Pumpkin Cinnamon Rolls with Cream Cheese Frosting

These soft, fluffy pumpkin cinnamon rolls are the perfect fall treat. Infused with pumpkin puree and warm spices, they are rich in flavor and topped with a creamy, spiced cream cheese frosting. These rolls combine the comforting flavors of cinnamon, nutmeg, and pumpkin pie spice in a melt-in-your-mouth dough. With every bite, you’ll taste the warmth of autumn. Whether you serve them for breakfast, brunch, or dessert, these pumpkin cinnamon rolls will quickly become a seasonal favorite.

Why You’ll Love This Recipe

You’ll love how these pumpkin cinnamon rolls combine all the best fall flavors in one indulgent treat. The dough is soft and pillowy, with a light pumpkin flavor and a hint of spice. The filling adds sweetness and warmth, thanks to the cinnamon, brown sugar, and pumpkin pie spice. The heavy cream poured over the rolls before baking ensures they stay extra moist and tender. Finally, the cream cheese frosting, infused with pumpkin pie spice, adds the perfect creamy finish that will have everyone reaching for seconds. Plus, they’re easy to make and perfect for sharing!

Perfect Occasion to Make This Recipe

These pumpkin cinnamon rolls are ideal for cozy fall mornings, holiday brunches, or any time you want to serve a seasonal, comforting treat. Whether you’re celebrating Thanksgiving or just want to fill your home with the warm, inviting aroma of cinnamon and pumpkin, this recipe is perfect. These rolls are also great to make ahead for a weekend breakfast or to bring to a fall gathering. They stay soft and flavorful, making them a wonderful make-ahead option for special occasions.

Decoration Tips

To make these rolls even more festive, consider sprinkling chopped pecans or walnuts over the frosting. For an extra pop of autumn flavor, drizzle a bit of caramel sauce over the top before serving. You can also dust the finished rolls with a light sprinkle of cinnamon or pumpkin pie spice for a rustic look. If you’re serving these rolls for a special occasion, arrange them on a platter with a few mini pumpkins or fall leaves to create a beautiful, seasonal presentation.

Ingredients:

For the dough:

• 4 2/3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet active instant yeast (2 1/4 tsp)
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 large egg
• 6 Tbsp unsalted butter
• 1 cup whole milk
• 2/3 cup pumpkin puree

For the filling:

• 1/2 cup brown sugar
• 1 Tbsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 6 Tbsp unsalted butter, softened
• 1/4 cup heavy cream

For the frosting:

• 1/4 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• 2 Tbsp milk

Method:

1. Prepare the dough: In a microwave-safe bowl, combine the milk and butter. Microwave in 30-second intervals until the butter is melted. Ensure the mixture is warm but not too hot.
2. Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, pumpkin pie spice, and salt. Add the warm milk and butter mixture, and mix on medium-low speed for about 2 minutes.
3. Add the egg and pumpkin: Add the egg to the dough and increase the speed for 1 minute. Then, add the pumpkin puree and continue mixing on high speed for 7 minutes. If the dough is too sticky, add 1-2 tablespoons of flour.
4. Let the dough rise: Knead the dough into a smooth ball and place it in a greased bowl. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
5. Make the cinnamon filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, pumpkin pie spice, nutmeg, and cloves until well combined.
6. Preheat the oven: Preheat your oven to 350°F (175°C).
7. Roll out the dough: Lightly flour a clean surface and roll out the dough into a large rectangle, about 18×12 inches. Spread the cinnamon sugar filling evenly over the dough.
8. Form the rolls: Starting from the long end, tightly roll the dough into a log. Use a string or unflavored dental floss to cut the log into 12 equal-sized rolls.
9. Prepare the rolls for baking: Place the rolls in a greased 9×13 inch baking pan. Pour the 1/4 cup of heavy cream over the rolls, ensuring each one is well coated.
10. Bake: Bake the rolls for about 30 minutes, or until golden brown. Let them cool in the pan for 10-15 minutes before adding the frosting.
11. Make the frosting: In a medium bowl, whisk together the softened butter, cream cheese, and vanilla extract until smooth. Add the powdered sugar, pumpkin pie spice, and milk, and whisk again until you have a smooth, creamy frosting.
12. Frost and serve: Once the rolls have cooled slightly, spread the cream cheese frosting generously over the top.

Enjoy! These pumpkin cinnamon rolls are best enjoyed fresh out of the oven, with their soft, spiced flavor and creamy frosting.