These pumpkin cinnamon rolls are SO soft and delicious. No crispy edges here, just fluffy cinnamon rolls with a smooth cream cheese icing. With pumpkin in the dough and filling, these rolls are bursting with pumpkin spice flavor.
What makes these pumpkin cinnamon rolls so good?
What I love most about these pumpkin cinnamon rolls is how they’re so soft and fluffy. I honestly could not stop eating them because they’re just so so good! The best part about a cinnamon roll is the ooey gooey center, but why only leave that for one bite?
These cinnamon rolls are soft all throughout with no crispy edges. You can dig your fork in like you would a slice of cake and it cuts so nicely. That’s how you know it’s a good cinnamon roll recipe!
Adding the pumpkin is what creates that ooey gooey texture. I honestly wish there was an ingredient that mimicked pumpkin just without the flavor…I’d add it to everything!
Tips to making perfect pumpkin cinnamon rolls
Making homemade cinnamon rolls can seem like such a daunting task…mainly because yeast is involved. But if you follow these tips, you should get perfect rolls every time!
- Make sure your milk is at the right temperature. When you add the yeast to your milk, it must be warm to the touch but not hot. If it’s too hot or too cold, your yeast won’t activate and your pumpkin cinnamon rolls will be more like pumpkin pancakes!
- If you have an electric mixer, use your dough hook to kneed the dough. It saves you time and energy! Let it do all the work for you by running it on medium for a few minutes to strengthen the gluten and bring your dough together.
- Use flavorless floss to cut your rolls. Just slide it under where you plan on cutting and pull the two ends up and over the roll, cross them over, and pull. You’ll get perfectly round rolls that would typically get squished with a knife.
- When you’ve placed your rolls in your baking dish, proof them in the oven on the lowest temperature possible. They’re rise beautifully in a nice warm oven before you bake them off.
Baking pumpkin cinnamon rolls in a cast iron skillet
For this recipe, I baked my pumpkin cinnamon rolls in a large cast iron skillet. This is my favorite way to bake cinnamon rolls because it heats evenly and leaves you with soft rolls both in the center AND on the edges of the dish.
If you use a cast iron, make sure you butter the entire inside before placing your rolls.
Baking dish alternatives
I used a large 12″ cast iron skillet for this recipe. If you don’t have one that size, you can easily bake these rolls in a 9×13″ baking dish. Instead of 14 rolls, cut the log into 12 rolls space them out evenly in the pan. Baking time will remain the same.
How to make the best cinnamon roll cream cheese icing
Arguably, a cinnamon roll isn’t a cinnamon roll without cream cheese icing. It’s such a simple recipe but can be made so many different ways. Luckily, it’s easy to adjust it to your liking. But number one rule is to use ROOM TEMPERATURE CREAM CHEESE so you get a nice and smooth icing.
For this pumpkin cinnamon roll recipe, I went with a cream cheese frosting that isn’t too thick or too thin. I did this by adding the perfect balance of milk and sugar to the recipe. To make it your own, you can reduce the amount of sugar to make it thinner or add more to make it thicker.
You can also adjust the milk to do the same. Obviously, adjusting the sugar will affect the sweetness of your icing. But for me, any cream cheese icing is GOOD cream cheese icing, no matter the recipe!
If you’re craving even more pumpkin dessert recipes:
Make sure to tag me @butternutbakery on Instagram if you make these pumpkin cinnamon rolls. I love seeing these recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print