Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls

Yield 18

Author Sweet Temptations

Prep time

30 Min

Rise/Rest Time

40 Min

Bake Time

20 Min

Cool Time

10 Min

Total time

1 H & 40 M

These Pumpkin Cinnamon Rolls are soft, cozy, and perfectly spiced with cinnamon and nutmeg, with pumpkin baked right into the dough and filling for extra fall flavor. They’re rolled up into cute, small swirls and baked until golden, then topped with a creamy pumpkin cream cheese frosting that melts into every warm layer. Perfect for holiday mornings, weekend brunch, or anytime you want a sweet, pumpkin-y treat to share.

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Ingredients

Cinnamon Rolls

• 1 cup milk
• 1tbs dry yeast
• 2 cups self-rising flour
• 1 tsp Cinnamon
• 1 tsp Nutmeg
• 2 eggs
• ½ cup Pumpkin puree
• 2tbsp brown sugar
• 3tbsp granulated sugar
• 1 stick melted butter

Frosting Ingredients

• 4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )
• ¼ cup powdered sugar
• ¼ cup pumpkin puree
• 2tbsp milk

Instructions

1. Preheat & Proof Yeast: Preheat oven to 320°F. Warm the milk until lukewarm (not hot). Stir in the yeast and granulated sugar until dissolved, then let sit in a warm place for 10 minutes until foamy. Whisk in the melted butter and eggs until smooth.
2. Make the Dough: Gradually add the flour and mix until a dough forms. Turn dough onto a lightly floured surface and knead for 2–3 minutes. Place dough back in the bowl, cover, and let rise in a warm place for 30–40 minutes.
3. Roll & Fill: Roll the dough into a rectangle. Spread the pumpkin purée evenly over the dough.
4. Add Cinnamon Sugar: In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle evenly over the pumpkin layer. Roll the dough up tightly to form a log, then slice into 1-inch rolls.
5. Bake the Rolls: Line a 9x13-inch pan with parchment paper and place the rolls inside. Bake for about 20 minutes, or until golden brown.
6. Make the Frosting: Whisk together the cream cheese, powdered sugar, and pumpkin purée until smooth. If it’s too thick, add 1 tbsp milk (or water) to thin it.
7. Frost & Serve: Spread frosting over the warm rolls and let set for 5–10 minutes. Finish with a pinch of cinnamon, then serve.

Notes

1. Keep the milk lukewarm: Warm (not hot) milk helps the yeast proof properly—too hot can stop it from working.
2. Look for foamy yeast: After 10 minutes, the yeast should look bubbly/foamy. If not, your yeast may be old or the milk was too hot/cool.
3. Don’t over-flour the dough: Add flour gradually—soft dough makes softer rolls (too much flour can make them dry).
4. Roll tightly for pretty swirls: Roll the dough into a snug log so the rolls hold their shape and bake up evenly.
5. Bake just until golden: Pull them when they’re lightly golden so they stay soft (overbaking dries them out).
6. Frost while warm: Spread frosting on warm rolls so it melts slightly into the swirls for the coziest finish.

Nutrition Facts

Calories

158

Fat

9 g

Sat. Fat

5 g

Carbs

17 g

Fiber

1 g

Net carbs

16 g

Sugar

6 g

Protein

3 g

Sodium

74 mg

Cholesterol

40 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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