There is nothing better than homemade cinnamon rolls. I often wonder, are pumpkin recipes really that great during the fall? I will say a resounding YES! We are big fans of pumpkin treats, and today I have a goodie! I have adapted my favorite light and fluffy cinnamon roll recipe to make amazing pumpkin cinnamon rolls! These are the best gooey cinnamon rolls and I will promise you that you will love them.
Now, I am still very partial to a traditional cinnamon roll, but man, just for a couple months a year, I can definitely get on board for these amazing pumpkin cinnamon rolls!
These pumpkin spice cinnamon rolls are mild and not overwhelming. My goal was to make sure they didn’t overpower with spice and pumpkin. With some people not being a huge fan of pumpkin spice, I wanted these to tow the line and be something that everyone can fall in love with.
I am sharing my pumpkin cinnamon rolls recipe with a slew of other amazing bloggers that are sharing theirs! There are so many amazing pumpkin recipes, make sure to check them all out at the bottom of the post!
HOW TO MAKE FLUFFY PUMPKIN CINNAMON ROLLS:
This dough starts out with warm/hot water. You do not want it boiling. if your water is too hot, it will kill the yeast. This is common with any recipe you use yeast in. The yeast needs warm water, and some kind of sugar to be fed.
You want to put the warm water, sugar, salt, powdered milk, softened butter, and 2-3 cups of flour in the bowl of a stand mixer. (You can use all purpose flour or bread flour) Mix until all is well combined using the paddle attachment. I mix it on medium speed.
Add the eggs, one at a time.
Once they are mixed in with the dough, add one more cup flour.
Mix that in, and then sprinkle yeast, add it slowly and make sure it mixes in well.
Once the yeast is mixed in, you want to add the pumpkin, vanilla and pumpkin pie spice or separate spices. After that, finish adding the rest of the flour. I like to add it slowly.
You want this dough to be sticky. If you stick a knife in it and it pulls away easily and stretches, it is ready.
You want to knead the dough for about 4-5 minutes until the gluten is developed.
LET THE PUMPKIN CINNAMON DOUGH RISE TWICE:
After the pumpkin cinnamon roll dough is ready, put it in a large greased bowl, covered with plastic wrap, and let it rise twice in a warm place, punching it down after the first rise.
After the second rise, its time to roll it out with a rolling pin.
Roll the dough into a large rectangle on a floured work surface. I use my Roulpat to roll mine out. Mix the pumpkin puree, cinnamon, brown sugar, and spices together.
Brush melted butter across the top of the dough and then spread the pumpkin and brown sugar filling to cover the entire dough. Roll up the long side, like a snake and pinch seams. Use thread or dental floss to cut the cinnamon rolls into equal pieces about 1 1/2 inches wide.
Place them in a sheet pan that has been sprayed with cooking spray or butter. I use the large baking sheet and place 4 across and 6 rows down.
Bake in the over at 350 degrees F for 20-25 minutes until the tops are golden brown. Top with my cinnamon cream cheese frosting.
These are the most delicious pumpkin cinnamon rolls. The cream cheese icing is the perfect addition to the warm and spicy rolls. You could easily make a maple cream cheese frosting by adding some maple syrup to the frosting. This pumpkin cinnamon roll recipe is the perfect way to enjoy the fall or really any time of year. The pumpkin season is the reason.
WANT MORE GREAT BREAD RECIPES? CHECK THESE OUT:
MY FAVORITE BAKING ITEMS:
PUMPKIN CINNAMON ROLLS RECIPE:
Amazing Pumpkin Cinnamon Rolls
A new take on the traditional cinnamon roll recipe, this pumpkn cinnamon roll recipe makes the most amazing, soft, moist, and fluffy pumpkin cinnamon rolls, which are the perfect addition to your fall pumpkin treats.
Pumpkin Cinnamon Roll Dough
- 2 cup warm water
- 1 cup pumpkin puree
- 2 tsp vanilla
- 1/2 tsp cloves
- 1/4 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 6-7 cups flour(all purpose or bread flour)
- 1/2 cup powdered milk
- 1/3 cup sugar
- 2 eggs
- 2 tbsp yeast
- 1/2 cup butter room temperture or melted (1 Stick)
- 1 tbsp salt
Pumpkin Cinnamon Roll Filling
- 2 cup brown sugar
- 3 tbsp pumpkin puree
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
Cinnamon Cream Cheese Icing
- 8 oz cream cheese
- 5 tbsp butter
- 3 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla
Add your warm water, sugar, powdered milk, salt, 3/4 of the stick of butter and 2-3 cups flour.
Mix with the paddle attachement until all ingredients come together. I use my KitchenAid
Add your eggs 1 at a time.
Mix well then add 1 cup of flour.
Once the flour is mixed in add your yeast slowly.
Once the yeast is mixed in well, add the pumpkin puree, cinnamon, vanilla, nutmeg, ginger, and cloves.
Once it is thoroughly mixed in, continue adding flour until you have a sticky dough. Add your flour slowly. I usually end up using about 6.5 cups. You dont want it to be too dry or the rolls will be heavy and tough.
Let it knead for 5 minutes.
Put the dough in an oiled bowl and let it rise 2 times. After the first rise, punch it down and let it rise again.
After the second rise, its time to roll out the dough.
I use my Roulpat to roll out my dough. Spread some flour on the surface and flip your dough out onto it.
Roll the dough into a large rectangle, with the dough being about 1/2 inch thick. You can make the dough as thick as you like though.
Melt 4 tbsp butter and spread it on the dough.
Mix the brown sugar, cinnamon, and other spices together with the rest of the pumpkin puree.
Spread this mixture no the entire dough. I use a pastry brush, or eveen my fingers to get a nice even layer.
Roll up the dough nice and tight into a log.
Use thread to cut the rolls about 1-1 1/2 inch thick.
Place them on a large greased sheet pan, 4 across, and 6 down.
Preheat the oven to 350 degrees.
Let the cinnamon rolls rise for about 10-15 minutes or until you can press you finger into the side and it does not bounce right back.
Put them on the center rack in the oven and cook for 20 minutes.
Check them. I like to tap the top and if the top feels firm then they are reay to come out.
Mix your ingredients for the frosting.
Spread the frosting over the pumpkin cinnamon rolls while they are still warm.
Enjoy warm or room temperature!
These pumpkin cinnamon rolls are amazing!
They have just the right amount of spice as well as that gorgeous light and fluffy bread texture.
The have a beautiful golden color to them that scream fall.
These are a great break from the regular cinnamon rolls.
They are even better the next day. I love my cinnamon rolls at room temperature. You could enjoy a cinnamon roll with your favorite cup of coffee or tea.
If you like traditional cinnamon rolls, you will love these easy pumpkin cinnamon rolls. They have a mild pumpkin flavor.
17 Sweet Pumpkin Recipes
Pumpkin Banana Bread or Pumpkin Apple Bread? – My 100 Year Old Home
Spiced Pumpkin Cake with Espresso Frosting – Finding Lovely
Creamy Pumpkin Spice Latte – Satori Design For Living
Pumpkin Pie Muffins – Lemon Grove Lane
Pumpkin Muffins with My Secret Crumb Topping– Happy Happy Nester
Easy Pumpkin Roll Recipe – Jennifer Maune
Pumpkin Pecan Cobbler – Sincerely, Marie Designs
Pumpkin Pie Bars – My Sweet Savannah
One Bowl Pumpkin Olive Oil Cake – Modern Glam
Copycat Starbucks Keto Pumpkin Cream Cheese Muffins – The Happy Housie
Dairy Free Pumpkin Ice-Cream – Zevy Joy
Pumpkin Pastry Twists – Paint Me Pink
Low Carb Keto Caramel Pumpkin Cheesecakes – Tatertots & Jello
Pumpkin Madeleines – Most Lovely Things
Baked Pumpkin Cake Donuts – Inspiration For Moms
Easy Mini Pumpkin Pie – Dreaming of Homemaking
Pumpkin Cinnamon Rolls – Twelve on Main
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