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Cozy Pumpkin Spice Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Frosting

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These cozy pumpkin spice cinnamon rolls with cream cheese frosting are moist, tender, and perfect for fall mornings. The pumpkin puree adds moisture and subtle sweetness, complemented by a spicy cinnamon swirl and tangy frosting.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g), plus extra for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ⅓ cup granulated sugar (65g)
  • ¾ cup pumpkin puree (180g), not pumpkin pie filling
  • ¾ cup whole milk (180ml), warmed to about 110°F (43°C)
  • ⅓ cup unsalted butter (75g), melted
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • ⅓ cup brown sugar (70g), packed
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ cup unsalted butter (55g), softened
  • 4 ounces cream cheese (115g), softened
  • 2 tablespoons unsalted butter (30g), softened
  • 1 cup powdered sugar (120g), sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Warm the whole milk to about 110°F (43°C). Stir in the granulated sugar and sprinkle the yeast over the surface. Let it sit for 5-10 minutes until foamy and bubbly.
  2. In a large bowl or stand mixer bowl, combine the flour and salt. Add pumpkin puree, melted butter, egg, and the activated yeast mixture. Mix until dough starts to come together.
  3. Knead the dough by hand on a floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer dough hook for 5-6 minutes.
  4. Place dough in a lightly greased bowl, cover with plastic wrap or kitchen towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. While dough rises, mix brown sugar, cinnamon, nutmeg, cloves, and softened butter until spreadable. Set aside.
  6. Punch down the risen dough and roll it out on a floured surface into a 15×10-inch rectangle.
  7. Spread the cinnamon-spice butter mixture evenly over the dough, leaving a small border along one long edge.
  8. Roll the dough tightly from the long edge opposite the border into a 15-inch log. Pinch seam to seal.
  9. Cut the log into 12 equal rolls using a sharp knife or dental floss.
  10. Arrange rolls cut-side up in a greased 9×13-inch baking pan. Cover loosely and let rise for 30-45 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  12. While rolls bake, beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
  13. After baking, let rolls cool slightly (about 10 minutes), then spread cream cheese frosting generously over warm rolls. Serve warm.

Notes

Milk temperature is key to activate yeast properly. Knead dough until smooth but not sticky. Let dough rise fully for fluffier rolls. Use dental floss to cut rolls for cleaner edges. Frost rolls while warm for best texture. Store leftovers in airtight container at room temperature up to 2 days or freeze unbaked rolls for up to 3 months.

Nutrition

Keywords: pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, cream cheese frosting, fall baking, pumpkin spice, cinnamon rolls recipe, homemade cinnamon rolls

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