Go Back
- 2 cups all-purpose flour - 1 packet active dry yeast - ½ cup warm milk - ¼ cup granulated sugar - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup canned pumpkin puree - 1 large egg - ¼ cup unsalted butter, melted - ½ cup brown sugar, packed - 1 tablespoon ground cinnamon - 2 tablespoons unsalted butter, softened - 4 oz cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1-2 tablespoons milk (as needed) When you gather these ingredients, you set the stage for a tasty treat. The flour gives structure, while the yeast adds fluffiness. The warm milk helps the yeast wake up and do its job. Sugar adds sweetness, and salt balances the flavors. The spices, like cinnamon and nutmeg, bring warmth. The pumpkin puree not only adds flavor but also moisture. The egg binds everything together, and melted butter adds richness. For the filling, brown sugar and cinnamon create that classic taste. Softened butter helps the filling stick to the dough. Finally, the cream cheese frosting takes these rolls to the next level. Cream cheese and butter mix to create a creamy base. Powdered sugar sweetens it up, while vanilla adds flavor. The milk helps you get the right spreadable consistency. With all these ingredients, you're ready to make easy pumpkin cinnamon rolls that everyone will love. Remember to have fun while cooking! First, grab a small bowl. In it, mix the warm milk with the active dry yeast. Let it sit for about 5 minutes. You want it to get frothy. In a big bowl, whisk together the flour, granulated sugar, salt, ground cinnamon, and nutmeg. This mix is your dry base. In another bowl, combine the pumpkin puree, egg, and melted butter. Once the yeast is frothy, add it to this pumpkin mix. Now, pour the pumpkin mixture into the dry ingredients. Stir until a dough starts to form. Turn the dough onto a floured surface. Knead it for 5 to 7 minutes. You want it to be smooth and elastic. Next, place the dough in a greased bowl. Cover it with a kitchen towel and let it rise. Find a warm spot and let it rise for about 1 hour. It should double in size. After the dough rises, turn it out on a floured surface. Roll it out into a rectangle, about 12x18 inches. Spread the softened butter over the surface. Sprinkle the brown sugar and cinnamon on top. Starting from the long edge, roll the dough into a log. With a sharp knife, slice the log into 12 equal pieces. Place the slices in a greased baking dish, close together but not touching. Cover the rolls again with a kitchen towel. Let them rise for another 30 minutes. While they rise, preheat your oven to 350°F (175°C). After the second rise, bake the rolls for 25 to 30 minutes. They should be golden brown and smell wonderful. While the rolls bake, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together. Keep mixing until smooth. Slowly add powdered sugar and vanilla extract. If the frosting is too thick, add milk a little at a time until it’s smooth and spreadable. Once the rolls cool in the pan for about 10 minutes, it’s time to frost them. Generously spread the cream cheese frosting over the warm rolls. For an extra touch, you can add some sprinkles of cinnamon or a few pecans on top. Enjoy your delicious pumpkin cinnamon rolls! - Importance of warm temperatures: Warmth helps activate the yeast. It makes the dough rise well. Keep your dough in a cozy spot. An ideal range is between 75°F and 80°F. - Using fresh yeast for better results: Fresh yeast works best. Check the expiration date. If it’s too old, it may not rise properly. Always use active dry yeast for the best outcome. - Kneading techniques: Knead your dough firmly for about six minutes. This helps build gluten. A smooth and elastic dough gives you soft rolls. - Avoiding over-baking: Watch your rolls closely as they bake. They should be golden brown. Use a toothpick to check. If it comes out clean, they are done. - How to adjust thickness: If your frosting is too thick, add milk. Start with one tablespoon. Mix well and check the consistency. Adjust until it’s easy to spread. - Flavor variations for frosting: Add a pinch of cinnamon or nutmeg for extra flavor. You could also use maple syrup instead of powdered sugar. Each adds a unique twist to the classic cream cheese frosting. {{image_4}} You can switch pumpkin for sweet potatoes or butternut squash. Both give a rich taste. They also keep the rolls moist. Try using alternative sweeteners like honey or maple syrup. This can add unique flavors while still being sweet. Mix-ins can make your rolls even better! Consider adding nuts, like pecans or walnuts, for a nice crunch. Dried fruits, like raisins or cranberries, add sweetness and chewiness. You can also toss in chocolate chips for a fun twist. For spices, try ginger or allspice. These add warmth and depth to your rolls. While cream cheese frosting is a classic, you can switch it up! Use cream cheese with flavored extracts, like almond or orange, for a new taste. You can also drizzle maple syrup or caramel on top. This adds sweetness and pairs well with the pumpkin flavor. After enjoying your pumpkin cinnamon rolls, store any leftovers in airtight containers. This keeps them fresh and soft. The best temperature for storage is at room temperature, but you can also refrigerate them for longer freshness. Make sure to eat them within three days for the best taste. You can freeze unbaked or baked rolls. For unbaked rolls, place them in the baking dish, cover, and freeze. Once frozen, wrap them tightly in plastic wrap. For baked rolls, let them cool completely before wrapping. To defrost, place them in the fridge overnight or on the counter for a few hours. Reheat baked rolls in a warm oven for about 10 minutes, until warm. Pumpkin cinnamon rolls stay fresh for about three days at room temperature. Look for signs of spoilage, like dry edges or an off smell. If they feel hard or dry, it’s best to toss them. Enjoy your leftovers while they’re still soft and tasty! Making these pumpkin cinnamon rolls takes about 2 hours. This includes 20 minutes for prep and 25-30 minutes for baking. The dough needs time to rise, which adds about 1 hour and 30 minutes. Yes, you can prepare these rolls ahead of time. You can make the dough and let it rise. Then, shape the rolls and place them in the baking dish. Cover them and store in the fridge overnight. In the morning, let them rise for 30 minutes before baking. You can use baking powder as a yeast alternative. However, the texture will change. Baking powder will not create the same rise, but it can still give you soft rolls. Just mix it into your dry ingredients and skip the rising time. Check the rolls after 25 minutes. They should be golden brown on top. You can also poke one with a toothpick. If it comes out clean, they are done. The rolls should feel soft and spring back when touched. Absolutely! You can add nuts, raisins, or chocolate chips to the filling. You might also try different spices. For example, ginger or cloves can add a unique twist. Be creative and make these rolls your own! You’ve learned how to make delicious cinnamon rolls filled with pumpkin and topped with cream cheese frosting. Following the step-by-step instructions and tips helps ensure success. Feel free to experiment with different flavors, fillings, and frostings to make these rolls your own. Remember to store leftovers properly to keep them fresh. I hope you enjoy making and sharing these tasty treats!

Easy Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Indulge in the ultimate fall treat with these Decadent Pumpkin Cinnamon Rolls topped with creamy frosting! These soft, spiced rolls filled with pumpkin puree and cinnamon bring warmth to your kitchen and delight to your taste buds. Perfect for breakfast or a sweet snack, they are easy to make and a delicious way to celebrate the season. Click through to explore the full recipe and treat yourself to this cozy dessert!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

½ cup warm milk (110°F / 43°C)

¼ cup granulated sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup canned pumpkin puree

1 large egg

¼ cup unsalted butter, melted

For the filling:

½ cup brown sugar, packed

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

For the cream cheese frosting:

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (as needed for consistency)

Instructions
 

In a small bowl, gently stir together the warm milk and active dry yeast. Allow the mixture to rest for about 5 minutes, or until it becomes frothy and bubbly.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, ground cinnamon, and ground nutmeg until well combined.

      In a separate bowl, mix the pumpkin puree, egg, and melted unsalted butter until smooth. Once the yeast mixture is frothy, add it to the pumpkin mixture and stir to combine.

        Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together until a cohesive dough begins to form. Transfer the dough to a lightly floured surface and knead for about 5 to 7 minutes, or until the dough is smooth and elastic.

          Place the kneaded dough into a lightly greased bowl. Cover the bowl with a kitchen towel and allow it to rise in a warm location for approximately 1 hour, or until the dough has doubled in size.

            Preheat your oven to 350°F (175°C).

              After the dough has risen, turn it out onto a floured surface and roll it into a rectangle, measuring about 12x18 inches.

                Evenly spread the softened butter over the surface of the dough, then sprinkle the packed brown sugar and ground cinnamon generously on top.

                  Starting from the long edge of the rectangle, tightly roll the dough into a log. With a sharp knife, slice the log into 12 equal sections. Arrange the slices in a greased baking dish, ensuring they are close together but not touching.

                    Cover the rolls again with a kitchen towel and allow them to rise for an additional 30 minutes.

                      Once the rolls have puffed up, place them in the preheated oven and bake for 25-30 minutes, or until they are golden brown and your kitchen is filled with a delightful aroma.

                        While the cinnamon rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually incorporate the powdered sugar and vanilla extract, adding milk as needed to achieve a smooth, spreadable consistency.

                          After the rolls have baked, let them cool in the pan for about 10 minutes. Generously spread the cream cheese frosting over the warm rolls for a decadent finish.

                            Prep Time: 20 minutes | Total Time: 2 hours (including rise time) | Servings: 12

                              - Presentation Tips: Serve the cinnamon rolls warm, drizzled with extra frosting and garnished with a sprinkle of cinnamon or a few pecans for a delightful crunch. Enjoy!