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Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls are a cozy, fall favorite, blending soft, spiced dough with a touch of pumpkin. Topped with a sweet glaze, they’re perfect for a warm, autumn treat.
Prep Time 3 hours
Cook Time 22 minutes
Servings 24 rolls

Ingredients

  • 1 1/2 cups milk
  • 1/2 tbsp instant yeast
  • 1/4 cup sugar
  • 1/4 cup oil
  • 1/2 tbsp salt
  • 1/2 tbsp cinnamon
  • 3/4 cup pumpkin puree
  • 5 3/4 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 tbsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

For the glaze:

  • 1/2 cup cream cheese
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 1 1/2 cups powdered sugar

Instructions

  • Warm up the milk to lukewarm temperature.  You don't want it too hot or it'll kill the yeast.  You can warm it up by putting it in the microwave for 40-60 seconds.
  • Add the yeast to the warm milk.  Let it sit for a few minutes.  
  • Combine milk mixture, white sugar, oil, salt, egg, the 1/2 tbsp of cinnamon, and pumpkin puree in a mixing bowl.
  • Add the flour and mix well.
  • Knead the dough for 6-8 minutes. If the dough is sticking to your fingers while kneading then add more flour.
  • Roll the dough into a ball and place it in a greased bowl. Cover with a towel or plastic wrap and put it somewhere warm to rise until double the size (roughly 2 hours.)
  • Divide the dough into two and take one section and roll it onto a floured surface into a rough rectangle shape.
  • Take half the butter and cut into chunks. Drop the chunks evenly onto the dough.  Spread across the dough with a spatula.
  • Take half the brown sugar and sprinkle it onto the dough.
  • Mix the cinnamon, ginger, nutmeg, and ground cloves together.  Take half of it and sprinkle it allover the dough on top of the brown sugar.
  • Starting at the bottom, roll your dough into a long log shape.
  • Cut the dough into 2 inch pieces. Using a piece of floss or string works really well for this and gives a much cleaner cut than a knife, though a knife will work too.
  • Take your second section of dough that you put aside earlier and do the same as you did with the first section of dough.
  • Coat your baking pan with butter and then sprinkle the bottom with brown sugar.
  • Place your rolls into the pan with a bit of space in between.
  • Cover the buns with a towel and set aside to rise for about 45 minutes, or until double in size.
  • Preheat the oven to 350 F. Bake the buns for 20-22 minutes. DO NOT OVERBAKE. You want them to start to turn golden brown but to not be too dark.
  • Let the rolls cool for about 10 minutes before frosting them.  
  • Mix the cream cheese, butter, maple syrup, and powdered sugar in a bowl with a hand-held mixer on medium speed.  Mix together for a couple minutes until a nice, smooth glaze has formed.
  • Slather the glaze all over the cinnamon rolls.  Enjoy!