These pumpkin cinnamon rolls are baked with sweet pumpkin puree topped with decadent cream cheese frosting to create a lightweight, fluffy and fragrant snack that guarantees all the comfort of the fall vibe.
- smell: Soft and fluffy autumn spices, sweet pumpkin fillings, and rich cream cheese frosting on top.
- Skill Level: This is an easy, fun recipe that provides baking basics for little chefs!
- Tips for saving time: If you’re short on time, use cinnamon canned rolls; just expand them, spread the filler, and roll them up!
- freezing: The pumpkin cinnamon rolls are beautifully frozen and are perfect for brunch or last minute guests on a lazy day.
Simple ingredients, comfortable flavor
- pumpkin: Use pumpkin puree instead of pumpkin pie filling (pre-surveyed). Making pumpkin puree from scratch is easy. Even seeds can be roasted for a healthy snack.
- Dough: This simple recipe uses basic pantry ingredients to produce tender and fluffy cinnamon rolls. Be sure to check if the yeast is fresh in expiration date.
- Frosting: This cream cheese frosting is so easy that you need to pair with extra muffins and waffles. If needed, add a little maple syrup or extra puree of pumpkin to the frosting to make the flavor bumpy.
- Variations: Buy or DIY? Make pumpkin pie spices with the basics in the spice cabinet and use them for holiday recipes such as pumpkin pie or homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries or raisins can be rolled up in rolls or scrub them over the top.
How to Make Pumpkin Cinnamon Rolls
- Prepare cinnamon dough (Full recipe below).
- Mix the filling ingredients and spread over the dough.
- Roll the dough from longer ends and cut into pieces.
- Arrange the rolls in the prepared casserole dish and pour the heavy cream over the top.
- bake. Combine the frosting ingredients together and spread in the cooled rolls.
Store cinnamon rolls
Place the remaining pumpkin cinnamon rolls at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 4 days.
Freeze them on a baking sheet and transfer them to a zipper bag to avoid sticking together. Warm pumpkin cinnamon rolls in the microwave if needed.
More perfect pumpkin recipe
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Pumpkin Cinnamon Roll
These soft pumpkin cinnamon rolls, topped with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall dessert that’s perfect for breakfast or dessert.
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Grease a 9Ă—13-inch pan or baking dish and set aside.
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Add the milk and 6 tablespoons of butter to a wide shallow pot over medium heat and stir frequently until small bubbles appear on the edge of the pot. Don’t let the milk boil completely.
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Remove from heat and let the milk cool for 15 minutes or until the temperature is below 115°F.
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In the bowl of a stand mixer, mix warm water and yeast together. Let stand for 5-10 minutes until the yeast starts to foam.
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Add the cooled milk, eggs, pumpkin puree, sugar and salt to the bowl and mix until combined.
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Add 3 cups of flour. Use a dough hook and mix at medium-low speed until combined. Add the remaining flour ÂĽ cup at a time until the dough forms a soft ball, pulling away from the sides of the bowl. You probably don’t need all the flour.
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Let the stand mixer knead into dough at low speed for 5 minutes (or knead on the surface of slightly flour until it is smooth and elastic, about 8 minutes).
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Transfer the dough to an oiled bowl. Cover it gently with a kitchen towel and let it rest in a warm place for 1 hour, or until the size doubles.
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Transfer the dough to a slightly floured surface and roll it into a 15 x 12-inch rectangle.
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In a small bowl, mix the pumpkin puree, brown sugar and pumpkin spices together. Spread the mixture evenly over the dough, leaving 1 inch gap on one of the long sides to seal the roll.
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From a long period of time, roll gently into the log (the filling is very soft and may ooze a little bit). Using a sharp knife or undrinking floss, cut the log into 12 even pieces and place it in the prepared pan.
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Cover the rolls with kitchen towels and let them rise for 45-60 minutes. Preheat the oven to 375°F.
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Pour heavy cream on the rolls.
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Bake for 20-25 minutes until the top turns golden brown.
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Remove from the oven and cool.
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Meanwhile, in a medium bowl, combine the softened cream cheese and butter with a hand blender until fluffy, about 2-3 minutes. Mix vanilla, pumpkin pie spices and salt. Screen powdered sugar and mix until smooth. After cooling, spread the frosting in the rolls.
Use a digital thermometer to check if the volume is complete. They should be between 190°F and 200°F.
Leaves leftovers in an airtight container in the refrigerator for 4 days or for 3 days at room temperature.
Serve: 1Cinnamon Roll | Calories: 449 | carbohydrate: 68g | protein: 6g | Fatty: 17g | Saturated fat: 11g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.4g | cholesterol: 62mg | sodium: 174mg | Potassium: 157mg | fiber: 2g | sugar: 39g | Vitamin A: 3266IU | Vitamin C: 1mg | calcium: 68mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course dessert
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