Description
Soft, fluffy pumpkin spice cinnamon rolls with a silky cream cheese glaze. Real pumpkin purée in the dough, cozy spices in the filling—these taste like peak fall in every bite.
Ingredients
DOUGH
3/4 cup warm milk (110°F/43°C)
2 1/4 tsp instant yeast (1 packet)
1/3 cup granulated sugar
1/2 cup pumpkin purée (not pie filling)
1 large egg (room temperature)
1/4 cup unsalted butter, melted and cooled
3 1/4–3 1/2 cups all-purpose flour
1 tsp fine salt
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + pinch clove)
FILLING
1/2 cup unsalted butter, very soft
3/4 cup brown sugar, packed
2 tsp ground cinnamon
1 tsp pumpkin pie spice
Pinch of salt
CREAM CHEESE GLAZE
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Pinch of salt
Instructions
1. Make the dough: Whisk warm milk, yeast, and 1 tbsp sugar; rest 5–10 minutes until foamy.
2. Whisk in remaining sugar, pumpkin purée, egg, and melted butter.
3. Add 3 1/4 cups flour, salt, and pumpkin spice; mix to a soft dough. Knead 5–7 minutes (add up to 1/4 cup flour only if sticky) until smooth and slightly tacky.
4. First rise: Place in a greased bowl, cover, and let rise 45–60 minutes or until doubled.
5. Make the filling: Stir soft butter, brown sugar, cinnamon, pumpkin spice, and a pinch of salt into a spreadable paste.
6. Shape: Roll dough to a 12×18 in (30×45 cm) rectangle. Spread filling to edges. Roll tightly from the long side; trim ends and cut 12 rolls.
7. Second rise: Arrange in a greased 9×13 in (23×33 cm) pan, cover, and rise 25–30 minutes until puffy. Meanwhile preheat oven to 350°F (175°C).
8. Bake: 22–26 minutes, until lightly golden and centers reach ~190°F (88°C).
9. Glaze: Beat cream cheese and butter until smooth; mix in powdered sugar, vanilla, milk to desired consistency, and a pinch of salt. Spread over warm rolls and serve.
Notes
Overnight option: after shaping in the pan, cover and chill up to 12 h. Bring to room temp 45–60 min, then bake.
Make-ahead glaze: refrigerate up to 3 days; soften and whisk before using.
Add-ins: sprinkle 1/2 cup chopped pecans over the filling before rolling.
Vegan swap: use plant milk, vegan butter, and a dairy-free cream cheese.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch, Fall Baking, Sweet Rolls
- Method: Baked, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 360
- Sugar: 24g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Keywords: pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, fall breakfast, cream cheese glaze, soft fluffy rolls