Introduction
Hey there, friend! Can you smell it? That crisp autumn air, the cozy feeling of leaves crunching underfoot, and the irresistible scent of cinnamon and pumpkin spice wafting from the kitchen? Ahhh, that’s fall! And nothing screams ‘cozy fall morning’ quite like a batch of warm, gooey, homemade pumpkin cinnamon rolls dripping with luscious cream cheese frosting.
Now, I know what you might be thinking – homemade cinnamon rolls sound like a project, right? But trust me on this one. While they take a little love and patience (hello, rising dough!), this recipe breaks it down into simple, manageable steps that are totally doable. The result? Pillowy soft rolls bursting with that perfect pumpkin-spice swirl, making your kitchen smell like heaven and your taste buds sing. Get ready to make some memories (and maybe a mess) with these beauties!
Why You’ll Love This Recipe
- Fast-ish: For a yeast dough, the active time isn’t too bad, and the results are SO worth the wait!
- Easy: Simple steps, basic ingredients, and no fancy equipment needed. You’ve got this!
- Giftable: Bake up a batch and share the cozy goodness with friends and neighbors.
- Crowd-Pleasing: Seriously, who doesn’t love a warm cinnamon roll? Adding pumpkin makes them extra special for the season.
Ingredients
Let’s gather our goodies! Most of these are probably already hanging out in your pantry and fridge, especially this time of year.
- 874 g All-purpose flour: Our trusty base for those fluffy rolls.
- 50 g Granulated sugar: Just a little sweetness for the dough.
- 2 1/4 tsp Instant Dry Yeast: The magical stuff that makes our rolls light and airy. Make sure it’s fresh!
- 1 tsp Salt: Balances everything out and brings out the flavors.
- 1 tbsp Powdered Milk: Adds richness and tenderness to the dough.
- 6 oz Water: The liquid to activate our yeast and bring the dough together.
- 5 1/3 oz Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling! Gives us that gorgeous color and subtle pumpkin flavor.
- 1 Large Egg: Adds richness and helps with structure.
- 2 tbsp Butter, melted: For tenderness in the dough.
Now for that glorious filling!
- 150 g Brown sugar: Packed please! Gives us that deep, caramel-y sweetness.
- 1 1/2 tsp Ground Cinnamon: The classic cinnamon roll star!
- 1 1/2 tbsp Pumpkin spice: Hello, fall! This blend really kicks up the seasonal flavor.
- 5 oz Butter, softened: Needs to be nice and soft so you can cream it with the sugar and spices.
And finally, the icing on the cake (or roll!)…
- 4 oz Cream cheese, softened: Let it sit out on the counter for a bit so it’s easy to whip!
- 5 oz Butter, softened: Again, nice and soft is key for smooth frosting.
- 180 g Powdered Sugar: Sift it if you want extra smooth frosting, but I often don’t bother if I’m in a hurry!
- 2 tbsp Heavy cream: Or milk, helps get that perfect drizzly consistency.
- 1 tbsp Vanilla Extract: A splash of pure goodness.
How to Make It
Alright, let’s get our hands a little floury! Follow along step-by-step.
Make the Dough
1. In a large mixing bowl, whisk together the flour, granulated sugar, yeast, salt, and powdered milk. Make sure everything is well combined.
2. In a separate bowl or large measuring cup, whisk together the warm water (around 105-115°F is perfect for yeast), pumpkin puree, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients. Use a wooden spoon or your stand mixer with the dough hook attachment to mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes, or mix with the dough hook for 5-7 minutes, until the dough is smooth and elastic. It should spring back slowly when you gently poke it.
First Rise
5. Lightly grease a large bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
6. Let the dough rise in a warm place until it has doubled in size. This usually takes about 1-1.5 hours, depending on how warm your kitchen is. I sometimes turn my oven off but leave the light on, and place the covered bowl inside.
Prepare the Filling
7. While the dough is rising, make the filling. In a medium bowl, beat together the softened butter, brown sugar, ground cinnamon, and pumpkin spice until it’s well combined and forms a thick paste. Set aside.
Assemble the Rolls
8. Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
9. Roll the dough into a large rectangle, about 12 inches wide and 18 inches long, and about 1/4 inch thick. Try to get the edges as straight as possible.
10. Evenly spread the pumpkin spice filling all over the dough rectangle, leaving a small border (about 1/2 inch) along one of the long edges.
11. Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam closed along the un-filled edge.
Slice and Second Rise
12. Use a sharp knife or, even better, a piece of dental floss to slice the log into rolls. Cut the log into 12-15 equal-sized pieces (about 1 to 1.5 inches thick). Using floss gives you really clean cuts!
13. Arrange the rolls in a greased 9×13 inch baking pan (or two 8×8 inch pans), leaving a little space between them for the second rise.
14. Cover the pan(s) again with plastic wrap or a towel and let the rolls rise for another 30-45 minutes, or until they are puffy and touching each other.
Bake!
15. Preheat your oven to 375°F (190°C).
16. Bake the rolls for 20-25 minutes, or until they are golden brown on top and baked through. They should look lightly browned around the edges.
Whip up the Frosting
17. While the rolls are baking or cooling slightly, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
18. Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla extract and beat until you have a smooth, spreadable, and delicious frosting. Add a tiny bit more cream if you want it thinner.
Frost and Enjoy!
19. Let the rolls cool in the pan for about 5-10 minutes. You want them warm, but not piping hot, when you frost them, so the frosting gets melty but doesn’t completely disappear.
20. Spread that glorious cream cheese frosting generously over the warm rolls. Dive in and enjoy the cozy goodness!
Substitutions & Additions
Want to mix things up? Here are a few ideas:
- Make it Dairy-Free (mostly): Use a non-dairy milk alternative for the water/milk, vegan butter sticks, and a dairy-free cream cheese style spread for the frosting.
- Add Nuts or Raisins: Sprinkle chopped pecans or walnuts, or some plump raisins, over the filling before rolling.
- Extra Spice: Feel free to add a pinch of ground ginger or nutmeg to the filling if you love those extra spice notes.
- Different Frosting: A simple glaze made with powdered sugar and milk is also delicious if you don’t have cream cheese on hand.
Tips for Success
Here are a few things I’ve learned along the way to help you get perfect rolls every time:
- Check Your Yeast: Make sure your instant dry yeast isn’t expired! If it is, your dough won’t rise properly.
- Warm, Not Hot: When mixing liquids for the dough, aim for comfortably warm (like bathwater), around 105-115°F. Too hot will kill the yeast, too cold won’t activate it well. I use a thermometer to be sure!
- Don’t Overwork the Dough: Knead until it’s smooth and elastic, but don’t go overboard. Overworked dough can result in tough rolls.
- Use Dental Floss to Slice: Seriously, try it! Unflavored dental floss slides through the dough easily and gives you perfectly shaped rolls without squishing them like a knife can. Just slide it under the log, cross the ends over the top, and pull to cut.
- Don’t Overbake: Bake just until they are golden brown. Overbaking will dry them out. They should still look soft in the center of the pan.
- Prep Ahead: You can make the dough the night before! After the first rise (step 6), punch down the dough, cover it tightly, and refrigerate it overnight. In the morning, take it out, let it sit at room temperature for about 30 minutes to an hour, then proceed with rolling, filling, slicing, and the second rise (steps 8-14). This is a lifesaver for fresh morning rolls!
How to Store It
If (and that’s a big IF!) you have any leftovers, here’s how to keep them fresh:
- Room Temperature: Store frosted rolls in an airtight container at room temperature for 1-2 days.
- Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to 4-5 days.
- Reheating: The best way to enjoy leftovers is to warm them gently. Pop a single roll in the microwave for 15-30 seconds, or place the pan (loosely covered) in a 300°F oven for 10-15 minutes until warmed through.
FAQs
Got questions? I’ve got answers!
Can I make the dough ahead of time?
Yes, absolutely! Follow the “Prep Ahead” tip above. It makes baking day much easier!
My rolls didn’t rise. What happened?
This is usually due to inactive yeast or the liquid being too hot when mixed with the yeast. Make sure your yeast isn’t expired and double-check your liquid temperature!
Can I freeze pumpkin cinnamon rolls?
Yes! You can freeze the baked and frosted rolls in an airtight container for up to 2 months. Thaw at room temperature or reheat gently. You can also freeze the unbaked sliced rolls after the second rise (step 14). Place the pan in the freezer until solid, then transfer the frozen rolls to a freezer bag or container. When ready to bake, place the frozen rolls back in a greased pan, let them thaw and rise at room temperature for 2-3 hours (they’ll take longer), then bake as directed.
Why is pumpkin puree measured in ounces?
Using weight measurements (like grams or ounces) is often more precise than volume cups, especially for ingredients like flour or thick purees. It helps ensure consistent results!
Cozy Pumpkin Cinnamon Rolls
Equipment
- Large mixing bowl
- Separate bowl or large measuring cup
- Wooden spoon (or stand mixer with dough hook attachment)
- Stand Mixer (optional)
- Dough hook attachment (optional)
- Lightly floured surface
- Large bowl (for rising dough)
- Plastic wrap (or clean kitchen towel)
- Medium bowl (for filling)
- Medium bowl (for frosting)
- Sharp knife (or dental floss for slicing)
- Dental floss (optional, for slicing)
- Greased 9x13 inch baking pan (or two 8x8 inch pans)
- Oven
- Thermometer (optional, for water temperature)
Ingredients
Dough
- 874 g All-purpose flour
- 50 g Granulated sugar
- 2.25 tsp Instant Dry Yeast
- 1 tsp Salt
- 1 tbsp Powdered Milk
- 6 oz Water warm (around 105-115°F)
- 5.33 oz Pumpkin puree 100% pumpkin puree, not pumpkin pie filling
- 1 Large Egg
- 2 tbsp Butter melted
Filling
- 150 g Brown sugar packed
- 1.5 tsp Ground Cinnamon
- 1.5 tbsp Pumpkin spice
- 5 oz Butter softened (for filling)
Cream Cheese Frosting
- 4 oz Cream cheese softened
- 5 oz Butter softened (for frosting)
- 180 g Powdered Sugar (sifted if desired)
- 2 tbsp Heavy cream (or milk)
- 1 tbsp Vanilla Extract
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, yeast, salt, and powdered milk. Make sure everything is well combined.
- In a separate bowl or large measuring cup, whisk together the warm water (around 105-115°F is perfect for yeast), pumpkin puree, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients. Use a wooden spoon or your stand mixer with the dough hook attachment to mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes, or mix with the dough hook for 5-7 minutes, until the dough is smooth and elastic. It should spring back slowly when you gently poke it.
- Lightly grease a large bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place until it has doubled in size. This usually takes about 1-1.5 hours, depending on how warm your kitchen is. I sometimes turn my oven off but leave the light on, and place the covered bowl inside.
- While the dough is rising, make the filling. In a medium bowl, beat together the softened butter, brown sugar, ground cinnamon, and pumpkin spice until it's well combined and forms a thick paste. Set aside.
- Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 12 inches wide and 18 inches long, and about 1/4 inch thick. Try to get the edges as straight as possible.
- Evenly spread the pumpkin spice filling all over the dough rectangle, leaving a small border (about 1/2 inch) along one of the long edges.
- Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam closed along the un-filled edge.
- Use a sharp knife or, even better, a piece of dental floss to slice the log into rolls. Cut the log into 12-15 equal-sized pieces (about 1 to 1.5 inches thick). Using floss gives you really clean cuts!
- Arrange the rolls in a greased 9x13 inch baking pan (or two 8x8 inch pans), leaving a little space between them for the second rise.
- Cover the pan(s) again with plastic wrap or a towel and let the rolls rise for another 30-45 minutes, or until they are puffy and touching each other.
- Preheat your oven to 375°F (190°C).
- Bake the rolls for 20-25 minutes, or until they are golden brown on top and baked through. They should look lightly browned around the edges.
- While the rolls are baking or cooling slightly, make the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Add the heavy cream and vanilla extract and beat until you have a smooth, spreadable, and delicious frosting. Add a tiny bit more cream if you want it thinner.
- Let the rolls cool in the pan for about 5-10 minutes. You want them warm, but not piping hot, when you frost them, so the frosting gets melty but doesn't completely disappear.
- Spread that glorious cream cheese frosting generously over the warm rolls. Dive in and enjoy the cozy goodness!
Notes
Tips for Success: Check Your Yeast to ensure it's not expired. Use Warm Water (around 105-115°F), not too hot or cold. Don't Overwork the Dough during kneading. Use Dental Floss to slice the log for clean cuts. Don't Overbake; bake until golden brown. Prep Ahead: Make the dough the night before by refrigerating after the first rise; let sit at room temp 30-60 mins before proceeding with steps 8-14.
Storage: Room Temperature: Store frosted rolls in an airtight container at room temp for 1-2 days. Refrigerator: Store in airtight container in the fridge for up to 4-5 days. Reheating: Warm in microwave for 15-30 seconds or in a 300°F oven for 10-15 minutes.
FAQs: Can make dough ahead (see Prep Ahead tip). Rolls didn't rise usually due to inactive yeast or water temp (check yeast expiration and liquid temp). Can freeze baked/frosted rolls (up to 2 months) or unbaked sliced rolls (freeze solid then transfer to freezer bag; thaw/rise 2-3 hrs at room temp before baking). Pumpkin puree is measured in ounces for precision.