Description
Soft, fluffy pumpkin cinnamon rolls filled with brown sugar and warm spices, then topped with a luscious cream cheese glaze—perfect for cozy fall mornings.
Ingredients
3 ½ cups all-purpose flour
½ cup canned pumpkin puree
½ cup warm milk
¼ cup melted butter
¼ cup granulated sugar
1 large egg
2 ¼ tsp instant yeast
½ tsp salt
1 tsp ground cinnamon
Filling:
½ cup packed brown sugar
2 tsp ground cinnamon
2 tbsp softened butter
Cream Cheese Glaze:
4 oz softened cream cheese
½ cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
1. In a large bowl, whisk together warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. Stir in pumpkin puree, melted butter, egg, cinnamon, and salt. Gradually add flour until a soft, slightly sticky dough forms.
3. Transfer dough to a floured surface and knead for 6–8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
5. Roll dough into a 12×16 inch rectangle. Spread softened butter on top, then sprinkle with brown sugar and cinnamon.
6. Roll up the dough tightly from the long side to form a log. Cut into 12 even rolls and place in a greased 9×13 baking dish.
7. Cover and let rise again for 30 minutes until puffy.
8. Preheat oven to 350°F. Bake for 20–25 minutes until golden brown.
9. While rolls bake, whisk together cream cheese, powdered sugar, vanilla, and milk until smooth.
10. Spread glaze over warm rolls and serve immediately.
Notes
Pumpkin adds extra moisture, so dough may feel tacky—lightly flour your hands while kneading if needed.
For overnight prep, assemble rolls and refrigerate before second rise. Bring to room temperature in the morning and bake fresh.
Pairs beautifully with coffee or pumpkin cream cold foam for a perfect fall treat.