pumpkin cinnamon rolls recipe with cinnamon icing

Pumpkin Cinnamon Rolls Recipe (video)

Name: Pumpkin Cinnamon Rolls Recipe (video)
Prep time: 45 min
Total time: 35 min
Yield: 12
Ingredients: For Pumpkin Yeast Dough:; 1 cup (240 ml) whole milk; lukewarm; 1 tbsp dry active yeast; ½ cup (100 g) white granulated sugar; 1 tsp salt; 1 tsp ground cinnamon; 2 large eggs; 1/3 cup (76 g) unsalted butter; melted; ½ cup (120 ml) pumpkin puree; 5 to 5 ½ cups (625-690 g) all-purpose flour; ½ cup (120 ml) cream or whole milk; for topping; For Filling:; ½ cup (113 g) unsalted butter; softened; 1 cup (200 g) brown sugar; 2 ½ tbsp ground cinnamon; 1 tsp ground nutmeg; ¾ cup (180 ml) pumpkin puree; For Cream Cheese Icing:; 8 oz (227 g) cream cheese; softened; 1 cup (125 g) confectioner’s sugar; ½ tsp vanilla extract; Sprinkle of ground cinnamon

Published on October 6, 2020 | In American | By tatyanaseverydayfood |

8 Comments

- Prep Time
- 45 Minutes
- Cook Time
- 35 Minutes
- Yield
- 12
- Difficulty Level

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If you love all things fall and pumpkin, you are going to love this pumpkin cinnamon rolls recipe! These pumpkin rolls are so fluffy, so delicious and aromatic and perfect for fall! They’re made with a soft and spicy pumpkin yeast dough, filled with cinnamon sugar and more pumpkin puree, and a cream cheese icing. Plus, I have secret ingredient to make these super soft! Want to make these ahead of time? Scroll down for make-ahead instructions! Check out my original Cinnamon Roll Recipe for more inspiration!

Watch My Video!

Watch my video recipe for step-by-step instructions for this easy fall recipe! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

Pumpkin Yeast Dough

These incredible pumpkin cinnamon rolls start with a soft cinnamon pumpkin yeast dough! This dough is made by adding pumpkin puree directly into the batter. When making any yeast dough, it’s important to use liquids at the right temperature. Heat the whole milk until it’s lukewarm, or about 115F/46C. If the milk is too hot, it will kill the yeast bacteria and the dough will not rise.

Mix together the milk, yeast, sugar, salt, eggs and pumpkin puree in a large mixing bowl and whisk until the mixture is uniform. Next, begin adding the flour. I recommend adding the flour gradually, about ½ cup to 1 cup at a time. Begin with a whisk and work your way up to a spatula, until the dough is ready to be kneaded. Knead the dough for about 4 to 5 minutes, then it’s ready to proof. Place the dough into a mixing bowl, cover the bowl with a towel and let the dough proof in a warm corner of the kitchen for about 1 to 1 ½ hours. The pumpkin yeast dough needs to double in size.

The Pumpkin Cinnamon Filling

These pumpkin cinnamon rolls have the best filling! Once the dough is proofed, roll it out on a lightly floured work surface into a large rectangle, about 16×19-inches (40×48-cm) in size. First for the filling, spread softened butter over the surface. Follow with the cinnamon sugar mixture, then add the pumpkin puree. I recommend dropping the puree in small dollops, then spreading it gently over the cinnamon sugar.

This filling so aromatic and delicious! The perfect filling for these fall pumpkin rolls! Roll the dough into a log, then cut it into 12 equal pieces. Place the rolls into a casserole pan and allow them to proof for 30 minutes.

Secret Ingredient!!

I use a very unique baking method and secret ingredient for all my cinnamon roll recipes, including this one! First, I bake the proofed rolls for 10 minutes at 350F/177C. At the 10 minute baking mark, I remove them from the oven and pour about ½ cup of cream or whole milk over the rolls. The cream makes the rolls super soft and delicate and prevents the pumpkin cinnamon rolls from drying out.

Return the pumpkin rolls back into the oven and bake them for another 22 to 25 minutes, until they’re golden brown on top.

Cream Cheese Icing

While your cinnamon rolls are baking, you can prepare the delicious and creamy cinnamon cream cheese icing! It’s super easy to make! Just cream one brick of softened cream cheese in a small mixing bowl first. Then, add the confectioner’s sugar, vanilla and cinnamon and whisk again for a minute. That’s it!

When the cinnamon rolls are done, remove them from the oven and cool for a few minutes. Spread the cream cheese icing over the rolls before they cool, allowing the cream cheese to soften even more! Enjoy the rolls while they’re warm.

Make Ahead Instructions

This fall recipe can be prepared ahead of time, then baked when ready to enjoy!

Simply follow the instructions, making the yeast dough, filling and shaping the rolls. Cut the rolls to size and place into a large casserole pan.
Allow the rolls to proof at room temperature for just 15 minutes instead of 30, then cover the pan with plastic wrap and place the rolls into the refrigerator. They can be made even a few days ahead of time.
When ready to bake, remove the rolls from the fridge and let them stand at room temperature for 20 to 30 minutes. Continue with the original recipe, baking at 350F and adding the cream at the 10 minute baking mark.

More Recipes

Enjoyed my pumpkin cinnamon rolls recipe? Check out some of my other recipes you’re sure to enjoy!

Classic Cinnamon Rolls – my original recipe has hundreds of 5 star, raving reviews! These really are the best!
Apple Pie Cinnamon Rolls – another great fall recipe! These rolls are filled with apple pie filling!
Pumpkin Spice Donuts – the best pumpkin donuts recipe! Dipped in cinnamon sugar and prepared 2 ways: classic or filled with pumpkin whipped cream!
Cheesecake Pumpkin Cake Roll – delicate pumpkin sponge cake filled with a cheesecake-style filling and caramel!
Cinnamon Roll Cake – epic cinnamon cake inspired by my favorite breakfast! With cinnamon cake layers, dulce de leche and cream cheese frosting!

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Ingredients

For Pumpkin Yeast Dough:
1 cup (240 ml) whole milk, lukewarm
1 tbsp dry active yeast
½ cup (100 g) white granulated sugar
1 tsp salt
1 tsp ground cinnamon
2 large eggs
1/3 cup (76 g) unsalted butter, melted
½ cup (120 ml) pumpkin puree
5 to 5 ½ cups (625-690 g) all-purpose flour
½ cup (120 ml) cream or whole milk, for topping
For Filling:
½ cup (113 g) unsalted butter, softened
1 cup (200 g) brown sugar
2 ½ tbsp ground cinnamon
1 tsp ground nutmeg
¾ cup (180 ml) pumpkin puree
For Cream Cheese Icing:
8 oz (227 g) cream cheese, softened
1 cup (125 g) confectioner’s sugar
½ tsp vanilla extract
Sprinkle of ground cinnamon

Instructions

Prepare the pumpkin yeast dough first. Heat the milk in the microwave or stovetop until it’s lukewarm, about 110 to 115F/46C. Do not use hot milk! Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top. Allow the yeast and milk to stand for 5 minutes, then whisk the two together. Add the sugar, salt, cinnamon, butter, eggs and pumpkin puree. Whisk for a few minutes until a uniform mixture forms.
Gradually begin to add the flour, adding about ½ cup at a time. Whisk the flour into the batter at first, then switch to a spatula as a soft dough forms. Once a dough ball begins to take shape, lightly flour your work surface and turn the dough out onto the work surface. Continue to add the flour, about 5 cups in total (reserve approximately ½ cup for dusting the surface), until the dough is very soft but not sticky. Knead the dough for 4 to 5 minutes, until it’s smooth and elastic.
Place the dough into a large mixing bowl, cover the bowl with a clean kitchen towel and place the dough into a warm corner of your kitchen, away from any drafts. Allow the dough to proof for 1 to 1 ½ hours, until it’s doubled in size.
Once the dough has double, punch it dough and knead it again on a floured work surface for about 30 seconds. Using a well-floured rolling pin, roll the dough out into a large rectangle, about 16x19-inches (40x48-cm) in size. Spread the ½ cup softened butter evenly to the edges using an off-set spatula.
For the cinnamon sugar, simply combine the brown sugar, cinnamon and nutmeg in a small mixing bowl, then sprinkle the mixture evenly over the spread butter. Using your hands, work the cinnamon sugar into the butter so no dry sugar remains. Drop dollops of the pumpkin puree onto the surface and use an off-set spatula to spread the pumpkin evenly and gently to the edges. Gently roll the dough into a log; do not roll the dough too tightly to avoid squeezing out the filling. Watch my video recipe to see how it’s done. Using a sharp knife, cut the log into 12 equal pieces and place the rolls into a large casserole pan.
Allow the shaped rolls to proof for about 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 350F/177C. Once the rolls have proofed, bake them for 10 minutes. At the 10 minute mark, remove the rolls from the oven and evenly pour the cream or milk over the top of the rolls. This will prevent the dough from drying out. Return the rolls to the oven and continue baking them for another 22 to 25 minutes, or until the rolls are a rich, golden brown color on top.
While the rolls are baking, prepare the cream cheese icing. Place the softened cream cheese into a small mixing bowl and whisk it for a few minutes until it’s smooth and creamy. Add the confectioner’s sugar, vanilla and cinnamon next. Whisk again for about 1 minute, until the icing is smooth.
Once the rolls are done, let them cool for a few minutes, then spread about two-thirds of the icing over the rolls. Reserve the remaining icing to serve individually. Enjoy the pumpkin cinnamon rolls while they’re warm.

Servings : 12
Course : Dessert
Recipe Type : Breakfast & Brunch, Pastries, Video

8 Responses to Pumpkin Cinnamon Rolls Recipe (video)

Dalila G. October 8, 2020 at 5:29 am #

This is going to be a wonderful Sunday morning treat for us!!
I just need my pumpkin and I’m all set to bake.
I’m excited to use the milk process with these rolls, they just look soooo fluffy!
Thank you Tatyana for such a DELICIOUS breakfast roll recipe…or really an ANYTIME roll recipe…LOL!!

Reply
- tatyanaseverydayfood October 8, 2020 at 9:53 am #
  
  This would be so fantastic for a Sunday morning breakfast!! Hope you enjoy the recipe! We loved it so much, we shared with the neighbors! The milk makes the rolls so soft and fluffy! Keeps the dough from drying out during the baking process! Enjoy!
  
  Reply
Lily October 9, 2020 at 1:29 pm #

Hi, Would LOVE to make these but there is a canned pumpkin shortage in San Francisco! Went to 5 stores and all they had was the pumpkin pie filling in the can. Is possible to use that but modify the sugar or liquid content of the original recipe. Any tips or advice would be appreciated

Reply
- tatyanaseverydayfood October 10, 2020 at 9:30 am #
  
  Hi! I had the same problem in Sacramento, went to 7 stores to find some!! Check to see what ingredients the filling has and adjust from there. You may need to reduce the milk and sugar for the dough. Hope it works out!
  
  Reply
Kristen October 10, 2020 at 4:37 pm #

I loved this recipe, I’m sure your regular cinnamon roll recipe is amazing as well, that cream trick is a winner!! I had never heard of that!

I think next time I will try using pumpkin pie spice instead of cinnamon in the filling.. to amp up the autumn pumpkin vibes!

Reply
- tatyanaseverydayfood October 12, 2020 at 9:25 am #
  
  I’m so glad you enjoyed the recipe!! 🙂 The cream is definitely a must, makes the rolls so soft! Hope you enjoy the recipe again!! 🙂
  
  Reply
Chandra November 2, 2020 at 1:38 am #

Looks so good, can’t wait to try this recipe!! I know your recipe requires 1 tablespoon of dry active yeast, but I only have individual (2 1/4 teaspoons) packets of dry active yeast. Would I just measure our 1 tablespoon from the packets?

Also, I have packets of instant yeast. Will this recipe work with instant yeast as well?

Reply
- tatyanaseverydayfood November 2, 2020 at 9:39 am #
  
  Hi Chandra! These are soo delicious! Hope you enjoy them! Yes, you can just measure a tablespoon from the packets. Instant yeast will work, too. The dough will just rise much faster for the first proofing.
  
  Reply