Pumpkin Cinnamon Rolls

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.

5 from 3 votes

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Course: Breakfast

Prep Time: 2 hours 30 minutes

Cook Time: 20 minutes

Total Time: 2 hours 50 minutes

Servings:

Calories: 343kcal

Author: Stef at Girl. Inspired.

Ingredients

Dough

3/4 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
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon ground cloves
3 1/2 cup flour
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon Rapid Rise active dry yeast

Filling

1/2 cup butter softened
1 teaspoon cinnamon
1 teaspoon pumpkin spice seasoning
1/2 cup granulated sugar
1/2 cup brown sugar

Instructions

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 1/2" 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 9x13 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.

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