Fall-Worthy Pumpkin Cinnamon Rolls With Cream Cheese Frosting Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
20 minutes
Servings:
12 Cinnamon Rolls
Ingredients
  • 4 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 ¼ teaspoons instant yeast
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup whole milk, 110–115 F
  • ¼ cup unsalted butter, melted and cooled
  • ½ cup canned pumpkin puree
  • 1 large egg
  • ¼ cup unsalted butter, softened
  • ¼ cup canned pumpkin puree
  • ⅔ cup light brown sugar, packed
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ cup unsalted butter, softened
  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
Directions
  1. Make the rolls: Mix together the flour, sugar, yeast, pumpkin pie spice, and salt in the bowl of a stand mixer with the dough hook attachment until combined.
  2. Add the warm milk, melted butter, pumpkin puree, and egg to the bowl. Knead the dough until it forms a ball and is only slightly sticky (8–10 minutes).
  3. Spray a large, clean bowl with nonstick cooking spray.
  4. Add the dough to the new bowl and cover it with plastic wrap or a towel.
  5. Allow the dough to rise in a warm, draft-free place for about 1 hour, until it doubles in size.
  6. Make the filling: In a small bowl, mix together the softened butter and pumpkin puree until smooth. Set aside.
  7. In a separate small bowl, mix together the brown sugar, cinnamon, and pumpkin spice until combined. Set aside.
  8. Transfer the risen dough to a well-floured surface and roll it out into a 14x16-inch rectangle.
  9. Spread the pumpkin butter mixture over the dough, leaving about a ½-inch margin around the edges.
  10. Sprinkle the brown sugar mixture over the dough, then rub the sugar mixture into the butter mixture.
  11. Tightly roll up the dough into a log, rolling from the longest side and placing the seam at the bottom.
  12. Use a serrated knife to cut about 1 inch of dough off of both ends. Then, move to the center to cut the log into two equal pieces. Cut those two pieces in half to create four equal pieces, then cut the four pieces into three slices to create 12 rolls in total.
  13. Grease a 9x13-inch baking pan with nonstick cooking spray.
  14. Place the cinnamon rolls in the greased baking pan and cover with plastic wrap or a warm towel.
  15. Let the cinnamon rolls rise for about 45 minutes.
  16. Preheat the oven to 350 F. Remove the plastic wrap or towel from the pan.
  17. Bake in the preheated oven for 20–25 minutes, until just slightly golden brown on the edges.
  18. While the rolls cool, make the icing: Add the softened butter and cream cheese to the bowl of a stand mixer and beat until combined and smooth.
  19. Mix in the powdered sugar and vanilla extract and beat until smooth
  20. Spread the icing over the cinnamon rolls once they have cooled for about 15 minutes.
  21. Serve warm.