Indulge in the heartwarming embrace of autumn with these irresistible Pumpkin Cinnamon Rolls, generously topped with a velvety maple cinnamon cream cheese frosting. So profoundly delicious, you’ll crave them long after the leaves have fallen!
My adoration for all things pumpkin runs deep, a sentiment shared by many when the cooler seasons arrive. If you, like me, find yourself enchanted by the rich, earthy sweetness of pumpkin, then you’ve come to the right place. Be sure to explore my other delightful pumpkin recipes, especially my beloved Pumpkin Scones, for more seasonal inspiration.
Have you ever rediscovered a recipe, perhaps after a long hiatus, and wondered why it ever left your regular rotation? That’s precisely the thought that crosses my mind every single time I bake these incredible Pumpkin Cinnamon Rolls. They are a revelation, a warm hug on a plate, and a testament to the magic that happens when classic comfort food meets the quintessential flavors of autumn.
These aren’t just any cinnamon rolls; they’re my favorite homemade cinnamon rolls, elevated with the rich, comforting essence of pumpkin and a medley of warm spices. It truly takes every fiber of my being to resist devouring an entire batch fresh out of the oven. They possess that addictive quality, a perfect balance of fluffy dough, gooey filling, and luxurious frosting that makes moderation a genuine challenge.
In fact, their allure is so strong, I’d place them right up there with freshly baked donuts in terms of irresistible delight. And when you combine the beloved cinnamon roll with the earthy sweetness of pumpkin and an even more generous blend of aromatic spices? I honestly believe these pumpkin-infused versions surpass even the traditional cinnamon roll in sheer deliciousness!
While preparing these delightful rolls does require a bit more time and effort compared to some quicker recipes, I assure you, they are 100% worth every moment spent. The process of kneading the dough, the intoxicating aroma filling your kitchen, and finally, that first bite of a warm, spice-laden roll with melting frosting is an experience in itself. They are particularly perfect for a crisp, cool autumn day, or any day you need a little extra comfort. And if you ever decide to make a batch, consider inviting me over – I could never turn down one of these!
Key Ingredients for the Perfect Pumpkin Cinnamon Rolls
Creating these heavenly pumpkin cinnamon rolls involves a careful selection of ingredients for the dough, the flavorful filling, and the decadent frosting. Each component plays a vital role in achieving that perfect balance of texture and taste. Let’s explore what you’ll need.
For the Dough: Achieving a Soft, Fluffy Base
- Water: The foundation for activating your yeast. Ensure your water is comfortably warm, ideally between 105ºF and 115ºF. This temperature range is crucial for waking up the yeast without killing it, allowing it to work its magic and create a beautifully risen dough.
- Yeast: This recipe calls for active dry yeast. While instant yeast can also be used and technically doesn’t require activation, I always recommend taking the extra step of proofing your yeast. It’s a simple test to confirm your yeast is alive and ready, guaranteeing a successful rise for your rolls.
- Evaporated Milk: This is truly a secret ingredient that sets these cinnamon rolls apart. Evaporated milk, which has about 60% of the water removed, contributes a remarkable richness and depth of flavor to the dough, resulting in an exceptionally tender and delicious texture.
- Sugar: Granulated sugar is used in the dough to provide essential food for the yeast, aiding in its activation and contributing a subtle sweetness that balances the pumpkin and spices.
- Pumpkin Puree: The star ingredient! You can use homemade pumpkin puree, but remember to drain it very well first, as homemade versions tend to retain more moisture. For consistent results and convenience, I often opt for canned pumpkin puree. Just be sure it’s 100% pure pumpkin, not pumpkin pie filling.
- Oil: A neutral-flavored oil like vegetable oil or canola oil is perfect here. It adds moisture and tenderness to the dough without imparting any strong flavors of its own.
- Egg: For optimal results, ensure your egg is at room temperature. A room-temperature egg incorporates more smoothly into the dough, leading to a more consistent texture and a better rise. It also adds richness and helps with the structure of the rolls.
- Pumpkin Pie Spice: This fragrant blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice is essential for infusing the dough with those signature fall flavors. I love using my homemade pumpkin pie spice, but a quality store-bought mix works wonderfully too.
- Flour: All-purpose flour is my go-to for these rolls, offering a good balance of protein for structure and tenderness. Bread flour can also be used for a slightly chewier roll, though you may need to adjust the amount slightly due to its higher protein content.
For the Filling: The Heart of the Cinnamon Roll
- Butter: Melted butter is ideal for spreading evenly over the dough, creating a sticky base for the sugar and spice mixture. Softened butter can also work, but melted butter ensures a more uniform layer.
- Sugar: This recipe employs a delectable blend of brown sugar and granulated sugar. Brown sugar adds a deeper, molasses-like sweetness and a touch of moisture, contributing to the gooey texture, while granulated sugar provides classic sweetness.
- Cinnamon & Pumpkin Pie Spice: While pumpkin pie spice naturally contains cinnamon, I advocate for an extra boost of pure cinnamon in the filling. This amplifies the classic cinnamon roll aroma and flavor, complementing the pumpkin spice beautifully.
For the Frosting: The Crown Jewel of Sweetness
- Cream Cheese: For the most luxurious and tangy frosting, I recommend using full-fat cream cheese. Its richness and characteristic tang are unmatched, providing the perfect counterpoint to the sweet rolls. I have only tested this recipe with full-fat cream cheese to ensure optimal texture and flavor.
- Butter: Both salted and unsalted butter work well here. If you prefer a hint of saltiness to balance the sweetness, use salted butter or add a small pinch of fine sea salt if using unsalted butter. This is entirely a matter of personal preference.
- Powdered Sugar: Also known as confectioners’ sugar, this provides the necessary sweetness and smooth texture for the frosting. There’s no need to sift it beforehand, as it will thoroughly combine during the beating process.
- Maple Extract: The warm, sweet notes of maple extract pair exquisitely with pumpkin, creating a truly harmonious flavor profile. If maple isn’t your preference, an equal amount of vanilla extract makes a delicious alternative.
- Cinnamon: To further enhance the seasonal charm, a touch of cinnamon in the frosting beautifully complements the maple and pumpkin flavors. You could even use a small amount of pumpkin pie spice here for an extra layer of warmth.
Crafting Your Own Pumpkin Cinnamon Rolls: A Step-by-Step Guide
Baking with yeast can sometimes feel daunting, but I promise, it’s a wonderfully rewarding process, especially with a recipe as delicious as this one. I’m here to guide you through each step, ensuring you achieve perfect, fluffy pumpkin cinnamon rolls with ease!
- Activate Your Yeast: Begin by combining warm water with the active dry yeast and a small pinch of granulated sugar in a large bowl. This initial step is vital for ensuring your yeast is alive and active. Let the mixture sit undisturbed for 5 to 10 minutes until you see a frothy, bubbly layer form on the surface. This indicates your yeast is proofed and ready to work its magic.
- Combine Wet Ingredients: Once your yeast is active, stir in the evaporated milk, the remaining granulated sugar, pumpkin puree, vegetable oil, the slightly beaten egg, and pumpkin pie spice. Mix these ingredients thoroughly until they are well combined and smooth, ensuring the pumpkin is fully incorporated into the liquid mixture.
- Incorporate Flour Gradually: Begin adding the all-purpose flour, starting with about 4 cups. Mix until the dough just begins to come together. Continue adding the remaining flour, a quarter cup at a time, until the dough pulls away cleanly from the sides of the bowl. The dough should still be slightly sticky to the touch, but manageable. Avoid adding too much flour, as this can result in dense, dry rolls.
- Knead the Dough for Development: Transfer the dough to a lightly floured surface or continue kneading in your stand mixer with a dough hook. Knead for 5-8 minutes until the dough becomes smooth, elastic, and springy. Proper kneading is essential for developing the gluten, which gives the rolls their signature chewy texture.
- First Rise Preparation: Gently form the kneaded dough into a ball and place it in a large bowl that has been lightly oiled. Turn the dough once to coat it evenly with oil. This prevents the dough from sticking and drying out during the rise.
- The First Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot in your kitchen. Allow the dough to rise until it has visibly doubled in size, which typically takes about 1 to 1.5 hours, depending on the warmth of your environment. This slow rise is crucial for developing flavor and tenderness.
Once your dough has completed its first rise, it’s time for the exciting part: shaping and filling your delicious pumpkin cinnamon rolls. This process is surprisingly straightforward and incredibly satisfying.
- Divide the Dough: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into two equal portions. You will work with one portion at a time, allowing for easier handling and consistent sizing, repeating the steps for the second half of the dough.
- Roll Out the Dough: Take one portion of dough and, using a rolling pin, roll it into a large rectangle, aiming for dimensions of approximately 12×16 inches. Strive for an even thickness across the entire rectangle to ensure uniform baking.
- Spread the Butter: Evenly brush half of the melted butter over the surface of the rolled-out dough. Make sure to leave a small border (about half an inch) around the outside edges. This border will help seal the roll and prevent the filling from oozing out.
- Apply the Filling: Generously sprinkle half of your prepared filling mixture (the brown sugar, granulated sugar, cinnamon, and pumpkin pie spice blend) evenly over the buttered dough. I often mix this filling while the dough is undergoing its first rise, so it’s ready to go when I need it.
The next few steps are crucial for forming those perfectly swirled, picture-perfect cinnamon rolls that are a delight to both behold and devour.
- Roll the Dough Tightly: Starting from one of the long sides, carefully roll the dough as tightly as possible into a long, uniform log. A tight roll ensures beautiful spirals and prevents the filling from escaping during baking.
- Cut the Rolls: Using a sharp serrated knife or even unflavored dental floss, trim off the slightly uneven ends of the log to create clean, consistent rolls. Then, cut the log into 8 equal pieces. Each piece will become one glorious pumpkin cinnamon roll. Repeat this entire rolling and cutting process with the second half of your dough and remaining filling ingredients.
With your rolls beautifully shaped, it’s time for their final transformation before baking, allowing them to become plump and ready for the oven.
- Arrange in Baking Dishes: Carefully place the cut cinnamon roll pieces into your prepared baking dishes, leaving a little space between each roll to allow for expansion during the final rise. This recipe yields a generous 16 rolls, so you will need two pans: one 9×13-inch pan for 12 rolls, and one 8-inch square pan for the remaining 4 rolls. Slightly pressing them down will help them maintain their shape.
- Second Rise (Proofing): Cover the pans loosely with plastic wrap or a clean kitchen towel. Return them to a warm, draft-free location and let them rise again until they have nearly doubled in size. This second rise typically takes about 45 minutes and is crucial for achieving that light, airy texture.
The moment of truth arrives as your kitchen fills with the irresistible aroma of baking spices and pumpkin.
- Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Once preheated, carefully place the pans of risen rolls into the oven. Bake them for approximately 30 minutes, or until they turn a beautiful golden brown on top and are cooked through. The internal temperature should register around 200-210°F (93-99°C) if you check with an instant-read thermometer.
How to Create the Irresistible Maple Cinnamon Cream Cheese Frosting
While the pumpkin cinnamon rolls are undeniably delicious on their own, this maple cinnamon cream cheese frosting is the essential crowning glory that takes them from great to absolutely unforgettable. Do not, under any circumstances, skip this step!
- Cream the Base: In a medium bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat together the softened cream cheese and softened butter until the mixture is completely smooth and free of lumps. This creates a light, airy foundation for your frosting.
- Add Sweetness and Flavor: Gradually add the powdered sugar (confectioners’ sugar) to the creamed mixture. Then, pour in the maple extract and sprinkle in the cinnamon. Continue beating on medium-high speed.
- Whip to Creamy Perfection: Continue to beat the frosting for several minutes until it becomes wonderfully light, creamy, and fluffy. The longer you beat it (within reason), the more air is incorporated, resulting in a delightfully airy texture. This extra whipping time significantly improves the consistency and mouthfeel.
- The “Gooey” Frosting Layer: This is where a little secret comes in for truly decadent rolls. As soon as the baked rolls emerge from the hot oven, immediately spread about one-third of the frosting evenly over them. The warmth of the rolls will cause this initial layer of frosting to melt and seep into the dough, creating an incredibly moist and gooey interior – a signature characteristic of the best cinnamon rolls.
- The Final Frosting Touch: Allow the rolls to cool for about 15-20 minutes, giving the first layer of frosting time to settle and create its magic. Once they have cooled slightly, liberally spread the remaining frosting over the rolls. This second layer will remain thick and creamy, offering a beautiful contrast to the gooey base and a visually appealing finish.
Expert Tips and Tricks for Perfect Pumpkin Cinnamon Rolls
Mastering yeast baking takes a little practice, but these tips will help you achieve phenomenal results every time, ensuring your pumpkin cinnamon rolls are always soft, flavorful, and perfectly frosted.
- Flour Amount Matters: The exact quantity of flour needed in any bread recipe is highly dependent on environmental factors like humidity and temperature, as well as the type of flour you use. Always start with the lower end of the recommended range (5 cups in this case) and gradually add more, just a tablespoon at a time, until the dough comes together and pulls away from the sides of your mixing bowl. If using a stand mixer, you’ll see the dough gather around the hook. The dough should still feel slightly sticky, but not so sticky that it’s unmanageable. Adding too much flour is a common pitfall that can lead to dense, dry rolls. Since pumpkin naturally makes the dough a bit less fluffy than traditional cinnamon rolls, over-flouring will only exacerbate this. Remember, you can always add more flour, but you can’t easily take it away!
- Cutting the Rolls Cleanly: Many bakers swear by unflavored dental floss for cutting perfectly round cinnamon rolls without squishing them. Simply slide a piece of floss under the log, cross the ends over the top, and pull firmly to slice through. If you don’t have unflavored floss, a sharp serrated knife works beautifully. Gently saw through the log rather than pressing straight down. Should any rolls get slightly squished during cutting, don’t fret; they are easy to reform back into a nice circular shape as you place them in the baking pan.
- Make Ahead for Convenience: These pumpkin cinnamon rolls are fantastic for meal prepping or preparing for a special morning. You can prepare them ahead of time by covering the pans (once the rolls have been cut and placed inside) with plastic wrap and refrigerating them overnight. The next morning, simply remove them from the refrigerator and let them rise at room temperature until they have doubled in size (this might take 1.5-2 hours, depending on kitchen warmth). Then, proceed with the baking instructions as written. This method allows for freshly baked rolls without the early morning hustle.
- Achieving Ultimate Gooeyness: If you adore a truly gooey cinnamon roll, do not skip the step of partially frosting them immediately after they come out of the oven. The heat from the rolls will melt the initial layer of cream cheese frosting, allowing it to seep into every crevice, creating an incredibly moist and sticky-sweet interior. If you prefer a cinnamon roll with a slightly drier, more defined texture and a thicker frosting layer, you can skip this initial step and simply frost them generously once they have cooled completely.
- Storage and Reheating: Store any leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week (especially if frosted with cream cheese). To reheat, warm individual rolls in the microwave for 15-30 seconds until heated through, or wrap the whole pan loosely in foil and reheat in a 300°F (150°C) oven for about 10-15 minutes.
More Delightful Pumpkin Favorites
If these Pumpkin Cinnamon Rolls have awakened your inner pumpkin enthusiast, you’ll love exploring these other cherished recipes, perfect for celebrating the season or enjoying year-round!
Pumpkin Cheesecake Bars
Classic Pumpkin Roll Recipe
Hearty Pumpkin Bread Recipe
Moist Pumpkin Cupcakes with Cream Cheese Frosting
Decadent Pumpkin Cake with Cinnamon Cream Cheese Frosting
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Pumpkin Cinnamon Rolls
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The flavors of the season are infused in these Pumpkin Cinnamon Rolls that are topped with a creamy maple cinnamon cream cheese frosting. They are so good that you will want to eat them year round!
Ingredients
For the Pumpkin Cinnamon Rolls:
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 3/4 cup evaporated milk
- 3/4 cup granulated sugar
- 1 (15 oz) can pumpkin puree (store bought or homemade)
- 3 tablespoons vegetable oil
- 1 egg, slightly beaten
- 2 teaspoons pumpkin pie spice
- 5-7 cups all-purpose flour
For the Filling:
- 1/3 cup butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- 2 teaspoons pumpkin pie spice
For the Maple Cinnamon Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon maple extract
- 1/2 teaspoon cinnamon
Instructions
Make the Dough:
In a large bowl, or the bowl of a stand mixer, combine the water and the yeast. Add a pinch of the sugar. Allow to stand until the yeast starts to bubble, 5 to 10 minutes.
Stir in the evaporated milk, sugar, pumpkin, vegetable oil, egg and pumpkin pie spice.
Add in 4 cups of the flour and stir to combine. Continue adding the flour, 1/4 cup at a time, until the dough comes together and pulls away from the side of the bowl. Knead the dough until smooth and elastic, 5-8 minutes.
Form the dough into a ball and place in a greased bowl. Cover and let rise until about doubled, about 1 1/2 hours.
Make and Fill the Rolls:
In a small bowl, melt the butter.
In another bowl, combine the brown sugar, granulated sugar, cinnamon and pumpkin pie spice.
Spray a 9×13” and an 8×8” baking dish with nonstick cooking spray or line with parchment paper.
Punch the dough down, then divide into 2 equal portions. Working with one portion at a time, roll the dough out on a floured surface to a 12×16” rectangle.
Spread half of the butter on the dough, and sprinkle half of the sugar mixture over the top. Starting at the long side, roll the dough into a log. Cut the uneven edges off, then cut the log into 8 equal slices.
Transfer the slices to the baking dish, cut side up. (You will be able to fit 12 rolls in the 9×13” pan and 4 rolls in the 8×8” pan.) Repeat with the remaining ingredients.
Lightly press the rolls down, then cover and allow to rise until almost doubled, about 45 minutes.
Preheat the oven to 350°F. Bake the rolls until golden brown, about 30 minutes.
Frost the Rolls:
To make the frosting, beat together the cream cheese and butter. Add in the powdered sugar, maple extract and cinnamon and beat until light and creamy.
When the rolls first come out of the oven, spread about 1/3 of the frosting over the top of the rolls, allowing it to melt into the rolls.
Let the rolls cool for 15-20 minutes before frosting with the remaining frosting.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guideline.
Nutrition Information
Serving: 1 roll, Calories: 474kcal (24%), Carbohydrates: 70g (23%), Protein: 9g (18%), Fat: 19g (29%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 53mg (18%), Sodium: 73mg (3%), Fiber: 5g (21%), Sugar: 43g (48%)