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Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are soft, fluffy, and filled with buttery brown sugar and cinnamon, with pumpkin puree and warm fall spices in every bite. Finished with a creamy cream cheese glaze, they are perfect for breakfast, brunch, holiday gatherings, and cozy pumpkin desserts.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time: 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup pumpkin puree
  • ½ cup warm milk
  • ¼ cup unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Filling:
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • 1 ½ tablespoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 –3 tablespoons milk

Method
 

  1. Warm the milk until comfortably warm. Stir in the yeast and a teaspoon of the sugar. Let stand for 5–10 minutes until slightly foamy.
  2. In a large bowl, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and ginger.
  3. Add the pumpkin puree, melted butter, egg, vanilla, and yeast mixture.
  4. Mix until a soft dough forms, then knead for 6–8 minutes until smooth and elastic.
  5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  6. Roll the dough into a rectangle approximately 16 x 12 inches.
  7. Spread the softened butter evenly over the dough.
  8. Mix the brown sugar, cinnamon, and nutmeg, then sprinkle evenly over the butter.
  9. Roll the dough tightly from the long side into a log.
  10. Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
  11. Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and let rise for another 30–40 minutes.
  12. Preheat the oven to 350°F (175°C).
  13. Bake for 22–28 minutes, until lightly golden and cooked through.
  14. Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then gradually add milk until the glaze reaches a smooth consistency.
  15. Cool the rolls for about 10 minutes, then spread the cream cheese glaze over the warm rolls.
  16. Serve warm.

Notes

Use pure pumpkin puree rather than pumpkin pie filling.
Avoid adding too much flour; the dough should remain soft and slightly tacky.
Rising time can vary depending on room temperature.
Do not overbake, as this can make the rolls dry.
Chopped pecans or walnuts can be added to the filling.
For an apple variation, add finely diced, lightly cooked apples to the filling.