Pumpkin Cinnamon Rolls are delicious and perfect for fall time! Subtle pumpkin and warming cinnamon wrapped up in a fluffy dough and topped with a sweet cream cheese frosting is the best start to your day or the best way to end your meal! You’ll want to gobble up the whole pan!
These pumpkin cinnamon rolls were so good fresh from the oven with the cream cheese frosting melting into the soft, ooey gooey rolls. It reminded me of the classic cinnamon bun from Cinnabon. Super delicious!
These tasty sweet buns are a treat enjoyed since the 1920’s and gained popularity after rationing was over and cinnamon and butter were more readily available (and cheaper to buy). In the 1950’s, Pillsbury made it easy for families to enjoy cinnamon rolls everyday!
I usually make cinnamon buns, but the difference between a cinnamon bun and a cinnamon roll is a roll has frosting whereas a bun usually has a sticky brown sugar glaze. These pumpkin rolls are yummy with or without frosting!
Let’s get started!
Dissolve yeast in warm water. Let sit 5 minutes. Add sugar, butter, egg, salt, pumpkin puree, milk and pumpkin pie spice.
Mix well. Add 1 cup flour.
Add another cup of flour and mix well.
Add more flour slowly until dough forms.
Dough should not be sticky. Place dough on floured surface and knead for 5 minutes. Place dough in oiled bowl. Cover and let rise in warm spot for 45 minutes or until doubled in size.
Here’s the dough after it rose for just over an hour.
Lightly pinch down the dough. Roll dough out into a 16” x 14” rectangle. I never measure, I just roll it out!
Combine butter, sugar and spices together. Add pumpkin and stir well. Spoon over top and smooth out. Tightly roll dough jelly roll style. Pinch dough at end.
Slice into 12. We sliced them a bit larger, so we got 10.
Place in lightly greased 9×13” pan. Cover and let rise 30 minutes.
Look at how nice these have risen!
Bake at 350F for 25 minutes or until golden brown and cooked through.
Let cool 10 minutes before frosting them with the cream cheese frosting. Serve warm.
Pumpkin Cinnamon Rolls
2-1/4 tsp instant yeast
3/4 cup warm water
1/4 cup sugar
2 tbsp melted butter
1 egg
1/2 tsp salt
2/3 cup pumpkin puree
2 tbsp milk
1 tsp pumpkin pie spice – you can add more if you like
3 to 4 cups flour
Filling
3/4 cup brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup butter
2 tbsp pumpkin puree
Frosting
4oz cream cheese
1/4 cup butter
1 tbsp vanilla
1 tsp lemon juice
2 tbsp cream
1-1/2 cups icing sugar
Dissolve yeast in warm water. Let sit 5 minutes. Add sugar, butter, egg, salt, pumpkin puree, milk and spice. Mix well. Add flour slowly until dough forms. Dough should not be sticky. Place dough on floured surface and knead for 5 minutes. Place dough in oiled bowl. Cover and let rise in warm spot for 45 minutes or until doubled in size.
Roll dough out into a 16” x 14” rectangle. Combine butter, sugar, cinnamon and pumpkin pie spice together. Add pumpkin puree and stir well. Spoon over top and spread evenly. Tightly roll dough jelly roll style. Pinch dough at end. Slice into 12. Place in lightly greased 9×13” pan. Cover and let rise 30 minutes.
Bake at 350F for 25 minutes or until golden brown and cooked through.
For the frosting, cream butter and cream cheese together until smooth. Add vanilla and cream and stir well. Add icing sugar. Stir until incorporated.
Let cool 10 minutes before frosting them. Serve warm.
enjoy from Our City Homestead to yours