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Pumpkin Pie Cinnamon Rolls
5 from 9 votes

Pumpkin Pie Cinnamon Rolls

Pumpkin pie cinnamon rolls are full of warm spices and topped with creamy maple cream cheese frosting for a flavor explosion in every bite!

Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
Servings: 15 rolls
Calories: 402 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

Dough:
  • 1/3 cup water warm
  • 2 1/4 teaspoons instant yeast 1 package
  • 1 1/2 tablespoons granulated sugar
  • 2 egg room temperature
  • 1 cup milk lukewarm, whole
  • 1/2 cup granulated sugar
  • 1/3 cup butter melted, unsalted
  • 4 cups all-purpose flour
  • 1 teaspoon salt
Filling:
  • 1/3 cup butter melted, unsalted
  • 1 cup pumpkin NOT pumpkin pie filling, puree
  • 1 tablespoon milk
  • 1/2 cup brown sugar packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch cloves
Maple cream cheese frosting:
  • 8 ounces cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract pure
  • 2 tablespoons maple syrup

Instructions

Make the dough:
    Cup of Yum
  1. Add instant yeast, 1 1/2 tablespoons of sugar, and lukewarm water to a medium bowl and whisk to combine. Let it rest for 5 minutes until foamy.
  2. Whisk 4 cups of flour and salt in a large bowl and set aside.
  3. Add the eggs, milk, remaining 1/2 cup sugar, and melted butter to the yeast mixture and whisk until well combined.
  4. Add the yeast mixture to the flour mix and using a wooden spoon or spatula, stir until well combined.
  5. The dough will be sticky. Cover with plastic wrap and let it rest for 60 minutes, preferably in a warm place.
  6. Line a 9x13-inch baking pan with parchment paper and spray it with baking spray.
Roll the dough:
  1. Flour a flat surface and roll the dough. You will need a good amount of flour, for your hands, a rolling pin, and to sprinkle the dough.
  2. Roll the dough until it's about 16 inches long by 13 inches wide and it should be about 1/4 inch thick. It is important for the dough to not be very thin, as it won't be able to hold well the filling.
  3. Spread the 1/3 cup of melted butter over the entire surface of the dough.
  4. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon, and nutmeg.
  5. Evenly spread the pumpkin filling over the rolled-out dough 1 inch from the edges of the dough.
  6. Cut into 15 smaller rolls. Arrange the rolls 1 inch apart in the prepared baking sheet.
  7. Let the rolls rest for 20 minutes, during which they will rise a bit.
  8. In the meantime, preheat the oven to 350 F degrees. Place an oven rack in the middle of the oven.
  9. Bake for 16 to 18 minutes, or until the tops are golden brown.
Make the frosting:
  1. Add cream cheese to a large bowl and cream for 1 minute. Gradually add in powdered sugar and continue to beat until smooth.
  2. Mix in pumpkin pie spice, vanilla, and maple mix until thoroughly combined.
  3. Remove pans from oven and immediately top each roll with frosting.
  4. Serve and enjoy preferably warm, with a sprinkle of cinnamon!

Nutrition Information

Calories 402kcal (20%) Carbohydrates 69g (23%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.3g (15%) Cholesterol 53mg (18%) Sodium 296mg (12%) Potassium 224mg (5%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 3008IU (60%) Vitamin C 1mg (1%) Calcium 109mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 15 rolls

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 69g 23%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 53mg 18%
Sodium 296mg 12%
Potassium 224mg 5%
Fiber 3g 12%
Sugar 42g 84%
Vitamin A 3008IU 60%
Vitamin C 1mg 1%
Calcium 109mg 11%
Iron 3mg 17%

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