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Perfect Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These soft, tender pumpkin cinnamon rolls are filled with warm spices and topped with a tangy cream cheese icing. The secret is reducing the pumpkin puree to concentrate flavor and remove excess moisture, resulting in light, fluffy rolls every time.

Ingredients

Scale
  • 1/2 cup (120ml) whole milk, warm (110°F/43°C)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (80g) pumpkin puree
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour, plus more for kneading
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (100g) packed brown sugar, light or dark
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)
  • 3 tablespoons (45g) unsalted butter, very soft
  • 4 ounces (113g) cream cheese, softened
  • 3 tablespoons (45g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons (15-30ml) heavy cream or milk

Instructions

  1. Bloom the yeast: In the bowl of your stand mixer, combine the warm milk (about 110°F/43°C), 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
  2. Reduce the pumpkin (optional but recommended): While the yeast blooms, place the pumpkin puree in a small saucepan over medium heat. Cook for 2-3 minutes, stirring constantly, until it thickens slightly and darkens in color. This concentrates the flavor and removes excess water. Let it cool for a few minutes.
  3. Mix the wet ingredients: To the bloomed yeast, add the remaining sugar, the cooled melted butter, the egg, the vanilla extract, and the reduced pumpkin puree. Mix on low speed with the paddle attachment until combined.
  4. Add the dry ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, about 1/2 cup at a time, mixing on low until a shaggy dough forms.
  5. Knead the dough: Switch to the dough hook attachment. Knead on medium-low speed for 5-7 minutes, or until the dough is smooth, soft, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of milk.
  6. First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. I like to put mine in the oven with the light on.
  7. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Set aside. Make sure your 3 tablespoons of butter are very soft—almost like a spreadable paste.
  8. Roll out the dough: Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle, about 1/4-inch thick. The longer side should be facing you.
  9. Assemble the rolls: Spread the soft butter evenly over the entire surface of the dough, leaving a 1/2-inch border on the far long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal.
  10. Cut the rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1.5 inches wide. If using dental floss, slide it under the log, cross the ends over the top, and pull tight to slice cleanly.
  11. Second rise: Place the rolls cut-side up in a greased 9×13-inch baking dish, spacing them evenly. Cover and let them rise again for 30-45 minutes, until they are puffy and touching each other.
  12. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22-28 minutes, or until they are golden brown on top and the centers are cooked through. A toothpick inserted into the center of a roll should come out clean. If the tops are browning too quickly, tent loosely with foil halfway through.
  13. Make the icing: While the rolls bake, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla and 1 tablespoon of heavy cream. Beat until smooth and fluffy. Add more cream if you prefer a thinner drizzle.
  14. Ice and serve: Let the rolls cool in the pan for about 10-15 minutes. They should be warm, not hot. Spread the cream cheese icing generously over the top. The warmth will melt it slightly into the crevices, which is exactly what you want.

Notes

Don’t skip the pumpkin reduction step—it’s key to a soft, fluffy dough. Make sure your milk is warm (110°F/43°C) to properly activate the yeast. Use dental floss for clean cuts. Let rolls cool 10-15 minutes before icing to prevent the icing from melting into a puddle.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cream cheese icing, fall breakfast, pumpkin spice, homemade cinnamon rolls

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