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5.0 from 24 votes

Pumpkin Cinnamon Rolls

Scrumptious Pumpkin Cinnamon Rolls filled with pumpkin pie flavor, rolled and baked, then slathered with a spice-spiked cream cheese frosting. Hello, Fall!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 10 mins
Servings: 12
Calories: 435 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

Dough
  • 1 cup milk 110 degrees F/45 degrees C
  • 1/2 cup granulated white sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 1/2 cups bread flour
  • 1 teaspoon salt
  • 2 large eggs
  • 1/3 cup butter melted
  • 1 teaspoon pumpkin pie spice
Filling
  • 1/4 cup butter melted
  • 3/4 cup canned pumpkin puree
  • 1/4 cup dark brown sugar
  • 1 teaspoon pumpkin pie spice
Frosting
  • 3 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon milk
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon pumpkin puree

Instructions

Stand Mixer/Dough Hook instructions:
Make the Dough
    Cup of Yum
  1. Combine milk and sugar in a bowl and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).
  2. Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy. (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
  3. Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
  4. Add the flour, salt, eggs, butter and pumpkin pie spice. Knead for 8-10 minutes. It should form a ball, and be relatively smooth.
  5. Let sit in a warm place, until doubled in size (about an hour). Punch down.
  6. Turn the dough out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!
Filling
  1. Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.
Assembly
  1. Roll dough into a 16x21-inch rectangle.
  2. Brush the dough with melted butter and spread the filling evenly over the dough. Leave a gap for sealing the long edge.
  3. Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.
  4. Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
  5. Place rolls in 2 lightly greased deep-dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.
  6. Preheat oven to 400 degrees F.
  7. Bake rolls in preheated oven until golden brown, about 15 minutes.
Frosting
  1. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt, pumpkin puree, pumpkin pie spice. Add milk to achieve consistency desired.
  2. Spread frosting on warm rolls before serving.

Notes

  • Bread Machine Instructions
  • Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough cycle is done, turn it out onto a lightly floured surface. Continue the recipe from the Filling Step

Nutrition Information

Calories 435kcal (22%) Carbohydrates 65g (22%) Protein 8g (16%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 66mg (22%) Sodium 388mg (16%) Potassium 151mg (4%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 2980IU (60%) Vitamin C 0.7mg (1%) Calcium 59mg (6%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 435

% Daily Value*

Calories 435kcal 22%
Carbohydrates 65g 22%
Protein 8g 16%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 66mg 22%
Sodium 388mg 16%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 2980IU 60%
Vitamin C 0.7mg 1%
Calcium 59mg 6%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.