Pumpkin Cinnamon Rolls Soft (Print Version)

Soft pumpkin rolls with cinnamon sugar swirls and cream cheese frosting. Ideal for cozy autumn mornings.

# Components:

→ Dough

01 - 3 1/2 cups all-purpose flour, plus extra for dusting
02 - 2 1/4 teaspoons active dry yeast (1 packet)
03 - 1/3 cup granulated sugar
04 - 1/2 cup whole milk, lukewarm
05 - 3/4 cup canned pumpkin purée
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon salt
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg

→ Filling

12 - 2/3 cup packed brown sugar
13 - 2 tablespoons ground cinnamon
14 - 1/4 cup unsalted butter, softened

→ Cream Cheese Frosting

15 - 4 ounces cream cheese, softened
16 - 1/4 cup unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 teaspoon vanilla extract
19 - Pinch of salt

# Directions:

01 - Combine lukewarm milk and active dry yeast in a large bowl; let stand for 5 minutes until foamy.
02 - Whisk in granulated sugar, pumpkin purée, melted butter, egg, and vanilla extract until homogeneous.
03 - Gradually add flour, salt, cinnamon, and nutmeg; knead for 6 to 8 minutes until the dough is soft and elastic, adding additional flour if sticky.
04 - Transfer dough to a greased bowl, cover, and allow it to rise in a warm environment until doubled in size, approximately 60 minutes.
05 - Punch down dough and roll it out on a floured surface into a 16 by 12-inch rectangle.
06 - Spread softened butter evenly over dough, leaving a 1/2-inch border; mix brown sugar and cinnamon then sprinkle over buttered dough.
07 - Roll dough tightly from the long edge and slice into 12 equal rolls.
08 - Arrange rolls in a greased 9 by 13-inch baking dish, cover, and let rise until puffy, about 30 to 40 minutes.
09 - Preheat oven to 350°F and bake rolls for 22 to 25 minutes until golden brown and cooked through.
10 - Beat cream cheese and softened butter until smooth; add powdered sugar, vanilla, and a pinch of salt, and mix until creamy.
11 - Spread frosting over warm rolls and serve immediately.

# Expert Advice:

01 -
  • They taste like fall in a single bite—soft dough, spiced filling, and that perfect cream cheese frosting melting on top.
  • You can make them the night before and bake fresh in the morning, which feels like a small miracle on busy days.
  • The pumpkin keeps the dough incredibly moist and tender without any dry crumb to worry about.
02 -
  • Don't skip the second rise—underproofed rolls will be dense and heavy, while properly risen ones are light and cloud-like.
  • Spreading the frosting on warm rolls makes it creamy and luxurious; cold rolls will just get a stiff, uneven coating.
  • If your kitchen is cold, create a warm environment by turning your oven on for one minute, turning it off, and letting the rolls rise inside.
03 -
  • Room temperature is everything—eggs, cream cheese, and butter all mix more smoothly and incorporate better when they're warm to the touch.
  • Slicing with dental floss instead of a knife prevents the filling from squishing out and keeps the rolls looking beautiful and even.
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