonal twist. I encourage you to roll up your sleeves and treat yourself and your loved ones to these warm, spiced delights—you won’t regret it!
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Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cinnamon Rolls are a delightful fall treat combining the warm spices of cinnamon, nutmeg, cloves, and ginger with the rich flavor of pumpkin puree. Soft, fluffy, and topped with a creamy cream cheese frosting, they make a perfect breakfast or dessert to enjoy during the cooler months.
Ingredients
Dough
- 3/4 cup warm milk (about 110°F/45°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, as needed for consistency
Instructions
- Activate yeast and prepare dough: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, combine pumpkin puree, melted butter, sugar, egg, and vanilla extract. Mix well. Add the yeast mixture and stir until combined. Gradually add flour, salt, cinnamon, nutmeg, cloves, and ginger, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for about 1 hour.
- Prepare the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, cloves, and ginger until well combined.
- Shape and fill the rolls: After the dough has risen, punch it down and roll into a large rectangle measuring approximately 16×12 inches. Spread the prepared filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long edge and pinch the seam to seal. Cut the roll into 12 equal slices and place them in a greased 9×13-inch baking dish. Cover and let rise for another 30 minutes.
- Bake the cinnamon rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they turn golden brown.
- Make the frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined. Add 2-3 tablespoons of milk as needed to achieve desired frosting consistency.
- Frost and serve: Once the rolls are baked, allow them to cool slightly before spreading the cream cheese frosting evenly over the warm rolls. Serve and enjoy!
Notes
- Ensure the milk used to activate the yeast is warm, not hot, to avoid killing the yeast.
- For best results, let the rolls rise in a warm, draft-free environment.
- You can substitute pumpkin puree with canned or homemade puree.
- Adjust spices to your taste preference for more or less warmth.
- These rolls are best enjoyed warm but can be stored in an airtight container for up to 3 days.
- Reheat gently in the microwave or oven before serving leftovers.
