Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon Rolls Recipe – Soft, fluffy, and full of fall flavor with brown sugar frosting. Save this one for cozy mornings!
Ingredients
For the Dough:
- 1 cup warm milk
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tablespoon instant yeast
- ⅔ cup pumpkin puree
- 1 egg
- 3 ¾ cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 5 tablespoon unsalted butter softened
For the Filling:
- 1½ cups brown sugar
- 1 tablespoon cinnamon
- 2 teaspoon pumpkin pie spice
- ¾ cup butter melted
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 tablespoon heavy cream
Instructions
- In a medium bowl, whisk warm milk, sugars, and yeast. Let sit for 2 minutes.
- In a stand mixer, mix pumpkin, egg, and yeast mixture. Add flour, pumpkin pie spice, and salt. Mix until combined.
- Add softened butter and mix with dough hook for 10 minutes.
- Let dough rise until doubled in size (about 1 hour).
- Mix filling ingredients in a bowl; melt butter separately.
- Roll dough into 18x24” rectangle. Brush with melted butter and sprinkle filling over top.
- Roll up tightly, cut into rolls, and place in greased baking dish. Let rise again.
- Bake at 350°F for 30–40 minutes.
- Mix frosting ingredients until smooth. Frost rolls while warm.
Video
Notes
- Use milk that’s warm to the touch, but not hot, or it can mess up the yeast.
- Make sure you’re using pumpkin puree, not the pie filling version.
- If your kitchen’s chilly, stick the dough in the oven with just the light on to help it rise.
Nutrition
Calories: 802kcalCarbohydrates: 105gProtein: 9gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 123mgSodium: 568mgPotassium: 263mgFiber: 2gSugar: 67gVitamin A: 3864IUVitamin C: 1mgCalcium: 141mgIron: 3mg
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