If you’re looking to welcome the cozy flavors of autumn into your kitchen, this Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is an absolute must-try. Imagine tender, fluffy rolls enriched with velvety pumpkin puree and spiced perfectly with pumpkin pie spice, all topped with a luscious cream cheese icing that melts in your mouth. These rolls are a delightful twist on a classic comfort food, bringing that warm, seasonal charm to your breakfast table or afternoon coffee break. Once you try these, they’ll quickly become your favorite fall indulgence to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing these Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe. Each component plays its own role, from adding moisture and richness to bringing out that signature pumpkin flavor and spiced sweetness you crave.
- Milk, ¾ cup: Adds creaminess and moisture to the dough, helping it rise beautifully.
- Unsalted butter, 6 tablespoons + ¼ cup softened: Provides richness and tender texture to dough and icing.
- Warm water (105-110°F), 3 tablespoons: Activates the yeast to make the dough rise fluffy and light.
- Dry active yeast packet (0.25 ounces): The magic behind the fluffy, airy structure of the rolls.
- Pumpkin puree, ½ cup + ⅓ cup for filling: Imparts moistness and that quintessential fall flavor.
- Large egg: Binds ingredients and adds richness to the dough.
- Granulated sugar, ¼ cup: Sweetens the dough subtly, balancing the spices and pumpkin.
- Salt, ½ teaspoon: Enhances all the flavors without overpowering.
- All-purpose flour, 3½-4 cups: Gives structure to the dough; have extra on hand for dusting.
- Brown sugar (packed), 1 cup: Sweet and deep molasses notes, perfect for the cinnamon filling.
- Pumpkin pie spice, 2 teaspoons + ½ teaspoon for icing: Brings warm, spicy flavor essential to autumn baking.
- Heavy whipping cream, ½ cup: Poured over rolls for moistness and to help caramelize the tops.
- Cream cheese, 4 ounces softened: Makes the icing rich, tangy, and irresistibly smooth.
- Vanilla extract, 1½ teaspoons: Boosts sweetness and depth of the cream cheese icing.
- Powdered sugar, 1½ cups: Creates the perfect smooth, sweet texture for frosting.
How to Make Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Step 1: Prepare the Dough
Begin by warming milk and butter together just until small bubbles form around the pan’s edge but before it boils. This gentle warming ensures the butter melts evenly while keeping milk warm enough to activate the yeast later.
Step 2: Activate the Yeast
Mix warm water and yeast in a bowl and let it sit for about 5 to 10 minutes until it bubbles up. This confirms your yeast is alive and ready to work its magic on the dough.
Step 3: Combine Wet Ingredients
Once the milk mixture cools below 115°F, add it to the yeast mixture along with the egg, pumpkin puree, sugar, and salt. Whisk or stir until everything is fully incorporated, setting the stage for a moist, flavorful dough.
Step 4: Add the Flour and Knead
Start by mixing in 3 cups of flour, then gradually add more in ¼ cup increments until your dough pulls away from the bowl’s sides to form a soft ball. Knead the dough with a stand mixer dough hook or by hand until it’s smooth and elastic—about 5 to 8 minutes.
Step 5: Let the Dough Rise
Transfer the dough to a large greased bowl, cover it lightly with a kitchen towel, and rest it in a warm spot for an hour or until it doubles in size. This rise makes the rolls light and fluffy.
Step 6: Roll Out and Fill
After rising, roll the dough out on a floured surface into a 15 x 12-inch rectangle. Mix pumpkin puree, brown sugar, and pumpkin pie spice, then spread this sweet filling evenly over the dough, leaving a 1-inch gap along one long edge for sealing.
Step 7: Form the Rolls
Carefully roll the dough into a log starting from the long edge with filling, and cut it into 12 equal pieces using a sharp knife or dental floss. Place the rolls into a greased 9×13-inch pan with space so they can expand even more.
Step 8: Final Rise and Bake
Let the rolls rise again for 45-60 minutes while preheating your oven to 375°F. Just before baking, pour heavy cream over the rolls—this keeps them moist and helps create a slightly caramelized top. Bake until golden brown, about 20-25 minutes.
Step 9: Make the Cream Cheese Icing
While the rolls cool, whip softened cream cheese with softened butter until fluffy. Add vanilla extract, pumpkin pie spice, salt, and sifted powdered sugar, blending until smooth and creamy. Spread this luscious icing generously over the warm rolls. Now, you’re ready to enjoy one of the most comforting treats of the season!
How to Serve Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
Garnishes
For a touch of elegance and extra flavor, sprinkle chopped toasted pecans or walnuts on top of your cream cheese icing. A light dusting of cinnamon powder or a drizzle of maple syrup also complements the pumpkin spice beautifully, giving each bite an irresistible finish.
Side Dishes
Pair your pumpkin cinnamon rolls with a steaming cup of freshly brewed coffee, chai latte, or spiced cider to embrace the full fall vibe. A simple serving of fresh fruit like sliced apples or pears can add a refreshing balance to the rich and spiced rolls.
Creative Ways to Present
Transform these rolls into a crowd-pleasing brunch centerpiece by arranging them on a rustic wooden board or a festive fall-themed platter. Wrap individual rolls in parchment paper tied with twine for gifting or grab-and-go breakfasts, making them perfect for sharing with loved ones.
Make Ahead and Storage
Storing Leftovers
Store any leftover rolls in an airtight container at room temperature for up to 2 days. To keep them soft and moist, you can place a slightly damp paper towel over the rolls before sealing the container.
Freezing
You can freeze unbaked rolls after shaping and cutting by placing the pan in the freezer until solid, then wrapping it tightly with plastic wrap and foil. Frozen rolls can be stored for up to 3 months and thawed overnight in the fridge before baking.
Reheating
Warm leftover rolls gently in the microwave for about 20 seconds or in a preheated oven at 300°F covered with foil for 10 minutes. This restores the fresh-baked softness, and a quick refresher of the icing after warming makes them taste like new.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and ensures you get that consistent, smooth texture and classic pumpkin flavor every time.
What if I don’t have pumpkin pie spice?
You can create your own blend by combining cinnamon, nutmeg, ginger, and cloves. This homemade mixture will give your rolls the warm, spiced flavor you’re after.
Can I make these rolls vegan?
Yes! Substitute milk with plant-based milk like almond or oat, use vegan butter, and replace the egg with a flax egg or mashed banana for similar texture and moisture.
How do I know when the rolls are fully baked?
Look for golden-brown tops and a slightly caramelized edge from the cream. You can also gently press the top of a roll—it should feel springy and hold its shape.
Is it better to make the icing ahead or just before serving?
For the best texture and flavor, prepare the cream cheese icing just before serving. However, you can make it a few hours ahead and keep it covered in the fridge, then give it a quick stir before spreading.
Final Thoughts
Making these Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe is like wrapping yourself in a cozy autumn hug. The warm spices, tender pumpkin-infused dough, and creamy frosting create a treat that everyone will adore. Don’t wait for a special occasion—bake a batch soon and fill your home with the irresistible aroma of fall. Trust me, these rolls will quickly become your go-to recipe for the season and beyond.
Print
Pumpkin Cinnamon Rolls with Cream Cheese Icing Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cinnamon Rolls are a delicious seasonal twist on a classic favorite. Made with a soft pumpkin-infused dough and filled with a spiced pumpkin brown sugar mixture, they are topped with a creamy pumpkin spice cream cheese icing. Perfect for fall breakfasts or cozy gatherings, these rolls are fluffy, flavorful, and irresistibly sweet.
Ingredients
Dough
- 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)
Filling
- â…“ cup pumpkin puree
- 1 cup brown sugar (packed)
- 2 teaspoons pumpkin pie spice (or cinnamon)
Topping
- ½ cup heavy whipping cream
Cream Cheese Icing
- 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 the baking dish: Grease a 9×13-inch pan or baking dish and set aside for later use.
- Heat milk and butter: In a wide, shallow saucepan over medium heat, combine the milk and 6 tablespoons butter. Stir frequently until small bubbles appear on the edges, but do not let it boil.
- Cool the milk: Remove from heat and allow the mixture to cool for 15 minutes until it drops below 115°F to ensure it’s safe for yeast activation.
- Activate yeast: In a stand mixer bowl, combine warm water (105-110°F) and dry active yeast. Let it stand for 5-10 minutes until bubbly, indicating yeast activation.
- Mix wet ingredients: Add the cooled milk mixture, egg, pumpkin puree, granulated sugar, and salt to the yeast mixture and combine thoroughly.
- Add flour: Stir in 3 cups of flour using a dough hook at medium-low speed until just combined. Gradually add the remaining flour, ¼ cup at a time, until the dough forms a soft, elastic ball that pulls away from the bowl sides.
- Knead the dough: Knead the dough with the mixer on low for 5 minutes or on a lightly floured surface by hand for about 8 minutes until smooth and elastic.
- First rise: Place dough in a large oiled bowl, cover lightly with a kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Roll out dough: On a lightly floured surface, roll the dough into a 15 x 12-inch rectangle, preparing it for filling.
- Prepare filling and spread: Mix pumpkin puree, brown sugar, and pumpkin pie spice in a small bowl. Evenly spread this mixture over the dough, leaving a 1-inch gap along one long edge for sealing.
- Form rolls: Roll dough tightly starting at the long side opposite the gap to form a log. Cut into 12 even pieces using a sharp knife or unflavored dental floss, and place pieces cut side up into the prepared pan.
- Second rise: Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Meanwhile, preheat oven to 375°F.
- Add heavy cream and bake: Pour the heavy whipping cream evenly over the rolls, then bake for 20-25 minutes until the tops are golden brown.
- Cool rolls: Remove from oven and allow rolls to cool before icing to prevent melting.
- Make cream cheese icing: Using a hand mixer, beat softened cream cheese and butter until fluffy (about 2-3 minutes). Mix in vanilla extract, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth and creamy.
- Ice the rolls: Spread the prepared cream cheese icing generously over the cooled pumpkin cinnamon rolls before serving.
Notes
- Ensure milk is cooled below 115°F before adding yeast to avoid killing the yeast.
- Kneading dough sufficiently is essential for soft and fluffy rolls; avoid skipping this step.
- Be careful when spreading the filling as the pumpkin mixture is soft and may ooze out when rolling.
- Use unflavored dental floss for clean and precise cutting of rolls without squashing.
- Allow rolls to cool before icing to prevent the cream cheese topping from melting and becoming runny.
- For a spicier kick, increase pumpkin pie spice slightly in filling or icing.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
