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Freshly baked Pumpkin Cinnamon Rolls with cream cheese icing

Easy Pumpkin Cinnamon Rolls with Cream Cheese Glaze

  • Author: Sarah Mendez
  • Total Time: 2 hours 30 minutes (including rise time)
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

These soft and fluffy pumpkin cinnamon rolls are packed with warm spices, rich pumpkin flavor, and finished with a creamy cinnamon cream cheese frosting. Perfect for cozy autumn mornings or festive brunch gatherings.

Ingredients

Scale
  • 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 1/2 to 4 cups all-purpose flour
  • 2/3 cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 tablespoons butter, softened (for filling)
  • 1/4 cup butter, softened (for frosting)
  • 4 oz cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. In a mixing bowl, combine warmed milk, yeast, and a pinch of sugar. Let sit until foamy, about 5 minutes.
  2. Add remaining granulated sugar, melted butter, pumpkin puree, and egg. Mix well.
  3. Add salt, baking soda, baking powder, and 2 cups of flour. Stir to combine.
  4. Gradually add more flour, 1/2 cup at a time, kneading until a soft, elastic dough forms.
  5. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, 1 to 1.5 hours.
  6. Meanwhile, prepare filling by mixing brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl.
  7. Once dough has risen, punch down and roll out on a floured surface into an 18×20 inch rectangle.
  8. Spread 6 tablespoons softened butter over the dough, leaving a 1-inch border. Sprinkle filling mixture evenly over the top.
  9. Roll dough tightly from the 18-inch side into a log. Pinch to seal and slice into 12 rolls.
  10. Place rolls in a greased 9×13 inch pan, cover, and let rise again for about 1 hour.
  11. Preheat oven to 375°F (190°C). Bake rolls for 17–25 minutes, until golden brown and centers are set.
  12. While rolls bake, beat together 1/4 cup softened butter and cream cheese until smooth. Add vanilla, powdered sugar, and 1/2 teaspoon cinnamon; mix until fluffy.
  13. Spread frosting over warm rolls. Serve and enjoy!

Notes

  • Use floss to slice the dough cleanly without squishing.
  • To save time, you can prepare the rolls the night before and refrigerate before the second rise.
  • Warm the milk to about 100–110°F to activate yeast without killing it.
  • Substitute pumpkin with mashed sweet potato if needed.
  • Double the frosting if you love extra topping!
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 340
  • Sugar: 22g
  • Sodium: 200mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: pumpkin cinnamon rolls, fall baking, cream cheese frosting, sweet rolls, pumpkin spice breakfast

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Find it online: https://dishef.com/easy-pumpkin-cinnamon-rolls-with-cream-cheese-glaze/