Pumpkin Cinnamon Rolls are light, fluffy, and packed with a pumpkin filling. Sweetness, spice, and everything nice!
Glaze these beauties with a pumpkin pie cream cheese icing for the perfect fall treat (or really a treat any time of year).
How to Make Pumpkin Cinnamon Rolls
The basis of these rolls is a twist on easy 1 Hour cinnamon rolls. It comes together in three easy stages: the dough, the filling, and the frosting.
- Dough – Prepare the dough and allow it to rise 10 minutes
- Filling – Combine the pumpkin puree filling ingredients and set aside.
- Assemble – Roll out the dough and spread with filling on top. Roll the dough up into a log, cut into even slices and place on a cookie sheet to rise a few minutes more before baking.
- Frosting – While baking, mix together all the frosting ingredients (or use your favorite cream cheese frosting). Allow rolls to cool a bit before frosting.
This recipe makes a lot! A totally a share-worthy recipe (and leftovers freeze well).
If you want to cut the recipe in half, feel free to do so. It calls for 3 large eggs, so either substitute 2 medium-sized eggs, or mix up the 3 large eggs in a bowl, and use half of it (scramble the rest for breakfast tomorrow).
Pumpkin cinnamon rolls are the perfect freezer food for make-ahead convenience. Store them flat in a single layer, either in large freezer bags or containers.
- Freezer Store flat in a single layer in an airtight container or freezer bag. They will keep for up to four months.
- Fridge If storing iced keep the cream cheese on the rolls by storing them in an airtight container. They will last for up to four days.
- Counter Store in an airtight container, if storing iced. They will last for 2-3 days if they aren’t eaten up before that!
- Pumpkin Zucchini Bread
- Pumpkin Soup
- Easy Pumpkin Muffins
- Easy Pumpkin Cheesecake
- No Bake Pumpkin Cheesecake
- Fluffy Pumpkin Pie Dip
Did your family love these Pumpkin Cinnamon Rolls? Be sure to leave a rating and a comment below!
Pumpkin Cinnamon Rolls
- 3 ½ cups warm water 110°F
- ¾ cup sugar
- ½ cup vegetable oil
- 6 tablespoons dry active yeast
- 1 tablespoon salt
- 3 large eggs
- 10 ½ -11 cups flour
- oil for the counter, 1-2 tablespoon should be enough
- 1 cup pumpkin puree
- 2 tablespoons milk
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- 2 teaspoons vanilla
- 4-6 cups powdered sugar
- ½ teaspoon pumpkin pie spice
- 3-4 tablespoons milk
- In a large mixing bowl, combine warm water, sugar, oil, and yeast and stir it a couple of times.
- Meanwhile, preheat the oven to 400°F.
- Let yeast mixture sit for a full 15 minutes. Then add salt and eggs and mix for 1 minute.
- Slowly add flour, start with 8 cups, and mix, gradually adding the last 2 ½-3 cups. Pay attention to the dough. If it appears too wet, add a little more flour.
- Once all the flour is added, let mixer knead for 10 minutes with a dough hook. (Can use Large Kitchen Aid, or if using a smaller one, keep an eye on it and push it down if it climbs the dough hook). Or knead by hand for 10 minutes.
- After kneading, let dough rise for 10 minutes until double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, pour a little oil on the counter, and dump the dough onto it.
- Divide the dough in half, and using your hands, press it into a rectangle.
- In a separate bowl, mix together filling ingredients and then spread half of the filling mixture over the dough.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining dough, and the other half of the filling.
- Place on baking tray and let rise for 5-10 more minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes, until tops are golden brown.
- Remove from oven, and let cool.
- Meanwhile, mix cream cheese frosting ingredients together, and spread over rolls while still warm.