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–+ servings

Pumpkin Cinnamon Rolls

Fall in love with the perfect blend of pumpkin spice and cinnamon in our easy-to-make pumpkin cinnamon rolls recipe.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 12 Rolls

INGREDIENTS

For the Dough:

  • 1/2 cup whole milk
  • 1/4 cup butter melted
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1/2 cup canned pumpkin or homemade pumpkin puree
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 ½ to 4 cups all-purpose flour

For the Filling:

  • ½ cup butter well softened
  • 1 cup light brown sugar packed
  • 1 1/2 Tbsp ground cinnamon
  • 3/4 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

INSTRUCTIONS

  • To prepare the dough, combine the milk, butter, sugar, and yeast in a large bowl or stand mixer. Stir them together and let the mixture sit for a minute. Then, add the pumpkin and egg and mix until thoroughly combined. Next, add the salt, baking powder, baking soda, and 2 cups of flour. Mix everything well for 3 minutes. Gradually add more flour, about half a cup at a time, thoroughly mixing between each addition until the dough starts to come away from the sides of the bowl. Transfer the dough onto a surface that is well-floured and knead it until it becomes smooth, elastic, and not sticky, adding flour if necessary. Place the dough back into the bowl, cover it, and allow it to rest for 45 minutes.
  • Prepare the Filling: As the dough is taking a break, combine the butter, sugar, and spices for the filling.
  • To make the Cinnamon Rolls, roll out the dough after it has finished resting until it forms a large rectangle measuring approximately 16 inches by 24 inches. Spread the filling evenly over the dough. Roll the dough up tightly, starting from the shorter side, until it is completely rolled. Cut the rolled dough into 12 smaller rolls, each about 1 ½ inches wide. Arrange the cut rolls in a baking dish that has been generously buttered. Cover the dish and allow the rolls to rest for 45 minutes.
  • Bake: Before cooking the rolls, heat the oven to 375 degrees. Once the resting time for the rolls is complete, place them in the preheated oven and bake until they turn a golden brown color, which usually takes about 15-20 minutes (in my case, they were perfectly done at 18 minutes). Take the rolls out of the oven once they are baked.
  • Prepare the frosting while the cinnamon rolls are baking. Blend butter and cream cheese until it becomes smooth and fluffy. Mix in vanilla, powdered sugar, and cinnamon until it becomes light and fluffy. Spread the icing over the cinnamon rolls while they are still hot and serve them while they are warm.

Notes

  • Ensure that your brown sugar is tender and damp to achieve the most delicious cookies. If your brown sugar has become hard, no need to fret as there is a simple solution! I have written a comprehensive article on how to soften brown sugar.
  • If you do not possess brown sugar, you may refer to this article which provides instructions on creating brown sugar.
  • To ensure even mixing with the dough, it is recommended to use an egg at room temperature. If you have forgotten to remove the egg from the fridge in advance, you can place it in a bowl of warm water for a few minutes to quickly bring it to room temperature.
  • In order to prevent your pumpkin cinnamon rolls from turning out dry and heavy, it is important to accurately measure your flour. The most frequent error is adding an excessive amount of flour to the recipe. The simplest method to measure flour is by using a scale. If you do not have one, you can fluff the flour with a spoon, gently sprinkle it into your measuring cup, and then use a knife to level it off.
  • To effortlessly apply the butter onto the dough, start by putting the butter in a bowl and mixing it with either a spoon or spatula until it reaches a smooth and easily spreadable consistency. Then, transfer the butter onto the dough and ensure it is evenly distributed. This technique is effective in preventing the dough from tearing.
  • If preferred, you can substitute pumpkin spice for the separate spices.
  • To achieve the most flavorsome outcome, opt for pure vanilla extract rather than synthetic extract.
  • Gently sprinkle flour onto the counter and the rolling pin in order to prevent the dough from sticking while rolling it out.