Pumpkin Cinnamon Rolls Recipe

This Pumpkin Cinnamon Rolls Recipe just might be your new fall favorite breakfast. Moist and fluffy, there's a high probability that this is one of the best ways to start the day! 

Check out this Single layer Pumpkin Cake! Also try these Chewy Pumpkin Blondies next! 

Oh and these Fluffy and Moist Pumpkin Muffins is one of the best breakfast recipes you will taste this fall! Find all my fall recipes here.

TASTE AND TEXTURE:

1. Light and fluffy Rolls
2. Topped with a homemade sweet and tangy icing
3. Full of pumpkin flavor and warm spices, perfect for fall baking

WHAT WILL YOU NEED TO MAKE THESE PUMPKIN CINNAMON ROLLS

• Canned pumpkin - I love using Libby's canned pumpkin to bake Pumpkin Desserts like these Pumpkin Cheesecake Bars because of its amazing texture and color.
• Active dry yeast - Make certain that the yeast is active by adding a small pinch to a bowl of warm milk. If it starts to fizz up and bubble, it's good to use and will be perfect for making light and fluffy cinnamon rolls.
• Egg - Eggs at room temperature are always better for baking.
• Sugar - This simple cinnamon roll recipe uses brown sugar for added flavor.
• Pumpkin Pie Spice - Don't forget the pumpkin spice! It's what gives that perfect pumpkin flavor.
• Flour - Don't overmix the flour when you add it as this can cause the dough to harden up resulting in dry rolls.
• Cinnamon - A little bit of cinnamon adds a ton of taste. If you adore cinnamon like me leave everything you are doing and try this Cinnamon Crumb Coffee Cake with a hint of fall spices.
• Butter - Softened butter is best for making filling of these rolls.
• Milk - The milk is used in the dough and then icing to help thin it out a bit. Reach out for whole milk here.

HOW TO MAKE PUMPKIN SPICE CINNAMON ROLLS

• Step 1: Mix the ingredients. Put the yeast in warm milk and let it dissolve. Grab a bowl and mix together the egg, butter, pumpkin, salt, sugar, and yeast/milk mixture, plus 1 cup of flour. Grab an electric mixer and mix for 3 minutes on medium. Stir in the rest of the flour to make a sticky dough.
• Step 2: Add dough to the bowl. Just add the sticky dough to the bowl and do not knead it at all. The bowl should be greased and turn the sticky dough once so that the top is greased. Cover the dough and put it in a warm place. Let it rise so it's double its size.
• Step 3: Make the filling. To make the filling in the rolls, mix ground cinnamon, pumpkin pie spice and brown sugar. Stir the dough mixture, punching it down. Put it out on a floured surface and roll it into a rectangle. Now, spread softened butter all over it evenly.
• Shape into Rolls: Then sprinkle with spices and brown sugar mixture. Roll the dough into a cylinder and pinch the seam to seal. Slice the dough into 11 pieces.
• Step 4: Bake. Put the dough onto a greased 9-inch pan. Cover them and put them in a warm place. Let them rise until doubled which will take about 45 minutes of time. Preheat the oven to 350 degrees F.
• Step 5: Top with Cream cheese Icing. Bake for about 25 minutes and then place on a wire rack to cool. Make the icing and spread over the slightly warm rolls.

TIPS FOR FROSTING CINNAMON ROLLS

Adding a homemade frosting to a homemade cinnamon roll sounds like what dessert dreams are made of.

But keep in mind that you want to be certain that you give the baked rolls enough time to cool down before adding on the frosting. If you add too soon, it'll melt off and slide down the sides.

If you're wanting to have even more frosting recipes as options, check out my Easy Banana Cake Recipe and try the cream cheese frosting recipe listed there! Or top them with this yum Cranberry Sauce with Orange for a festive finish!

CAN YOU FREEZE CINNAMON ROLLS?

Yes, you can. Add this to the list of why cinnamon rolls are the best. You can plan ahead and make a double batch of cinnamon rolls and store them in the freezer for later.

I would highly recommend freezing them without frosting and then add that on later once they're thawed.

HOW DO YOU KNOW WHEN CINNAMON ROLLS ARE DONE BAKING IN THE OVEN?

The biggest indicator is that the tops and edges of the cinnamon rolls are going to start to turn golden-brown. Once this happens, you'll want to pay close attention as they're very close to being done.

HOW TO STORE LEFTOVER CINNAMON ROLLS:

The best tip to remember when it comes to storing pumpkin cinnamon rolls is that you want to keep them in an airtight container. Air is not your friend when it comes to keeping baked goods moist so you'll want to have a container with a strong seal to keep them as fresh as possible.

If you frost the cinnamon rolls with the homemade frosting recipe, you'll need to store them in the fridge as well. You can easily pop them in the microwave for a few seconds to warm them back up if you prefer to eat them warm.

MORE FALL FAVORITES FROM GREEDY EATS:

Pumpkin Cupcakes

Pumpkin Choc Chip Cookies

Mini Apple Pie Recipe

Pumpkin Bars

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Recipe

Pumpkin Cinnamon Rolls Recipe

This Pumpkin Cinnamon Rolls Recipe just might be your new fall favorite breakfast. Moist and fluffy, there's a high probability that this is one of the best ways to start the day! Homemade cinnamon rolls ready in less than an hour? Count me in time and time again!

5 from 6 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

US Customary - Metric

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Rising Time: 2 hours hours

Total Time: 2 hours hours 55 minutes minutes

Servings 11 Rolls

1x2x3x

Calories: 207kcal

Author: Neha

Equipment

• Hand/stand Mixer
• 9 inch Round Pan

Ingredients

• ▢ 2 and ¼ teaspoons (1 standard package) Active Dry Yeast
• ▢ ⅓ cup Milk at about 110 def F
• ▢ ½ cup Canned pumpkin puree not pumpkin pie filling
• ▢ 1 egg at room temp
• ▢ 2 tablespoon softened butter
• ▢ ¼ cup brown sugar
• ▢ ½ tsp salt
• ▢ 2 ⅔ cups All purpose flour (you might need a bit extra for the surface)

For the filling

• ▢ 6 tablespoon very soft butter
• ▢ ½ cup brown sugar, packed (both light/dark are fine)
• ▢ 1 tablespoon ground cinnamon
• ▢ 1 teaspoon Pumpkin Pie Spice

For Cream Cheese Icing

• ▢ 4 oz (114 gms) full-fat cream cheese not cream cheese spread
• ▢ 1 cup confectioners' sugar
• ▢ ⅛ tsp pumpkin pie spice
• ▢ ½ teaspoon pure vanilla extract
• ▢ 2 tablespoon Milk

US Customary - Metric

Instructions

• Step 1: Mix the ingredients. Put the yeast in warm milk and let it dissolve. Grab a bowl and mix together the egg, butter, pumpkin, salt, sugar, and yeast/milk mixture, plus 1 cup of flour. Using an electric/stand mixer and mix for 3 minutes on medium. Stir in the rest of the flour to make a sticky dough. *If you do not have a stand-mixer, you can mix dough in a large mixing bowl with a wooden spoon or even using your hand.*
• Step 2: Add dough to the bowl. Just add the sticky dough to the bowl and do not knead it at all. The bowl should be greased and turn the sticky dough once so that the top is greased. Cover the dough and put it in a warm place. Let it rise so it's double its size. This should take about 1-1.5 hours.
• Step 3: Make the filling. To make the filling in the rolls, mix the cinnamon, pumpkin pie spice and the brown sugar. Stir the dough mixture, beating it down. Put it out on a floured surface and roll it into a 18×10 inch rectangle. Spread softened butter on top evenly and then sprinkle on the spices and brown sugar mixture. Roll the dough into a cylinder and pinch the seam to seal. Slice the dough into 10-11 pieces, using a very sharp knife.
• Step 4: Bake. Arrange the pieces onto a greased 9-inch or 11 inch pan. Cover them and put them in a warm place. Let them rise until doubled which will take about 45 minutes of time. Preheat the oven to 350 degrees F. Bake for about 23-27 minutes and then place on a wire rack to cool.
• Step 5: Top with the Icing. Make Icing by beating softened cream cheese for a minute. Add and beat in confectioners' sugar, milk, pumpkin pie spice and vanilla next, till the icing gets smooth and spread it over on slightly warm rolls.

Notes

Storing and Freezing Instructions:

• Store cinnamon rolls at room temperature, covered tightly at all times. They will stay good for about 2 days. Do not keep them in refrigerator as they will dry out.
• You can plan ahead and make a double batch of cinnamon rolls and store them in the freezer for 2 months..
• I recommend freezing them without frosting and then add that on later once they're thawed.

Quick tips to make perfect Rolls:

• Flour - Don't overmix the flour when you add it as this can cause the dough to harden up.
• Yeast: You can also use active dry yeast instead of instant. Rising time for dough might be a bit longer in that case.

Nutrition

Serving: 1Roll | Calories: 207kcal | Carbohydrates: 46g | Protein: 4g | Fat: 1g | Sodium: 242mg | Sugar: 20g

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