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Pumpkin Cinnamon Rolls

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I am so excited…..I finally got to make my Pumpkin Cinnamon Rolls!! When I first moved into this house, these rolls were on my mind. It was almost September and the beginning of pumpkin spice season. Unfortunately, I did not have all of the ingredients…or maybe I couldn’t find the pan…..

a pumpkin cinnamon roll topped with cream cheese frosting on a plate with fall leaves and a spiral black fork on the side

whatever the problem was, it has finally been fixed and they were well worth the wait! I used my trusty bread machine, as I always do, but if you don’t have one you can find the step-by-step instructions in this post to make these yummy Pumpkin Cinnamon Rolls with a stand mixer.

How to make Pumpkin Cinnamon Rolls:

Place pumpkin, warm milk, softened butter, egg, and brown sugar in the pan of your bread machine…..

Pumpkin Cinnamon Rolls liquid cookingwithcurls.com

Add the salt, pumpkin pie spice, and flour. Make a well in the center of the flour, and add the yeast…..

Pumpkin Cinnamon Rolls yeast cookingwithcurls.com

Place the pan in your bread machine, and set to the “dough” cycle. When machine beeps, check to see if dough has risen. Depending on temperatures, it may take longer than the actual cycle. Leave dough in machine until risen.

Place dough on a flour covered work surface and allow to rest for 10 minutes…..

Pumpkin Cinnamon Rolls dough cookingwithcurls.com

Roll dough into a 15″ x 18″ rectangle…..

Pumpkin Cinnamon Rolls roll cookingwithcurls.com

Spread butter over dough…..

Pumpkin Cinnamon Rolls butter cookingwithcurls.com

Mix sugar and cinnamon together in a small bowl, sprinkle over the butter…..

Pumpkin Cinnamon Rolls fill cookingwithcurls.com

Starting rolling up the long side of the dough to create a log…..

Pumpkin Cinnamon Rolls log cookingwithcurls.com

Mark dough…..

Pumpkin Cinnamon Rolls mark cookingwithcurls.com

and slice into (12) 1 1/2″ slices…..

Pumpkin Cinnamon Rolls slice cookingwithcurls.com

Place rolls into a 9 x 13 baking pan that has been sprayed with baking spray…..

Pumpkin Cinnamon Rolls pan cookingwithcurls.com

Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees…..

Pumpkin Cinnamon Rolls rise cookingwithcurls.com

Place in oven and bake for about 20 minutes, or until golden brown and cooked through in the center…..

Pumpkin Cinnamon Rolls baked cookingwithcurls.com

Remove from oven and allow to cool slightly.

Beat cream cheese and butter together in a large bowl until smooth. Add the maple extract and powdered sugar, and beat until creamy…..

Pumpkin Cinnamon Rolls frosting cookingwithcurls.com

Frost rolls and serve…..

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting in a baking pan sitting on the counter

These rolls are rich, but not heavy. They are fluffy with all of the flavors of fall blended in…..and that creamy maple flavored cream cheese frosting takes them over the top…..

Spice up your breakfast with these delicious Pumpkin Cinnamon Rolls topped with Maple Cream Cheese Frosting | cookingwithcurls.com

I swear that there is some kind of electrical force field or poltergeist that blocks cell reception and messes with the camera’s focusing abilities in this house!! And don’t even get me started on that ridiculous electric cook top. It is the absolute cheapest range they could buy, and then they bent the coils to hell so pans won’t even sit straight on the one and only large burner…..but at least the oven works really well. I may have to skip cooking and become a baker instead, LOL 🙂

more delicious sweet roll recipes:

Enjoy!!

a pumpkin cinnamon roll topped with cream cheese frosting on a plate with fall leaves and a spiral black fork on the side

Pumpkin Cinnamon Rolls

Spice up your breakfast with these delicious Pumpkin Cinnamon Rolls topped with Maple Cream Cheese Frosting!
5 from 1 vote
Print Rate
Course: Breakfast
Cuisine: American
Keyword: pumpkin, cream cheese, maple, recipe, rolls, sweet, cinnamon
Prep Time: 10 minutes
Cook Time: 20 minutes
Rising Time: 2 hours
Total Time: 30 minutes
Servings: 12 Servings
Calories: 574kcal
Author: Lisa Johnson

Ingredients

Dough

  • 1 cup canned pumpkin
  • ½ cup milk at 110 to 115 degrees I used cashew milk
  • ½ cup unsalted butter very soft or melted
  • 1 large egg at room temperature
  • ¾ cups lightly packed brown sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 4 ½ cups unbleached all-purpose flour
  • 2 Tablespoons active dry yeast

Filling

  • 2 Tablespoons very soft butter
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon

Frosting

  • 8 ounces cream cheese I used non-dairy
  • ½ cup unsalted butter softened
  • 1 teaspoon maple extract
  • 2 cups powdered sugar

Instructions

  • Place pumpkin, warm milk, softened butter, egg, and brown sugar in the pan of your bread machine.
  • Add the salt, pumpkin pie spice, and flour. Make a well in the center of the flour, and add the yeast.
  • Place the pan in your bread machine, and set to the "dough" cycle.
  • When machine beeps, check to see if dough has risen. Depending on temperatures, it may take longer than the actual cycle. Leave dough in machine until risen.
  • Place dough on a flour covered work surface and allow to rest for 10 minutes.
  • Roll dough into a 15" x 18" rectangle. Spread butter over dough.
  • Mix sugar and cinnamon together in a small bowl, sprinkle over the butter.
  • Starting rolling up the long side of the dough to create a log.
  • Mark dough and slice into (12) 1 1/2" slices.
  • Place rolls into a 9 x 13 baking pan that has been sprayed with baking spray.
  • Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
  • Place in oven and bake for about 20 minutes, or until golden brown and cooked through in the center. Remove from oven and allow to cool slightly.
  • Beat cream cheese and butter together in a large bowl until smooth.
  • Add the maple extract and powdered sugar, and beat until creamy.
  • Frost rolls and serve.

Nutrition

Calories: 574kcal | Carbohydrates: 80g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 293mg | Potassium: 171mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4005IU | Vitamin C: 0.8mg | Calcium: 74mg | Iron: 1.1mg

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6 Comments

  1. I have been making these for a few years now, and just wanted to comment and say how delicious they are. They are often requested for our Sunday potlucks. I use my bread machine to make the dough, and it is very easy and always turns out well.

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