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Cozy Pumpkin Cinnamon Rolls with Cream Cheese Icing

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Soft, pillowy pumpkin cinnamon rolls with a warm spice blend and tangy cream cheese icing. A happy accident turned into a beloved fall recipe that fills your home with the cozy aroma of autumn.

Ingredients

Scale
  • 1 cup (240ml) whole milk, warm (about 110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup (115g) unsalted butter, very soft (for filling)
  • 3/4 cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice (for filling)
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened (for icing)
  • 1 1/2 cups (180g) powdered sugar
  • 1 teaspoon vanilla extract (for icing)
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk (110°F) and 1 tablespoon of granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Build the dough: Add remaining sugar, pumpkin puree, melted butter, egg, and vanilla extract to the yeast mixture. Whisk until smooth.
  3. Add dry ingredients: In a separate bowl, whisk together 3 cups of flour, salt, and pumpkin pie spice. Gradually add to wet mixture, stirring until dough pulls away from sides of bowl but remains tacky. Add remaining 1/2 cup flour as needed.
  4. Knead the dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes (or 4-5 minutes in a stand mixer) until smooth and elastic.
  5. First rise: Lightly oil a bowl, place dough inside, turning to coat. Cover with a towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare filling: Mix brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Ensure butter is very soft.
  7. Roll out dough: Punch down dough and roll into a 12×18-inch rectangle, about 1/4-inch thick.
  8. Add filling: Spread softened butter evenly over dough, leaving a 1/2-inch border on one long edge. Sprinkle brown sugar-spice mixture over butter, pressing gently.
  9. Roll it up: Starting from the long edge opposite the bare border, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1.5 inches thick each).
  10. Second rise: Arrange rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes until puffy and touching.
  11. Bake: Preheat oven to 350°F (175°C) during last 15 minutes of second rise. Bake for 22-28 minutes until golden brown and a toothpick inserted in center comes out clean.
  12. Make icing: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beat until combined. Add milk or cream 1 tablespoon at a time until thick but pourable.
  13. Ice and serve: Let rolls cool in pan for 10-15 minutes. Spread cream cheese icing generously over warm rolls. Serve immediately.

Notes

Temperature matters: milk should be 110°F. Don’t over-flour the dough; a slightly tacky dough makes the softest rolls. Use dental floss for clean cuts. Let rolls cool 10-15 minutes before icing. Bake on middle rack; tent with foil if browning too fast.

Nutrition

Keywords: pumpkin cinnamon rolls, fall breakfast, pumpkin spice, cream cheese icing, homemade cinnamon rolls, autumn baking

Find it online: https://sparklechew.com/cozy-pumpkin-cinnamon-rolls-with-cream-cheese-icing/