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Fluffy and Soft Pumpkin Cinnamon Rolls

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These pumpkin cinnamon rolls are irresistibly soft and fluffy, filled with warm spices and topped with a creamy, tangy cream cheese frosting—perfect for fall.

  • Total Time: 3 hours 55 minutes
  • Yield: 12 rolls

Ingredients

1 cup whole milk, warm (110°F or 45°C)

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

1/2 cup pumpkin puree

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened (for filling)

1/2 cup light brown sugar, packed (for filling)

2 tablespoons ground cinnamon (for filling)

4 ounces cream cheese, softened (for frosting)

1/4 cup unsalted butter, softened (for frosting)

1 1/2 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

2 tablespoons milk (for frosting)

Instructions

  1. Warm the milk to about 110°F (43°C). Sprinkle the yeast over the milk along with a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy.
  2. In a large mixing bowl, combine the pumpkin puree, melted butter, egg, and vanilla extract. Stir well to combine.
  3. Gradually add the yeast mixture to the pumpkin mixture and stir to combine.
  4. In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough begins to form.
  6. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  7. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
  8. Mix together the softened butter, brown sugar, and cinnamon for the filling until smooth and well-combined.
  9. Once the dough has risen, punch it down. Roll the dough out on a floured surface into a large rectangle, about 14×18 inches.
  10. Evenly spread the cinnamon-sugar filling over the dough, leaving a small border along the edges.
  11. Roll the dough tightly from the long edge into a log. Slice the log into 12 equal pieces.
  12. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise for another 30 minutes.
  13. Preheat the oven to 350°F (175°C).
  14. Bake the rolls for 20-25 minutes or until golden brown.
  15. Beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy for the frosting.
  16. Once the rolls have baked, allow them to cool for about 10 minutes. Spread the cream cheese frosting generously over the top of the warm rolls.
  17. Serve the rolls warm and enjoy!

Notes

If you’d like extra crunch, add chopped pecans or walnuts to the filling.

For a pumpkin spice frosting, add 1 teaspoon of pumpkin spice to the frosting mixture.

You can prepare the rolls up to the second rise and refrigerate them overnight.

To make them spicier, increase the cinnamon, nutmeg, and ginger in the dough or filling.

  • Author: Chloe Mae
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://simpledishrecipe.com/fluffy-and-soft-pumpkin-cinnamon-rolls/