Pumpkin Cinnamon Roll Recipe

Closeup of a pumpkin cinnamon roll on a plate topped with cream cheese frosting, with cinnamon sticks and small pumpkins in the background

5 from 2 votes

Pumpkin Cinnamon Roll Recipe

Pumpkin Cinnamon Rolls made with pumpkin puree right inside the yeast dough and filled with cinnamon sugar, and topped with homemade cream cheese icing.

Prep Time3

Cook Time20

Cool Time20

Total Time3 40

Course: Dessert

Cuisine: American

Servings: large cinnamon rolls

Calories: 675kcal

Author: Jocelyn Delk Adams

Equipment

Mixing Bowls
Stand mixer
9x13 Baking Dish

Ingredients

For the Dough

¼ ounce active dry yeast 2 ¼ teaspoon total
1 teaspoon granulated sugar
¼ cup warm water about 115°F
4 cups all-purpose flour plus more for rolling
½ cup granulated sugar
¾ teaspoon kosher salt
¾ cup pumpkin puree canned
¼ cup whole milk room temperature
6 tablespoons unsalted butter melted
1 large egg room temperature
1 large egg yolk room temperature

For the Filling

¼ cup unsalted butter room temperature
¾ cup dark brown sugar
1 ½ tablespoon ground cinnamon
¼ teaspoon kosher salt

For the Frosting

4 ounces cream cheese slightly softened, but still chilled
½ cup unsalted butter room temperature
1 ½ cup powdered sugar
1/8 teaspoon kosher salt
1-2 tablespoons milk
2 teaspoons vanilla extract

Instructions

For the Pumpkin Dough

In a small bowl, combine active dry yeast and 1 teaspoon sugar. Stir in warm water and let sit for 10 minutes. A 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
Meanwhile, in the bowl of your stand mixer fitted with the dough hook, add 2 cups flour, sugar, and salt. Mix on low for 30 seconds until everything is evenly combined.
Add in pumpkin puree, milk, melted butter, yeast mixture, eggs, and mix on low until the ingredients start to come together, about 1 minute.
Add in the remaining 2 cups flour and mix on medium speed until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up the mixer to medium-high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
Prepare a large glass or metal bowl by spraying with nonstick spray. Then remove the dough from the mixer, shape into a ball, then place in the prepared bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm spot until doubled in size, about 1 hour.

For the Assembly

While the dough is proofing, combine the dark brown sugar, cinnamon, and salt in a small bowl and mix together.
Prepare a 9x13 inch pan by spraying the bottom and sides with nonstick baking spray.
Once your dough has doubled in size, chill in the refrigerator for 30 minutes.
At this point, you’ll want to work quickly so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set the dough on a lightly floured counter and roll into a 14x17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/parallel to the edge of the countertop.
Using your offset spatula, spread softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
Sprinkle the brown sugar mixture on the surface. Press lightly into the butter, so it doesn’t fall out when you roll it.
Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
Using unflavored dental floss, trim ½-inch of dough from both edges of your log. Then cut your log into nine even pieces and place each piece cut side up in your prepared pan.
Cover the pan with a clean kitchen towel or plastic wrap and return to the warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375°F.

For Baking and Glazing

Once the rolls are plump and almost doubled in size, remove the towel or plastic wrap and place in the oven to bake until golden brown and the smell fills the house, about 15-20 minutes.
Remove from the oven and let cool about 20 minutes.
While cooling, in the bowl of a stand mixer fitted with the paddle or in a large bowl with your hand mixer, add the cream cheese, butter, half of the powdered sugar, salt, and vanilla. Mix on medium-low until smooth, about 1 minute. Add the remaining powdered sugar and 1 tablespoon of milk and mix until smooth. If needed, add the additional tablespoon of milk.
Spread across the cinnamon rolls and enjoy!

Notes

How to Store

Room Temp: Keep your pumpkin cinnamon rolls in an airtight container on the counter for up to 2 days. If they’re already glazed, place parchment paper between the rolls so they don’t stick together.
Fridge: If your kitchen runs warm, store them in the fridge for up to 5 days. Pop them in an airtight container to keep them soft and fresh.
Freezer: You can freeze these rolls baked or unbaked for up to 3 months. Wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating: To warm them in the oven, cover with foil and bake at 350°F for 8-10 minutes. For a quick fix, microwave a single roll for about 15-20 seconds.

Nutrition