Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting
The perfect Fall breakfast! These Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting are soft, fluffy, pumpkin-y, sweet, and SO DELICIOUS! If you love pumpkin, this is the perfect bake to make all season long.
Ingredients
Rolls
- 3 cups all purpose flour
- ⅓ cup sugar
- 2 ½ teaspoons yeast
- ½ teaspoon pumpkin pie spice
- ⅜ teaspoon salt
- ½ cup whole milk
- 6 Tablespoons unsalted butter
- 1 large egg
- ½ cup pumpkin purée
Cinnamon Filling
- ½ cup salted butter, room temperature
- ½ cup brown sugar, firmly packed
- 2 Tablespoons pumpkin pie spice
- ⅛ teaspoon salt
- ¼ cup all purpose flour
- 1 teaspoon vanilla
Cream Cheese Frosting
- ½ cup heavy cream
- ½ cup cream cheese, cut into chunks
- 1/16 teaspoon salt
- 1 cups powdered sugar, sifted
- ½ teaspoon vanilla extract
Instructions
Rolls
- In the bowl of an electric mixer, combine half of the flour, sugar, yeast, pumpkin pie spice, and salt.
- Combine butter and milk in a small saucepan.
- Heat over low heat until butter melts.
- Cool to between 120 degrees F and 130 degrees F.
- With mixer running, pour milk mixture into flour mixture.
- Increase speed to medium and beat for 2 minutes.
- Change to dough hook, if using.
- Add remaining flour, egg, and pumpkin.
- Knead on medium speed 6-8 minutes, or until dough is smooth and pulls away from the bowl.
- Spray a covered container with cooking spray.
- Turn dough into container.
- Allow to rise until doubled in bulk, 1-2 hours.
- While dough is proofing, make filling.
Filling
- Combine all ingredients in a small bowl.
- Beat with an electric mixer until thoroughly combined.
Making The Rolls
- Spray a 8"x12" pan with cooking spray. Set aside.
- Roll dough into a 12"x18" rectangle.
- Spread dough with filling.
- Beginning with a long side, roll dough jelly-roll style.
- Using a sharp knife, cut into 1 1/2" rolls.
- Place rolls, cut side down, in prepared pan.
- Cover with plastic wrap.
- Allow to rise at room temperature until noticeable risen, about 1-1/2 hours.
- While rolls are proofing, heat oven to 375 degrees F.
- Bake rolls until golden brown, about 20-25 minutes.
Frosting
- With an electric mixer, beat cream to stiff peaks.
- Beat in cream cheese, one chunk at a time.
- Add salt and powdered sugar.
- Beat until light and fluffy.
- Stir in vanilla.
- Frost cooled rolls.
Notes
- Check your yeast and make sure it's in-date.
- Do not use pumpkin pie filling for this recipe. You need pumpkin purée.
- If milk mixture does accidentally boil, don’t worry! You haven't hurt it. It just takes longer to cool down this way. Just give it time to cool to 120-130 degrees before pouring it into the dry ingredients.
- Don’t have a big enough lidded container to allow the dough to rise? You can put the dough in a glass bowl and cover it with plastic wrap!
- The butter for the filling needs to be room temperature.
- Cinnamon can be used in place of pumpkin pie filling in the filling.
- Use an offset spatula to spread the filling across the dough. If you use your hands, the filling won't stick to the dough.
- If you want the dough/rolls to proof faster, place them near something warm like the oven! Just don’t put the dough in the oven.
- Make sure your ingredients for the cream cheese frosting are cold!
Nutrition
Serving: 1rollCalories: 538kcalCarbohydrates: 65gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 274mgPotassium: 166mgFiber: 2gSugar: 36gVitamin A: 2587IUVitamin C: 1mgCalcium: 73mgIron: 2mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.