Pumpkin Cinnamon Rolls with …

Cinnamon Rolls are the way to my heart.  Hands down, my go-to comfort sweet, only I don’t get to make them as often as I would like to.

What better way to welcome fall into my home than with these delicious, warm, gooey PUMPKIN cinnamon rolls?!  I am pretty sure these made it to on the list as one of my absolute FAVORITE fall treats! The pumpkin adds such a great flavor and spin on traditional cinnamon rolls.  I adapted this recipe from Good Life Eats to fit my taste and also to what I had on hand in my kitchen and the end result was fantastic!

4.0 from 1 reviews
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
 
These are ooey-gooey DELICIOUS! This is a perfect recipe for fall.
Recipe type: Dessert
Serves: about 15 cinnamon rolls
Ingredients
  • ¼ cup warm water
  • 1 packet active dry yeast
  • ⅓ cup warm milk
  • ¾ cup pumpkin puree
  • 1 egg
  • 1 Tbsp melted butter
  • 3-4 cups All Purpose Flour
  • ½ cup brown sugar
  • 1 tsp. salt
  • ¾ tsp. cinnamon
  • ¼ tsp. ground ginger
FILLING
  • ½ cup butter, softened
  • ¾ to 1 cup brown sugar
  • cinnamon
  • pumpkin pie spice
CREAM CHEESE FROSTING
  • 4 oz. cream cheese
  • 4 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 2-3 cups powdered sugar
  • milk, if needed to thin to desired consistency
Instructions
  1. Comine warm water and yeast packet and let sit for about 5 minutes until yeast activates and gets happy.
  2. In a large bowl, combine activated yeast, warm milk, pumpkin puree, beaten egg, melted butter, about 1½ cups of flour, brown sugar, salt, cinnamon and ginger. Beat for about 2 minutes.
  3. Slowly add remaining flour, a little at a time, until dough becomes stiff enough to knead. Knead, adding flour as necessary until dough becomes smooth and stretchy.
  4. Place dough in a greased bowl and turn ball of dough so all sides are lightly coated in grease. Cover with plastic wrap and let sit for about an hour until doubled in size.
  5. Roll dough out into a large rectangle, approximately 18-20 inches long. Smear entire top surface with softened butter. Next, sprinkle the brown sugar over the top of the butter and rub it until entire top surface is evenly coated. Next, sprinkle on cinnamon, as much or as little as desired. Lastly, sprinkle on a little pumpkin spice over the top, you don't need to much of it.
  6. Roll the dough into a log the long way. Using a very sharp knife or a piece of string, slice the log into about 15 slices.
  7. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled in size, it will take about 45 minutes.
  8. Bake at 375°F. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
  9. While rolls are baking, prepare Cream Cheese Frosting. Beat softened cream cheese and butter together until well combined. Add vanilla and powdered sugar and beat until combined. Add milk as needed to reach desired consistency.
  10. Frost cinnamon rolls while warm and serve warm.

Enjoy!
(recipe adapted from: Good Life Eats)


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Comments

  1. I purposefully don’t make cinnamon rolls frequently, because there’s this weird phenomenon with my willpower where, when I smell them baking, it just disappears completely and I eat the whole pan. However, I may need to make these because I cannot resist the powers of pumpkin either. Gorgeous, Nikki!

  2. paige shannon

    Do you think it is possible to make the dough in a bread maker and then roll it out and take it from there? I have never had any luck what so ever with yeast. These look delicious and would love to try and make them. Thanks.

    • I made my dough in a bread maker and then rolled it out with no problems. In fact I also made a second batch of dough and let me bread maker bake it up as bread. Also delicious!

    • Cinnamon roll master

      Yeast is tricky, bit if you activate the yeast with the water at 101 Fahrenheit with a little bit of sugar you will have more success. Wait for the yeast to foam before you add it to anything.

  3. Oh my. Don’t you just love autumn? If for no other reason than inspiring us to make delicious recipes like this one! Thank you so much for sharing this one- they sound delish! Sigh… there goes my attempt to lose a few pounds before Thanksgiving

  4. OH, Nikki! These look beyond incredible!! Do you think you could just make a pumpkin yeast bread with the dough??

    Although– who would want to do that, when you could make these incredible cinnamon rolls!! I’m stoked to try this recipe :)

  5. Codi

    These are amazing! I made the dough the night before and let it rise in the fridge overnight. Then all I had to do the next morning was roll them out, fill them and let the rolls rise before baking. They were so soft and fluffy…I will definitely be making these again soon!

  6. Sonya

    wow, I made these today and I an blown away. Wish I had of made the smaller, so sweet so delicious, so have to share because if keep them in the house I will eat them all.. Beautiful twist for that leftover pumpkin from baking. I have to take a few pics to show my friends, they won;t believe how yummy they are. Thank you soooo much

  7. Darcy

    YUMMMM….who wouldn’t love a good pumkin cinnamon roll recipe! I will have to make these this weekend, heck who needs to wait till fall. Your blog so easy to maneuver and so fun to read. Posting onto Pinterest is a breeze, you have done well setting it up.
    Oh by the way, your kids are just as cute as can be. Glad you get to stay home with them, they grow up so fast!

  8. Veronica

    Ana,
    Eu usei o Google Translate e meu intermédio Português. Espero que ajude você!
    Abraços,
    Veronica

    Rolos de canela e Abóbora com glacé de queijo de creme

    Imprimir
    Estes são ooey-pegajosos DELICIOSO! Esta é uma receita perfeita para a queda.
    Tipo de receita: Sobremesa
    Serve: cerca de 15 rolos de canela

    Ingredientes
    ¼ xícara de água morna
    1 pacote de fermento biológico seco
    ⅓ xícara de leite quente
    ¾ xícara de purê de abóbora
    1 ovo
    1 colher de sopa de manteiga derretida
    3-4 xícaras de farinha de trigo
    ½ xícara de açúcar mascavo
    1 colher de chá. sal
    ¾ colher de chá. canela
    ¼ colher de chá. gengibre em pó

    Preenchimento
    ½ xícara de manteiga amolecida
    ¾ a 1 xícara de açúcar mascavo
    canela
    tempero torta de abóbora (uma combinação de canela, noz-moscada, cravo e gengibre em pó)

    Glacé do queijo de creme
    4 oz cream cheese (um queijo cremoso que é mais espessa do que catupiry)
    4 colheres de sopa. de manteiga amolecida
    1 colher de chá. baunilha
    2-3 xícaras de açúcar em pó
    leite, se necessário diluir a consistência desejada

    Iinstruções
    Comine água morna e pacote de fermento e deixe descansar por cerca de 5 minutos até levedura ativa e fica feliz.

    Em uma tigela grande, misture o fermento ativado, o leite morno, purê de abóbora, ovo batido, a manteiga derretida, a cerca de 1 ½ xícaras de farinha de trigo, açúcar mascavo, sal, canela e gengibre. Bata por cerca de 2 minutos.

    Lentamente, adicionar a farinha restante, um pouco de cada vez, até a massa ficar dura o suficiente para amassar. Amasse, acrescentando farinha se necessário até que a massa fique lisa e elástica.

    Coloque a massa em uma tigela untada e vire bola de massa para que todos os lados são levemente coberto de óleo. Cubra com filme plástico e deixe descansar por cerca de uma hora até dobrar de tamanho.

    Rolo de massa para fora em um grande retângulo, de aproximadamente 18-20 centímetros de comprimento. Espalhados por toda a manteiga amolecida na superfície. Em seguida, polvilhe o açúcar mascavo por cima da manteiga e esfregue-o até que toda a superfície superior é coberta. Em seguida, polvilhe sobre a canela, tanto ou tão pouco como desejado. Por último, polvilhe com um pouco de tempero abóbora por cima, você não precisa de muito.

    Abra a massa em um log o caminho mais longo. Usando uma faca bem afiada ou um pedaço de corda, a fatia de log em cerca de 15 fatias.

    Coloque as fatias em uma panela 9×13 (23 cm x 33 cm) polegadas untada (ou em duas bandejas de bolo redondo de 8 (20 cm) ou 9 (23 cm) polegadas ou torta). Cubra com um pano e deixe crescer até quase dobrou de tamanho, vai demorar cerca de 45 minutos.

    Asse em forno a 375 ° F (190 Celsius). Asse os pães até ficarem marrom em torno das bordas e começando a dourar em todo o centro, cerca de 20-30 minutos.

    Enquanto rolos estão assando, prepare o glacé do queijo de creme. Bata o cream cheese amolecido ea manteiga até misturar bem. Adicione a baunilha eo açúcar em pó e bata até misturar. Adicionar o leite, conforme necessário para atingir a consistência desejada.

    Rolos de canela geada enquanto quentes e sirva quente.

    Divirta-se!
    (receita adaptada de: Good Life Eats)

  9. Christina

    What is the conversion if you’re not using packets of yeast IE. Tea spoon

    if you’re using a packet of yeast how many grams is the packet