5 from 78 votes
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls feature a soft dough enriched with pumpkin puree and warm spices, rolled with a spiced pumpkin and brown sugar filling. Baked until lightly browned, these rolls finish with a creamy cream cheese glaze. The pumpkin adds moisture and tender texture, while cinnamon, ginger, and nutmeg provide classic autumn spice. This recipe results in a sweet breakfast or dessert roll with a rich, smooth topping.
Prep Time
30 mins
Cook Time
18 mins
Rise Time
30 mins
Total Time
1 hr 18 mins
Servings:
12
rolls
Calories:
411 kcal
Course:
Dessert, Breakfast
Cuisine:
American
Ingredients
Dough
- 2 1/2 teaspoons instant dry yeast
- 1/2 cup milk warm
- 1 cup pumpkin puree
- 1/4 cup butter softened
- 1 large egg
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 1/2 - 4 cups all-purpose flour
Filling
- 1/2 cup butter softened
- 1/3 cup pumpkin puree
- 3/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/4 cup butter softened, salted
- 1 to 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- In a large stand mixer, combine yeast, warm milk, pumpkin, butter, egg, brown sugar, and salt. Add in 2 1/2 cups of flour.
- Start mixing, adding the remaining flour, half cup at a time until a nice, soft, smooth and elastic dough ball forms.
- Transfer to a lightly greased bowl, cover, and let rise until double in size, about 1 hour.
- Punch down the dough and roll into a 12 inch by 18 inch rectangle.
- In a mixing bowl, make the filling by whipping the butter with the pumpkin puree. Mix in brown sugar, cinnamon, ginger, and nutmeg. Spread across the rolled out dough leaving 1/2 inch around the top edge. Roll up tightly lengthwise towards the top edge so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly greased 9x13 pan. Cover and let rise 20 to 30 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 18 to 20 minutes, until just kissed with brown on top.
- While the rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Cup of Yum
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
62g
(21%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.5g
(25%)
Cholesterol
57mg
(19%)
Sodium
187mg
(8%)
Potassium
163mg
(3%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
4760IU
(95%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 rolls
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 187mg | 8% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 4760IU | 95% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.