Pumpkin Cinnamon Rolls
Fluffy cinnamon rolls made with pumpkin dough and filled with spiced pumpkin butter. Topped with vanilla bean cream cheese icing for the ultimate fall treat.
Ingredients
Pumpkin Cinnamon Roll Dough:
- 4 –5 cups all-purpose flour divided
- ⅓ cup granulated sugar
- 4½ tsp instant yeast 2 packets
- 1 tbsp pumpkin pie spice
- 1 tsp kosher salt
- 1 cup whole milk
- ¼ cup unsalted butter sliced
- ½ cup canned pumpkin purée
- 1 large egg
Pumpkin Butter Filling:
- ¼ cup unsalted butter softened
- ¼ cup canned pumpkin
- ⅔ cup light brown sugar packed
- 1½ tbsp ground cinnamon
- 1½ tsp pumpkin pie spice
Vanilla Bean Cream Cheese Icing:
- ¼ cup unsalted butter softened
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a bowl, mix 2 cups flour, sugar, yeast, pumpkin pie spice, and salt.
- Warm milk and butter in microwave for 60 seconds. Pour into dry mix.
- Add pumpkin and egg. Stir, then add 1½ more cups flour.
- Knead dough, adding more flour as needed. Rest 10 mins.
- Mix butter and pumpkin for filling. In another bowl, mix brown sugar, cinnamon, and pumpkin spice.
- Roll dough into 15×18” rectangle. Spread pumpkin butter, then sprinkle sugar mixture.
- Roll into a log and cut into 12 pieces. Place in greased pan.
- Let rise 30–45 mins. Bake at 350°F for 22–26 mins.
- Beat icing ingredients until smooth. Spread on warm rolls. Serve.
Notes
- To make overnight: assemble rolls in pan, cover, and refrigerate. Let come to room temp and rise before baking.
- Rolls are best eaten fresh but can be reheated gently the next day.
- For extra icing, double the frosting recipe.
- Add chopped pecans to the filling for a nutty crunch.