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Pumpkin Cinnamon Rolls, on plate, with ingredients in bowls, overhead shot.

Pumpkin Cinnamon Rolls

There’s nothing like the smell of freshly baked cinnamon rolls - and when pumpkin is involved, it’s pure fall magic. These pumpkin cinnamon rolls are soft, perfectly spiced, and topped with a creamy pumpkin-infused frosting you’ll want to spread on everything.
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Prep Time 30 minutes
Cook Time 20 minutes
Rest Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 18 small rolls

Ingredients
  

Pumpkin Cinnamon Roll Ingredients

  • 1 cup milk
  • 1 tablespoon dry yeast
  • 2 cups self-rising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 eggs
  • ½ cup pumpkin puree
  • 2 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 1 stick melted butter

Frosting Ingredients

  • 4 oz cream cheese half package of 8 oz Philadelphia brand cream cheese
  • ¼ cup powdered sugar
  • ¼ cup pumpkin puree
  • 2 tablespoons milk

Instructions
 

  • Warm the milk until it’s just lukewarm - not hot. Stir in the dry yeast and granulated sugar, and let the mixture sit in a warm place for about 10 minutes, until foamy.
  • Whisk the melted butter and eggs into the foamy yeast mixture. Gradually stir in the self-rising flour, mixing until a dough starts to form.
  • Dust a clean surface with flour and knead the dough for 2–3 minutes until smooth. Place it in a lightly greased bowl, cover, and let it rise in a warm spot for 30–40 minutes.
  • Roll out the dough into a rectangle.
  • Spread pumpkin purée evenly over the surface.
  • In a small bowl, mix brown sugar, cinnamon, and nutmeg.
  • Sprinkle this mixture over the pumpkin.
  • Starting on the long edge, roll the dough into a log. Cut into 1-inch slices using a sharp knife or dental floss for clean cuts.
  • Line a 13x9-inch pan with parchment paper. Arrange the rolls cut-side up in the pan. Bake at 320°F for about 20 minutes, or until golden brown and puffed.
  • Whisk together cream cheese, pumpkin purée, powdered sugar, and milk until smooth. Add a little water if needed to thin it out.
  • Spread the frosting over the warm rolls right out of the oven. Let it set for 5–10 minutes, then sprinkle with cinnamon and enjoy.

Notes

Use Warm But Not Hot Milk: Use milk that's just warm to the touch to activate the yeast without killing it.
Let the Dough Rise Fully: Don’t rush the resting step - your rolls will be lighter and fluffier if the dough has time to double.
Even Roll Thickness: Slice your rolls as evenly as possible so they bake at the same rate.
Use Room Temp Cream Cheese: Soft cream cheese blends more easily and makes a smoother frosting.