Easy Homemade Pumpkin Cinnamon Rolls (Soft & Fluffy!)
These Pumpkin Cinnamon Rolls are everything you love about fall — soft, spiced, and perfectly sweet. The cream cheese icing melts right in for a cozy, bakery-style treat.
Servings: 9 large rolls
Calories: 892kcal
Equipment
- 1 11 x 11 baking pan
- 1 stand mixer
- 1 hand mixer or whisk
- 1 Rolling Pin
- 1 dental floss 12 inch
Ingredients
For the Dough:
- 1 cup warm milk 120 degrees fahrenheit
- 2 ½ teaspoon active dry yeast
- 2 large Eggs room temprerature
- ½ cup Unsalted Butter softened
- ¾ cup Pumpkin puree I used Libby's
- ½ cup Granulated sugar
- 1 teaspoon Salt
- 4 - 4½ cups All-purpose flour
For the Filling:
- 6 tablespoon Unsalted Butter softened
- ¼ cup Dark brown sugar
- ¼ cup White sugar
- 1 tablespoon Pumpkin spice
- 3 teaspoon Saigon cinnamon
For the Pour over Sauce
- ½ cup heavy cream
Maple Cream Cheese Icing:
- 8 ounces Cream cheese softened
- 1½ cup Powdered sugar
- ½ teaspoon Vanilla bean paste or 1 teaspoon vanilla extract
- ¼ cup Butter
- ¼ teaspoon Salt
- 1 teaspoon Maple syrup
- ¼ teaspoon Pumpkin spice
Instructions
- In a large bowl, combine warm milk and active dry yeast. Let it sit for a few minutes until it becomes frothy. Add eggs, butter, pumpkin puree, granulated sugar, and salt. Mix until well combined.
- Gradually add the all-purpose flour, mixing until a soft dough forms. Knead for about 5-7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm place until it doubles in size, about 1 hour.
- In a small bowl, mix dark brown sugar, white sugar, pumpkin spice, and Saigon cinnamon. Set aside.
- Once the dough has risen, punch it down and roll it out on a floured surface into a large (20x10)rectangle. Spread softened butter over the surface, then sprinkle the brown sugar filling evenly on top.
- Starting from one long side, tightly roll the dough into a log. Using a floss, cut into 9 equal pieces and place in a parchment paper lined dish. Cover and let rise for another 30 minutes.
- Pour room temperature heavy whipping cream on top of each rolls.
- Preheat your oven to 325°F (175°C). Bake the rolls for 30-35 minutes, or until golden brown and cooked through. They are done when the center has reached 180-190°F.
- While the rolls are baking, beat together cream cheese, powdered sugar, vanilla bean paste, butter, salt, maple syrup, and pumpkin spice until smooth.
- Once the rolls are done, let them cool slightly before spreading the cream cheese icing on top. Serve warm and enjoy!
Notes
- Use room-temperature ingredients: This helps the dough rise evenly and stay soft.
- Pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling (which already has sugar and spices).
- Heavy cream secret: Pour a bit of heavy cream over the rolls right before baking — it’s the trick for extra-fluffy, bakery-style rolls.
- Don’t overflour: The dough should be slightly tacky, not dry. Too much flour can make the rolls dense.
- Spice swap: If you’re out of pumpkin spice, use a mix of cinnamon, nutmeg, and ginger.
- Make it nutty: Add chopped pecans or walnuts to the filling for crunch, or sprinkle on top after baking.
- Icing tip: Spread the cream cheese icing while the rolls are still slightly warm so it melts perfectly into the swirls.
- Storage: Store in an airtight container at room temperature up to 2 days, or refrigerate for up to a week.
Nutrition
Calories: 892kcal | Carbohydrates: 81.2g | Fat: 58.6g | Cholesterol: 209mg | Sodium: 4783mg | Potassium: 227mg | Fiber: 1.4g | Sugar: 43.8g | Calcium: 124mg | Iron: 4mg
