Quick Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with cream cheese icing.

5 from 1 vote

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 Time15

Cook Time20

Additional Time30

Total Time1 5

Course: Breads

Cuisine: American

Keyword: fall sweet rolls, pumpkin dessert, pumpkin recipe, pumpkin spice rolls, pumpkin sweet rolls, Thanksgiving cinnamon rolls

Servings: Cinnamon Rolls

Calories: 547kcal

Author: Milisa

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:

1/4 cup softened butter
1 cup brown sugar
1 1/2 tablespoons pumpkin pie spice

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

In a large mixing bowl add warm water, yeast and sugar, stirring together. Mix in egg and pumpkin.
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.
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.
Use a rolling pin to roll out to a rectangle shape about 12 x 18 inches.
Spread softened butter in a thin layer over the dough. Sprinkle with brown sugar and pumpkin pie spice.
Starting from the long side, carefully roll up dough,.
Butter a 9 x 13 inch baking dish.
Using a serrated knife cut into 1 1/2 inch slices and place into the prepared baking pan.
Cover and rise 30 - 45 minutes until doubled in size.
Preheat oven to 350°.
Bake for 20 - 22 minutes or until rolls are cooked through and lightly browned.
Remove to a wire rack to cool.
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.
Pour over warm pumpkin cinnamon rolls, gently spreading to cover the rolls.
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.

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