Description

These Pumpkin Spice Cinnamon Rolls are soft, fluffy, and packed with cozy fall flavor. Made with pumpkin purée, spiced filling, and a silky pumpkin cream cheese frosting, this is the ultimate autumn breakfast or holiday treat.

Ingredients

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For the Dough:

3⁄4 cup whole milk, warmed to about 110°F

21⁄4 teaspoons (1 packet) active dry yeast

1⁄4 cup granulated sugar

3⁄4 cup canned pumpkin purée (not pumpkin pie filling)

1 large egg, room temperature

1⁄4 cup unsalted butter, melted and slightly cooled

31⁄2 cups all-purpose flour (plus more for dusting)

1 teaspoon salt

1 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄4 teaspoon ground ginger

1⁄4 teaspoon ground cloves

For the Pumpkin-Spiced Filling:

1⁄2 cup unsalted butter, softened

1⁄4 cup canned pumpkin purée (not pie filling)

3⁄4 cup light brown sugar, packed

2 tablespoons ground cinnamon

1⁄2 teaspoon ground nutmeg (optional)

1⁄2 cup chopped pecans (optional)

Pumpkin-Spice Cream Cheese Frosting:

4 ounces cream cheese, softened

1⁄4 cup unsalted butter, softened

1 cup powdered sugar

2 tablespoons canned pumpkin purée

1⁄2 teaspoon vanilla extract

1⁄4 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)

Pinch of salt

1–2 tablespoons milk, as needed for consistency

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Instructions

1. Activate the Y east - In a large mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

2. Make the Dough - Whisk in sugar, pumpkin purée, egg, and melted butter until smooth. Then, add flour, salt, and spices. Mix with a wooden spoon or dough hook until the dough comes together. Knead on a lightly floured surface (or in a stand mixer) for 6–8 minutes until soft and slightly tacky.

3. First Rise - Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–11⁄2 hours, or until doubled in size.

4. Prepare the Filling - In a medium bowl, beat the softened butter with pumpkin purée until smooth. o In a separate small bowl, mix the brown sugar, cinnamon, and nutmeg.

5. Shape the Rolls - Punch down the risen dough and roll it out on a lightly floured surface into a 14×18-inch rectangle. Spread the pumpkin-butter mixture evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly on top. Sprinkle chopped pecans if using. Roll the dough tightly from the long side into a log, pinching the seam to seal. o Slice into 12 even rolls. Use dental floss for best results.

6. Second Rise - Place rolls in a greased 9×13-inch baking dish. Cover and let rise in a warm spot for 45 minutes, until puffy.

7. Bake - Preheat oven to 350°F. Bake for 22–25 minutes, until lightly golden and cooked through.

8. Make the Frosting - Beat cream cheese and butter until smooth. Add powdered sugar, pumpkin purée, vanilla, pumpkin pie spice, and salt. Beat until creamy. Add milk, 1 tablespoon at a time, until spreadable.

9. Frost & Serve - Spread the pumpkin-spice cream cheese frosting over warm rolls. Sprinkle with chopped pecans if desired. Serve immediately for maximum gooeyness. Enjoy!

Notes

Extra moisture warning — because pumpkin adds liquid, stick to the listed amounts in both filling and frosting to avoid sogginess.
Warm frost — adding frosting while rolls are still slightly warm makes it melt into all the crevices for an ultra-gooey effect.

Prep Time: 30 minutes + 2 hours to rise
Cook Time: 25 minutes bake time
Category: Desserts
Method: Baking
Cuisine: American