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
These pumpkin cinnamon rolls are so soft and fluffy. They’re smothered in silky cream cheese icing and have pumpkin in the dough AND the filling!
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 1/4 tsp instant dry yeast
- 1/2 cup canned pumpkin
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup granulated sugar
- 4 1/2 cups all-purpose flour
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1/4 cup canned pumpkin
- 1 tbsp milk
- 1 cup packed brown sugar
- 3 tbsp cinnamon
Cream Cheese Icing
- 4 tbsp butter unsalted, softened
- 4 oz cream cheese, room temp
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp milk
- In a small saucepan, heat the milk and butter on medium-low heat until melted and combined. Remove from heat and let it cool down – just until it’s warm to the touch but not too hot.
- While it cools down, mix the pumpkin, salt, pumpkin pie spice, and sugar using an electric mixer fitted with the paddle attachment.
- Now add the yeast to the milk and butter then slowly mix it into the pumpkin mixture.
- Once combined, mix in the egg. Add in the flour and mix on low until fully incorporated.
- Remove the paddle attachment and replace it with the dough hook. Let the dough rest for about 3 minutes for the flour to fully absorb.
- When ready, let it run on medium speed for about 5 minutes or until it becomes smooth and stretchy.
- Coat a large bowl with a flavorless oil and place the dough inside. Cover it with a towel or plastic wrap and let it rise for about 45 minutes at room temperature.
- While the dough rests, make the filling. In a microwave safe bowl, melt the butter then mix in the rest of the ingredients.
- If it looks like your dough didn’t puff up too much, don’t worry as it will grow during the second proof.
- Preheat your oven to the lowest temperature possible. Roll out your dough on a well-floured surface. Dust the top of the dough with flour and make a 12inch by 15inch rectangle. Spread the filling in a even layer, leaving about 1/2 inch bare around the edges, and start tightly rolling from the 15inch side.
- Slide some flavorless floss underneath the log to make your cuts. Lift the two sides of the floss up and over the log and pull through. You should get 12-14 slices total (throw away the ends).
- Place your rolls in a well buttered cast iron skillet or 9×13 baking dish. Once the oven has preheated, turn it off and place the pan inside to proof again. Let them sit in there for about 30 minutes or until they’ve doubled in size.
- Take the rolls out of the oven and turn the temperature up to 350F. Once preheated, bake them for 18-20 minutes or until the tops are a nice golden color.
Cream Cheese Icing
- While the rolls bake, make the icing. Cream together your butter and cream cheese with a whisk or electric mixer. Mix in the powdered sugar 1/2 cup at a time and then the vanilla and milk. To get the same consistency as I did, don’t add more than 2 tablespoons of milk.
- When the pumpkin cinnamon rolls are still warm, spread an even layer of the icing on top. This recipe makes a healthy amount so use as much or as little as you like.
- Serve while they’re fresh and warm. Enjoy!
Keywords: pumpkin cinnamon rolls, cinnamon rolls, pumpkin spice