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digging a fork into a pumpkin cinnamon roll

Pumpkin Cinnamon Rolls

  • Author: Jenna Barnard
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 14 rolls 1x


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
  • 12 tbsp milk



  1. 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.
  2. While it cools down, mix the pumpkin, salt, pumpkin pie spice, and sugar using an electric mixer fitted with the paddle attachment.
  3. Now add the yeast to the milk and butter then slowly mix it into the pumpkin mixture.
  4. Once combined, mix in the egg. Add in the flour and mix on low until fully incorporated.
  5. 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.
  6. When ready, let it run on medium speed for about 5 minutes or until it becomes smooth and stretchy.
  7. 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.


  1. While the dough rests, make the filling. In a microwave safe bowl, melt the butter then mix in the rest of the ingredients.
  2. If it looks like your dough didn’t puff up too much, don’t worry as it will grow during the second proof.
  3. 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.
  4. 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).
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. Serve while they’re fresh and warm. Enjoy!

Keywords: pumpkin cinnamon rolls, cinnamon rolls, pumpkin spice

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