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Not only are these pumpkin cinnamon rolls soft and fluffy, but they are also loaded with all the right fall flavors!
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Best Pumpkin Cinnamon Rolls Recipe

Not only are these pumpkin cinnamon rolls soft and fluffy, but they are also loaded with all the right fall flavors! Spice buns are topped with sweet icing, the perfect autumn dessert.
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Course Dessert
Cuisine American
Keyword pumpkin cinnamon rolls
Prep Time 20 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 2 hours 55 minutes
Servings 6 cinnamon rolls

Ingredients

Dough-

  • 2 1/3 cup all-purpose flour sifted
  • 2 ½ Tbsp granulated sugar
  • 1/8 tsp nutmeg optional
  • pinch salt
  • 1/3 cup warm whole milk 110-115°F
  • 2 Tbsp unsalted butter melted
  • 1 ½ tsp instant yeast
  • 1 egg
  • 1/3 canned pumpkin

Cinnamon Sugar Filling-

Cinnamon Roll Frosting-

Instructions

Make Pumpkin Dough-

  • Sift together the flour, sugar, nutmeg and salt in a bowl. Set aside.
  • In a small bowl, combine warmed milk and melted butter, and yeast. Allow the mixture to sit for about 10 minutes, to allow the yeast to proof and become bubbly or foamy. Be sure the milk and melted butter is between 100-115°F to not kill the yeast!
  • Once bubbly, whisk in the egg and pumpkin puree until combined. Then add the wet mixture to the dry ingredients.
  • Transfer the dough to a floured surface and knead the dough until combined. The dough will be sticky to the touch, but it should not stick to your hands when pinching it.
  • Add the dough back into the bowl, cover with a towel and let the dough rise in a warm place for 1 hour, or until the dough doubles in size.

Assemble the Cinnamon Rolls-

  • Line an 8X8 baking pan or round pie dish with parchment paper.
  • In a bowl, combine softened cream cheese, softened butter, cinnamon, pumpkin pie spice, and brown sugar.
  • Dust the counter with flour and transfer the dough to the counter. Using a rolling pin, roll out the dough to a 10×12 rectangle.
  • Spread the cinnamon sugar spread over the dough, covering all the dough.
  • Starting with the 12-inch side, roll the dough tightly, forming a log. Once you have a log shape, evenly cut into 6 rolls with a sharp knife. (Be careful not to smush the rolls when cutting.)
  • Add the six-cinnamon rolls to the lined baking dish. Cover and let rise for an hour. (You want to preheat the oven during the rise time so that once the hour is done, the oven is ready.)

Cinnamon Roll Icing-

  • In a bowl, mix the cream cheese and butter until creamy. Once creamy add the vanilla, powdered sugar, and cinnamon and mix again to combine.
  • Store in the fridge until ready to use. (You can make this ahead of time up to 2 weeks.)

Bake the Cinnamon Buns-

  • After the second rise time, the cinnamon rolls will be doubled in size and ready to bake!
  • Preheat the oven to 350℉ and pour the heavy whipping cream over the cinnamon rolls.
  • Bake at 350℉, uncovered for 28-30 minutes or until the rolls are golden. Remove from the oven and let cool for about 15 minutes.
  • Using a spoon or spatula spread the icing over the tops and crevasses of the warm cinnamon rolls.
  • Serve while warm!