Smeared with cream cheese frosting, these pumpkin cinnamon rolls are next level. The soft sweet pumpkin dough, rolled with butter, sugar, and not just cinnamon, but pumpkin spice, too, is absolutely sinful. Just wait until you take a bite of these ooey gooey, pumpkin treats.
This pumpkin cinnamon roll recipe is going to blow your mind. We start with my granny’s famous sweet dinner roll recipe. We’ve transformed this staple recipe into lemon sweet rolls and a braided apricot sweet bread, and NOW, PUMPKIN CINNAMON ROLLS. I know. So good, right?
I love making roll dough in my breadmaker, it’s easy and quick, and only one pan to clean, woohoo! So this recipe is made in the bread machine, but you can also mix it up by hand. Simply follow the instructions for mixing, kneading, and allowing the first rise of the dough that is in our dinner roll recipe.
We add real pumpkin puree to the dough itself, along with traditional pumpkin spices. And then we also add some extra spice into the traditional cinnamon roll filling. Delicious!
Once the dough was ready, I rolled it out, added a cinnamon/sugar/butter layer, rolled it up, sliced it and filled my pan with the rolls.
It’s important not to overcrowd the cinnamon rolls. We want to give the rolls time to rise, which helps them bake evenly throughout once they go into the oven. Notice the difference in the pictures above and below? The dough gets nice and puffy and fills in most of those gaps in your baking dish.
Pop that baking dish into the oven and bake until the rolls are deep golden brown. Since the dough is already orange (from the pumpkin), the rolls will be a deeper brown than traditional cinnamon rolls. Don’t burn them, but DO be sure you’ve baked them enough so that they don’t fall in the middle when they come out of the oven.
After baking, I topped the pumpkin cinnamon rolls with cream cheese icing. They are looking so darn delicious. It’s hard to wait, but you do want to spread a nice thick layer of frosting on these babies so it melts down into any gaps.
Yummmmmm. Now, dig in! These are so good warm and gooey, and really, they are just as good and soft and gooey after they’ve cooled down.
Pumpkin Cinnamon Rolls
- ¾ Cup milk whole milk
- 4 Tablespoons salted butter, softened let it sit out for 20 minutes or so, do not microwave to soften
- 1 egg
- ¾ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 3 ½ cup flour
- ⅓ cup sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 Tablespoon Rapid Rise active dry yeast
- ½ cup butter softened
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice seasoning
- ½ cup granulated sugar
- ½ cup brown sugar
- Add dough ingredients to the breadmaker in the order listed.
- Set the breadmaker to the dough setting and begin cycle.
- When the dough is ready, flour your surface well and roll dough into a ½" thick rectangle. If dough is too sticky, work in some additional flour until you can roll it out easily.
- Mix ingredients for filling and spread over dough using a spatula.
- Roll the rectangle up into a roll.
- Slice cinnamon rolls into 1.5" sections – this should make 12 rolls after discarding the two ends (which are typically a bit misshapen.)
- Place cinnamon rolls into a well-buttered 9×13 baking dish.
- Cover with a light towel; allow to rise in a draft free, warm location for about 1 hour.
- Bake in a 375 degree oven until browned – approximately 20-25 minutes.
- Make cream cheese icing (recipe can be found here: https://thegirlinspired.com/2013/10/pumpkin-pie-cupcakes/) and spread over warm cinnamon rolls.