5 from 2 reviews



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.