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Pumpkin Cinnamon Rolls with Pumpkin Cream Cheese Frosting at FoodApparel.com

Pumpkin Cinnamon Rolls with Pumpkin Cream Cheese Frosting

Course Dessert
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
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 brown 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:

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

For the Pumpkin Cream Cheese Frosting:

  • 4 ounces unsalted butter 1/2 stick, at room temperature
  • 8 ounces cream cheese at room temperature
  • 1/3 cup pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 4-5 cups powdered sugar
  • milk to thin if desired

Instructions

For the Cinnamon Rolls:

  1. Combine milk, yeast, sugar, and salt until yeast is dissolved.
  2. Add butter, pumpkin, eggs, and spices and stir until combined.
  3. Add flour, 1 cup at a time and knead until dough is smooth, about 5-10 minutes.
  4. Set dough aside and let rise for approximately an hour, or until doubled.
  5. Roll dough out into rectangle.
  6. Mix together sugar and cinnamon mixture.
  7. Spread the butter over surface of dough, than sprinkle the cinnamon mixture on top.
  8. Cut into 3/4 to 1 inch slices (I use floss to do this).
  9. Spray 1-2 large baking pans and put the rolls in them spaced for room to rise.
  10. Let rise for about another hour.
  11. About twenty minutes before bake time, preheat oven to 375 degrees.
  12. 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 Pumpkin Cream Cheese Frosting:

  1. 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)
  2. Add pumpkin puree and spices. Beat until fully incorporated.
  3. One cup at a time, on low speed, add powdered sugar. Increase speed to medium after powdered sugar starts to incorporate to avoid a mess!
  4. Thin with milk to your desired consistency (optional).
  5. 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.
Instead of pumpkin and spices, try substituting maple syrup in the frosting for an equally sweet finish!
Dress it Up:
Add 1/2 cup chopped pecans, almonds, or walnuts over the cinnamon sugar layer before rolling up.