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Easy Pumpkin Cinnamon Rolls Recipe

Easy Pumpkin Cinnamon Rolls

These homemade pumpkin cinnamon rolls feature a soft pumpkin-enriched dough, buttery brown-sugar spice filling, and cream-cheese icing. The recipe makes 12 rolls in a standard 9-by-13-inch baking pan.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Dough
  • 1/2 cup Whole milk, warmed to 105-110°F (40-43°C)
  • 2 1/4 teaspoons Active dry yeast
  • 1/2 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 1/2 cup Plain canned pumpkin purée
  • 1 Large egg
  • 1 teaspoon Fine salt
  • 4-4 1/2 cups All-purpose flour
Filling
  • 1/2 cup Unsalted butter, softened
  • 1 cup Packed light brown sugar
  • 1 1/2 tablespoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves or allspice
  • 1/4 teaspoon Salt
Cream-Cheese Icing
  • 4 ounces Cream cheese, softened
  • 1/4 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Milk, as needed

Method
 

Step-by-Step
  1. Stir warm milk, yeast, and a small pinch of the sugar together. Let stand for 5-10 minutes, until foamy.
  2. Mix in the remaining sugar, melted butter, pumpkin purée, egg, and salt. Add 4 cups flour gradually, then knead for 6-8 minutes, adding only enough of the remaining flour to make a soft, slightly tacky dough.
  3. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled.
  4. Roll the dough into an approximately 16-by-12-inch rectangle. Spread with softened butter, then sprinkle evenly with the brown sugar, cinnamon, nutmeg, cloves or allspice, and salt.
  5. Roll tightly from the long side and cut into 12 equal pieces. Arrange in a greased 9-by-13-inch baking pan, cover, and let rise for 30-45 minutes, until puffy.
  6. Bake at 350°F (175°C) for 22-28 minutes, until lightly golden and the centers are cooked through. Beat the cream cheese, butter, powdered sugar, and vanilla together, thinning with milk if necessary, then spread over warm rolls.

Notes

Use plain pumpkin purée, not pumpkin pie filling. Add flour gradually and stop when the dough is smooth, elastic, and slightly tacky; too much flour makes dense rolls. Ice the rolls while warm, but not hot.