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Pumpkin Cinnamon Rolls

Pumpkin cinnamon rolls with a pillowy pumpkin-spiced dough and a warm cinnamon-sugar swirl. You’ll bake them until puffy and golden, then finish with a tangy cream cheese icing.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
rise time 35 minutes
Total Time 3 hours 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3.5 cup all-purpose flour
  • 1 packet (0.25 oz) active dry yeast
  • 0.5 cup warm milk
  • 0.5 cup pumpkin puree
  • 0.25 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp cinnamon, for dough
Filling
  • 0.5 cup brown sugar, for filling
  • 2 tbsp cinnamon, for filling
  • 0.25 cup softened butter, for filling
Icing
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar, for icing
  • 2 tbsp milk, for icing

Equipment

  • 1 sheet pan

Method
 

Make the dough
  1. Dissolve active dry yeast in warm milk and let sit for 5 minutes until foamy with small bubbles visible on top.
  2. Mix in pumpkin puree, melted unsalted butter, granulated sugar, egg, and cinnamon for dough until evenly combined and smooth.
  3. Gradually add all-purpose flour and mix until a soft dough forms.
  4. Knead the dough until smooth and elastic, pressing folds together until the surface looks cohesive.
First rise
  1. Let the dough rise in a warm place for 1 hour, until doubled in size and visibly puffy.
Shape and second rise
  1. Roll the dough into a rectangle and spread softened butter for filling over the surface in an even layer.
  2. Sprinkle brown sugar for filling and cinnamon for filling over the butter, covering the dough from edge to edge.
  3. Roll the dough up tightly into a log, keeping the spiral tight so slices stay defined.
  4. Slice the roll into individual pieces and place them in a greased baking dish, spacing them for airflow.
  5. Let the rolls rise for 30 minutes until they look puffed and touch slightly.
Bake and ice
  1. Bake at 350°F for 20-25 minutes until golden and the tops look set and lightly browned.
  2. Beat cream cheese for icing, powdered sugar for icing, and milk for icing until smooth, then spread over the warm rolls while the centers are still soft.

Notes

Pro tip: use unflavored dental floss to slice the rolls cleanly without squashing the spiral. Refrigerate leftover rolls in an airtight container up to 3 days; rewarm in the microwave for 15–25 seconds. Freezing is yes: freeze uniced baked rolls up to 2 months, then thaw and warm before icing. For a lighter option, use reduced-fat cream cheese and slightly reduce the icing sugar to keep the tang while cutting sweetness.