Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

Moist pumpkin sheet cake with cream cheese frosting.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

Chef Jenn
Pumpkin Cinnamon Rolls are pillowy-soft with pumpkin-spiced dough, filled with cinnamon-sugar swirls, and finished with cream cheese frosting. A fall favorite for breakfast or brunch!
No ratings yet
Print Recipe [btn-google-source] Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours
Total Time 3 hours 5 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 rolls
Calories 669 kcal

Equipment

Ingredients
  

Dough

  • 1 cup warm milk
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon instant yeast
  • ⅔ cup pumpkin puree
  • 1 large egg
  • 3 ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter softened

Filling

  • 1 ½ cups brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • ¾ cup butter melted

Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 tablespoons heavy cream

Instructions
 

For the Dough

  • Whisk together warm milk (under 110°F), sugars, and yeast in a medium bowl. Let sit 2–3 minutes until foamy.
  • In a stand mixer, combine pumpkin puree, egg, and yeast mixture. Mix well, scraping often.
  • Add flour, pumpkin pie spice, and salt. Switch to the dough hook and knead 2–4 minutes.
  • Add softened butter and knead 8–10 minutes until smooth and elastic.
  • Cover and let rise until doubled, about 1 hour.

For the Filling

  • Mix brown sugar, cinnamon, and pumpkin pie spice in a bowl. Melt butter separately.
  • Punch down the risen dough and roll into an 18x24-inch rectangle.
  • Brush with melted butter and sprinkle evenly with the spice mixture, leaving a 1-inch strip bare.
  • Roll up tightly, seam-side down. Cut into 1–1 ½-inch slices.
  • Arrange rolls cut-side up in a greased 8x10-inch baking dish. Let rise again until puffy, 45–60 minutes.

To Bake

  • Preheat oven to 350°F.
  • Bake 30–40 minutes, until golden on the edges and set in the middle. Cool slightly.

For the Frosting

  • In a stand mixer, beat softened cream cheese, butter, brown sugar, vanilla, salt, and cream.
  • Whip until smooth and fluffy.
  • Spread over warm rolls and enjoy.

Notes

Chef Jenn’s Tips

  • Assemble the rolls the night before, refrigerate, then bake in the morning for easy entertaining.
  • Keep the milk below 110°F so you don’t kill the yeast.
  • Use dental floss for perfectly clean slices if you don’t have a dough cutter handy.

Nutrition

Serving: 1rollCalories: 669kcalCarbohydrates: 88gProtein: 7gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 105mgSodium: 474mgPotassium: 220mgFiber: 2gSugar: 56gVitamin A: 3223IUVitamin C: 1mgCalcium: 118mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword cream cheese frosting, fall baking, pumpkin cinnamon rolls, pumpkin spice rolls
Tried this recipe?Let us know how it was!