Pumpkin Pie Cinnamon Rolls
These pumpkin pie cinnamon rolls are made from scratch and bake up soft, fluffy, and packed with warm spices and pumpkin flavor!!
Servings: 12
Calories: 683kcal
Ingredients
Pumpkin Cinnamon Roll Dough
- 4 1/4 cups all-purpose flour 550g + about 1/4 cup to be added later
- 4 1/2 tsp (2 packets) instant dry yeast 14g, 1/2 oz.
- 1 tsp fine salt 6g
- 1 cup whole milk 245g
- 1/2 cup pumpkin puree 113g
- 1/2 cup unsalted butter 113g
- 1/2 cup granulated sugar 100g
Pumpkin Spice Cinnamon Roll Filling
- 1 cup pumpkin puree 225g
- 1 cup unsalted butter, softened 226g
- 1 3/4 cup packed light brown sugar 350g
- 1 Tbsp +2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp fine salt
Pumpkin Cream Cheese Icing
- 1/4 cup unsalted butter, softened 56g
- 1/2 cup cream cheese, room temperature 112g
- 2 tsp vanilla extract or vanilla bean paste 8g
- 1/4 tsp fine salt
- 1 1/2 cups powdered sugar 190g
- 1/3 cup pumpkin puree 75g
Instructions
Pumpkin Cinnamon Roll Dough
- In a large bowl or the bowl of a stand mixer, combine 4 1/4 cups of flour, 2 packets of instant dry yeast, and 1 tsp salt.
- In a separate bowl, combine 1 cup milk, 1/2 cup pumpkin puree, 1/2 cup softened butter and 1/2 cup granulated sugar. Heat for 1 minute in the microwave and stir to combine the ingredients. The butter should be fully melted.
- Slowly pour the warm milk mixture into the flour mixture and mix on medium-low speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated. Continue to mix the dough on a medium-low speed for a couple of minutes until the dough becomes more elastic and looks smooth.
- Keep mixing the dough and add additional flour 1 Tbsp at a time until the dough is tacky but no longer sticky (it usually takes me 3-4 additional Tbsp of flour). It should pull away /no longer stick to the sides of your mixing bowl once it's ready to rest. Another way to test the dough is to tap it with your finger. It should be tacky, but shouldn't stick to your finger or leave any residue on your finger.
- Cover your bowl with plastic wrap and set aside to allow the dough to rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.
Pumpkin Pie Cinnamon Roll Filling
- While the dough rests, make the cinnamon roll filling. Scoop 1 cup of pumpkin puree on a couple of sheets of paper towel and squeeze it to wring out any excess moisture (this doesn't need to be done for the pumpkin puree in the dough, but it is important to do for the filling and icing!).
- Place the wrung-out pumpkin puree in a medium-sized bowl, and add 1 cup softened, unsalted butter, 1 3/4 cups packed brown sugar, 1 Tbsp + 2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp salt. Mix together until combined, then set aside. It might look a little bit separated from the moisture of the pumpkin, but that's ok! It'll bake up just fine.
Cut, Roll & Bake the Cinnamon Rolls
- Preheat the oven to 200°F/93°C (to help the cinnamon rolls rise), and line and grease a 9x13-inch. If you're making these the day before, don't preheat the oven. Set aside.
- Spread half of the cinnamon roll filling (about 400g) over the bottom of a lined and greased 9x13-inch pan (this will give them deliciously sticky bottoms)
- Place the dough on a lightly floured surface and roll it into a large rectangle that's about 24 in x 18 in. Spread the other half of the filling evenly across the dough.
- Use a pastry rolling cutter or pizza cutter to cut 12 equal strips and then roll each cinnamon roll up individually. Place them in prepared 9 in x 13 in pan. Alternatively, you can also roll the dough into a log and cut each piece with dental floss.
- If you are making these cinnamon rolls the night before, cover the cinnamon rolls tightly with plastic wrap and place them in the fridge overnight. Then take them out of the fridge and preheat your oven to 200°F/93°C, then turn off the oven, cover the rolls with foil, and let the rolls rise in the oven for about 30 minutes. If you make these the morning of, turn off the oven, cover the rolls with foil, and let the rolls rise in the oven for about 30 minutes. MAKE SURE YOU'VE TURNED THE OVEN OFF. We want a nice cozy place for the rolls to rise, but we don't want to bake them yet.
- At this point, they should look puffier and have grown about twice in size. Preheat the oven to 350°F/175°C. Remove the foil from the pan and bake for 26-30 minutes, or until rolls are golden brown. Rotate the pan halfway through to help them bake evenly.
Pumpkin Cream Cheese Icing
- To make the icing, mix 1/4 cup of softened butter and 1/2 cup of room temperature cream cheese, 2 tsp vanilla extract, and 1/4 tsp salt together with a spoon or electric hand mixer.
- Scoop 1/3 cup of pumpkin puree (should be the amount left in the can) on a couple of sheets of paper towel and squeeze it to wring out any excess moisture. Then add this and 1 1/2 cups of powdered sugar to the cream cheese mixture and stir until smooth.
- Let the pumpkin pie cinnamon rolls cool for about 10 minutes, then spoon the glaze over the cinnamon rolls and enjoy warm! Store any leftovers in an airtight container at room temperature for a few hours, or up to 5 days in the fridge.
Video
Notes
For substitutions that can be made in this recipe, please refer to the substitutions and swaps section in the post above.
Using the Right Type of Yeast: Active vs. Instant Yeast
Be sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store. You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it in a small bowl with 2 Tbsp of warm water and 1 tsp sugar before adding it to the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).Making These Pumpkin Pie Cinnamon Rolls in Advance
This recipe can be made the evening before and baked the following morning. I walk through this option in step 5 of "Roll, Cut and Bake the Cinnamon Rolls."Nutrition
Serving: 1 | Calories: 683kcal | Carbohydrates: 76g | Protein: 4g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 16g | Cholesterol: 90mg | Sodium: 575mg | Fiber: 3g | Sugar: 52g