Pumpkin Cinnamon Rolls

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5 from 15 votes

Pumpkin Cinnamon Rolls combine a soft, fluffy dough enriched with pumpkin puree and pumpkin pie spice, creating a moist texture and autumnal flavor. The filling blends brown and granulated sugars with cinnamon and pumpkin pie spice, adding warmth and sweetness. Topped with a maple cinnamon cream cheese frosting, these rolls balance spiced richness with creamy sweetness, ideal for a cozy breakfast or dessert.

Prep Time

30 mins

Cook Time

30 mins

Additional Time

2 hrs 30 mins

Total Time

3 hrs 30 mins

Servings: 16 rolls

Calories: 474 kcal

Course: Bread

Cuisine: American

Ingredients

For the Pumpkin Cinnamon Rolls:

1/4 cup water warm
2 1/4 teaspoons active dry yeast
3/4 cup evaporated milk
3/4 cup granulated sugar
1 (15 oz) can pumpkin puree store bought or homemade
3 tablespoons vegetable oil
1 egg slightly beaten
2 teaspoons pumpkin pie spice
5-7 cups all-purpose flour

For the Filling:

1/3 cup butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice

For the Maple Cinnamon Cream Cheese Frosting:

1 (8 oz) package cream cheese softened
1/2 cup butter softened
2 cups powdered sugar
1 teaspoon maple extract
1/2 teaspoon cinnamon

Instructions

Make the Dough:

Cup of Yum

In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the sugar. Allow to stand until the yeast starts to bubble, 5 to 10 minutes.
Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice.
Add in 4 cups of the flour and stir to combine. Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.
Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1 1/2 hours.

Make and Fill the Rolls:

In a small, melt the butter.
In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice.
Spray a 9x13” and an 8x8” baking dish with nonstick cooking spray or line with parchment paper.
Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12x16” rectangle.
Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices.
Transfer the slices to the baking dish, cut side up. (You will be able to fit 12 rolls in the 9x13” pan and 4 rolls in the 8x8” pan.) Repeat with the remaining ingredients.
Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.
Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes.

Frost the Rolls:

To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.
When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls.
Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.

Notes

Nutritional data is only an estimate and can vary based on brands and specific ingredients used.

Nutrition Information

Serving 1roll Calories 474kcal (24%) Carbohydrates 70g (23%) Protein 9g (18%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g (41%) Trans Fat 0g (0%) Cholesterol 53mg (18%) Sodium 73mg (3%) Fiber 5g (20%) Sugar 43g (86%)

Nutrition Facts

Serving: 16 rolls

Amount Per Serving

Calories 474

% Daily Value*

Serving	1roll
Calories	474kcal	24%
Carbohydrates	70g	23%
Protein	9g	18%
Fat	19g	29%
Saturated Fat	11g	55%
Polyunsaturated Fat	7g	41%
Trans Fat	0g	0%
Cholesterol	53mg	18%
Sodium	73mg	3%
Fiber	5g	20%
Sugar	43g	86%

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