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Pumpkin Spice Cinnamon Rolls with Creamy Frosting Recipe

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★★★★★

5 from 76 reviews

Delight in the cozy flavors of fall with these Pumpkin Spice Cinnamon Rolls topped with a luscious creamy pumpkin frosting. Perfectly soft and fluffy rolls infused with cinnamon, nutmeg, and pumpkin puree, then baked to golden perfection and finished with a smooth cream cheese and pumpkin glaze.

Ingredients

Scale

Dough Ingredients

  • 1 cup milk
  • 1 tbsp dry yeast
  • 2 cups self-rising flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 eggs
  • ½ cup pumpkin puree
  • 2 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1 stick melted butter (8 tbsp)

Frosting Ingredients

  • 4 oz cream cheese (half pack of 8 oz Philadelphia cream cheese)
  • ¼ cup powdered sugar
  • ¼ cup pumpkin puree
  • 2 tbsp milk

Instructions

  1. Proof the yeast and prepare wet ingredients: Preheat the oven to 320°F (160°C). Warm the milk until lukewarm, then mix in the dry yeast and granulated sugar until dissolved. Let it sit in a warm place for about 10 minutes to proof. Stir in the melted butter and eggs with a whisk until smooth.
  2. Make and rise the dough: Gradually add the self-rising flour to the wet mixture and knead until a dough forms. Dust your work surface with flour and knead the dough for 2 to 3 minutes until smooth and elastic. Place the dough back into the bowl, cover, and let it rise in a warm place for at least 30 minutes or until noticeably puffed.
  3. Roll out the dough and add pumpkin: Once the dough has risen, roll it out into a rectangle shape. Evenly spread ½ cup pumpkin puree over the surface of the dough, making sure to cover it thoroughly.
  4. Add spices and roll the dough: In a small bowl, mix together the 2 tbsp brown sugar, 1 tsp cinnamon, and 1 tsp nutmeg. Sprinkle this spiced sugar mixture evenly over the pumpkin-covered dough. Starting from one edge, roll the dough tightly into a log shape and slice it into 1-inch thick rolls.
  5. Arrange and bake the rolls: Line a 13×9-inch baking pan with parchment paper. Place the sliced rolls inside the prepared pan, spaced slightly apart. Bake for about 20 minutes or until the rolls are golden brown on top.
  6. Prepare and apply the frosting: While the rolls are baking, whisk together the cream cheese, powdered sugar, ¼ cup pumpkin puree, and 1–2 tablespoons of milk (or water) in a small bowl until smooth and creamy. You can add a tablespoon of water to thin the frosting if needed. After removing the rolls from the oven, pour the frosting evenly over the warm rolls and let them set for 5 to 10 minutes before serving. Optionally, sprinkle a pinch of cinnamon on top for garnish.

Notes

  • Use self-rising flour to simplify the recipe and ensure the rolls rise properly without adding extra baking powder.
  • You can substitute dry yeast with active dry yeast and proof accordingly if preferred.
  • Adjust the sweetness of the frosting by adding more or less powdered sugar to your liking.
  • For a dairy-free version, replace milk and cream cheese with plant-based alternatives.
  • Ensure the milk is lukewarm, not hot, to avoid killing the yeast during proofing.

Keywords: Pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, fall dessert, cream cheese frosting, pumpkin puree rolls

Find it online: https://cookwithruby.com/pumpkin-spice-cinnamon-rolls-with-creamy-frosting-recipe/