There’s nothing I love more than baking on a relaxing Sunday afternoon (and then gifting yummy baked goods to friends and neighbors so that we don’t eat them all ourselves)! I’ve been waiting and waiting for cooler weather to arrive to bust out some classic fall dishes and, particularly, to make some of my favorite pumpkin recipes.
While I was making these Jeff said “OOO it smells like Fall in our house and I love it!” These cinnamon rolls are over the top delicious!
What I LOVE about this recipe:
- The filling: These are NOT made with your traditional cinnamon roll filling! The ingredients include all of the fall seasonings (ginger, nutmeg, cinnamon, and cloves).
- Cream cheese frosting: Yep, the cream cheese frosting truly puts these pumpkin cinnamon rolls over the top!
How to Make Pumpkin Cinnamon Rolls:
Proof Yeast: In a large bowl or stand mixer, add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.
Make Dough: Add the remaining sugar, melted butter, pumpkin and egg and mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
Knead: Add additional flour, ½ cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.
First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 ½ hours, or until doubled in size.
Make Filling: Mix together brown sugar, cinnamon, ginger, nutmeg and cloves.
Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter all over the dough. Starting on the shorter (18” side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
Cut Dough into 12 slices (about 1 ½ inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.
2nd Rise: Cover with a cloth and allow to rise for 1 hour.
Bake: Preheat oven to 375 degrees. Bake for 15-20 minutes, until centers are no longer soft/doughy.
Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.
Make Ahead, Storing, and Freezing Pumpkin Cinnamon Rolls:
Make Ahead: To make pumpkin cinnamon rolls ahead of time, follow the directions to step 9 and instead of letting the rolls rest on the counter, cover them with plastic wrap and place the pan in the fridge for up to 8 hours. When you’re ready to bake them, remove them from the refrigerator and allow them to come to room temperature (20-30 minutes). Then bake as directed and top with cream cheese frosting.
To Store: Allow cinnamon rolls to cool completely and store leftovers in an airtight container. Reheat cinnamon rolls individually on a plate in microwave for about 15 seconds or until soft and warm.
How to freeze Baked or Unbaked:
- Baked: Allow rolls to cool completely and place them in a freezer safe container in the freezer for up to 3 months.
- To reheat, thaw them overnight in the refrigerator and warm individual rolls for about 15 seconds in the microwave.
- Unbaked: Make the pumpkin cinnamon rolls through step 9 but place the rolls on a sheet pan or cookie sheet with space between each roll. Flash freeze: loosely cover the pan with plastic wrap and put the rolls in the freezer for 1 hour. Remove the rolls and store them in a freezer safe container or bag. Freeze for up to 3 months.
- To bake, place frozen rolls in baking dish and allow them to thaw overnight in the refrigerator. Remove from fridge and let them come to room temperature. Bake as directed.
CONSIDER TRYING THESE PUMPKIN RECIPES:
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cream Cheese Muffins
- Pumpkin Waffles
Recipe
Pumpkin Cinnamon Rolls
Equipment
- Stand Mixer optional
Ingredients
- 1/2 cup whole milk , warmed
- 2 teaspoons active dry yeast
- 1/4 cup granulated sugar , divided
- 1/4 cup butter , melted
- 1/2 cup canned pumpkin (or homemade pumpkin puree)
- 1 egg , room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 ½ to 4 cups all purpose flour
For the Filling:
- 2/3 cup light brown sugar , packed
- 2 Tablespoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 6 Tablespoons butter , softened
For the Frosting:
- 1/4 cup butter , softened
- 4 oz cream cheese , softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ teaspoon ground cinnamon
Instructions
Make the Dough:
- Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine and let mixture sit for a few minutes, until yeast has proofed and is foamy.
- Make dough: Add the remaining sugar, melted butter, pumpkin and egg and mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.
- Knead: Add additional flour, ½ cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.
- First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 ½ hours, or until doubled in size.
- Make the filling: mix together brown sugar, cinnamon, ginger, nutmeg and cloves.
- Roll out: Punch dough down, place on a lightly floured counter and roll into a 18×20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.
- Cut the dough into 12 slices (about 1 ½ inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.
- 2nd Rise: Cover with a cloth and allow to rise for 1 hour.
- Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.
- Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.
Notes
Nutrition
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I originally shared this recipe September 2013. Updated October 2019.
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I’m not the best baker, I’m just starting out. I made this recipe for my family last weekend, and they were quite literally the best cinnamon rolls I have ever had. EVER! Out of anything I have ever made or even bought at a bakery! I will make this recipe often! Thank you!
The recipe doesn’t ask that the milk be warmed, so the yeast didn’t bloom, something I didn’t realize until I had all the wet ingredients added. I should have warmed the milk. 😣