Pumpkin Cinnamon Rolls (Printable Version)

Soft, pillowy pumpkin rolls with cinnamon sugar filling and luscious cream cheese frosting—an ideal autumn indulgence.

# What You’ll Need:

→ Dough

01 - 3 ½ cups all-purpose flour, plus extra for dusting
02 - 1 packet (2 ¼ teaspoons) active dry yeast
03 - ⅓ cup granulated sugar
04 - ½ cup whole milk, lukewarm
05 - ¾ cup canned pumpkin purée
06 - ¼ cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - ½ teaspoon ground nutmeg

→ Filling

12 - ⅔ cup brown sugar, packed
13 - 2 tablespoons ground cinnamon
14 - ¼ cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 ounces cream cheese, softened
16 - ¼ cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - ½ teaspoon vanilla extract
19 - Pinch of salt

# Step-by-Step Guide:

01 - Combine warm milk and yeast in a large bowl. Let mixture sit for 5 minutes until foamy and activated.
02 - Add sugar, pumpkin purée, melted butter, egg, and vanilla to the yeast mixture. Whisk until completely smooth and well combined.
03 - Gradually incorporate flour, salt, cinnamon, and nutmeg into the wet mixture. Knead for 6 to 8 minutes until a soft, elastic dough forms. Add additional flour only if dough remains excessively sticky.
04 - Place dough in a lightly greased bowl, cover with plastic wrap or towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - Punch down risen dough to release air. On a floured surface, roll dough into a 16 by 12-inch rectangle.
06 - Spread softened butter evenly over dough surface, maintaining a ½-inch border around edges. Combine brown sugar and cinnamon, then sprinkle mixture uniformly over buttered area.
07 - Roll dough tightly from the long edge to create a log. Slice into 12 equal portions using a sharp knife or dental floss.
08 - Arrange rolls in a greased 9 by 13-inch baking dish. Cover and let rise for 30 to 40 minutes until noticeably puffy and expanded.
09 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown on top and fully cooked through the center.
10 - Beat cream cheese and softened butter together until completely smooth. Add powdered sugar, vanilla, and salt. Continue beating until light and creamy.
11 - Spread cream cheese frosting generously over warm rolls. Serve immediately while still warm for best texture and flavor.

# Expert Tips:

01 -
  • The pumpkin in the dough creates an incredibly tender texture that regular cinnamon rolls can only dream of achieving.
  • These rolls strike that perfect balance between breakfast and dessert, making them appropriate for practically any gathering where people might need something sweet to hold in their hands.
02 -
  • If your kitchen is cold, create a proofing box by heating your oven to its lowest setting for 2 minutes, then turning it off and placing your covered dough inside with the door cracked.
  • The moment when you roll out the dough is crucial, as overworking it can make your rolls tough rather than tender, so handle with a gentle touch.
03 -
  • After years of inconsistent results, I discovered that weighing the flour rather than using measuring cups guarantees the perfect dough texture every single time.
  • For rolls with a cleaner spiral pattern, chill the filled and rolled dough log for 15 minutes before slicing, which helps maintain the defined swirls as you cut.
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