Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warm, comforting flavors of Pumpkin Cinnamon Rolls, a delightful treat perfect for crisp fall mornings. This recipe combines the rich taste of pumpkin puree with aromatic spices like cinnamon and pumpkin pie spice, resulting in fluffy rolls that are as inviting as they are delicious. Topped with a creamy cream cheese frosting, these rolls make for an impressive breakfast or dessert that will delight family and friends alike. Whether you enjoy them fresh from the oven or reheated later, these spiced pastries capture the essence of autumn in every bite.

  • Total Time: 47 minutes
  • Yield: Approximately 12 rolls 1x

Ingredients

Scale
  • 2 1/4 Teaspoons Instant Dry Yeast (1 Standard American Package)
  • 6oz (3/4 Cup) Warm Water (check your yeast for temp, usually around 115F/46C)
  • 50 Grams (1/4 Cup) Granulated Sugar/ Caster Sugar
  • 2 Tablespoons Butter, browned
  • 1 Large Egg, at room temperature
  • 1 Tablespoon Dry Milk Powder
  • 1 Teaspoon Salt
  • 5.3oz (2/3 Cup) Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • 1 Tablespoon Pumpkin Pie Spice
  • 406 Grams– 468 Grams (3 1/4– 3 3/4 Cup) All-Purpose Flour/ Plain Flour
  • 150 Grams (3/4 Cup) Brown Sugar
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1 1/2 Teaspoon Pumpkin Pie Spice
  • 3oz (6 Tablespoons) Butter, browned
  • 4oz Cream Cheese, softened to room temperature
  • 2oz (1/4 Cup) Browned Butter, softened to room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • 180 Grams (1 1/2 Cups) Confectioners Sugar/ Powdered Sugar

Instructions

  1. In a small bowl, combine warm water and yeast. Let it sit until frothy—about 5 minutes.
  2. In a stand mixer bowl or mixing bowl, whisk together granulated sugar, brown sugar, dry milk powder, salt, pumpkin pie spice, egg, and browned butter.
  3. Add the frothy yeast mixture and pumpkin puree. Mix until combined.
  4. Gradually add flour until a soft dough forms. Knead until smooth.
  5. Place the dough in a greased bowl; cover with plastic wrap or a kitchen towel.
  6. Let it rise in a warm place until doubled in size—around 1 hour.
  7. In a bowl, combine brown sugar, ground cinnamon, and pumpkin pie spice.
  8. Spread browned butter over rolled dough before sprinkling filling evenly across.
  9. Roll out the dough into a rectangle about ¼ inch thick.
  10. Starting from one long side, roll tightly into a log shape.
  11. Cut into equal pieces—about 12 rolls—and place on a greased baking sheet.
  12. Cover rolls with a towel; let rise again for about 30 minutes until puffy.
  13. Preheat oven to 350°F (175°C). Bake rolls for approximately 27 minutes or until golden brown.
  14. While rolls bake, mix cream cheese frosting ingredients until smooth. Once rolls cool slightly after baking, spread frosting on top before serving warm!
  • Author: Diary
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll (85g)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 260mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Find it online: https://diaryrecipes.com/pumpkin-cinnamon-rolls/