You want to earn some extra brownie points with the ones you love? Whip up a batch of these Pumpkin Cinnamon Rolls. They are oh so yummy!

Pumpkin, pumpkin, PUMPKIN! Yep. That’s what swarming the internet foodie world right now. And well, with all the pumpkins that have popped up everywhere who can blame? The stuff’s good. Might as well just add it to everything.

I actually love cooking with pumpkin all year long, but there’s just something about the crisp Fall weather that just chimes with it just right and makes it that much better.

We wanted to repost these Pumpkin Cinnamon Rolls that we put up in the past with some better pics for ya. They are yum, yum, yummy! One alteration that I’ve made recently is to top with a simple cinnamon cream cheese frosting based off of this Cinnabon frosting recipe instead of pumpkin cream cheese frosting (like in the older version we posted). While I’m all about tons of pumpkin, my oldest son is not, and so this is a happy medium for everyone. (You can also make a maple cream cheese frosting that’s simply delish!)

Notice how much lighter in color these cinnamon rolls are than the previous? Well, it’s ‘cuz I used this homemade pumpkin puree instead of the canned stuff. It’s much more subtle in color, especially when it’s super fresh. While canned is great, I do like to make me some homemade and it’s super easy! Check out our simple tutorial to roast you a pumpkin today!

And now, without further ado……GO AND MAKE THESE! And accompany them with a nice warm cup of this Caramel Apple Cider. And cozy up to someone you love, and they will love you even more. Go Fall! You Rock!

*Quick Tip on Bread Making: When making yeasted doughs, start by adding a cup less flour than the recipe calls for. Slowly add the rest of your flour until your dough can be tapped quickly with your finger without sticking. If you can’t, your bread won’t hold its form and rise properly. On the other hand, you don’t want to be able to full on grab the dough. If you can do that, your rolls will probably be on the dense side.

Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting. These are just screaming for you to make 'em! #recipe @foodapparel

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Pumpkin Cinnamon Rolls with Pumpkin Cream Cheese Frosting

Course Dessert

Servings 20 -24 rolls

Author Tammy Blankenship

Ingredients

For the Cinnamon Rolls:

3-4 tablespoons warm milk
2 1/4 teaspoons instant yeast
3 tablespoons sugar
1 teaspoon salt
1/4 cup soft butter
1 cup canned pumpkin
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
¼ teaspoon cloves
2 cups bread flour
2 cups white wheat flour

For the Cinnamon Roll Filling:

2/3-1 cup brown sugar
2-3 tablespoons ground cinnamon
4-6 tablespoons butter softened

For the Cinnamon Cream Cheese Frosting:

8 ounces cream cheese
¼ cup butter
½ teaspoon vanilla extract
1/4 teaspoon to 1/2 ground cinnamon
Pinch of salt
2 cups powdered sugar
1 tablespoon milk

Instructions

For the Cinnamon Rolls:

Combine milk, yeast, sugar, and salt until yeast is dissolved.
Add butter, pumpkin, eggs, and spices and stir until combined.
Add flour, 1 cup at a time and knead until dough is smooth, about 5-10 minutes.
Set dough aside and let rise for approximately an hour, or until doubled.
Roll dough out into rectangle.
Mix together sugar and cinnamon mixture.
Spread the butter over surface of dough, than sprinkle the cinnamon mixture on top.
Cut into 3/4 to 1 inch slices (I use floss to do this).
Spray 1-2 large baking pans and put the rolls in them spaced for room to rise.
Let rise for about another hour.
About twenty minutes before bake time, preheat oven to 375 degrees.
Cook for 20-25 minutes. Rolls will be lightly browned and they will spring back on sides and top when they are ready.

For the Cinnamon Cream Cheese Frosting:

Using a stand mixer with a paddle attachment on medium speed, beat together the cream cheese and butter for 3 minutes. (can also use a hand mixer)
Add vanilla extract, cinnamon, and salt. Beat until fully incorporated.
On low speed, add powdered sugar, one cup at a time. Increase speed to medium after powdered sugar starts to incorporate (this is all to avoid a mess!).
Thin with milk to your desired consistency (optional).
Spread cream cheese on top of cinnamon rolls and enjoy!

Recipe Notes

For Bread Machine:
Throw all ingredients into machine and knead until smooth according to manufacturer's instructions. Let rise for approximately one hour, or until doubled. Proceed with the other steps as listed above.
Change it Up:
You can use all bread flour for the rolls (or even all-purpose flour) if you don't have the other on hand.
Dress it Up:
Add 2 to 3 tablespoons maple syrup to the frosting.
Add 1/2 cup chopped pecans, almonds, or walnuts over the cinnamon sugar layer before rolling up.

Want a more classic cinnamon roll? Try these Cinnabon Copycat Cinnamon Rolls:

Or more of a sticky bun person? These Honey Caramel Pecan Sticky Buns will do the trick.

Don’t forget to wash it all down with a warm cup of “Better than Starbucks” Caramel Apple Cider!

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Christina | Food Apparel

I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.