Pumpkin Cinnamon Rolls
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: It’s not just 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!
Pumpkin Cinnamon Rolls: Basic Steps
- Make the dough.
- Knead the dough.
- Rest for 15 minutes.
- Make filling.
- Roll dough into rectangle.
- Spread filling over the dough.
- Roll into tube and cut dough.
- Second rest (15 minutes).
- Top with cream cheese frosting.
Make Ahead, Storing, and Freezing Cinnamon Rolls:
Make Ahead: To make these 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 Cinnamon rolls:
- 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 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
Pumpkin Cinnamon Rolls
- 1/2 cup whole milk
- 1/4 cup butter , melted
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1/2 cup canned pumpkin
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 1/2 to 4 cups all purpose flour
For the Filling:
- ½ cup butter , well softened
- 1 cup light brown sugar , packed
- 1 1/2 Tbsp ground cinnamon
- 3/4 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Frosting:
- 1/4 cup butter , softened
- 3 oz cream cheese , softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- ½ teaspoon ground cinnamon
Make the Dough:
- In a large bowl or stand mixer add the milk, butter, sugar, and yeast. Stir to combine and let the mixture sit for 1 minute.
- Add the pumpkin and egg and mix until well combined.
- Add the salt, baking powder, baking soda, and 2 cups of flour. Mix well for 3 minutes. Add the additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl.
- Turn the dough out onto a well floured surface and knead until smooth and elastic, and not sticky, adding flour as needed.
- Return the dough to the bowl, cover the bowl, and let it rest for 15 minutes.
- Make the filling: While the dough is resting, mix together the butter, sugar, and spices for the filling.
- When the dough has finished resting, roll it out into a large rectangle, about 16 inches by 24 inches.
- Spread the filling all over dough. Roll the dough, jelly roll style, starting on the side that is shorter than the other, until you have rolled it all the way up.
- Cut the dough into 12 rolls (about 1 1/2 inches wide and place the cut rolls in a well buttered baking dish.
- Cover the dish and let the rolls rest for 15 minutes.
- Bake. While the rolls are resting, preheat the oven to 375 degrees. After the rolls are done resting baking them in the hot oven until golden brown, around 15-20 minutes (mine were perfect at 18 minutes). Remove from the oven.
- While the cinnamon rolls are baking, make the cream cheese frosting.
- Whip together butter and cream cheese until smooth and fluffy. Add in vanilla, powdered sugar and cinnamon and whip until light and fluffy.
- Spread icing over hot cinnamon rolls and serve them warm.
- Baked: Allow rolls to cool completely, freeze in freezer-safe container for up to 3 months. Thaw in the fridge overnight or in the microwave for a few seconds.
- Unbaked: Make the rolls through step 9 and 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, place in a freezer-safe container and freeze for up to 3 months.
- To bake, place frozen rolls in a baking dish and allow them to thaw overnight in the refrigerator. Remove from fridge and let them come to room temperature. Bake as directed.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2013. Updated October 2019.