Pumpkin Cinnamon Rolls—Soft, Fluffy, and Full of Fall Flavour

These Pumpkin Cinnamon Rolls are a perfect blend of soft, fluffy dough and warm autumn spices like cinnamon, nutmeg, and cloves. With pumpkin puree incorporated into the dough, these rolls are not only delicious but also filled with cozy fall flavours.

Topped with a rich cream cheese icing, they’re the ideal treat for breakfast, brunch, or a sweet evening snack. Whether you’re celebrating Diwali, having a cozy Sunday morning, or simply enjoying the flavours of fall, these pumpkin cinnamon rolls will be a hit!

Ingredients You’ll Need

For the Rolls:

• ½ cup pumpkin puree
• ⅔ cup heavy cream (room temperature)
• ⅓ cup milk (room temperature)
• 1 large egg (room temperature)
• ⅓ cup sugar
• 4 cups all-purpose flour
• 1 tbsp active dry yeast
• 1½ tsp salt
• ⅛ tsp nutmeg
• Butter (for greasing pans)

For the Filling:

• ⅔ cup dark brown sugar
• 1½ tbsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• 1 pinch allspice powder
• ⅛ tsp salt
• ½ cup unsalted butter (room temperature)

For the Icing:

• 5 oz cream cheese (room temperature)
• 3 tbsp salted butter (room temperature)
• 2 tsp vanilla extract
• 1½ cups powdered sugar
• 3½ tbsp milk (optional for thinner icing)

Step-by-Step Recipe

Step 1: Make the Dough
In a stand mixer bowl (or by hand), add pumpkin puree, heavy cream, milk, egg, sugar, flour, yeast, salt, and nutmeg in that order. Mix on low speed with a dough hook for about 15 minutes, stopping occasionally to bring the dough together.

If the dough is too sticky, add flour 1 tablespoon at a time until it sticks to the bottom of the bowl and not the sides.

Cover the bowl with a damp towel and let the dough rise in a warm place for 1–2 hours, or until it doubles in size.

Step 2: Make the Filling
While the dough is rising, mix together brown sugar, cinnamon, cloves, ginger, allspice, salt, and butter until it forms a spreadable paste. Set this filling aside.

Grease two baking dishes generously with butter, or you can use two 9-inch cake pans. These rolls rise a lot, so leave some space, but not too much.

Step 3: Shape the Rolls
Once the dough has risen, punch it down and knead for 5 minutes. Roll it out into a 12×24 inch (30×60 cm) rectangle, about ¼ inch thick. Spread the filling evenly on the dough, leaving a ½-inch border around the edges. Roll the dough tightly into a log.

Cut the log into 16 equal rolls. Arrange them in the greased pans, spacing them about ¾ inch apart. Let the rolls rise again for 30–40 minutes.

Step 4: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes. They will puff up nicely, and the centre might be a little lighter than the edges, which is perfectly fine.

Step 5: Make the Icing
While the rolls are baking, beat the cream cheese and butter together until smooth. Add vanilla extract and powdered sugar. If you prefer a thinner, pourable icing, add 3½ tablespoons of milk.

Step 6: Ice and Serve
Once the rolls are baked, spread the cream cheese icing generously on top of the warm rolls. Serve immediately and enjoy the gooey, delicious goodness!

Soft Rolls That Stay Fresh for Days

These pumpkin cinnamon rolls are perfect for the season with their rich, spiced flavour and soft texture. They stay fresh for up to two days at room temperature in an airtight container or can be stored in the fridge for a longer shelf life. Reheat them slightly before serving for the best taste.

Recipe source

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