Pumpkin Cinnamon Rolls are a delectable fall treat that is well worth your time! This recipe only takes an hour and has minimal hands-on time.
Is there anything more delicious than a batch of homemade cinnamon rolls? Check out these easy pumpkin cinnamon rolls that combine the great taste of cinnamon rolls and pumpkin into one delicious treat.
Pumpkin cinnamon rolls may not be something you find on a Cinnabon menu, but they are something you find in this house every fall!
They are so ooey-gooey and delicious that you want to just enjoy the entire batch to yourself. Thankfully these pumpkin cinnamon rolls are filling, so you never have to worry about eating too many in one sitting.
Is there such a thing as eating too many pumpkin cinnamon rolls?
Does the pumpkin inside these cinnamon rolls, make them healthy?
Are cinnamon rolls dessert or breakfast?
These are the important questions that we should ask ourselves!
What you don’t have to ask yourself is how to make these, because I’m giving you the best pumpkin cinnamon roll recipe in town.
How to make these easy pumpkin cinnamon rolls
You’ll have to make the dough, the filling and the icing all separately (as you’d expect) so here are the easy steps for each.
For your dough:
- Mix flour and other dry ingredients in a bowl and then create a well in the center.
- In that little hole, add the egg, butter, pumpkin puree, and water.
- Mix them well with the dry ingredients, until combined
- Cover the bowl and let it rest for 10 minutes
- Turn it out onto a floured surface and knead the dough until it comes together and is smooth (this should be about 6-8 minutes)
- If you choose to use a stand mixer for this, it should only take about 4 minutes
For your filling/assembly:
- In a bowl, combine your pumpkin, butter, brown sugar, cinnamon, and salt
- Roll out your dough until it is a ¼ in thick rectangle
- Spread the pumpkin mixture out on top of the dough
- Roll up your rectangle dough from the long side, so that it becomes a long log
- Cut your log into 12-15 equal-sized pieces. Cutting it into 4 pieces, and then cutting each of those into 3 pieces is a good way to do this.
- Pro Tip: use beading string or unflavored dental floss to wrap around and cut the dough so that it doesn’t flatten like it would with a knife.
- If you want rolls with softer sides, place them ½ in apart on a baking sheet, in a pie plate, or in a cast-iron skillet. This will help them to grow together and taller while giving fluffy sides.
- If you want rolls with tougher sides, place them 1 ½ in apart on a baking sheet so that they won’t touch during the cooking process. They may expand sideways during the baking, but the sides will be chewy and delicious.
- Cover your rolls and let them rest for 15 minutes.
- Uncover your rolls and bake them for about 20 minutes. The tops should be barely starting to turn golden brown, and the center will be cooked through if you poke it with a toothpick.
For the icing:
- In a bowl, mix together the cream cheese and butter (you can use a fork or whisk, or for a fluffier icing, you can use an electric beater)
- Add in the vanilla and mix well
- Pour in half of the powdered sugar and half of the milk, mix well
- Slowly add in the rest of the powdered sugar until you reach your desired thickness.
- Pour the icing as soon as the cinnamon rolls come out of the oven, or give them a minute to cool.
Either way, have some wet wipes ready because it’s going to be a delicious warm mess when you pull these pumpkin cinnamon rolls from the pan
Don’t forget to check out this amazingly creamy and delicious Pumpkin Mac and Cheese from Melissa at Bless This Mess!
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls are a delectable fall treat that is well worth your time! This recipe only takes an hour and has minimal hands-on time.
Servings 12 rolls
Calories 378kcal
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Equipment
Ingredients
For the Dough
- 4 cups flour all purpose
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 teaspoons sugar
- 1 egg
- 2 tablespoons butter melted
- 1 1/2 cups pumpkin pureed, see note
- 1 cup water see note
For the Filling
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 pinch salt
- 1/2 cup pumpkin pureed
- 4 tablespoons butter
For the Icing
- 2 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
For the Dough
- Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center.
- Add the egg, butter, pumpkin, and water to the dry ingredients. Mix until combined.
- Add the remaining cup of flour and mix until combined.
- Cover and let dough rest for 10 minutes.
- On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Cinnamon Rolls
- Combine the pumpkin, butter, brown sugar, cinnamon, and salt.
- Roll out dough into a rectangle, about 1/4 inch thick.
- Spread the pumpkin mixture out on top of the dough.
- Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
- Cut the log into 12-15 even rolls. This is most easily done by dividing the dough into 4 pieces and then each of the 4 pieces into three pieces (for 12 cinnamon rolls) or dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces (for 15 cinnamon rolls).
- For rolls with soft sides, place them 1/2 inch apart on a sheet tray, in a pie plate, or in a cast iron skillet. For rolls that do not touch, place 1 1/2 inches apart. Be sure to grease whatever you use to bake them in.
- Cover rolls and let rest for 15 minutes.
- Uncover and bake at 350 degrees F for about 20 minutes, the tops will just barely start to turn golden and the center cinnamon roll will be cooked through.
For the Icing
- Combine cream cheese and butter until smooth.
- Add vanilla extract and mix well.
- Add in half of the powdered sugar and the milk, mix until smooth.
- Add in the rest of the powdered sugar until your desired consistency is reached, I like the icing to be thick but pourable.
- Pour icing over rolls as soon as they are removed from the oven.
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Notes
The exact amount of water you will need for this recipe (or any baking recipe) can vary quite a bit. This is due to altitude, humidity, and weather. I live in an arid high-desert mountain climate, so often my readers need to less water if they live at a lower elevation with more humidity. If too much water is added, simply add more flour gradually until the proper consistency is reached.
Nutrition
Calories: 378kcal | Carbohydrates: 73g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 269mg | Potassium: 162mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1883IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!
Looking for more great Fall recipes?
- Pumpkin Hot Chocolate
- Prime Rib Recipe
- Homemade Pumpkin Pie
- Homemade Bread Recipe
- Chocolate Chip Pumpkin Cookies
- Ground Beef Stroganoff
- Soft Pumpkin Sugar Cookies
- Banana Bread Recipe
- Layered Pumpkin Spice Cake
- Marinara Sauce
- Creamy Pumpkin Soup Recipe
- Enchilada Recipe
- Pumpkin Muffins
- Potato Soup Recipe
- Pumpkin Pancakes with Cinnamon Caramel Syrup
- Alfredo Sauce Recipe
Rebecca says
Thanks for the delicious recipe! I made these last night for a breakfast-for-dinner along with egg bake, and the baby and I are splitting a roll for breakfast this morning. 😊 I love how moist and soft this roll is! We all (family of 9 here!) enjoyed how the dough was not too sweet. I may experiment with adding a bit of pumpkin spice to the dough and filling, and I’m wondering if I can add in pumpkin to the icing, to punch up the pumpkin flavor, as I’d like a bit more pumpkin!
Alli says
Hi Rebecca! So glad you liked the recipe! I love all your ideas – I think they would taste amazing.
Melissa says
Light fluffy and that icing is soooo good!
Alli says
So delicious!