If you are looking to cozy up your kitchen with the ultimate fall treat, these Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe are exactly what you need. Imagine soft, pillowy rolls infused with warm spices and moist pumpkin, all topped with a luscious cream cheese frosting that melts in your mouth. This recipe brings together the perfect balance of sweetness, spice, and that irresistible homemade feeling. Whether it’s a weekend brunch or a holiday gathering, these rolls will fill your home with amazing aromas and make everyone ask for seconds. It’s not just a recipe; it’s a warm hug from the oven in the form of a roll.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple, and each one plays a crucial role in creating that perfect texture, depth of flavor, and stunning autumnal color. From warm spices that hint at the season to pumpkin puree that keeps the rolls moist and tender, every component counts.
- Whole milk, warmed to 110°F (3/4 cup): This activates the yeast, providing that light and airy dough.
- Active dry yeast (2 1/4 teaspoons): The magical ingredient that makes your bread rise beautifully.
- Granulated sugar (1/4 cup): Adds just enough sweetness to the dough.
- Unsalted butter, melted (1/4 cup): Enhances richness and tenderness in the dough.
- Pumpkin puree (1/2 cup): The star ingredient that adds moisture and pumpkin flavor.
- Large egg (1): Binds the dough together and adds richness.
- Vanilla extract (1 teaspoon): Brings a subtle sweetness and depth to the flavor.
- All-purpose flour (3 1/4 cups): Forms the dough’s structure—make sure to measure accurately!
- Salt (1/2 teaspoon): Balances all the sweetness and enhances flavor.
- Ground cinnamon (1 teaspoon): The essential spice for that warm, spiced aroma.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, nutty spiciness.
- Ground ginger (1/4 teaspoon): Gives a gentle kick of zing.
- Ground cloves (1/8 teaspoon): A tiny pinch packs a wonderful depth of flavor.
- Unsalted butter, softened (1/2 cup for filling): Blends perfectly with brown sugar for a gooey, indulgent filling.
- Brown sugar, packed (1 cup): The caramel-like sweetness is essential for that classic cinnamon roll filling.
- Ground cinnamon (2 tablespoons for filling): The filling requires a bolder dose to shine through.
- Ground nutmeg (1/4 teaspoon for filling): Adds a subtle warmth to the filling as well.
- Cream cheese, softened (4 oz): For the luscious frosting that takes these rolls over the top.
- Unsalted butter, softened (1/4 cup for frosting): Helps create a smooth and creamy frosting texture.
- Powdered sugar (1 cup): Sweetens the frosting without any grittiness.
- Vanilla extract (1 teaspoon for frosting): Adds a lovely fragrant note to the cream cheese topping.
- Milk (2-3 tablespoons to thin frosting): Adjusts the frosting to the perfect spreadable consistency.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Step 1: Activate Your Yeast
Start with a small bowl of warmed milk, yeast, and a pinch of sugar. Let it sit for about 5 to 10 minutes until it becomes foamy; this is your sign the yeast is alive and ready to work its magic in your dough.
Step 2: Mix the Wet Ingredients
Whisk together melted butter, pumpkin puree, egg, and vanilla extract in a large bowl. Then, add your frothy yeast mixture and give everything a good stir. This blend will form the moist base of your dough that’s infused with that wonderful pumpkin essence.
Step 3: Combine the Dry Ingredients
Whisk all the dry spices and flour with salt in a separate bowl, then slowly add them to the wet mixture. Mix just until everything comes together into a soft dough—don’t overmix to keep the rolls tender.
Step 4: Knead and Let Rise
Turn the dough out onto a floured surface and knead for about 5 to 7 minutes until it feels smooth and elastic. Then place it in a greased bowl, cover it with a towel, and let it rise in a warm spot for 1 to 1.5 hours or until it doubles in size—watch this transformation, it’s so satisfying!
Step 5: Prepare the Scrumptious Filling
Mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined. This filling is rich, sweet, and generously spiced—exactly what your pumpkin cinnamon rolls deserve.
Step 6: Roll and Spread Filling
Once your dough has doubled, punch it down and roll it out into a 16-by-12-inch rectangle on a floured surface. Spread your heavenly cinnamon filling evenly, leaving a small border so it doesn’t ooze out when rolled.
Step 7: Roll Up and Cut
Tightly roll the dough from the long side into a log and cut into 12 equal pieces. Place these rolls snugly into a greased 9-by-13-inch baking dish—watch them come together like little soft pillows.
Step 8: Second Rise
Cover the dish with a clean towel and let the rolls rise again for 30 to 45 minutes or until they puff up nicely. This second rise is what gives the rolls that delicate fluffiness everyone craves.
Step 9: Bake to Golden Perfection
Preheat your oven to 350°F, then bake the rolls for 20 to 25 minutes until they’re lightly golden and cooked through. Your kitchen will smell incredible right about now!
Step 10: Make the Cream Cheese Frosting
While the rolls bake, beat together softened cream cheese, butter, powdered sugar, and vanilla extract. Add milk little by little to get the perfect spreading consistency—creamy, velvety, and oh-so-delicious.
Step 11: Finish and Serve
After the rolls cool just slightly, spread that dreamy cream cheese frosting all over the top. Serve these Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe warm for an unforgettable treat that everyone will love!
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe
Garnishes
Add a sprinkle of chopped toasted pecans or a light dusting of cinnamon on top of the frosting for an extra burst of texture and flavor that’s visually appealing too.
Side Dishes
For a balanced brunch, pair these rolls with fresh fruit like berries or a citrus salad to cut through the richness. A simple cup of coffee or chai tea complements the warm spices perfectly.
Creative Ways to Present
Serve the rolls in a rustic wooden tray lined with parchment paper for a cozy, inviting touch. You can also drizzle a light maple glaze on top or swirl extra frosting on each roll individually for a bakery-style presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to 2 days. This keeps them soft and tasty without drying out.
Freezing
You can freeze the baked rolls by wrapping them tightly in plastic wrap and aluminum foil. They’ll keep well for up to 3 months—just thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftover rolls in a microwave for about 20 seconds or in an oven at 350°F for 10 minutes. Add a small dab of butter or extra frosting to revive that fresh-out-of-the-oven feeling.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is just as flavorful as homemade. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains additional spices and sugar.
How can I tell when the rolls are done baking?
Look for a light golden color on top and a slightly firm texture when gently pressed. The internal temperature should reach around 190°F for fully cooked dough.
Can I make this recipe vegan?
With some modifications like using plant-based milk, vegan butter, and a cream cheese substitute, you can absolutely make these pumpkin cinnamon rolls vegan-friendly. It may alter the texture slightly, but the flavors will still shine.
Is it possible to make the dough the night before?
Yes! Simply prepare the dough and let it rise once, then punch it down, cover tightly, and refrigerate overnight. In the morning, let it come to room temperature and proceed with shaping and filling.
Why is the pumpkin important in this recipe?
Pumpkin adds moisture, tenderness, and a subtle earthy sweetness that pairs beautifully with cinnamon and spices, making these cinnamon rolls uniquely delicious and perfect for the fall season.
Final Thoughts
Trying this Pumpkin Cinnamon Rolls with Cream Cheese Frosting Recipe is like bringing the essence of fall straight into your kitchen and onto your plate. It’s a recipe filled with warmth, spice, and a little touch of childhood nostalgia that never gets old. Trust me, once you bake and taste these rolls, they’ll quickly become a beloved staple in your baking repertoire. Happy baking, and don’t forget to enjoy that first warm, gooey bite!
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
These Pumpkin Cinnamon Rolls are soft, fluffy, and bursting with warm autumn spices and pumpkin flavor. Topped with a rich cream cheese frosting, they make a perfect cozy treat for fall mornings or special occasions. Made from scratch with a tender yeast dough, a spiced brown sugar filling, and a creamy frosting, these rolls deliver a delightful balance of sweetness and spice in every bite.
Ingredients
Dough
- 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
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Frosting
- 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, active dry yeast, and a pinch of granulated sugar. Allow this mixture to sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Prepare Wet Ingredients: In a large mixing bowl, whisk together the melted butter, pumpkin puree, egg, and vanilla extract. Add the activated yeast mixture and stir thoroughly to combine all wet ingredients.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. Gradually add this dry mixture into the wet ingredients, stirring continuously until a soft dough forms.
- Knead Dough and First Rise: Turn the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. Place the dough into a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
- Make Filling: In a small bowl, mix together the softened butter, packed brown sugar, ground cinnamon, and ground nutmeg until the mixture is well combined and spreadable.
- Roll and Spread Filling: Once the dough has risen, punch it down gently and roll it out on a floured surface into a 16 x 12-inch rectangle. Evenly spread the prepared filling over the dough, leaving a small border around the edges to prevent spilling.
- Shape Rolls: Starting from the long side of the rectangle, tightly roll the dough into a log shape. Cut the log into 12 equal pieces and place each piece into a greased 9 x 13-inch baking dish, spaced close together.
- Second Rise: Cover the baking dish with a clean towel and let the rolls rise again for 30 to 45 minutes in a warm place until they appear puffy and nearly doubled.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes, or until they are lightly golden and fully cooked through.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth. Add 2 to 3 tablespoons of milk as needed to reach the desired spreading consistency.
- Finish and Serve: Once the rolls are baked, allow them to cool slightly for a few minutes. Spread the cream cheese frosting generously over the warm rolls. Serve immediately and enjoy the comforting flavors of pumpkin and cinnamon.
Notes
- Make sure the milk is warmed to about 110°F (43°C) to properly activate the yeast without killing it.
- For best results, use fresh active dry yeast and check the expiration date.
- Do not over-flour the dough during kneading to keep the rolls tender.
- You can store leftover rolls covered at room temperature for up to 2 days, or freeze them for longer storage.
- Reheat rolls gently in the microwave or oven before serving to refresh softness.
- Spices can be adjusted to taste, adding more cinnamon or ginger for a stronger flavor.
- Ensure the cream cheese and butter are softened for smooth frosting.
