Pumpkin Spice Cinnamon Rolls with Cream Cheese Pumpkin Frosting Recipe
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4.7 from 49 reviews
These Pumpkin Spice Cinnamon Rolls combine the warm flavors of cinnamon, nutmeg, and pumpkin puree into soft, fluffy rolls topped with a creamy pumpkin frosting. Perfect for cozy fall mornings or holiday breakfasts, this recipe features a tender dough enriched with pumpkin and spices, baked to golden perfection, and finished with a luscious cream cheese and pumpkin glaze.
Total Time:1 hour 20 minutes
Yield:12 rolls
Ingredients
Dough
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 (½ cup)
Filling and Topping
½ cup pumpkin puree (for spreading)
2 tablespoons cane sugar
1 teaspoon cinnamon (for filling)
1 teaspoon nutmeg (for filling)
Frosting
4 ounces cream cheese (half an 8 oz package)
¼ cup powdered sugar
¼ cup pumpkin puree
2 tablespoons milk
Instructions
Proof the Yeast: Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof, allowing the yeast to become frothy.
Prepare the Dough: Stir in the melted butter and eggs with a whisk until smooth. Gradually add the self-rising flour, cinnamon, and nutmeg to the mixture, then knead until a dough forms. Dust a table with flour and knead the dough for 2–3 minutes for elasticity and smooth texture. Place the dough back in the bowl and let it rise in a warm place for at least 30 minutes until it doubles in size.
Roll Out and Fill: Once the dough has risen, roll it out into a rectangle on a floured surface. Spread ½ cup of pumpkin puree evenly over the dough. In a small bowl, mix the cane sugar, cinnamon, and nutmeg and sprinkle this spiced sugar mixture evenly over the pumpkin layer.
Shape the Rolls: Carefully roll up the dough log tightly from one side and slice it into 1-inch thick rolls using a sharp knife.
Prepare for Baking: Line a 13×9-inch baking pan with parchment paper and arrange the rolls inside, leaving some space for expansion. Bake in a preheated oven at 320°F for about 20 minutes or until the rolls are golden brown on top.
Make the Frosting: While the rolls bake, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk in a small bowl until smooth. If the frosting is too thick, add 1 tablespoon of water to thin it slightly.
Frost and Serve: Remove the rolls from the oven and immediately pour the frosting evenly over the warm rolls. Let the frosting set for 5–10 minutes. Sprinkle a pinch of cinnamon on top before serving to enhance the flavor and presentation.
Notes
Use lukewarm milk to ensure effective yeast activation without killing the yeast.
If self-rising flour is unavailable, you can substitute with all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt per 2 cups of flour.
Make sure not to slice the rolls too thin; 1 inch ensures they hold structure and bake evenly.
If you prefer sweeter rolls, increase brown sugar in the dough or sprinkle extra sugar on top before baking.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Serve rolls warm for the best texture and flavor experience.
