Go Back
pumpkin cinnamon roll with pumpkin spiced cream cheese icing

Pumpkin Cinnamon Rolls & Pumpkin Spiced Cream Cheese Icing

A soft dough, a beautiful balance of warm spices, and a pumpkin-spiced whipped cream cheese icing.
Print Recipe Pin Recipe
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings 12 Rolls

Ingredients
  

For the Dough

  • 3/4 cup whole milk
  • 1/4 cup sugar
  • 1/4 cup butter
  • 2 1/4 tsp active dry yeast
  • 1 egg
  • 3/4 cup pumpkin puree
  • 4 cups bread flour- or all-purpose flour with 4 tsp of vital wheat gluten
  • 3 tbsp pumpkin pie spice
  • 1 tsp salt

For the Filling

  • 1 cup dark brown sugar
  • 2 tbsp cinnamon
  • 3 tbsp butter softened

For the Icing

  • 1 cup powdered sugar
  • 4 oz softened cream cheese (1/2 a block)
  • 2 tbsp softened butter
  • 1 tsp pumpkin pie spice
  • 1 tbsp milk *if needed

Instructions
 

For the Dough

  • In a small saucepan over low heat warm the milk, butter, and 1/4 cup of sugar until the milk is warm, the butter is melted, and the sugar is dissolved.
  • Remove from heat and let it cool until you can touch it (we still want it warm) and add in the yeast. Set it aside for a few minutes to give it time to activate.
  • Once the yeast mixture is bubbly mix in the egg and the pumpkin puree. Set aside while you prep the dry ingredients.
  • Mix four cups of bread flour (or 4 cups of all-purpose flour mixed with 4 tsp of vital wheat gluten), the pumpkin pie spice, and the salt. Mix well together, and then add in the wet ingredients. Once the dough starts to come together turn it onto a well-floured surface and knead for 8-10 minutes.
  • Place the dough in an oiled bowl and cover to rise in a warm place for about an hour until it has doubled in size. Use a rolling pin to form a rectangle out of the dough. Once it is rolled out smear softened butter all over the top then generously cover it in the cinnamon and dark brown sugar mixture.
  • Tightly roll up the dough starting at the long edge and pinching together the seams. Slice it into twelve 1" rolls and then place it into a buttered dish of your choice or in a buttered aluminum foil tin. Allow to rise for half an hour.
  • Preheat the oven to 350 degrees and bake for 20 minutes until slightly golden. Allow to cool while you mix the icing.

For the Icing

  • Beat butter, softened cream cheese, and pumpkin pie spice together. Add in the cup of powdered sugar a little at a time. Beat on high for a couple minutes to whip the icing- add a little milk if you want a thinner icing.
  • Ice the cinnamon rolls and serve warm, but make sure you share them with someone so you can both gush over how good these taste!
  • Enjoy them!