Soft and Fluffy Pumpkin Cinnamon Rolls
Cozy, bakery-style pumpkin cinnamon rolls with warm spices, a tangy cream cheese frosting, and optional chocolate and caramel drizzle. Extra soft and fluffy thanks to pumpkin puree and a double rise.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (or just use your hands)
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Rolling Pin
- A big cutting board or just a clean counter
- 9x13 inch baking dish
- Parchment paper or some cooking spray
- Sharp knife or dental floss (trust me, it works)
- Kitchen towel or plastic wrap
- Small saucepan
- Microwave-safe bowl (optional)
- Spoon for stirring
Ingredients
- 1 cup pumpkin puree
- 2 1/4 teaspoons active dry yeast
- 1/2 cup milk warm
- 1/4 cup granulated sugar
- 1/4 cup butter melted
- 1 egg large
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup butter softened
- 3/4 cup brown sugar packed
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 cup pecans optional; toasted
- 1/3 cup dried cranberries optional
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a large bowl (or stand mixer bowl), whisk together the warm milk and granulated sugar. Sprinkle in the yeast and let stand for about 5 minutes, until foamy.
- Add the wet ingredients: Stir in the pumpkin puree, melted butter, egg, pumpkin pie spice, and salt until smooth.
- Make the dough: Add the flour gradually and mix until a soft dough forms and starts pulling away from the sides. Knead 5–8 minutes (dough hook or by hand) until smooth and elastic. If overly sticky, add 1–2 tablespoons flour as needed.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Roll out: On a lightly floured surface, roll dough into a large rectangle about 1/4-inch thick.
- Fill: Spread the softened butter evenly over the dough. Mix brown sugar, cinnamon, and pumpkin spice, then sprinkle evenly over the butter. Add pecans and/or dried cranberries if using.
- Shape: Roll up tightly from the long side into a log. Slice into 12 even rolls using a sharp knife or dental floss.
- Second rise: Arrange rolls in a greased (or parchment-lined) 9x13-inch baking dish. Cover and let rise 30 minutes, until puffy.
- Bake: Heat oven to 350°F (175°C). Bake 25–30 minutes, until golden and cooked through.
- Make the frosting: Beat softened cream cheese with powdered sugar, milk, and vanilla until smooth and spreadable. Add a splash more milk if needed.
- Finish: Spread frosting over warm rolls, then drizzle with chocolate sauce and caramel sauce if desired. Serve warm.
Notes
Keeping these rolls fresh is key. I stash mine in an airtight container at room temp for up to two days. If you want them to last longer, the fridge works for about five days.
You can freeze the unbaked rolls, too. After cutting, put them in a baking dish, cover tightly, and freeze for up to three months. When you’re ready, thaw overnight in the fridge, let them warm up on the counter for half an hour, then bake.
Use pure pumpkin puree, not pumpkin pie filling. The pie filling has stuff added that’ll mess with the recipe.
Room temperature ingredients mix together better. Let your eggs, milk, and butter sit out before you start.
A stand mixer with a dough hook is handy, but kneading by hand works just fine. Aim for 8-10 minutes if you’re doing it the old-fashioned way.
The dough should feel a little sticky, but not wet. If it’s sticking to your hands too much, add a tablespoon or two of flour at a time.
Don’t skip the second rise after cutting. That’s what makes these rolls extra fluffy.
You can go with just chocolate, just caramel, or both. I usually can’t pick, so I use both.
Nutrition
Calories: 500kcal | Protein: 7g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 340mg