If you’re ready to embrace the cozy tastes of fall, then you’re going to fall head over heels for this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe. These rolls come out irresistibly soft, perfectly spiced with pumpkin pie flavors, and topped with a luscious cream cheese glaze that’s just sweet enough without being overwhelming. Imagine biting into a warm, tender cinnamon roll where pumpkin adds a subtle richness and depth, making it a unique twist on a beloved classic. Whether you’re serving them for a special brunch or just treating yourself on a quiet weekend morning, this recipe promises comfort and joy in every bite.
Ingredients You’ll Need
The magic of this Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe starts with a handful of simple yet carefully chosen ingredients. Each one plays a crucial role: from creating the soft, pillowy dough to infusing that unmistakable pumpkin warmth, and finally, to the creamy, tangy glaze that finishes the rolls beautifully.
- Milk (¾ cup): Adds moisture and tenderness to the dough while activating the yeast.
- Unsalted butter (6 tablespoons + ¼ cup softened): Contributes richness and a silky texture both in the dough and the glaze.
- Warm water (3 tablespoons): Perfect temperature to activate the dry active yeast for a fluffy rise.
- Dry active yeast (1 packet): The heart of your leavening, giving the rolls their airy structure.
- Pumpkin puree (â…” cup total): Brings natural sweetness, moisture, and gorgeous autumn color to the dough and filling.
- Large egg (1): Helps bind ingredients and adds richness.
- Granulated sugar (¼ cup): Sweetens the dough just right.
- Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.
- All-purpose flour (3½-4 cups): Builds the dough’s structure for soft yet sturdy rolls.
- Brown sugar (1 cup, packed): Adds deep molasses-like sweetness to the filling.
- Pumpkin pie spice (2 teaspoons + ½ teaspoon for glaze): The signature blend of cinnamon, nutmeg, and cloves that make these rolls sing fall.
- Heavy whipping cream (½ cup): Poured over unbaked rolls to create a tender, rich crumb.
- Cream cheese (4 ounces, softened): The base of the luscious glaze that complements the pumpkin perfectly.
- Vanilla extract (1½ teaspoons): Enhances the glaze with a sweet, floral note.
- Powdered sugar (1½ cups): Sweetens and thickens the cream cheese glaze to just the right consistency.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe
Step 1: Prepare Your Dough and Activate the Yeast
Start by warming milk with butter until you see tiny bubbles—no boiling here! Let it cool just enough so it won’t kill the yeast. Then, whisk together warm water and yeast and watch as it bubbles to life, signaling that your dough will rise beautifully.
Step 2: Mix Wet Ingredients and Begin Dough Formation
After the yeast is bubbly, combine it with milk, egg, pumpkin puree, sugar, and salt in your mixer bowl. This pumpkin-infused mixture not only flavors your dough but also keeps it wonderfully moist. Stir it well before adding flour gradually until a soft dough forms.
Step 3: Knead the Dough Until Smooth and Elastic
Knead the dough right in your mixer with a dough hook or by hand on a floured surface for about 5 to 8 minutes. This is when the magic happens; you’ll develop gluten that gives each roll structure while keeping it soft.
Step 4: Let the Dough Rise to Puffy Perfection
Transfer your dough to an oiled bowl, cover it gently, and allow it to rest somewhere warm. After an hour or so, you’ll notice it doubles in size, becoming lighter and airy, which is a fantastic sign that your rolls will bake up fluffy.
Step 5: Roll Out and Add the Pumpkin Filling
Roll your dough out into a neat rectangle. The pumpkin puree, brown sugar, and pumpkin pie spice meld into a luscious filling that you spread evenly over the dough. Leaving a small edge clear helps seal the rolls tightly when you roll up the dough log.
Step 6: Slice Into Rolls and Ready for Second Rise
Using a sharp knife or unflavored floss, slice the dough log into 12 equal rolls. Placing them snugly in a greased pan allows them to rise again, becoming their signature soft, inch-tall swirls.
Step 7: Add Cream and Bake
Pour heavy cream over the just-risen rolls—it’s a pro baker’s trick to nourish the dough during baking. After that, pop them into a preheated 375°F oven and wait for your kitchen to fill with that pumpkin-cinnamon scent.
Step 8: Prepare the Cream Cheese Glaze and Frost
While your rolls cool slightly, whip together softened cream cheese and butter with vanilla, pumpkin pie spice, salt, and powdered sugar until smooth and fluffy. Spread this icing lovingly atop your warm rolls for that iconic, gooey finish.
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe
Garnishes
For an extra special touch, sprinkle chopped toasted pecans or walnuts on top of your cream cheese glaze. A light dusting of cinnamon or a drizzle of maple syrup can also elevate the flavors, turning each bite into a festive delight.
Side Dishes
These pumpkin cinnamon rolls pair beautifully with a hot cup of coffee or chai tea to balance their sweetness. For a more substantial brunch, serve alongside a crisp green salad or fresh fruit to provide a refreshing contrast.
Creative Ways to Present
Try placing individual rolls into pretty cupcake liners for a charming grab-and-go treat. Alternatively, stack them on a rustic wooden board with sprigs of fresh thyme or rosemary for an inviting fall centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any rolls left (which might be tough!), store them in an airtight container at room temperature for up to two days to maintain softness. Reheat gently before serving to revive that just-baked warmth.
Freezing
You can freeze both the unbaked rolled dough and fully baked rolls individually wrapped. Freeze unbaked rolls after the first rise in the pan, thaw overnight in the fridge, then let them rise again before baking. Baked rolls freeze well wrapped in foil and reheated later.
Reheating
For perfectly soft rolls, warm them in the microwave for 20-30 seconds or in a low oven (around 300°F) wrapped in foil until heated through. Add a touch more glaze if desired for that fresh-from-the-oven experience.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the most common form to use thanks to its smooth texture and consistent flavor. Just be sure not to use pumpkin pie filling, which has added sugars and spices.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, mix your own with ground cinnamon, nutmeg, ginger, and cloves. This blend will give you the warm, spicy notes needed for the filling and glaze.
Do I have to use cream cheese in the glaze?
The cream cheese glaze is what makes these rolls irresistibly creamy and tangy, but if you prefer, you can substitute with a simple vanilla or maple glaze. The rolls themselves remain delicious without the cream cheese topping.
Can I make the dough in advance?
Yes! After kneading, you can refrigerate the dough overnight. Let it come to room temperature and rise fully before rolling it out and assembling your rolls.
How do I prevent the filling from oozing out?
Leaving a one-inch gap on one side of the dough when spreading the filling allows you to seal the roll well, which helps contain the soft pumpkin mixture during rolling and baking.
Final Thoughts
Tucking into warm, velvety Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe is like tasting autumn itself in every bite. This recipe is not only rewarding to make but also fills your home with cozy aromas that invite comfort and smiles. Whether you’re making them for friends or a special weekend treat, these rolls are destined to become one of your favorite seasonal delights. So go ahead, gather your ingredients, and bring a little pumpkin magic to your kitchen.
Print
Pumpkin Cinnamon Rolls with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a delightful fall-inspired treat, combining soft, fluffy yeast dough with spiced pumpkin filling and a luscious pumpkin cream cheese icing. Perfect for cozy mornings or festive celebrations, they feature a tender pumpkin-infused dough, warm brown sugar and pumpkin spice filling, and a creamy frosting that adds just the right amount of sweetness.
Ingredients
Dough Ingredients
- ¾ cup milk
- 6 tablespoons unsalted butter
- 3 tablespoons warm water (105-110°F)
- 1 (0.25 ounces) packet dry active yeast
- ½ cup pumpkin puree
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon salt
- 3½–4 cups all-purpose flour (plus additional for dusting the work surface)
Filling Ingredients
- â…“ cup pumpkin puree
- 1 cup brown sugar (packed)
- 2 teaspoons pumpkin pie spice (or cinnamon)
Icing Ingredients
- ½ cup heavy whipping cream
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice
- â…› teaspoon salt
- 1½ cups powdered sugar
Instructions
- Prepare Pan: Grease a 9×13-inch pan or baking dish and set aside to use later for baking the rolls.
- Heat Milk and Butter: In a wide, shallow saucepan over medium heat, combine the milk and 6 tablespoons of butter. Stir frequently and heat just until you see small bubbles appearing around the edges. Avoid boiling the milk.
- Cool Milk: Remove the saucepan from heat and allow the milk mixture to cool to below 115°F, which typically takes about 15 minutes.
- Activate Yeast: In the bowl of a stand mixer, combine the warm water and dry active yeast. Let it stand for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is activated.
- Mix Wet Ingredients: Add the cooled milk, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture. Mix until all ingredients are incorporated.
- Add Flour and Form Dough: Begin by adding 3 cups of flour to the mixture. Using the dough hook attachment on medium-low speed, mix until combined. Then add the remaining flour ¼ cup at a time until the dough pulls away from the bowl edges and forms a soft ball.
- Knead Dough: Continue kneading the dough in the stand mixer on low speed for 5 minutes, or knead by hand on a floured surface until the dough is smooth and elastic, approximately 8 minutes.
- First Rise: Place the dough in a large greased bowl, cover lightly with a kitchen towel, and let it rest in a warm place until doubled in size, about 1 hour.
- Roll Dough: Turn the risen dough out onto a floured surface and roll it into a 15 x 12-inch rectangle, preparing it for filling.
- Prepare Filling: In a small bowl, mix together the â…“ cup pumpkin puree, brown sugar, and pumpkin pie spice until evenly combined.
- Fill and Roll: Spread the filling mixture evenly over the dough rectangle, leaving a 1-inch gap on one long side to seal the roll. Gently roll the dough into a log starting at the long edge with filling, being careful as the filling is soft and may ooze.
- Cut Rolls: Using a sharp knife or unflavored dental floss, slice the rolled dough into 12 equal pieces. Place them cut side up into the prepared greased pan.
- Second Rise: Cover the rolls with a kitchen towel and let rise in a warm place for 45-60 minutes until puffy.
- Preheat Oven: Preheat your oven to 375°F (190°C) during the last part of the second rise.
- Add Heavy Cream: Pour ½ cup heavy whipping cream evenly over the raised rolls before baking to keep them moist and add richness.
- Bake Rolls: Bake the rolls for 20-25 minutes until the tops are golden brown and the rolls are cooked through.
- Cool Rolls: Remove the baked rolls from the oven and allow them to cool slightly before icing.
- Make Icing: In a medium bowl, beat the softened cream cheese and butter with a hand mixer until fluffy (about 2-3 minutes). Add vanilla extract, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth and creamy.
- Ice Rolls: Spread the cream cheese pumpkin icing generously over the cooled rolls for a luscious finish.
Notes
- Ensure the milk is cooled below 115°F before adding to the yeast to prevent killing the yeast.
- Use warm water between 105-110°F to properly activate the yeast.
- For best results, allow the dough to double in size during both rises; this creates soft and fluffy rolls.
- If the filling mixture is too soft and oozes out while rolling, handle the dough gently to maintain shape.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Store leftovers wrapped in plastic wrap or an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently in the microwave or oven before serving to restore softness and freshness.
