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5 from 2 votes

Pumpkin Cinnamon Rolls Recipe

These Pumpkin Cinnamon Rolls are made with soft and tender pumpkin dough, gooey cinnamon sugar swirl and velvety cream cheese frosting.  Serve with a mug of hot coffee for the coziest fall breakfast.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 600kcal
Author: The Carefree Kitchen

Ingredients

Pumpkin Cinnamon Roll Dough

  • 2 cups Water lukewarm
  • ¼ cup Sugar
  • 2 Tablespoons Active Dry Yeast
  • ½ cup Pumpkin Puree
  • 2 Tablespoons Butter melted
  • 2 large Eggs
  • 1 Tablespoon Salt
  • 5.5-6 cups All-Purpose Flour

Cinnamon Roll Filling

  • 6 Tablespoons Butter melted
  • 1 Cup Light Brown Sugar
  • 2 Tablespoons Ground Cinnamon

Cream Cheese Frosting

  • ¼ cup Butter room temperature
  • 4 oz Cream Cheese room temperature
  • 3-4 cups Powdered Sugar
  • ½ teaspoon Vanilla Extract

Instructions

Pumpkin Cinnamon Roll Dough

  • In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
  • Add the melted butter, pumpkin puree, eggs, salt and 3 cups of flour into the yeast mixture, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
  • Add an additional 2.5 cups of flour, then stir on low to combine. Add up to 1 cup more flour slowly, only until the dough pulls away from the edges of the bowl. Once all of the flour has been added, continue to knead on low for 3 minutes more.
  • Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.

Rolling and Cutting Cinnamon Rolls

  • Once the dough has doubled, turn it out onto a floured surface. Form the dough into a small rectangle with your hands. Using a rolling pin, gently roll the dough into a rectangle that is ½" thick and approximately 24" x 18." (Note: depending on the size of your work surface, you may need to divide the dough into 2 portions. If so, you can roll each to about 12" x 18" and still ½" thick.)
  • Using an offset spatula, or knife, carefully spread the soft or melted butter evenly onto the rolled dough. Evenly sprinkle the brown sugar and cinnamon over the top, then pat down gently.
  • Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1" slices using a very sharp knife or floss. (Note: we recommend using a ruler and pre-marking before you actually make any cuts.)
  • Lay the slices ½"-1" apart in a greased 9 x 13" baking pan and cover loosely with a kitchen towel. Let the cinnamon rolls rise for another 30 minutes, or until doubled and touching in the pan.
  • While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.
  • Remove from the oven and spread the cinnamon roll icing over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!

Cinnamon Roll Icing

  • In an electric mixer using the paddle attachment, beat the room temperature butter and room temperature cream cheese until light and fluffy.  Turn the mixer down very low and add powdered sugar, and vanilla.  Mix on low until all the ingredients are combined, then turn the mixer on high again and beat until fluffy.  
  • Add more powdered sugar and/or a splash of milk until you reach your desired consistency, then spread a thick layer of frosting over the warm cinnamon rolls, paying close attention to evenly coat the edges.

Video

Nutrition

Calories: 600kcal | Carbohydrates: 99g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 765mg | Potassium: 164mg | Fiber: 3g | Sugar: 53g | Vitamin A: 2247IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg