Pumpkin Cinnamon Rolls
Soft and fluffy Pumpkin Cinnamon Rolls with Vanilla Cream Cheese Frosting for all of your holiday breakfast baking needs! There’s nothing you can't love about these pumpkin-y sweet rolls. Every bite is sweet, pumpkin-y, soft, perfectly spiced, and truly melt in your mouth delicious.
4 Quick Tips For Pumpkin Cinnamon Rolls
01 Do not use pumpkin pie filling for this recipe.
02 Use an offset spatula to spread the filling!
03 Remember to preheat your oven!
04 Place your dough near a warm oven to make it rise faster.
In the bowl of an electric mixer, combine half of the flour, sugar, yeast, pumpkin pie spice, and salt.
Heat butter and milk over low heat until butter melts. Allow to cool to 120-130 degrees F.
With mixer running, pour milk mixture into flour mixture.
Increase speed to medium and beat for 2 minutes.
Add remaining flour, egg, and pumpkin.
Knead on medium speed 6-8 minutes, or until dough is smooth and pulls away from the bowl.
Allow to rise until doubled in bulk, 1-2 hours.
Beat all filling ingredients with an electric mixer until thoroughly combined.
Roll the dough into a 12 x 18 inch 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 in prepared pan and cover. Allow to rise until doubled.
Bake rolls at 370 degrees F until golden brown, about 20-25 minutes.
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.
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