The Best Pumpkin Cinnamon Rolls Recipe (video)

45 prep + 35 cook + 2 Proofing Time

servings

The best and fluffiest pumpkin cinnamon rolls with an easy cream cheese icing recipe!

Prepare the pumpkin yeast dough first. Heat the milk in the microwave or stovetop until it’s lukewarm, between 120F and 130F. 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, vanilla, 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.

For the filling, place the softened butter into a mixing bowl. Use a mixer to beat the butter for a few minutes until it's smooth and creamy.
Add the brown sugar, pumpkin, cinnamon, nutmeg, salt, and vanilla next. Beat everything together until a uniform mixture forms.

Line a 9x13-inch casserole pan with parchment paper.
Once the dough has doubled, punch it down and turn out onto a well floured work surface. Using a well-floured rolling pin, roll the dough out into a large rectangle, about 20x20-inches (40x48-cm) in size.
Spread the prepared pumpkin spice filling over the dough using an off-set spatula. Use a sharp knife to cut the sheet of dough into 12 equal sized strips. I usually start in the middle, then cut the sheet into quarters, then cut down further.
Gently roll each strip of dough into a roll without squeezing out the filling. Transfer the rolls into the prepared casserole pan. Allow the shaped rolls to proof for about 30 to 45 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 salt. 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.