Pumpkin Cinnamon Rolls

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4.6 from 94 votes

Soft pumpkin cinnamon rolls combine warm spices with moist pumpkin puree in an enriched yeast dough, producing tender rolls with a silky texture. The filling of brown sugar and cinnamon melts into each roll, topped with a smooth cream cheese glaze enhanced by vanilla and optional maple extract. This recipe is suited for a comforting breakfast or dessert featuring fall flavors.

Prep Time

3 hrs 25 mins

Cook Time

25 mins

Total Time

3 hrs 50 mins

Servings: 12 cinnamon rolls

Course: Bread

Cuisine: American

Ingredients

Rolls:

¾ cup buttermilk 2% or whole, warmed (to about 110 degrees F, or milk
6 tablespoons butter melted, salted
1 egg large
⅔ cup pumpkin puree homemade or canned
¼ cup granulated sugar
1 tablespoon instant yeast
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon cloves ground
4 to 5 to 5 cups all-purpose flour

Filling:

6 tablespoons butter softened, salted
¾ cup brown sugar
2 teaspoons ground cinnamon

Glaze:

2 ounces cream cheese softened
3 tablespoons milk or cream
½ teaspoon vanilla
½ teaspoon maple extract optional
1 ½ cups powdered sugar

Instructions

Cup of Yum

For the dough, add the warmed buttermilk or milk and butter to a stand mixer fitted with the dough hook (or you can use a large bowl and mix with a wooden spoon). With the mixer running, add the egg, pumpkin puree, sugar, yeast, salt, cinnamon, nutmeg, ginger, cloves, and 1 cup of the flour.
Continue adding flour, just until the dough pulls away from the sides of the bowl. It should be very soft but not so sticky that it leaves a ton of residue on your fingers. Let it knead for just 1-2 minutes until it has come together in a soft, tacky ball. Because of the pumpkin, this dough is much softer and silkier than normal cinnamon roll dough.
Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours, depending on the warmth of your kitchen (you can speed up the rising by placing the covered bowl of dough in a very lightly warmed oven).
Meanwhile, lightly grease a 9X13-inch baking dish or large, rimmed baking sheet (I usually line it with parchment).
In a small bowl, mix the brown sugar and cinnamon together. Set aside.
When the dough is ready, turn it out onto a lightly greased counter and press it into a 16 by 12-inch rectangle. Gently spread the softened butter over the rectangle, using an offset spatula or rubber spatula or just your fingers.
Sprinkle on the brown sugar mixture, leaving a 1/2-inch border along the top and bottom edges. Lightly use the palms of your hands to press the brown sugar mixture into the butter, adhering it to the dough.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Gently pat the log so it has an even diameter the entire length.
Using a serrated knife, slice the log into 12 evenly sized rolls (or more if you like your rolls thinner). Arrange the rolls cut side down on the prepared baking pan and cover with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 1/2 hours; it's really important to let them rise well or else they won't be light and fluffy after they've baked.
Bake at 350 degrees for 22-25 minutes, until the rolls are very lightly golden on top and cooked through but not overly browned.
While the rolls are baking, mix the softened cream cheese and milk or cream together until smooth (I usually use a blender to make this glaze). Add the vanilla (and maple, if using) and mix. Whisk in the confectioner’s sugar. Add additional milk or buttermilk one teaspoon at a time until desired glaze consistency is reached. It should be thick yet pourable. Drizzle the warm rolls with the glaze.

Notes

Handle the dough gently to avoid adding too much flour; it should be soft and just clear the sides of the mixer bowl.
If using homemade pumpkin puree, you may need additional flour compared to canned puree.
Advance preparation is possible; see make-ahead directions to bake or finish at later times.

Nutrition Information

Serving 1 Cinnamon Roll Calories 419kcal (21%) Carbohydrates 67g (22%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 9g (45%) Cholesterol 51mg (17%) Sodium 337mg (14%) Fiber 2g (8%) Sugar 34g (68%)

Nutrition Facts

Serving: 12 cinnamon rolls

Amount Per Serving

Calories

% Daily Value*

Serving	1 Cinnamon Roll
Calories	419kcal	21%
Carbohydrates	67g	22%
Protein	6g	12%
Fat	14g	22%
Saturated Fat	9g	45%
Cholesterol	51mg	17%
Sodium	337mg	14%
Fiber	2g	8%
Sugar	34g	68%

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