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Fluffy Pumpkin Cinnamon Rolls with Cream Cheese Icing

Pumpkin cinnamon rolls with cream cheese icing are made with a soft, pumpkin-enriched dough, a brown sugar cinnamon filling, and a tender rise before baking. Spread the smooth icing over the warm rolls for a soft, fluffy center and golden edges.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising and resting 2 hours 10 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.75 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp kosher salt
  • 4.5 cup all-purpose flour plus up to 0.25 cup for kneading
For the filling and assembly
  • 1 Nonstick cooking spray for the bowl and baking dish
  • 6 tbsp unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 tbsp whole milk to 2 tablespoons, as needed

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the dough
  1. Warm the milk to 105–110°F.
  2. Whisk the warm milk in a large bowl with the yeast and 1 teaspoon of the granulated sugar; let stand for 5–10 minutes, until foamy.
  3. Whisk in the remaining granulated sugar, pumpkin puree, egg, melted butter, and salt.
  4. Stir in the 4 1/2 cups flour until a shaggy dough forms.
  5. Knead on a lightly floured surface for 8–10 minutes, adding up to 1/4 cup more flour as needed, until the dough is soft and slightly tacky.
  6. Lightly coat a clean bowl with cooking spray, add the dough, and turn it to coat.
  7. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Mix the brown sugar and cinnamon in a small bowl.
  3. Turn the dough onto a lightly floured surface and roll it into an 18x12-inch rectangle.
  4. Spread the softened butter over the dough, leaving a 1/2-inch border along one long edge.
  5. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  6. Starting at the opposite long edge, roll the dough into a tight log.
  7. Pinch the seam closed and cut the log into 12 equal pieces.
  8. Arrange the pieces cut side up in the baking dish.
  9. Cover and let rise for 30–45 minutes, until the rolls look puffy.
Bake the rolls
  1. Heat the oven to 350°F.
  2. Bake the rolls for 25–30 minutes, until golden brown and the centers are set.
  3. Let the rolls rest in the baking dish for 10 minutes.
Make the icing
  1. Beat the cream cheese and softened butter in a bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and 1 tablespoon milk, adding the remaining milk as needed for a spreadable icing.
  3. Spread the icing over the warm rolls.

Notes

For the softest texture, use pumpkin puree rather than pumpkin pie filling. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.