Mouthwatering pumpkin cinnamon rolls that you will want to make all-year long! A family favorite.
I love biting into a fresh cinnamon roll that is warm right from the oven with a tasty cream cheese frosting on top. A perfect weekend brunch meal with a delicious big cup of coffee.
Now I am really dreaming about these cinnamon rolls again as I am starting to write this. The only thing I am missing in real life is the beach view from the table. A girl can wish, right?
Ever since I started making cinnamon rolls from scratch, I have never gone back to the prepackaged ones from the store. The fresh homemade taste is so much better, plus I can control the filling and the frosting. Two of my favorite things, besides having a soft roll breading.
Since I have been making cinnamon rolls from scratch for ever it seems like, I found a real good tip to achieve the perfectly soft melt-in-your-mouth roll. Most recipes will tell you to uncover it for the last 10-15 minutes or so, all that goes is brown the top and makes it a little crunchier. If you prefer that, please do that.
If you want a melt-in-your-mouth roll, then you do not want to uncover them. I leave the foil on the entire time, and the rolls do not look like they are finished baking, but they are! And so soft and tender.Print
- Cook Time: 25 mins
- Total Time: 25 mins
- Yield: 12
- 1/2 cup milk, warm to touch, not too hot
- 1 tablespoon butter
- 3 tablespoons granulated sugar
- 2 and 1/4 teaspoons yeast
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 and 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/4 cup butter, softened to room temperature
- 3/4 cup light brown sugar, lightly packed
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
- 4 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 2 pinches pumpkin pie spice
- Prepare your yeast mixture by combine the milk, butter, and granulated sugar. Microwave until the mixture reaches a temperature of 115-120 degrees. It will not be too hot, but warm to the touch. Add in the milk mixture into a large mixing bowl, add in the yeast. Mix everything together with a fork, and allow it to sit for at least 10 minutes. Allows the yeast to foam up.
- With a stand or a handheld mixture, mix in the pumpkin puree and egg with your paddle attachment. Once mixed, change out the paddle to your dough hook attachment. Add in the flour 1/2 cup at a time, then add in the pumpkin pie spice. Knead the dough for at least 10 minutes. Once the dough is finished being kneaded, place a kitchen towel on top of the dough and allow it to cool in a warm place for 60 minutes. After 60 minutes, punch the dough down, remove from the warm place.
- Sprinkle flour on top of your counter and roll the dough out into a log shape. Mix together the filling mixture, brown sugar, cinnamon, and pumpkin pie spice. Spread the softened butter on top of the dough and sprinkle the filling mixture on top.
- Take all of your ends and fold them over just a little bit, it makes it easier to keep the filing inside and not spilling out when rolling the dough. Roll the dough slowly, once finished rolling, cut in half. Slice each half into 6 pieces with a very sharp knife. Place the cinnamon rolls into a baking dish, I used 2 9-inch pie pans. Cover and allow them to rise for another 60-90 minutes, or until they have doubled in size.
- Preheat oven to 350 degrees and bake for 20-25 minutes. Prepare your cream cheese frosting, by beating the cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice on low with a handheld or a stand mixer. Spread on top when they are finished baking.
Stores in an airtight container in the refrigerator for 1 week or up to 6 months in the freezer without the frosting.
You might also enjoy these Cinnamon Pecan Rolls or these Cinnamon Roll Waffles!
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