Print

Cozy Pumpkin Spice Cinnamon Rolls Recipe Easy Homemade Treat with Cream Cheese Icing

pumpkin spice cinnamon rolls - featured image
Print Recipe

Tender and pillowy pumpkin spice cinnamon rolls enriched with pumpkin puree and warm spices, topped with a luscious cream cheese icing. Perfect for cozy fall mornings and holiday gatherings.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (240ml) warm whole milk (about 110°F / 43°C)
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120g) pumpkin puree, canned or homemade
  • 1 large egg, room temperature
  • 3/4 cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 cup (57g) unsalted butter, softened (for filling)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by stirring warm milk (110°F / 43°C), sugar, and yeast in a large mixing bowl. Let sit for 5-10 minutes until foamy and bubbly.
  2. Add melted butter, pumpkin puree, egg, and salt to the yeast mixture. Stir gently to combine.
  3. Slowly add flour, about 1 cup (120g) at a time, mixing after each addition until a sticky dough forms.
  4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
  6. While the dough rises, mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl. Set aside softened butter for spreading.
  7. Punch down the risen dough and roll it out on a floured surface into a 15×10-inch (38x25cm) rectangle about 1/4 inch (0.6cm) thick.
  8. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly on top, pressing lightly.
  9. Roll the dough tightly from the long edge into a log and pinch the seam to seal.
  10. Cut the log into 12 equal pieces, about 1 1/2 inches (4cm) thick.
  11. Place the rolls cut-side up in a greased 9×13-inch baking pan, leaving space between them. Cover loosely and let rise for 30-45 minutes until puffy.
  12. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too fast.
  13. While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
  14. Remove rolls from oven and let cool 5-10 minutes before spreading cream cheese icing generously over warm rolls. Serve immediately.

Notes

Use warm milk at about 110°F to activate yeast properly. Knead dough until smooth and elastic for best texture. Cover dough during rises to prevent crust formation. You can prepare rolls ahead and refrigerate overnight after second rise. For dairy-free or vegan versions, substitute milk and cream cheese accordingly. Baking times may vary; check rolls at 25 minutes.

Nutrition

Keywords: pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, cream cheese icing, fall recipes, homemade cinnamon rolls, easy cinnamon rolls, pumpkin recipes

Find it online: https://forkifyfun.com/cozy-pumpkin-spice-cinnamon-rolls-recipe-easy-homemade-treat-with-cream-cheese-icing/