Print

Cozy Pumpkin Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Frosting

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, tender pumpkin cinnamon rolls with a warm cinnamon swirl and tangy cream cheese frosting, perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 3 to 3 ½ cups all-purpose flour (360-420g), plus more for dusting
  • 2 ¼ tsp instant yeast (one packet)
  • ¼ cup granulated sugar (50g)
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup pumpkin puree (180g), canned or homemade
  • ⅓ cup whole milk (80ml), warmed to about 110°F (43°C)
  • 4 tbsp unsalted butter (60g), melted and cooled slightly
  • 1 large egg, room temperature
  • ½ cup brown sugar (100g), packed
  • 2 tbsp ground cinnamon (for filling)
  • 3 tbsp unsalted butter (45g), softened (for filling)
  • Pinch of nutmeg (optional)
  • 4 oz cream cheese (115g), softened
  • 2 tbsp unsalted butter (30g), softened (for frosting)
  • 1 cup powdered sugar (120g), sifted
  • ½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C) with granulated sugar and instant yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together 3 cups (360g) flour, salt, and cinnamon. Add pumpkin puree, melted butter, egg, and activated yeast mixture. Mix until shaggy dough forms.
  3. Knead and adjust: Add flour a little at a time if dough is too sticky (up to ½ cup extra). Knead for 8-10 minutes until smooth and elastic.
  4. First rise: Lightly grease bowl, place dough inside, cover with damp towel or plastic wrap, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare filling: Mix softened butter, brown sugar, cinnamon, and nutmeg until well combined and spreadable.
  6. Roll out dough: Punch down dough, turn onto floured surface, roll into 15×9 inch rectangle. Spread filling evenly over dough, leaving small border.
  7. Shape rolls: Roll dough tightly from longer side into log. Pinch seam to seal. Cut log into 12 equal slices (about 1 ½ inch thick).
  8. Second rise: Arrange rolls cut side up in greased 9×13 inch pan, leaving space between. Cover loosely and let rise 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  10. Make frosting: Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.
  11. Frost and serve: Let rolls cool 10 minutes, spread frosting generously over warm rolls. Serve slightly warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Dough should be slightly sticky but manageable. Let dough rise fully for light, fluffy rolls. Frost rolls while warm for best texture. For dairy-free or vegan versions, substitute plant-based milk, vegan butter, flax egg, and dairy-free cream cheese. Add nuts to filling for crunch. Freeze shaped rolls before baking for later use.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls recipe, cream cheese frosting, fall baking, cozy breakfast, homemade cinnamon rolls

Find it online: https://twinkletaste.com/cozy-pumpkin-cinnamon-rolls-recipe-easy-homemade-with-cream-cheese-frosting/