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Quick Pumpkin Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls are perfect for fall and great to bake and share. Soft and fluffy homemade sweet rolls made with pumpkin puree and filled with a delicious pumpkin spice and brown sugar filling. Cream cheese icing tops of the rolls for a sweet and decadent morning treat.

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Homemade Cinnamon Rolls are always a special treat and one of my favorite things to bake and share for the holidays along with my Easy Pumpkin Bread.

Pan of pumpkin cinnamon rolls with cream cheese icing.

These pumpkin cinnamon rolls only have one short rising time and can even be made the night before, refrigerated and baked the next morning. Add them to your fall baking list and I promise you’ll be glad you did.

A warm pumpkin spice sweet roll topped with cream cheese icing just hits the spot for a cozy fall dessert or to serve with your morning coffee. 

Ingredients Needed

For the Rolls:

  • Water
  • Active Dry Yeast
  • Sugar
  • Vegetable Oil
  • Large Egg
  • Can Pumpkin Puree
  • Bread Flour or All Purpose
  • Kosher Salt

For the Filling:

For the Cream Cheese Icing:

  • Cream Cheese
  • Butter
  • Powdered Sugar
  • Milk
  • Vanilla Extract

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Pumpkin cinnamon roll in a dish with bite on a fork.

Step By Step Directions

Collage making pumpkin yeast rolls.

  1. Add warm water to a large mixing bowl with sugar and yeast. Stir to combine. 
  2. Next, add the vegetable oil and egg. Mix well.
  3. Add 2 cups of flour and the kosher salt, mixing with a wooden spoon or dough whisk
  4. Continue to mix, adding flour 1/2 cup at a time until dough forms a ball and pulls away from the bowl. Collage, pumpkin yeast dough on floured board/kneaded dough ball.
  5. Flour a clean work surface and pour the dough from the bowl. 
  6. Sprinkle flour over the dough and knead for 3- 5 minutes, adding additional flour as needed until dough is no longer sticky. Dough will be soft.
  7. Let the dough rest for five minutes.Collage: making pumpkin spice cinnamon rolls, rolling and shaping.
  8. Roll the dough with a rolling pin into a 12 x 18 inch rectangle. 
  9. Spread softened butter over the dough in a thin layer.
  10. Sprinkle with brown sugar and pumpkin pie spice.Pumpkin Cinnamon Roll log.
  11. Roll the dough up tightly from the long side. Sliced cinnamon rolls on a board.
  12. Slice into 1 1/2 inch slices with a serrated knife.Collage: baking dish, cinnamon rolls, risen.
  13. Butter a 9 x 13 inch baking dish. 
  14. Place rolls into the prepared baking dish. 
  15. Cover and rise 30 – 45 minutes until doubled in size.
  16. Bake for 20 -22 minutes or until rolls are cooked through.
  17. Remove from oven to a wire rack. 

Prepare the cream cheese icing

Collage making cream cheese icing.

  1. Add cream cheese and butter to a bowl with the powdered sugar, milk and vanilla extract. Beat with an electric mixer or stir with a wooden spoon until smooth and well combined. Pumpkin cinnamon rolls with dollops of cream cheese icing.
  2. Spoon over warm pumpkin cinnamon rolls. Pumpkin cinnamon rolls with cream cheese icing in a pan.
  3. Spread evenly.
  4. Serve warm or at room temperature. 

Black dish with pumpkin cinnamon roll and a fork with bite.

Make Ahead 

After shaping rolls, place on baking sheet and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.

Storage

Store pumpkin cinnamon rolls covered with plastic wrap on the counter for up to 2 days. Rolls can be refrigerated for up to 4 days. Reheat loosely covered with foil in a 325° oven for 8 – 10 minutes. 

Pumpkin cinnamon rolls with cream cheese icing in a pan.

Fall baking is my favorite and these Quick Pumpkin Cinnamon Rolls are easy enough to make any day of the week. They also make a great addition to a holiday brunch or as a Thanksgiving dessert. 

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Yield: 12 Cinnamon Rolls

Quick Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with cream cheese icing.

Quick Pumpkin Cinnamon Rolls are perfect for fall and great to bake and share. Soft and fluffy homemade sweet rolls made with pumpkin puree and filled with a delicious pumpkin spice and brown sugar filling. Cream cheese icing tops of the rolls for a sweet and decadent morning treat.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

For the Rolls:

  • 1 cup warm water (98° - 100°)
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1/2 cup can pumpkin puree
  • 1/3 cup vegetable oil
  • 1 egg
  • 4 cups bread flour or all purpose flour
  • 1 teaspoon kosher salt
  • Butter or non-stick spray to grease the pan

For the Filling:

For the Cream Cheese Icing:

  • 4 ounces softened cream cheese
  • 2 tablespoons softened butter
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

  1. In a large mixing bowl add warm water, yeast and sugar, stirring together.  Mix in egg and pumpkin.
  2. Add 2 cups of flour and salt, mixing with a dough whisk or wooden spoon. Continue to mix, adding 1/2 cup of flour. until dough forms a ball and starts to pull away from sides of bowl.  
  3. Pour dough onto a floured surface and knead for 3- 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky.  Allow dough to rest about 5 minutes.
  4. Use a rolling pin to roll out to a rectangle shape about 12 x 18 inches.
  5. Spread softened butter in a thin layer over the dough. Sprinkle with brown sugar and pumpkin pie spice.
  6. Starting from the long side, carefully roll up dough,.
  7. Butter a 9 x 13 inch baking dish.
  8. Using a serrated knife cut into 1 1/2 inch slices and place into the prepared baking pan.
  9. Cover and rise 30 - 45 minutes until doubled in size.
  10. Preheat oven to 350°.
  11. Bake for 20 - 22 minutes or until rolls are cooked through and lightly browned.
  12. Remove to a wire rack to cool.
  13. Make the icing. Add softened cream cheese, softened butter, milk, vanilla and powdered sugar to a bowl. Mix with an electric mixer or wooden spoon until smooth.  
  14. Pour over warm pumpkin cinnamon rolls, gently spreading to cover the rolls.
  15. Serve warm or at room temperature. 

Notes

Store rolls wrapped in plastic wrap at room temperature for up to 2 days or refrigerated for 4 days.

To Make Rolls in advance:

After shaping rolls, place in baking pan and cover tightly with plastic wrap. Refrigerate over night. Remove from refrigerator and place in a warm place to rise one hour. Bake according to directions.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 547Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 61mgSodium: 151mgCarbohydrates: 75gFiber: 2gSugar: 31gProtein: 9g

Nutritional calculations are estimated and may not be accurate.

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3 Comments

  1. I just made these, they are in the rising stage. There was no salt amount listed so I just put in 1/4 teaspoon. I had to use 5+ cups of flour to get this dough to not be so sticky. I made this recipe in my kitchen aid stand mixer. I cannot wait to try these and I’m sure I’ll be back to leave another comment, also the instructions up top do not mention adding the 1/2 cup of pumpkin to the batter, I hope these little things can get corrected. Thank you.

  2. These were absolutely delicious!! A definite keeper and I will be making these again at Thanksgiving when I always make cinnamon rolls for my four adult sons to take home with them. Love the pumpkin addition too. Thank you again!

    1. Hi Kris,
      I’m so glad you enjoyed them and what a great idea to send home with your kids. I do that at Christmas too. I will update the recipe card and really appreciate your feedback.

      ~ Milisa

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