Description
These Fluffy Pumpkin Cinnamon Rolls are soft, warmly spiced, and filled with gooey cinnamon-sugar filling, then topped with tangy cream cheese frosting. Perfect for cozy fall mornings or holiday brunches.
Ingredients
3/4 cup whole milk, warmed (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/2 cup pumpkin purée (not pumpkin pie filling)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 to 3 1/2 cups all-purpose flour
1/2 cup unsalted butter, very soft (for filling)
3/4 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- In a large bowl, whisk together the warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- Add the remaining sugar, pumpkin purée, melted butter, egg, vanilla extract, salt, cinnamon, nutmeg, and cloves. Mix until smooth.
- Gradually add the flour, 1 cup at a time, until a soft dough forms. Knead for 5–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Roll the dough into a 16×12-inch rectangle on a lightly floured surface.
- Spread softened butter over the dough. Sprinkle with brown sugar, cinnamon, nutmeg, and cloves.
- Roll the dough tightly from the long edge into a log. Slice into 12 even rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25–30 minutes, until golden brown and fluffy.
- While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, mixing until creamy.
- Spread frosting over warm rolls and serve.
Notes
Add chopped pecans or walnuts to the filling for extra crunch.
Mix maple syrup into the frosting for a fall-inspired twist.
Double the recipe for larger gatherings.
Substitute plant-based butter and cream cheese for a dairy-free version.
Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Reheat in microwave for 15–20 seconds or oven at 300°F for 10 minutes.
Prepare rolls the night before, refrigerate, and bake the next morning.
Freeze unfrosted rolls and frost after reheating.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 365
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
